Chocolate Cheesecake Bars

Three distinct layers make these chocolate cheesecake bars worth every bit of effort. A buttery graham cracker crust gets pre-baked until firm, then a cocoa-spiked cream cheese filling goes on top and bakes until just set.

The real star is the topping: a no-bake blend of cream cheese, confectioners sugar, and vanilla that gets spread over the cooled filling. That cool, creamy layer against the dense chocolate center? It’s basically a chocolate cheesecake in bar form, and way easier to share at a potluck than slicing a whole cake.

The order you add ingredients to the filling matters. Each one goes in separately with a good mix between additions. This keeps the batter smooth and prevents the cocoa from clumping or the eggs from scrambling in a cold batter.

Chef Tips

• Pre-bake the crust for the full 10 minutes. It needs to set before the filling goes on, or the bottom will stay crumbly and fall apart when you cut bars.
• Beat the cream cheese until completely smooth before adding anything else. Any lumps at this stage will follow you through the finished bars.
• Add the filling ingredients one at a time as directed. Rushing this step leads to an uneven, grainy texture.
• Let the bars cool completely to room temperature before spreading the topping, then refrigerate until firm for the cleanest cuts.

Variations

• Add a layer of raspberry jam between the filling and topping for a chocolate-raspberry cheesecake bar.
• Use chocolate graham crackers for the crust to double down on the cocoa flavor.
• Fold mini chocolate chips into the filling for pockets of melted chocolate throughout.