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featured chocolate cheesecake bars

Salted Chocolate Cheesecake Bars

Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 55 minutes
Chill Time: 10 hours
Total Time: 11 hours 20 minutes
Servings: 12 bars
Calories: 703kcal
Author: Becky Hardin
Salted Chocolate Cheesecake Bars are the most delicious sweet and salty dessert! These rich, creamy, sweet, chocolatey bars are easy to make, and easy to eat too. Cookies, chocolate, and cheesecake are perfectly layered together in this recipe. Make these ahead of time for guests, a party, or for the holidays!
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Equipment

Ingredients

For the Chocolate Cheesecake Bars

  • 24 crushed chocolate sandwich cookies 271 grams, including the creme centers
  • ¼ cup Danish Creamery Premium Unsalted Butter 57 grams, melted (½ stick)
  • 10 ounces semisweet chocolate 284 grams, coarsely chopped
  • 16 ounces cream cheese 454 grams, room temperature (2 bricks)
  • cup granulated sugar 67 grams
  • cup brown sugar 71 grams
  • 1 teaspoon pure vanilla extract 4 grams
  • 2 large eggs 100 grams, room temperature

For the Chocolate Ganache

  • 12 ounces semisweet chocolate 340 grams, finely chopped
  • 1 cup heavy cream 227 grams
  • 1 teaspoon Flake sea salt for garnish

Instructions

  • Preheat oven to 325°F. Line an 8x8-inch baking pan with parchment paper. Set aside.
    butter on table
  • Make the cheesecake crust. Crush the sandwich cookies in a food processor (or place them in a Ziplock bag and smash with a rolling pin) until fine crumbs form.
    24 crushed chocolate sandwich cookies
  • In a small bowl, combine the cookie crumbs and melted butter. Press the crust mixture into the bottom of the prepared pan.
    ¼ cup Danish Creamery Premium Unsalted Butter
    Oreo cookie crust ingredients in a glass bowl
  • Bake the crust for 10 minutes. Remove from the oven and cool while you prepare the chocolate cheesecake.
    Oreo cookie crust in a white square baking pan
  • Make the chocolate cheesecake filling. Place 10 ounces of semisweet chocolate in a microwave-safe bowl. Melt the chocolate in the microwave until smooth. (Heat at 50% power for 30 seconds. Stir. Repeat until melted.) Set aside.
    10 ounces semisweet chocolate, 16 ounces cream cheese, ⅓ cup granulated sugar, ⅓ cup brown sugar, 1 teaspoon pure vanilla extract
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, sugars, and vanilla together until smooth.
  • Add the melted chocolate and mix well.
  • Add the eggs, one at a time, until just combined.
    2 large eggs
  • Pour the cheesecake batter over the cooled crust. Bake for 45 minutes, or until the middle jiggles slightly.
  • Turn off the oven and open the door a crack. Allow the cheesecake to rest in the oven for an additional 1 hour.
  • Remove the cheesecake from the oven and allow it to fully cool to room temperature. Once cool, refrigerate for 8 hours or overnight.
    chocolate cheesecake bars in a white square baking pan
  • Make the chocolate ganache. Place the 12 ounces of chopped chocolate in a heat-safe bowl.
    12 ounces semisweet chocolate
  • Pour the heavy cream into a saucepan over medium heat. Bring to a simmer. Pour the hot cream over the chocolate. Whisk until smooth.
    1 cup heavy cream
  • Remove the cheesecake bars from the refrigerator. Pour the chocolate ganache over the fully cooled cheesecake and refrigerate for 1 hour before serving.
  • Garnish with flake sea salt, cut into bars, and serve.
    1 teaspoon Flake sea salt

Video

Notes

  • Use quality ingredients such as Danish Creamery Butter. In baking, butter makes all the difference.
  • Use an 8x8 baking pan for these cheesecake bars. Line it with parchment paper for easy removal.
  • A food processor is the easiest way to crush up the cookies. But if you don’t have one, just put them in a resealable bag and crush them up with a rolling pin (or another heavy utensil).
  • You will briefly par-bake the cookie crust before adding the cheesecake filling to help it set.
  • Cheesecake should have time to cool between each layer, and after assembling. You don’t want it getting too warm or sitting out too long at any step in the recipe.
  • The cheesecake is done baking when the filling is mostly firm, with just a slight wiggle in the middle.
Storage: Store salted chocolate cheesecake bars in an airtight container in the refrigerator for up to 4 days orr in the freezer for up to 3 months.

Nutrition

Serving: 1bar | Calories: 703kcal | Carbohydrates: 59g | Protein: 8g | Fat: 49g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 105mg | Sodium: 430mg | Potassium: 441mg | Fiber: 5g | Sugar: 42g | Vitamin A: 989IU | Vitamin C: 0.1mg | Calcium: 98mg | Iron: 6mg