These Chocolate Chip Cheesecake Bars start with a buttery Oreo cookie crust, topped with a thick, creamy layer of classic cheesecake studded with mini chocolate chips. Rich, indulgent, and completely irresistible—this is the kind of dessert that people sneak back to the fridge for “just one more bite.”
I love making cheesecake bars instead of a traditional round cheesecake because they’re easier to serve, easier to transport, and perfect for feeding a crowd. These bars slice cleanly, hold their shape beautifully, and deliver that dreamy chocolate chip cheesecake flavor in every bite.
They’re ideal for parties, holidays, potlucks, bake sales, or anytime you need a dessert that’s guaranteed to be a hit.
What Makes These Bars Special
Instead of baking the cheesecake directly in a water bath, this recipe uses a pan of water placed on the rack below the cheesecake. This creates gentle steam in the oven, helping the cheesecake bake evenly and stay creamy—without the hassle of wrapping the pan in foil.
The mini chocolate chips are key too: they distribute evenly throughout the cheesecake so every bar gets plenty of chocolate without sinking.
This recipe comes from a new book by my blogging friend Jocelyn Brubaker: Cheesecake Love- Inventive, Irresistible, and Super-Easy Cheesecake Desserts for Every Day. I’m absolutely crazy about cheesecake, so this book is perfect for me!
The book includes a bunch of different ways to make cheesecake: full cheesecakes, bars, no-bake, small desserts, cheesecake in brownies and pies… yum, right?
Here are a few recipes that stood out to me and are on my must-make-someday list: Vanilla Bean Cheesecake (because plain cheesecake is the best-ever dessert!!), Triple Chocolate Mousse Cheesecake, Caramel Pecan Cheesecake, Skinny Mini Cheesecakes (for when I have to have cheesecake… but I’m on a diet!), Snickerdoodle Cheesecake Cookie Bars, Peppermint Swirl Cheesecake Brownies, Coconut Key Lime Cheesecake Pie and Chocolate Cheesecake Muffins.
This book is perfect for the cheesecake lover in your life. That’s me!
How to Make Chocolate Chip Cheesecake Bars
- Make the Oreo crust: Whole Oreos (cream filling included!) are crushed and mixed with melted butter, then baked briefly to set the crust.
- Prepare the cheesecake filling: Cream cheese, sugar, sour cream, vanilla, and eggs are mixed until smooth, then mini chocolate chips are folded in.
- Bake gently: The cheesecake bakes above a pan of water, creating a creamy, crack-free texture.
- Chill and slice: After cooling, the bars chill completely so they slice cleanly and neatly.
Recipe Tips
- Use room-temperature cream cheese for a smooth filling.
- Don’t overmix once the eggs are added—mix just until combined.
- Mini chocolate chips work best for even distribution.
- Chill completely before slicing (this is essential).
- Use the foil overhang to lift the bars out easily before cutting.
Easy Variations
- Swap mini chocolate chips for mini chocolate chunks.
- Add a drizzle of chocolate ganache on top.
- Use mint Oreos for a fun twist.
- Sprinkle crushed Oreos or extra chips on top before baking.
- Serve with whipped cream or chocolate sauce.
Since I’m a giant, super-fan of every kind of cheesecake… I think it’s safe to say that I’m qualified to recommend these cheesecake bars. They are always gone within days from our refrigerator- where I always think they’re going to be safe (not!)
These bars are perfect for a small gathering of friends or for everyday munching for your hungry family. You can make them up to 2 days ahead. Store covered in the refrigerator for up to 4 days. They appear to store well in the freezer too with easy defrosting.
You might also like to try these cheesecake bars:
Chocolate Chip Cheesecake Bars
Ingredients
CRUST
- 30 Oreo cookies
- 6 tablespoons (¾ stick) butter
CHEESECAKE
- Three 8 ounce packages cream cheese, at room temperature
- 1½ cups granulated white sugar
- ¼ cup sour cream
- 2 teaspoons vanilla extract
- ¼ cup all purpose flour
- 3 large eggs
- 1¼ cups mini chocolate chips, divided
Instructions
CRUST
- Preheat the oven to 325 degrees F. Line a 9×13 inch pan with foil and spray with nonstick spray.
- Place the Oreos (cream filling included!) in a food processor. Pulse the cookies until they become crumbs.
- In a medium bowl, combine the crumbs and melted butter. Press the crumbs evenly into the prepared pan. Bake for 10 minutes. Remove to cool for at least 20 minutes before adding the filling. Keep the oven on.
CHEESECAKE
- Place a large, rimmed baking sheet on the bottom rack of the oven and fill it halfway with water.
- In a large bowl, use an electric mixer to beat the cream cheese until creamy. Then mix in the sugar, sour cream and vanilla; beat until smooth. Beat in the flour. Add the eggs one at a time, beating well after each addition. Stir in 1 cup of the mini chocolate chips.
- Spread the cheesecake batter over the cooled crust. Sprinkle the top of the cheesecake with the remaining chocolate chips. Bake the cheesecake on a rack above the pan of water for 45 minutes.
- Remove the pan from the oven and place it on a wire rack. Let the cheesecake cool for 1 hour, then refrigerate for 4 hours or until completely chilled.
- Cut the cheesecake into 24 bars, and keep refrigerated until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was planning to make your choc chip cheesecake as bars but saw this recipe. Curious why the bars recipe uses sour cream and the cheesecake recipe uses condensed milk? I don’t want to mess with perfection, and I adore the cheesecake recipe (have been making it for 6 or 7 years!)
They’re just two totally different recipes!