Homemade Triple Chocolate Cheesecake Bars
If you are a lover of chocolate ( arnt we all?) you are going to love this homemade triple chocolate cheesecake bars recipe!
This triple chocolate cheesecake bars recipe makes 18 3” x 2” bars. So it is a great dessert for an everyday family dinner or one to take to a potluck.
While you are on a chocolate recipe search, here are a few others you might like.
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Ingredients Needed For Triple Chocolate Cheesecake Bars:
Chocolate Sandwich Cookies: any chocolate sandwich cookie will work however we used dark chocolate Oreos for ours.
Butter: you will need to use regular butter for this and not margarine. As we need it to harden when baked and chilled and margarine will not do that.
Cream Cheese: while you can use reduced fat if you really want just know that full-fat cream cheese works best.
Sugar: just your normal white granular sugar will work just fine.
Baking Cocoa: this is the type found in the baking ale and is not sweetened. Also called cocoa powder.
Yogurt: you will want to use just plain yogurt. Can be Greek or normal, both will work.
Vanilla: using vanilla extract just adds a layer of flavor you really will miss if you skip it.
Coffee Crystals: this is a twist that no one thinks to add. But adding instant coffee crystals to the mix just makes the flavor pop. You can use regular or decaf.
Eggs: eggs are used to add to the richness of the flavor as well as a binder to hold it all together.
Mini Chocolate Chips: we used the mini semi-sweet chips. You could use the larger chips but I find they leave big hard chunks in the bars after they have cooled.
How To Make Chocolate Cheesecake Bars:
- Preheat the oven to 350 degrees F.
- Crush the cookies until they are crumbs. They do not need to be super fine. This can be done but putting in a ziplock bag and smashing with a rolling pin. Or you can put the cookies in a food processor and pulse until crumbs.
- Dump cookie crumbs into a small bowl. Add the melted butter and mix well.
- Now dump the mixture into an ungreased 13” x 9” pan (glass works best). Spread the crumbs evenly over the bottom of the pan and pack them down.
- Place pan in the oven and bake for 8 minutes. Set aside to cool while you are making the cheesecake filling.
- Reduce oven to 325 degrees F.
- In a large mixing bowl of stand mixer add cream cheese and sugar. Beat on low speed until fully combined.
- Add the baking eggs, cocoa, vanilla, coffee, and yogurt. Beat at low speed until smooth, scraping the bowl.
When the batter is fully mixed, stir in the mini chocolate chips by hand. - Pour the cheesecake batter over the baked crust. Spread it as evenly as you can. Give it a little shake from side to side to make sure it is leveled out.
- Place pan in oven and bake at 325 degrees F for 35-40 minutes. When done edges will look done and the middle will still be slightly wobbly.
- Remove from oven and allow to cool til it is just warm to the touch (about an hour).
- Then move the uncovered pan to refrigerate until completely cold. When completely cold you can cover pan.
- When ready to serve, cut into 18 squares (or smaller, these are rich and chocolatey).
Expert Teaching Tips:
Before you begin, make sure all your filling ingredients are at room temperature. Cream cheese just mixes better when at room temp.
Homemade Triple Chocolate Cheesecake Bars
Ingredients
- 4 Tbsp Butter melted
- 24 Chocolate Sandwich Cookies used Dark Chocolate Oreos
Cheesecake Filling:
- 16 oz Cream Cheese softened
- ½ c Sugar
- ½ Baking Cocoa
- ½ Cup Plain Yogurt
- 1 tsp Vanilla
- 1 tsp Instant Coffee Crystals used decaf
- 2 Eggs large
- 1 Cup Mini Semi-Sweet Chocolate Chips
Instructions
Crust:
- Preheat the oven to 350 degrees F.
- Crush the cookies until they are crumbs. They do not need to be super fine. This can be done but putting in a ziplock bag and smashing with a rolling pin. Or you can put the cookies in a food processor and pulse until crumbs.
- Dump cookie crumbs into a small bowl. Add the melted butter and mix well.
- Now dump the mixture into an ungreased 13” x 9” pan (glass works best). Spread the crumbs evenly over the bottom of the pan and pack them down.
- Place pan in the oven and bake for 8 minutes. Set aside to cool while you are making the cheesecake filling.
Cheesecake:
- Reduce oven to 325 degrees F.
- In a large mixing bowl of stand mixer add cream cheese and sugar. Beat on low speed until fully combined.
- Add the baking eggs, cocoa, vanilla, coffee, and yogurt. Beat at low speed until smooth, scraping the bowl.
- When the batter is fully mixed, stir in the mini chocolate chips by hand.
- Pour the cheesecake batter over the baked crust. Spread it as evenly as you can. Give it a little shake from side to side to make sure it is leveled out.
- Place pan in oven and bake at 325 degrees F for 35-40 minutes. When done edges will look done and the middle will still be slightly wobbly.
- Remove from oven and allow to cool til it is just warm to the touch (about an hour).
- Then move the uncovered pan to refrigerate until completely cold. When completely cold you can cover pan.
- When ready to serve, cut into 18 squares (or smaller, these are rich and chocolatey).
These Are Estimated Nutrition Facts
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.
