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The BEST Chocolate Chip Cheesecake Bars – this is the best cheesecake bars recipe ever! It’s smooth and silky and has an easy Oreo crust, making these heavenly bars one of the best desserts ever.

stack of 3 cheesecake bars on white plate

Easy Chocolate Chip Cheesecake Bars

I’m so excited to bring you this Chocolate Chip Cheesecake Bar recipe today because it comes my friend Jocelyn’s book, called Cheesecake Love. This book is full of fabulous CHEESECAKE recipes, including these bars.

Why you’ll love this recipe

The recipe starts with an easy Oreo crust, except it’s made in a 9×13″ pan. While the crust pre-bakes you make the filling for the bars with silky cream cheese, sour cream, and eggs. Don’t forget the chocolate chips – they add such a good chocolatey flavor to the bars. They’re a classic dessert recipe with a twist.

The BEST Chocolate Chip Cheesecake Bars from Cheesecake Love

Ingredients in Cheesecake Bars

  • Oreo Cookies – for the crust; no need to remove the filling.
  • Cream Cheese – It must be at room temperature to avoid lumps. Don’t use low-fat!
  • Sour Cream – adds a nice creamy texture – make sure it’s also room temperature.
  • Eggs – make sure they are room temperature also and add them one at a time, mixing between each.
  • Mini Chocolate Chips – you can use regular-size chocolate chips as well, semi-sweet or milk chocolate.

Be sure to see the recipe card below for full ingredients & instructions!

How to make Chocolate Chip Cheesecake Bars

  • Mix together Oreo crumbs with melted butter in a small bowl.
  • Press the mixture into the bottom of a 9×13-inch baking pan. I line the pan with foil but you can also use parchment paper.
  • Add granulated sugar.
  • Mix in sour cream.
  • Mix in vanilla.
  • Add all-purpose flour.
  • Mix in eggs, one at a time.
  • Stir in chocolate chips.
  • Pour cheesecake filling onto crust in prepared pan.

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Steaming Method vs Water Bath

Often you’ll see recipes that bake cheesecakes in a water bath. This recipe instead uses a steaming method: you place a pan of water in the bottom of the oven to increase the moisture in your oven. This keeps the end product nice and creamy. The steaming method is not only easier but also decreases the chances that water will leak into your cheesecake. Plus, when making a 9×13″ cheesecake bar recipe, there’s often not a baking pan big enough for a water bath.

The steaming method works like a charm because these chocolate chip cheesecake bars were super creamy and almost silky in texture. They were definitely some of the BEST cheesecakes I’ve ever eaten!

The BEST Chocolate Chip Cheesecake Bars Recipe

Tips for the perfect Chocolate Chip Cheesecake Bars:

  • Be sure that your ingredients are at room temperature before you start. No one wants a lumpy cheesecake and the only way to avoid it is for not only your cream cheese to be room temperature but also your eggs and sour cream too!
  • You can leave the filling in the Oreos when you make the crust. Who has time to take it out? Plus, the crust tastes better that way.
  • Cheesecake often looks under-baked when it’s done. Once it’s golden around the edges and doesn’t look wet in the middle, it’s done, even if it’s still jiggly.
  • You can substitute regular-sized chocolate chips if you don’t have minis, but I find that mini ones are better because they end up in every single bite.
  • It’s tempting to want to dig in as soon as these come out of the oven but don’t skip the cooling and chilling steps. They are absolutely essential to a delicious end product!
Reader Review
“These are amazing! Will be a go to dessert!!”
stack of 3 cheesecake bars with chocolate chips


How do you tell when cheesecake bars are done?

They will look set and no longer wet and only slightly jiggle once they are done baking.

Do chocolate chip cheesecake bars need to be refrigerated?

You should store cheesecake bars in the refrigerator for up to 3 days. Store in an airtight container.

Can you freeze chocolate chip cheesecake bars?

You can freeze cream cheese bars in an airtight container for up to 2 months.

Stack of the best Cheesecake bars

The BEST Chocolate Chip Cheesecake Bars

5 from 5 votes
The BEST Chocolate Chip Cheesecake Bars – this is the best cheesecake bar recipe ever! It’s smooth and silky and has an easy Oreo crust!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Yield 24 bars
Serving Size 1 bar



  • 30 Oreo Cookies
  • 6 tablespoons unsalted butter melted


  • 3 8-ounce packages (678g) cream cheese , room temperature
  • 1 ½ cups (300g) granulated sugar
  • ¼ cup (61g) sour cream room temperature
  • 2 teaspoons vanilla extract
  • ¼ cup (31g) all-purpose flour
  • 3 large eggs room temperature
  • 1 1¼ cups mini chocolate chips divided
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  • Preheat oven to 325°F. Line a 9×13” baking pan with foil and spray with nonstick cooking spray.
  • Make the crust: crush the cookies, including the filling, in a food processor. Pulse until they become crumbs.
  • Mix together the cookie crumbs and melted butter. Press into the bottom of the prepared pan. Bake for 10 minutes, then cool the crust for 20 minutes but keep the oven on.
  • Place a large rimmed baking sheet on the very bottom rack of the oven and fill it halfway with water.
  • Make the cheesecake: Beat the cream cheese until smooth. Add the sugar, vanilla, and sour cream and beat until smooth.
  • Add the flour and beat again.
  • Add the eggs, one at a time, beating well after each addition. Make sure the eggs are fully incorporated but don’t overmix. Stir in 1 cup of the chocolate chips.
  • Pour the batter over the cooled crust and sprinkle the top of the cheesecake with the rest of the chocolate chips. Place the pan on the oven rack right above the pan of water and bake for 40-45 minutes, or until the cheesecake is lightly browned around the edges and the center seems set.
  • Remove the pan from the oven and cool for 1 hour at room temperature, then chill at least 4 hours before slicing.

Recipe Video

Recipe Nutrition

Serving: 1bar | Calories: 259kcal | Carbohydrates: 25g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 64mg | Sodium: 175mg | Sugar: 19g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Perfect Chocolate Chip Cheesecake Bars are thick and creamy and really are the perfect cheesecake recipe with Oreo crust made in a 9×13 pan! These are so good – everyone loves how much chocolate there is!

Favorite Cheesecake Recipes

Last Updated on April 23, 2023

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1. I am confused about the amount of chocolate chips used. The recipe says 1 11/4 cups divided. Is this a total of 2.25 cups? So is that 1 cup for the filling and 1 1/4 (1.25) cups for topping?

  2. I love this recipe!! To decorate it a bit for our 2 1/2 year old granddaughter I put M&M baking bits on top!! I know she will love that—

    1. Yes! Just make sure they’re completely cooled. Freeze in a single layer in an airtight container or bag.

    1. Yes, but I recommend peppermint not mint. To me, mint tastes too much like toothpaste! And just use a bit, maybe 1/4 tsp

  3. Girl, I am so glad that blogging brought us together.  You are a sweetheart and I puffy heart love you!!!  Thank you so much for sharing my book and recipe. I’m so glad you liked the bars.  Isn’t the steam bath so much easier?  It’s seriously the only way I make mine.  

    1. I have been making the same cheesecake bars for years. My grandma recipe is basically the same but she used cornstarch instead of flour 1 tablespoon to be exact I love this recipe and you can manipulate it so many ways pumpkin ect. Honestly I never do a steam bath and they never crack and they cook up perfectly every time.

  4. I have her book, have barely had time to look through it because of my own chaos, but these….look amazing. And congrats to Jocelyn! BTW…This recipe is going to rock it for you on Pinterest. Photography perfection!

    Ironically I made an Oreo crust today for a fudge recipe!