Chocolate Cheesecake Bars

Looking for a decadent dessert idea? These Chocolate Cheesecake Bars have everything you crave, and more!

**This post is sponsored by Rodelle. I am excited to partner with them in creating delicious, family friendly recipes! All opinions are 100% my own**

Chocolate Cheesecake Bars: graham cracker crust, creamy vanilla cheesecake and chocolate cookie crunch on top make these the perfect dessert!

Ever get a dessert you love and just want to eat it like crazy? That’s how I am with cheesecake bars. You may notice I have LOTS of varieties on the blog.

Lemon. Snickerdoodle. Peanut Butter. Chocolate Chip.

Today’s version is a Chocolate Cheesecake Bar. It starts with a graham cracker crust. Then it’s topped with a creamy vanilla cheesecake. And topped with chocolate cookie dough. All baked to perfection.

As you may remember, I’m currently working with Rodelle to create delicious recipes using their products. I hear this all the time: does it matter what vanilla I use?

Chocolate Cheesecake Bars: graham cracker crust, creamy vanilla cheesecake and chocolate cookie crunch on top make these the perfect dessert!

My answer is yes. And I’m not just saying that because I’m partnered with Rodelle. I had been using their products and singing their praises long before they first approached me! I love the flavor their vanilla gives to my baked goods.

What you may not know is that in addition to all their awesome extracts, they have the best unsweetened cocoa I’ve ever used. It’s truly my favorite (and I love that I can purchase it online or at Costco)! It gives a rich chocolate flavor to all my baked goods…and the color is dark and gorgeous!

But, back to these Chocolate Cheesecake Bars. A few simple tricks:

  • Use a food processor (or a ziploc bag and a meat pounder) to process your graham crackers into a fine crumb. DO NOT use the store bought graham crumbs. I personally think the flavor of those is “off” and I can tell the difference in the two!
  • Use parchment paper to line your 13×9 baking dish. Not only does it help with clean up…but once these are complete, you can lift the whole batch out of the pan to slice them. This helps keep them looking uniform and pretty (not smashed and uneven). The symmetrical OCD tendencies I have will thank you.
  • Refrigerate. REFRIGERATE. I can’t tell you enough how important this step is before eating this dessert. I don’t know many people who like warm cheesecake. Once this is done baking, cool it on the counter until it’s able to go in your refrigerator. Then keep it in there for 4 hours (or overnight). This is MUY IMPORTANTE (very important). Not only does it give the cheesecake time to firm up to make cutting smoother, but it tastes amazing chilled.

Chocolate Cheesecake Bars: graham cracker crust, creamy vanilla cheesecake and chocolate cookie crunch on top make these the perfect dessert!

Now I’m off to go binge watch my favorite Netflix show right now. It’s called Damages with Glenn Close and Ted Danson. Have you watched it yet? So good!!

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Yield: 24 large bars

Chocolate Cheesecake Bars

Prep Time 4 hours 45 minutes
Cook Time 30 minutes


For the Crust:

  • 2 ½ cup graham cracker crumbs (about 18 full size crackers)
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the Cheesecake Filling:

  • 2 packages (8 oz each) cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp Rodelle Vanilla Extract

For the Cookie Dough:

  • ¾ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ¾ cup light brown sugar, packed
  • 1 large egg
  • 2 Tbsp milk (I use skim)
  • 2 tsp Rodelle Vanilla Extract
  • 1 ¼ cup all-purpose flour
  • ½ cup Rodelle Gourmet Baking Cocoa (unsweetened cocoa powder)
  • ½ tsp kosher salt
  • 1 tsp baking soda
  • 1 package (12 oz) semi sweet chocolate chips


  1. Preheat oven to 350 degree F. Line a 13x9 baking dish with parchment paper. Set aside.
  2. For the crust, combine graham cracker and sugar in food processor. Pulse until fine crumbs. Add in melted butter and pulse until combined. Press into bottom of prepared baking dish.
  3. For the cheesecake filling, beat cream cheese with sugar, eggs, and vanilla using the whisk attachment of an electric mixer. Beat until fluffy and smooth, about 3-5 minutes. Pour over graham cracker crust.
  4. For the cookie dough, beat butter with sugars for 2 minutes. Add egg, milk and vanilla. Beat until combined. Add in flour, cocoa powder, salt and baking soda and mix until fully blended. Fold in chocolate chips.
  5. Drop by large scoop onto top of cheesecake layer. Try to use your fingertips to spread gently (doesn't have to cover cheesecake completely, as it will spread during baking).
  6. Bake for 30-35 minutes until cookie dough layer is fully baked. Remove and cool on counter. Once cooled, cover with plastic wrap and refrigerate 4 hours or overnight. Cut and enjoy!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Look no further. Here are some of my favorite cheesecake bars on the blog:


Pumpkin Chocolate Chip Cheesecake Bars: this one is perfect for fall baking!


Snickerdoodle Cheesecake Bars: If I had to choose these *might* be my favorite version!


Chocolate Chip Cheesecake Bars: this is the classic recipe I base all my yummy variations off!

Chocolate Cheesecake Bars: graham cracker crust, creamy vanilla cheesecake and chocolate cookie crunch on top make these the perfect dessert!

 **I’ve partnered with Rodelle Kitchens as a brand ambassador to create delicious recipes for you, my readers! I personally love their products, and all opinions are 100% my own**


About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on September 17, 2015

Comments & Reviews

  1. I made this last night and brought it to work (a few of us were bringing in sweets to share for Valentine’s Day). One of my colleagues actually came over and hugged me for making this. It’s that good!

  2. I’m gonna be making this later. I would like a thicker cheesecake layer and thought of doubling the cheesecake batter ingredients. Would that be okay, you think? Afraid tin cookie layer would dry out but I doubt so with so much cream cheese at the bottom for moisture. Thanks!

  3. I have tried that recipe and it’s wonderful,  btw you could try to add some pot to the chocolate mix and enjoy the results <3

  4. Hahaha! I have a thing for cheesecake too 😉  I’m loving this chocolate topped cheesecake bar…I could do some damage if those were in my fridge right now.  And Rodelle is definitely awesome for vanilla and cocoa powder…and that reminds me, I need to get more almond extract!!!

  5. I have a 1.5 pound container of Rodelle at home that I got from Amazon. It is my second time to order it. It is an excellent cocoa. Going to make these this weekend.  And I watched every episode of Damages; it was one of the best series I have ever watched.  

    1. We’re on season 2 of Damages and love it so far! And yay for Rodelle Cocoa. Glad you love it too, enjoy the bars 🙂

  6. I cannot imagine eating warm cheesecake. It gives me chills, and not in a good way. I want my cheesecake somewhere between chilled and frozen. 🙂
    Seriously, these look amazing. I’m in!
    And I love that Ted Danson is in another show. I’ve always hearted him.

  7. I saw these on FB and had to stop by – and all I can say is HAVE MERCY!!! These bars ARE THE dessert I could fall in love with and just want to eat like crazy!!! 

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