Chocolate Cheesecake Squares

Cheesecakes are always well loved by my church family. And it was fun to make these rich and creamy chocolate cheesecake bars to satisfy all the chocolate lovers among us. I know it's risky trying a new recipe, especially when you have to multiply by 12, but hey, you gotta live a little, right? No, seriously, when you measure your baking ingredients by weight rather than volume, the results are much more consistent.

A good scale is a must for all church cooks as well as home bakers.

When making any chocolate dessert in large volume, I always take a few minutes and sift the flour if using, here cocoa powder and corn starch is sifted to avoid white clumps in dark batter.

Sprinkle the chips.....and bake.

And light fluffy, chocolatey cheesecake bars you will love....yum.

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Chocolate Cheesecake Bars

1-1/2 cups finely crushed Oreo cookie crumbs
3 tbsp. melted butter
8 oz softened cream cheese
3/4 c. sugar
1 c. sour cream
1 egg
1 egg white ( 1 oz)
1/2 tsp. espresso powder, or instant coffee granules
2 Tbsp. cornstarch
1/3 c. dutch-process cocoa (1.38 oz)
1/3 c. mini semi-sweet chocolate chips

Preheat oven 325. Line 9x9 baking pan with 2 criss-crossed sheets of foil, coating lightly with oil spray.

Pulse 10 Oreo cookies in a food processor until fine. In a large bowl, stir together the cookie crumbs and the melted butter. Using the bottom of an one-cup measure cup, firmly and evenly press the mixture into the bottom and sides of the baking dish.

Without rinsing the processor bowl, process the cream cheese and sour cream until blended. Scrape down the sides and bottom as needed. Add sugar, egg and egg white and espresso powder; blend until smooth and combined. Add the sifted cocoa and cornstarch and stir until just combined.

Pour into the prepared pan. Sprinkle with chocolate chips. Bake 35-40 minutes, just until set.

Cool completely in the pan set on a wire rack. Cover and refrigerate at least one hour. Lift out of the pan using the foil handle. Cut into squares.

Large Volume Baking Tips:

To make 225 pieces (Five 12x24x2 inch steam pans, cut cheesecake into 9 by 5 sections) :

For crust, use one 52.5 oz box of Oreo cookies (sold at Sam's Club), process and add 10 oz melted butter.

Then multiply remaining recipe by 12.

Egg whites in a container was used.

Bake until mixture is set but do not over bake.

Above cheesecakes were frozen for four days, then thawed completely before serving.


  1. Kay,
    This looks SOOO good. I want to sink my teeth into one of those chocolate cheesecake bars. Can't believe it was an experiment. Glad it worked out!


  2. Kay, This looks lovely. I've only been following you for a few months but when I get your email regarding a new post I don't hesitate to check it out. You never disappoint. Thanks!

  3. These look just divine! chocolate and cheesecake...cant really lose hey :)

  4. Mmmm, Mmmm, GOOD! It would be so hard not to nibble along the way:)

  5. yum! this looks like one even i could do! :D thanks, dear friend! ♥

  6. choc cheesecake squares are a first for me! wow, they look decadent! i'm sure they were gone in a jiffy! hope u are having a wonderful weekend, kay :)

  7. Mmmm....yummy! These look delicious!

  8. Hm. your chocolate cheese cake squares look amazing. Thank you for the recipe.

  9. My ten year old was looking at this and said "Oh that's my thing!" I think it's my thing too - they look SOOOOOOOOOOO delicious!
    Mary x

  10. These look divine! Chocolate and cheesecake make the most incredible combination.

  11. I am a goner!! Chocolate and cheesecake together - the world is right again.

  12. those look absolutely amazing! beautiful and tasty!

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    PS: Wonderful chatting with you the other day :)

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