Indulgent Slow Cooker Chocolate Cheesecake Bars Recipe

Introduction

These indulgent slow cooker chocolate cheesecake bars are a rich and creamy dessert that’s perfect for any occasion. Made with a crunchy chocolate cookie crust and a smooth, chocolate-infused cheesecake filling, they’re easy to prepare and sure to impress your guests.

Ingredients

• 24 chocolate sandwich cookies (like Oreos)
• 6 tablespoons unsalted butter, melted
• Pinch of salt
• 24 oz (3 packages) cream cheese, room temperature
• 3/4 cup granulated sugar
• 1/4 cup Dutch-processed cocoa powder
• 6 oz semi-sweet chocolate, melted and cooled
• 2 large eggs, room temperature
• 1/4 cup heavy cream
• 2 teaspoons vanilla extract
• 1 teaspoon instant espresso powder (optional)

Instructions

1. Step 1: Prep the slow cooker by lining it with parchment paper, creating a sling to make removing the cheesecake easier.
2. Step 2: Make the crust by processing the chocolate sandwich cookies into fine crumbs. Mix the crumbs with the melted butter and a pinch of salt, then press the mixture firmly into the bottom of the slow cooker.
3. Step 3: In a large bowl, beat the cream cheese until smooth, about 2 minutes. Add the sugar and beat for another minute until fluffy.
4. Step 4: Mix in the cocoa powder and melted chocolate until combined.
5. Step 5: Add the eggs one at a time, beating well after each addition.
6. Step 6: Stir in the heavy cream, vanilla extract, and espresso powder if using.
7. Step 7: Pour the cheesecake mixture over the crust in the slow cooker. Smooth the top with an offset spatula.
8. Step 8: Place a clean kitchen towel under the slow cooker lid to catch condensation. Cook on LOW for 2.5 to 3.5 hours, or until the edges are set but the center still jiggles slightly.
9. Step 9: Cool the cheesecake in the slow cooker for 1 hour, then refrigerate for at least 4 hours or overnight to fully set.
10. Step 10: Use the parchment paper sling to lift the cheesecake out of the slow cooker. For clean slices, use a hot knife and cut into bars.

Tips & Variations

• Ensure all ingredients are at room temperature for a smooth, creamy cheesecake texture.
• Don’t skip the overnight chilling—this improves the flavor and firmness.
• For easier slicing, freeze the cheesecake bars for 30 minutes before cutting with a hot knife.
• Add chopped nuts or swirl in peanut butter for extra texture and flavor variations.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. They also freeze well—wrap individual bars tightly and freeze for up to 2 months. Thaw in the refrigerator before serving. Reheat slices briefly in the microwave if you prefer them slightly warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different cookies for the crust?

Yes, you can substitute chocolate sandwich cookies with any chocolate cookie of your choice, or even graham crackers for a different flavor and texture.

What if I don’t have a slow cooker?

This recipe is designed specifically for slow cooking, but you can bake the cheesecake in a conventional oven at 325°F (160°C) for about 45-55 minutes, checking until the edges are set and the center slightly jiggles.

Indulgent Slow Cooker Chocolate Cheesecake Bars Recipe

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★★★★★

5 from 99 reviews

• Author: Lana
• Total Time: 7 hours 20 minutes
• Yield: 24 bars 1x

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Description

These Indulgent Slow Cooker Chocolate Cheesecake Bars are a rich and creamy dessert perfect for any occasion. Featuring a crunchy chocolate cookie crust and a velvety chocolate cheesecake filling, they’re slow-cooked to perfection for a smooth texture and deep flavor. The recipe is simple to prepare, requires an easy custard-style cheesecake mix, and finishes with chilling for the best slice-worthy consistency.

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Ingredients

Scale 1x2x3x

For the crust:

• 24 chocolate sandwich cookies (like Oreos)
• 6 tablespoons unsalted butter, melted
• Pinch of salt

For the chocolate cheesecake:

• 24 oz (3 packages) cream cheese, room temperature
• 3/4 cup granulated sugar
• 1/4 cup Dutch-processed cocoa powder
• 6 oz semi-sweet chocolate, melted and cooled
• 2 large eggs, room temperature
• 1/4 cup heavy cream
• 2 teaspoons vanilla extract
• 1 teaspoon instant espresso powder (optional)

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Instructions

1. Prep the slow cooker: Line your slow cooker with parchment paper, creating a sling that will help you easily lift out the bars once they’re done cooking.
2. Make the crust: Crush the chocolate sandwich cookies into fine crumbs using a food processor or by hand. Combine the crumbs with melted butter and a pinch of salt, then firmly press this mixture into the bottom of the slow cooker to form an even crust.
3. Mix the cheesecake: In a large bowl, beat the cream cheese on medium speed for about 2 minutes until smooth and creamy. Gradually add the granulated sugar and beat for another minute. Mix in the Dutch-processed cocoa powder and melted, cooled semi-sweet chocolate until fully incorporated. Add the eggs one at a time, mixing well after each addition. Finally, stir in the heavy cream, vanilla extract, and instant espresso powder if using.
4. Assemble: Pour the cheesecake mixture over the prepared crust in the slow cooker, smoothing the top with an offset spatula to create an even surface.
5. Cook: Place a kitchen towel under the slow cooker lid to help regulate condensation and cook on LOW for 2.5 to 3.5 hours. The cheesecake bars are done when the edges are set but the center still jiggles slightly when you gently shake the slow cooker.
6. Cool: Allow the bars to cool in the slow cooker for 1 hour before transferring to the refrigerator. Chill for at least 4 hours or preferably overnight to fully set. Use the parchment sling to lift the cheesecake out, and cut into 24 bars. For easier slicing, freeze the bars for 30 minutes and use a hot knife for clean cuts.

Notes

• Using room temperature ingredients is essential for achieving a smooth, lump-free cheesecake texture.
• Don’t skip the overnight chilling step; the bars develop more flavor and achieve the ideal firm but creamy consistency after resting.
• For cleaner slices, freeze the cheesecake bars for about 30 minutes before cutting and use a knife warmed under hot water.
• If you prefer, omit the espresso powder, but it enhances the chocolate flavor wonderfully.

• Prep Time: 20 minutes
• Cook Time: 3 hours
• Category: Desserts
• Method: Slow Cooking
• Cuisine: American

Keywords: chocolate cheesecake bars, slow cooker cheesecake, chocolate dessert, easy cheesecake, slow cooker dessert