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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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