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Fudge Topped Cheesecake Squares has a deliciously soft and creamy chocolate chip cheesecake topped with delicious fudge with a buttery crust. 

fudge topped cheesecake bars


Although this may look like a complicated recipe from the list of ingredients, it’s really simple and easy to make. I always use a water bath when I bake cheesecakes. However, this is one instance when you really don’t have to. As you can see in the video, my cheesecake cracks just a little. It doesn’t show after the fudge frosting is added.

dessert bars


You do not have to make a water bath to bake cheesecake. However, it does help prevent the cheesecake from cracking. There are two methods or a water bath. I use the first one.

  1. I simply add a 9×13-inch baking pan to the bottom rack of my oven. (You’ll bake the cheesecake on the middle rack.) Next, I fill the pan with water to an inch deep using a pitcher. Using a pitcher to fill the pan is much easier than filling the pan at the sink than trying not to spill the water getting it to the oven.
  2. Another way is an actual ‘water bath’. Before filling your springform pan, wrap it tightly with aluminum foil. Make sure the is larger enough to cover the entire bottom of the pan and there is no area for water to seep in. Then, after filling the pan with your cheesecake mixture, place it in a large roasting pan. Place that pan into the hot oven and then fill the pan with water to 1-inch deep using a pitcher.
dessert squares


The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it as well as help the planet. 😍

As well, for your convenience of the more uncommon ingredients, I highlighted and linked to the product so that you can see exactly what I used. You are not obligated to purchase them if you just want to open and look at them. Of course, you can easily add them to your grocery cart if you do want to purchase them.

  • Graham crackers
  • Brown sugar
  • Butter
  • Cream cheese
  • Sugar
  • Heavy cream
  • Sour cream. You can use plain or greek yogurt.
  • Vanilla
  • Lime juice. Yes, lime juice. It’s not an error. Lime juice brings out the tartness of the cream cheese. It’s quite delicious, however, if you want a really sweet bar, you can omit it. The lime juice also helps to add a little more flavorful dimension although it’s not noted in the final flavor of the cheesecake.
  • Salt
  • Eggs
  • Chocolate chips
  • Cornstarch. You can use flour instead of cornstarch, simply increase the amount used to 2 and 1⁄2 tablespoons.



When mixing the cheesecake, make sure to stop the mixing and scrape down the sides of the bowl with a rubber spatula. This will ensure a smooth and creamy cheesecake.

After it’s done, cool the cheesecake gradually. First, turn the oven off, open the door, but leave the cheesecake in the oven for 30 minutes. After 30 minutes move the cheesecake to a wire rack to cool completely.

You may also like my tips on How to Bake the Perfect Cheesecake!

You can also add crushed Butterfinger candy bars for butterfinger cookie dough cheesecake bars. Scrumptious!

What is the texture of Fudge Topped Cheesecake Squares?

Thick, creamy, and smooth cheesecake, stuffed with chocolate chips. Baked on top of a buttery and sweet graham cracker crust. Topped with a layer of rich chocolate ganache for a sweet finish.

dessert bars


Cheesecake will be good for 5 days in the refrigerator. Keep it tightly wrapped in plastic wrap or in an airtight container. Cheesecake absorbs refrigerator odors if it isn’t wrapped securely.

More recipes you’ll enjoy

  1. Mississippi Mud Cookies with Marshmallow Fluff and Chocolate Frosting
  2. Loaded Butterfinger Chocolate Chip Toffee Cookies
  3. Strawberry Cake.
  4. Blue Ribbon Chewy Molasses Ginger Cookies
  5. Ranger Cookies with Chex
  6. Best 36+ Cookie Butter Recipes to Make Now
  7. Peanut Butter Bread Bananas Foster

Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.

Last But Not Least…I love hearing from you, so please comment and rate after you make this delicious sandwich if you don’t mind. Please, also, don’t forget to follow me on Instagram and tag me with a photo of your creation.

fudge topped cheesecake bars


I topped a buttery graham cracker crust with chocolate chip cheesecake then a soft fudge frosting. It has the taste and texture of a traditional cheesecake but has more serves. Great for a party.
Author: Paula
5 from 15 votes
Print Rate
Save To Your Recipe Box
Prep Time: 30 minutes
Cook Time: 1 hour 11 minutes
chilling time: 8 hours
Total Time: 9 hours 41 minutes
Servings: 25 servings



  • 3 and ½ cups graham crackers crushed
  • ½ cup brown sugar packed
  • 3⁄4 cup butter melted





  • 1 – Preheat the oven to 350°. Line a 9×13” baking dish with parchment paper and lightly spray with baking spray. Set aside. In a medium-sized mixing bowl combine crushed graham crackers and brown sugar. Add the melted butter and mix to combine. The texture should be a wet crumb. Press the crust mixture evenly into the bottom of the prepared baking dish.2 – Place into the preheated oven on the middle rack. Bake for 10 minutes. Once baked, remove from the oven and place on a wire cooling rack. Make the cheesecake filling.


  • Keep the oven heated to 350°. In the bowl of a stand mixer fitted with a paddle attachment combine cream cheese, sugar, and brown sugar. Beat on medium-high speed until smooth. Add heavy cream, sour cream, vanilla, lime juice, and salt. Mix to combine. Add the eggs and mix for 30 seconds. Add in the cornstarch and mix until incorporated. Remove the bowl from the stand mixer. Add in the chocolate chips and fold in using a rubber spatula.
  • Spoon the mixture on top of the baked crust. Place into the preheated oven on the middle rack and bake for 1 hour. Once baked, turn the oven off and open the door, leaving the bars inside. Let the bars cool inside the oven for 30 minutes. Remove the bars from the oven and place them onto a wire cooling rack to let them cool completely. Once they have completely cooled, cover them with plastic wrap and place them into the fridge to chill for 8 hours.


  • In a small microwave-safe bowl add the heavy cream and microwave for 1 minute. Add the chocolate chips to a medium, heat-proof mixing bowl. Pour the heated cream over the chocolate chips and let sit for 1 minute. Whisk until the chocolate chips are melted and the mixture is smooth. Pour the ganache over the chilled bars, then place it back into the fridge for 20 minutes to allow the ganache to set.
  • Once the ganache is set, remove it from the fridge and cut it into 25 pieces before serving.


  • Cheesecake bars may be stored in an airtight container in the fridge for up to 5 days.


I would rate the difficulty of this recipe easy to intermediate.


Calories: 930kcal | Polyunsaturated Fat: 10g
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5 from 15 votes (15 ratings without comment)

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