No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Chocolate-Cheesecake Squares

These light cheesecake brownies get their rich taste from reduced-fat cream cheese, reduced-fat sour cream, and unsweetened cocoa powder. To make the cookie crust, after grinding the chocolate wafers in a food processor, spread them evenly in a baking pan lined with two crisscrossed sheets of parchment paper.

  • Prep:
  • Total Time:
  • Yield: Makes 9
Chocolate-Cheesecake Squares

Source: Everyday Food, January/February 2004


  • Nonstick cooking spray
  • 8 chocolate wafer cookies
  • 1 bar (8 ounces) reduced-fat cream cheese
  • 1 cup reduced-fat sour cream
  • 1/3 cup unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 3/4 cup sugar
  • 1 large whole egg, plus 1 large egg white
  • 1/3 cup semisweet chocolate chips


  1. Preheat oven to 325 degrees. Coat an 8-inch square baking pan with cooking spray. Line with two crisscrossed pieces of parchment or wax paper, spraying between sheets. Spray lined pan; set aside.

  2. Process cookies in a food processor until finely ground. Gently press crumbs into bottom of prepared pan (do not rinse processor bowl).

  3. Blend cream cheese and sour cream in food processor until smooth, scraping down sides of bowl as needed. Add cocoa, cornstarch, sugar, egg, and egg white; process until smooth. Pour into pan; sprinkle with chocolate chips.

  4. Bake until just set, 35 to 40 minutes; cool completely in pan. Refrigerate at least 1 hour. Invert onto a tray; peel off paper, and reinvert crust side down. Cut into 9 squares.

Reviews (33)

  • Ceege 15 Apr, 2013

    Has anyone tried doubling this recipe and baking in a 9 x 11 oblong pan? I need more than nine servings and would rather double recipe than make it twice. Thanks for any suggestions.

  • purplesushi 28 Sep, 2012

    This recipe can very easily be converted to a low-carb version by omitting the crust and substituting the sugar with Nectresse or Splenda. If you use semi-sweet mini-chips the carb count would be minimal. I'm going to try this tonight!

  • superme 10 Nov, 2009

    The list of ingredients clearly says: 1 large whole egg plus 1 large egg white. No 3 in the method says: Add cocoa, cornstarch, sugar, egg, and egg white; process until smooth.

  • Tleegg 7 Jan, 2009

    Maryt53, I'm pretty sure since the directions say to cut into 9 squares that one square = a serving.

  • Maryt53 7 Jan, 2009

    I saw someone added the nutrition info for this, but it doesn't say how big a serving is. Since it's cut into 9 squares, is it 9 servings, or can you have more than 1 square per serving?

  • smoothness 29 Oct, 2008

    these came out very good. not as indulgent as regular cheesecake, but very munchable. i'd skip the crust, though, as it just 'sucked up' some of the cheesecake filling and its texture was a little unpleasant. if you're not gonna make a classic butter-crumb crust i'd suggest just making the cheesecake itself and enjoying it without the crust.

  • JACKIE2830 15 Oct, 2008

    Nabisco makes the chocolate wafer cookies.....they come in a long bright yellow box....."Famous Wafers"

  • KarenLea 30 Sep, 2008

    Cheryllin: Don't use Oreos! You can buy plain chocolate wafers in the cookie aisle. They don't have a cream filling. I think that Nabisco makes them.

  • cheryllin 30 Sep, 2008

    When a recipe asks for the chocolate wafer cookie crumb crust, does that mean to process the entire Oreo in the processor, or do I disgard the cream filling first?

  • adelenne 25 Jun, 2008

    It turned out better than I expected. It's not so sweet and has a very rich taste to it. Very good.

  • claudiapas 18 Feb, 2008

    We have just eaten these chocolate cheese cake squares tonight and they were divine. The recipe is perfect and there is no way of going wrong if you follow it right.

    I didn't change a thing tonight and it ended up great. It is delicious, not very sweet and with that velvet feeling. I used unsweetened powder and 70% cocoa chocolate chips and it was a real mature chocolate tart. But I have changed it before, just the cookies, for Maria cookies and added little cinnamon also.

    Go for it.

  • honeyfresh 14 Jan, 2008

    I tried making these yesterday, but they didn't turn out! I baked them for about 40 minutes, and after cooling and refrigerating, I found that they hadn't set at all! An inch and a half around the perimeter was perfect, but the middle was still liquidy. Does anyone know why this could've happened or what I might have done wrong? Should I just try baking them for longer next time?

  • mwbsc 16 Dec, 2007

    Just to clarify the egg/egg white question. I just noticed the Video tab at the top along side the Recipe tab. I clicked on it and watched the video. She adds one whole egg and then an egg white to the mixture in the food processor.

  • sspoor 6 Dec, 2007

    Per serving: 302 calories; 12.6 grams fat; 6.7 grams protein; 42 grams carbohydrates; 1.5 grams fiber

  • Mel 22 Nov, 2007

    The Nabisco brand Famous Chocolate Wafers come in 9 ounce cardboard sleeves and I found them in the ice cream aisle--not in the cookie or cooking ingredients aisles. Hope this helps you find them. I made it for Thanksgiving 2007 for the family and it was the BEST chocolate cheesecake they had ever had they said.

  • Indigo326 8 Nov, 2007

    Can you please add the nutrional information. I attend Weightwatchers and need to track calories, fiber and fat.

  • marym 7 Nov, 2007

    Nabisco makes cookies that a specifically called Chocolate Wafer Cookies. They are thin, and about 3" diameter round. I think a yellow package. They are a thin, large version of Nilla Wafers.

  • JudyMom 7 Nov, 2007

    Oh, by the way, what Chocolate Wafer Cookies did you have in mind??? Something other than Oreos, maybe???

  • JudyMom 7 Nov, 2007

    I Agree.....We need the Nutritional Info included with these recipes, PLEASE!!!!

  • madhatter 7 Nov, 2007

    Why is there no nutritional info available? This is clearly a lower fat option compared to most cheesecake recipes. I think people wourld appreciate knowing this.

  • JaneBM 7 Nov, 2007

    I think you need the two eggs. Eggs are the "glue" for the mixture. Cutting out the one yolk cuts down on the cholesteral.

  • henryc 6 Nov, 2007
  • henryc 6 Nov, 2007

    Please note that I have this recipe on file and it reads"1 large whole egg plus 1 large egg white. Hope this helps.

  • hmvettese 6 Nov, 2007

    I have made many cheesecakes and I have never had to use just an egg white. I would assume that in #3 it is just a typo and should just be the whole egg.

  • nanahiggins 6 Nov, 2007

    I would try adding one egg white event though it's not listed in the ingredients list. The directions say egg white, not whites, so I thing it's safe to add one.

  • crsrock 6 Nov, 2007

    The directions call for one egg white, but no egg white is listed in ingredients, only one whole egg.

  • grandia102 6 Nov, 2007

    see where 1 WHOLE EGG and 1 egg white. Both added, but egg white is NOT mentioned in recipe.

  • hmvettese 6 Nov, 2007

    1 large whole egg is listed in the ingredients ;)

  • roniellis 6 Nov, 2007

    What are you referring to when you mention chocolate wafers?

  • roniellis 6 Nov, 2007

    What are you referring to when you mention chocolate wafers?

  • roniellis 6 Nov, 2007

    What are you referring to when you mention chocolate wafers?

  • roniellis 6 Nov, 2007

    What are you referring to when you mention chocolate wafers?

  • KatShark 6 Nov, 2007

    you mention an egg white in step 3 --- but it's not listed in the ingredients... just one egg? or 1 egg and an egg white? thanks.

Related Topics