Chocolate Cheesecake Bars Recipe

Introduction

These chocolate cheesecake bars combine a rich, creamy chocolate filling with a crunchy Oreo crust for an irresistible dessert. Topped with a luscious chocolate ganache, they’re perfect for any chocolate lover. Easy to make and impressive to serve, they’ll quickly become a favorite treat.

Ingredients

• 2 cups Oreo crumbs (about 2 rows of Oreos in regular pack)
• 4 tablespoons unsalted butter (melted)
• 24 ounces cream cheese (room temperature)
• 1 cup white granulated sugar
• 1/2 cup unsweetened cocoa powder (use Dutch process)
• 8 ounces chocolate bar (melted, I used Lindt 70%)
• 1/2 cup heavy cream (room temperature)
• 1 teaspoon pure vanilla extract
• 4 large eggs (room temperature)
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Instructions

1. Step 1: Preheat the oven to 325℉. Spray a 9×9-inch square pan with nonstick baking spray. Line the bottom and two sides of the pan with parchment paper and spray again.
2. Step 2: Using a food processor, blend the Oreos into fine crumbs. Combine the crumbs with melted butter in a small bowl and mix well with a fork.
3. Step 3: Press the Oreo crumb mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup. Make sure the crust only covers the bottom—not the sides.
4. Step 4: Bake the crust for 12 minutes. Remove from oven and set aside while preparing the cheesecake filling.
5. Step 5: Melt the chocolate bar in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, then continue with 15-second intervals until fully melted and smooth.
6. Step 6: Using a mixer, beat the cream cheese, sugar, and cocoa powder on high speed for 2 minutes. Scrape down the bowl to ensure even mixing.
7. Step 7: Add the melted chocolate, 1/2 cup heavy cream, and vanilla extract. Mix on medium speed until smooth and combined.
8. Step 8: Add the eggs and mix on low speed just until combined. Do not overmix.
9. Step 9: Pour the chocolate cheesecake batter over the baked crust. Bake for 40 to 50 minutes, until the edges are set but the center still has a slight jiggle.
10. Step 10: Turn off the oven, crack the oven door, and let the cheesecake cool inside for 20 minutes. Then transfer it to a cooling rack to cool completely.
11. Step 11: Cover the cooled cheesecake with foil and chill in the refrigerator for at least 6 hours or overnight.
12. Step 12: For the ganache, heat 1/2 cup heavy cream over medium-low heat until steaming, but not boiling.
13. Step 13: Place the semi-sweet chocolate chips in a small bowl. Pour the hot cream over the chips and let sit for 2 minutes. Stir gently until the ganache is smooth and glossy.
14. Step 14: Remove the cheesecake from the pan and peel off the parchment paper. Pour the ganache evenly over the top and spread with an offset spatula.
15. Step 15: For best results, place the ganache-covered bars in the freezer for 10 minutes before cutting. Otherwise, keep refrigerated until ready to serve.

Tips & Variations

• Use room temperature ingredients for a smooth, lump-free cheesecake batter.
• For extra crunch, sprinkle chopped nuts over the ganache before it sets.
• Swap semi-sweet chocolate chips for dark or milk chocolate depending on your sweetness preference.
• To make the crust gluten-free, use gluten-free chocolate sandwich cookies instead of Oreos.

Storage

Store the cheesecake bars covered in the refrigerator for up to 5 days. For longer storage, freeze them in an airtight container for up to 2 months. Thaw chilled bars overnight in the fridge before serving. Reheat ganache-topped bars at room temperature or enjoy them cold for a firmer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch process?

Yes, you can substitute regular cocoa powder, but Dutch process gives a smoother, less bitter flavor that complements the chocolate well.

How do I know when the cheesecake bars are done baking?

The edges should be set and firm, while the center still has a slight jiggle when gently shaken. Overbaking can cause cracks and a dry texture.

Chocolate Cheesecake Bars Recipe

Print Recipe

★★★★★

4.9 from 111 reviews

These decadent Chocolate Cheesecake Bars feature a rich Oreo crust topped with a creamy chocolate cheesecake filling and a smooth semi-sweet chocolate ganache. Perfectly baked until just set with a slight jiggle in the center, they are chilled overnight to develop deep flavor and a luscious texture, making them an indulgent dessert for chocolate lovers.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 1 hour 2 minutes
• Total Time: 7 hours 22 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Oreo Crust

• 2 cups Oreo crumbs (about 2 rows of Oreos in a regular pack)
• 4 tablespoons unsalted butter, melted

Chocolate Cheesecake Filling

• 24 ounces cream cheese, room temperature
• 1 cup white granulated sugar
• 1/2 cup unsweetened cocoa powder (Dutch process)
• 8 ounces chocolate bar (melted, Lindt 70% recommended)
• 1/2 cup heavy cream, room temperature
• 1 teaspoon pure vanilla extract
• 4 large eggs, room temperature

Chocolate Ganache

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Instructions

1. Prepare the Oreo Crust: Preheat the oven to 325℉. Spray a 9×9-inch square pan with nonstick baking spray and line the bottom and two sides with parchment paper, then spray the parchment as well.
2. Make Oreo Crumbs: Using a food processor, blend the Oreos until fine crumbs form. Transfer the crumbs to a small bowl and mix with melted butter until combined.
3. Press the Crust: Pour the Oreo crumb mixture into the prepared pan and press firmly only on the bottom to form an even crust layer using the bottom of a measuring cup.
4. Bake the Crust: Bake the crust for 12 minutes then remove from the oven and set aside to prepare the cheesecake batter.
5. Melt Chocolate: In a microwave-safe bowl, heat the chocolate bar in 30-second intervals stirring between, then in 20-second and finally 15-second bursts until fully melted and smooth.
6. Beat Cream Cheese Mixture: Using a mixer, beat cream cheese, sugar, and cocoa powder on high speed for 2 minutes until smooth, scraping down the bowl as needed.
7. Combine Wet Ingredients: Mix in the melted chocolate, heavy cream, and vanilla extract on medium speed until smooth and fully incorporated.
8. Add Eggs: Add eggs one at a time or all at once and mix on low speed just until combined; do not overmix.
9. Bake Cheesecake Filling: Pour the chocolate batter over the baked crust and bake for 40 to 50 minutes, until the edges are set but the center still has a slight jiggle.
10. Cool Gradually: Turn off the oven, crack open the door and let the cheesecake cool inside for 20 minutes to prevent cracking, then transfer to a wire rack to cool completely at room temperature.
11. Chill: Cover the pan with foil and refrigerate for at least 6 hours or overnight to set fully.
12. Make Ganache: Place chocolate chips in a small bowl. Heat heavy cream in a small saucepan over medium-low heat until steaming but not boiling.
13. Combine Ganache: Pour hot cream over chocolate chips and let sit for 2 minutes before stirring gently until smooth and glossy.
14. Decorate Bars: Remove cheesecake from pan by lifting parchment. Pour ganache evenly across the top and spread with an offset spatula.
15. Set Ganache and Serve: For immediate serving, place bars in freezer for 10 minutes to set ganache before cutting. Otherwise, store in refrigerator until ready to serve.

Notes

• Use room temperature ingredients for a smooth cheesecake batter.
• Press the Oreo crust firmly to prevent it from crumbling when served.
• Do not overbake cheesecake; a slight jiggle in the center is ideal for creamy texture.
• Slow cooling inside the turned-off oven helps prevent cracks on the cheesecake surface.
• Chilling overnight improves texture and flavor.
• Ganache can be made ahead and stored covered at room temperature for up to one day.
• Use high-quality chocolate for deeper flavor.
• Cut bars with a warm, dry knife for cleaner slices.

Keywords: Chocolate Cheesecake Bars, Oreo crust, chocolate ganache, rich cheesecake dessert, easy chocolate cheesecake recipe