Chocolate Cheesecake Bars Recipe

Introduction

These Chocolate Cheesecake Bars offer a rich and creamy treat with a satisfying Oreo crust. Perfect for chocolate lovers, they combine a fudgy cheesecake layer with a decadent ganache topping. They’re great for parties or a special dessert at home.

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, 70% dark recommended)
• 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 baking nonstick spray. Line the bottom and two sides with parchment paper, then spray the parchment again.
2. Step 2: Blend the Oreos into fine crumbs using a food processor. In a small bowl, combine the crumbs and melted butter, mixing well with a fork.
3. Step 3: Press the Oreo crumb mixture firmly into the prepared pan using the bottom of a measuring cup to compact it. Only cover the bottom, not the sides.
4. Step 4: Bake the crust for 12 minutes while preparing the cheesecake batter.
5. Step 5: Melt the chocolate bar in a microwave-safe bowl by heating in 30-second intervals, stirring after each, then in 20-second and finally 15-second intervals until 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.
7. Step 7: Add the melted chocolate, 1/2 cup heavy cream, and vanilla extract. Mix on medium speed until smooth.
8. Step 8: Add the eggs one at a time and mix on low speed just until combined. Do not overmix.
9. Step 9: Pour the cheesecake batter over the baked crust and bake for 40–50 minutes. The edges should be set, but the center should have a slight jiggle.
10. Step 10: Turn off the oven, crack the door open, and let the cheesecake sit inside for 20 minutes to cool gradually. Then transfer to a cooling rack and cool completely.
11. Step 11: Cover the cooled cheesecake with foil and chill in the refrigerator for at least 6 hours or preferably overnight.
12. Step 12: To make the ganache, heat 1/2 cup heavy cream in a small saucepan over medium-low heat until steaming but not boiling. Pour the hot cream over the chocolate chips in a small bowl. Let sit for 2 minutes, then stir until smooth.
13. Step 13: Remove the cheesecake bars from the pan and parchment paper. Pour the ganache evenly on top and spread with an offset spatula.
14. Step 14: For easier slicing, chill the bars in the freezer for 10 minutes before cutting. Otherwise, store in the refrigerator until ready to serve.

Tips & Variations

• Use room temperature ingredients for a smoother cheesecake batter and to avoid cracks.
• Swap Oreos for chocolate graham cracker crumbs for a slightly different crust flavor.
• Add a pinch of espresso powder to the chocolate batter to intensify the chocolate flavor.
• Use different types of chocolate for ganache such as milk or white chocolate for variation.

Storage

Store the cheesecake bars covered in the refrigerator for up to 5 days. For longer storage, freeze the bars tightly wrapped for up to 2 months. Thaw in the refrigerator overnight before serving. When reheating, allow bars to come to room temperature; ganache may soften slightly, enhancing the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch process?

Yes, regular unsweetened cocoa powder works, but Dutch process has a milder, less acidic flavor that pairs well with chocolate cheesecake.

How do I know when the cheesecake is done baking?

The edges should be set and firm, while the center should still have a slight jiggle when you gently shake the pan. It will firm up as it cools and chills.

Chocolate Cheesecake Bars Recipe

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★★★★★

4.9 from 114 reviews

These decadent Chocolate Cheesecake Bars combine a rich Oreo crust with a smooth, creamy chocolate cheesecake filling, topped with a luscious chocolate ganache. Perfect for chocolate lovers, this dessert is baked to perfection for a creamy center with just the right amount of indulgence.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 7 hours 30 minutes (including chilling time)
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Oreo Crust

• 2 cups Oreo crumbs (about 2 rows of Oreos in regular pack)
• 4 TBSP Unsalted butter, melted

Chocolate Cheesecake

• 24 oz Cream cheese, room temperature
• 1 cup White granulated sugar
• 1/2 cup Unsweetened cocoa powder (Dutch process)
• 8 oz Chocolate bar (melted, Lindt 70% recommended)
• 1/2 cup Heavy cream, room temperature
• 1 tsp Pure vanilla extract
• 4 Large eggs, room temperature

Chocolate Ganache

• 1 cup Semi-sweet chocolate chips
• 1/2 cup Heavy cream

Instructions

1. Prepare Oreo Crust: Preheat your oven to 325℉ (163℃). Spray a 9×9-inch square pan with nonstick baking spray. Line the bottom and two sides with parchment paper and spray again for easy removal.
2. Make Crust Mixture: Use a food processor to grind Oreo cookies into fine crumbs. Transfer crumbs to a small bowl and mix with melted butter using a fork until fully combined.
3. Form Crust: Pour the Oreo crumb mixture into the prepared pan. Use the bottom of a measuring cup to firmly press the crumbs into an even layer on the bottom only, not up the sides.
4. Bake Crust: Bake the crust in the oven for 12 minutes. Meanwhile, prepare the cheesecake filling.
5. Melt Chocolate: In a microwave-safe bowl, melt the chocolate bar in intervals: 30 seconds then stir, followed by two 20-second intervals and subsequent 15-second intervals until smooth. Stir well between each interval to prevent burning.
6. Beat Cream Cheese Mixture: Using an electric mixer, beat the cream cheese, sugar, and cocoa powder on high speed for 2 minutes until smooth and creamy. Scrape down the sides of the bowl.
7. Add Melted Chocolate and Flavorings: Mix in the melted chocolate, heavy cream, and vanilla extract on medium speed until fully incorporated and smooth.
8. Incorporate Eggs: Add the eggs one at a time, mixing on low speed just until combined. Do not overmix to keep the texture perfect.
9. Bake Cheesecake: Pour the chocolate batter evenly over the pre-baked Oreo crust. Bake for 40-50 minutes until the edges are set but the center still slightly jiggles when shaken gently.
10. Cool Slowly: Turn off the oven, crack the door open, and let the cheesecake sit inside for 20 minutes. Then transfer to a cooling rack to cool completely.
11. Chill: Cover the pan with foil and refrigerate the cheesecake for at least 6 hours or ideally overnight to set fully.
12. Prepare Ganache: Place the semi-sweet chocolate chips in a small bowl. In a small saucepan, heat the heavy cream over medium-low heat until it just starts to steam (do not boil).
13. Combine Ganache: Pour the hot cream over the chocolate chips and let sit for 2 minutes. Stir until smooth and glossy.
14. Top and Serve: Remove the chilled cheesecake from the pan using the parchment paper edges. Pour the ganache over the top and spread evenly with an offset spatula. For best cutting results, freeze for 10 minutes before slicing if serving immediately, or store in the fridge until ready to serve.

Notes

• Room temperature ingredients help achieve smooth batter and prevent curdling.
• Do not overmix eggs into the cheesecake batter to avoid cracking.
• Slow cooling in the oven reduces cracks in the cheesecake surface.
• Using parchment paper with spray on the sides ensures easy removal of bars without breaking.
• Chilling overnight enhances flavor and texture.
• Freezing ganache-topped bars slightly before cutting gives cleaner slices.

Keywords: chocolate cheesecake bars, Oreo crust cheesecake, chocolate ganache dessert, easy cheesecake bars, creamy chocolate dessert