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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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/chocolate-cheesecake-bars-recipe/