Chocolate Cheesecake Bars Recipe

Introduction

These chocolate cheesecake bars combine a rich, creamy chocolate cheesecake layer with a crunchy Oreo crust. Topped with a smooth chocolate ganache, they make a decadent dessert that’s perfect for any occasion.

Ingredients

• 2 cups Oreo crumbs (about 2 rows of Oreos in a regular pack)
• 4 tablespoons unsalted butter (melted)
• 24 oz cream cheese (room temperature)
• 1 cup white granulated sugar
• 1/2 cup unsweetened cocoa powder (use Dutch process)
• 8 oz 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 oven to 325℉. Spray a 9×9-inch square pan with nonstick baking spray and line the bottom and two sides with parchment paper. Spray parchment paper lightly to prevent sticking.
2. Step 2: Using a food processor, blend the Oreos into fine crumbs. In a small bowl, mix the crumbs with melted butter using a fork until combined.
3. Step 3: Pour the Oreo crumb mixture into the prepared pan. Press firmly with the bottom of a measuring cup to compact the crust evenly on the bottom only, not up the sides.
4. Step 4: Bake the crust for 12 minutes. While it bakes, prepare the chocolate cheesecake filling.
5. Step 5: Melt the chocolate bar in a microwave-safe bowl by heating for 30 seconds, stirring, then heating in 20-second and 15-second intervals, stirring well between each until smooth.
6. Step 6: In a mixer, beat cream cheese, sugar, and cocoa powder on high speed for 2 minutes. Scrape down the bowl to mix thoroughly.
7. Step 7: Add melted chocolate, heavy cream, and vanilla extract to the cream cheese mixture. Mix on medium speed until smooth.
8. Step 8: Add eggs one at a time, mixing on low speed until just combined without overmixing.
9. Step 9: Pour the cheesecake batter over the baked Oreo crust and bake for 40-50 minutes, until edges are set but the center still has a slight jiggle.
10. Step 10: Turn off the oven, crack the door open, and let the cheesecake bars cool inside for 20 minutes. Then transfer to a wire rack to cool completely.
11. Step 11: Cover the cooled cheesecake bars with foil and chill in the refrigerator for at least 6 hours or overnight for best texture.
12. Step 12: For the ganache, heat 1/2 cup heavy cream in a small saucepan over medium-low heat until steaming.
13. Step 13: Place chocolate chips in a small bowl and pour the hot cream over them. Let sit for 2 minutes, then stir until smooth and glossy.
14. Step 14: Remove the cheesecake bars from the pan by lifting the parchment paper. Pour ganache over the top and spread evenly with an offset spatula.
15. Step 15: If serving right away, place bars in the freezer for 10 minutes before cutting to firm the ganache. Otherwise, store in the refrigerator until ready to serve.

Tips & Variations

• Use room temperature ingredients to ensure a smooth and creamy cheesecake batter.
• For extra crunch, sprinkle chopped Oreos on top of the ganache before it sets.
• Swap the Oreo crust with graham cracker crumbs for a classic twist.
• Add a pinch of espresso powder to the batter to enhance the chocolate flavor.

Storage

Store the cheesecake bars covered in the refrigerator for up to 5 days. For longer storage, freeze them tightly wrapped for up to 2 months. Thaw in the refrigerator overnight before serving. Reheat ganache toppings gently at room temperature if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate for the batter?

Yes, you can substitute the 70% dark chocolate with milk chocolate or semi-sweet chocolate depending on your taste preference, but the flavor and sweetness will vary.

How can I tell when the cheesecake bars are done baking?

The edges should be set and firm, while the center will still have a slight jiggle when you gently shake the pan. Overbaking may cause cracking or dryness.

Chocolate Cheesecake Bars Recipe

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★★★★★

4.7 from 64 reviews

Indulge in rich and creamy Chocolate Cheesecake Bars featuring a crunchy Oreo crust, a luscious cocoa-infused cream cheese filling, and a smooth semi-sweet chocolate ganache topping. Perfectly baked to achieve a slight jiggle in the center, these bars offer the ultimate chocolate cheesecake experience in a convenient bar form.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 7 hours 25 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 regular pack)
• 4 TBSP Unsalted butter (melted)

Chocolate Cheesecake Filling

• 24 oz Cream cheese (room temperature)
• 1 cup White granulated sugar
• 1/2 cup Unsweetened cocoa powder (use dutch process)
• 8 oz Chocolate bar (melted, Lindt 70%)
• 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. Preheat and Prepare Pan: Preheat oven to 325℉. Spray a 9×9-inch square pan with nonstick baking spray. Line the bottom and two sides with parchment paper and spray the parchment again to ensure the bars release cleanly.
2. Make Oreo Crust: Using a food processor, blend Oreos into fine crumbs. In a small bowl, combine crumbs with melted butter, mixing thoroughly with a fork.
3. Press Crust: Pour Oreo mixture into the prepared pan and press firmly and evenly using the bottom of a measuring cup. The crust should cover only the bottom of the pan.
4. Bake Crust: Bake crust for 12 minutes to set. Remove from oven and allow to cool slightly while preparing filling.
5. Melt Chocolate: In a microwave-safe bowl, melt the chocolate bar in intervals: 30 seconds, stir; 20 seconds, stir; then 15-second intervals stirring well until completely melted and smooth.
6. Beat Cream Cheese Mixture: In a mixer bowl, beat cream cheese, sugar, and cocoa powder on high speed for 2 minutes for a smooth, fluffy texture. Scrape bowl sides to incorporate all ingredients.
7. Add Melted Chocolate and Flavorings: Mix in melted chocolate, heavy cream, and vanilla extract on medium speed until smooth.
8. Incorporate Eggs: Add eggs one at a time, mixing on low speed just until combined to prevent overmixing which can cause cracking.
9. Bake Cheesecake: Pour batter over baked Oreo crust and bake for 40-50 minutes. The cheesecake is done when edges are set but the center still has a slight jiggle.
10. Cool Gradually: Turn off oven, crack the door open, and let cheesecake cool inside for 20 minutes to prevent cracking. Then, transfer to a cooling rack to cool completely.
11. Chill: Cover the cheesecake with foil and refrigerate for at least 6 hours, preferably overnight to set fully.
12. Prepare Ganache: Heat heavy cream in a small saucepan over medium-low heat until steaming but not boiling. Pour hot cream over semi-sweet chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth and glossy.
13. Decorate Bars: Remove chilled cheesecake from pan using parchment paper. Pour ganache over top and spread evenly with an offset spatula. For best cutting, freeze for 10 minutes if serving immediately, or store in fridge until serving.

Notes

• Use room temperature ingredients (cream cheese, heavy cream, eggs) for best texture.
• Do not overbake to maintain creamy center with slight jiggle.
• Press crust firmly to avoid crumbly bars.
• Chilling overnight improves flavor and texture.
• If you don’t have Dutch process cocoa, natural cocoa powder can be used but may affect flavor slightly.
• For cleaner slices, warm the knife before cutting or chill bars well.

Keywords: Chocolate cheesecake bars, Oreo crust cheesecake, chocolate ganache dessert, easy cheesecake bars, baked chocolate cheesecake