Print

Chocolate Cheesecake Bars Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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