Name: Chocolate Cheesecake Bars Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 7 h 15 min
Cuisine: American
Ingredients: 2 cups Oreo crumbs (about 2 rows of Oreos in regular pack); 4 TBSP unsalted butter, melted; 24 oz cream cheese, room temperature; 1 cup white granulated sugar; 1/2 cup unsweetened cocoa powder (dutch process); 8 oz chocolate bar (70% dark chocolate), melted; 1/2 cup heavy cream, room temperature; 1 tsp pure vanilla extract; 4 large eggs, room temperature; 1 cup semi-sweet chocolate chips; 1/2 cup heavy cream

Jump to Recipe

Introduction

Indulge in these rich and creamy Chocolate Cheesecake Bars, featuring a crunchy Oreo crust and a smooth, fudgy chocolate filling topped with a luscious ganache. They make a perfect dessert for chocolate lovers and are surprisingly simple to prepare at home.

The image shows a close-up of a rich chocolate dessert bar with four distinct layers. The bottom layer is a dense, dark chocolatey crust with a slightly crumbly texture and deep black-brown color. Above it is a thick layer of smooth yet slightly textured chocolate filling in a medium brown shade. The third layer is a darker, creamy chocolate mousse with a glossy and soft appearance, showing some uneven texture. The top layer is a shiny, darker chocolate ganache, smooth and thick, with small round chocolate pearls sprinkled on top, adding a bit of shine and texture. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Oreo crumbs (about 2 rows of Oreos), for the crust
4 tablespoons unsalted butter, melted
24 ounces cream cheese, room temperature
1 cup white granulated sugar
½ cup unsweetened cocoa powder (Dutch process recommended)
8 ounces chocolate bar, melted (70% dark recommended)
½ cup heavy cream, room temperature
1 teaspoon pure vanilla extract
4 large eggs, room temperature
1 cup semi-sweet chocolate chips, for ganache
½ cup heavy cream, for ganache

Instructions

Step 1: Preheat your oven to 325℉ (163℃). Spray a 9×9-inch square pan with nonstick baking spray, then line the bottom and two sides with parchment paper. Spray the parchment as well.
Step 2: Use a food processor to crush the Oreos into fine crumbs. In a small bowl, combine the Oreo crumbs with melted butter using a fork until evenly mixed.
Step 3: Press the Oreo crumb mixture firmly into the bottom of the prepared pan, using the bottom of a measuring cup to compact it well. Bake the crust for 12 minutes.
Step 4: Melt the chocolate bar in a microwave-safe bowl. Heat in 30-second increments, stirring after each, then 20-second and 15-second intervals until fully melted and smooth.
Step 5: Using a mixer, beat the cream cheese, sugar, and cocoa powder on high speed for about 2 minutes until smooth. Scrape down the bowl sides.
Step 6: Add the melted chocolate, heavy cream, and vanilla extract. Mix on medium speed until thoroughly combined.
Step 7: Add eggs one at a time, mixing on low speed until just incorporated.
Step 8: Pour the chocolate cheesecake batter over the baked Oreo crust. Bake for 40–50 minutes until the edges are set but the center still jiggles slightly.
Step 9: Turn off the oven, prop the door open, and let the cheesecake cool inside for 20 minutes. Then transfer to a cooling rack to cool completely.
Step 10: Cover the pan with foil and refrigerate at least 6 hours or overnight for best results.
Step 11: For the ganache, heat heavy cream in a small saucepan over medium-low heat until steaming. Pour over chocolate chips in a bowl, let sit 2 minutes, then stir until smooth.
Step 12: Remove cheesecake bars from the pan, peel away the parchment paper, and spread ganache over the top. Chill in the freezer for 10 minutes if serving immediately, or refrigerate until ready to serve.

Tips & Variations

Use Dutch-process cocoa powder for a richer chocolate flavor in the cheesecake layer.
Let all dairy ingredients come to room temperature before mixing for a smooth batter.
You can substitute semi-sweet chocolate bar for the melted chocolate if preferred.
For an extra festive touch, add chocolate pearls or sprinkles on top of the ganache before it sets.

Storage

Store the cheesecake bars covered in the refrigerator for up to 5 days. To reheat gently, let sit at room temperature for 20 minutes or warm briefly in a microwave at low power. Ganache topping is best served chilled but can soften slightly if warmed.

How to Serve

The image shows a close-up view of a thick slice of a three-layer chocolate dessert placed on a white marbled surface. The bottom layer is dark and crumbly, resembling a crust made from crushed cookies or chocolate base. The middle layer has a rich, dense chocolate mousse-like texture in a deep brown color. The top layer is a smooth, shiny, dark chocolate ganache with small round chocolate pieces sprinkled on top, adding a glossy texture. The slice is sharp and neat, highlighting the distinct separation of each layer, with more of the dessert visible in the blurred background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Should I remove the cream filling from the Oreos before making the crust?

No, you do not need to remove the cream filling. Use whole Oreos including the cream for the crust crumbs.

Can I substitute whole milk for heavy cream in this recipe?

Heavy cream is recommended for its rich texture and fat content, which helps create a smooth and decadent cheesecake. Whole milk can be used in a pinch, but the texture and richness may be slightly lighter.