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Chocolate Cheesecake Bars Recipe

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4.4 from 82 reviews

Indulge in these rich and decadent Chocolate Cheesecake Bars featuring a crunchy Oreo crust, silky chocolate cheesecake filling, and a glossy chocolate ganache topping. Perfect for chocolate lovers craving a creamy, fudgy dessert that’s easy to make and sure to impress.

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 (70% dark chocolate), melted
  • 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 the Oreo Crust: Preheat the oven to 325℉ (163℃). Spray a 9×9-inch square baking pan with nonstick spray, then line the bottom and two sides with parchment paper and spray again for easy removal. Using a food processor, finely blend the Oreos into crumbs. Mix the Oreo crumbs with melted butter until combined. Press the mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup. Bake the crust for 12 minutes.
  2. Melt the Chocolate: In a microwave-safe bowl, melt the 8 oz chocolate bar in intervals—start with 30 seconds, stir, then 20 seconds, stir, followed by 15-second intervals, stirring in between until fully melted and smooth.
  3. Mix the Cheesecake Batter: Using a mixer, beat the cream cheese, sugar, and cocoa powder on high speed for 2 minutes until smooth and fluffy. Scrape down the bowl sides to incorporate everything evenly. Add the melted chocolate, heavy cream, and vanilla extract, mixing on medium speed until smooth and combined. Add the eggs one at a time and mix on low speed until just combined to avoid overmixing.
  4. Bake the Cheesecake Bars: Pour the cheesecake batter evenly over the pre-baked Oreo crust. Bake at 325℉ for 40-50 minutes, until the edges are set and the center has a slight jiggle. Once baked, turn off the oven, crack the oven door open, and allow the cheesecake to cool inside for 20 minutes. Then transfer it to a wire rack to cool completely. Cover with foil and refrigerate for at least 6 hours or overnight to set.
  5. Prepare the Chocolate Ganache: Heat the heavy cream in a small saucepan over medium-low heat until steaming but not boiling. Place the chocolate chips in a small bowl and pour the hot cream over them. Let sit for 2 minutes, then stir until smooth and glossy.
  6. Finish and Serve: Remove the chilled cheesecake bars from the pan by lifting the parchment paper. Pour the ganache over the top and spread evenly with an offset spatula. For immediate serving, place the bars in the freezer for 10 minutes to help the ganache set before cutting. Otherwise, store the bars in the refrigerator until ready to serve.

Notes

  • Bring dairy ingredients (cream cheese, heavy cream, eggs) to room temperature at least 2 hours before baking for a smoother batter.
  • Do not remove the cream filling from Oreos when making the crust; use the whole cookie for best flavor and binding.
  • Chocolate pearls used for decoration are optional and can be purchased online, for example via Amazon.
  • You can substitute whole milk for heavy cream in the cheesecake, but the texture may be less rich and creamy.
  • If you want to make this as a traditional cheesecake, you can use a springform pan instead of a square baking pan.

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

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