Chocolate Cheesecake Bars Recipe

Introduction

These Chocolate Cheesecake Bars are rich, creamy, and packed with intense chocolate flavor. With a crunchy Oreo crust and a smooth ganache topping, they make the perfect indulgent treat for any occasion.

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 (use dutch process)
• 8 oz Chocolate bar (melted; I used Lindt 70%)
• 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

Instructions

1. Step 1: Preheat the 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.
2. Step 2: In a food processor, blend the Oreos until fine crumbs form. Transfer to a small bowl and mix with the melted butter until well combined.
3. Step 3: Pour the Oreo crumb mixture into the prepared pan. Use the bottom of a measuring cup to press the crumbs firmly into an even layer on the bottom only. Bake for 12 minutes.
4. Step 4: Melt the chocolate bar in a microwave-safe bowl by heating in 30-second increments, stirring well between each interval until smooth and fully melted.
5. Step 5: Using a mixer, beat cream cheese, sugar, and cocoa powder on high speed for 2 minutes. Scrape down the bowl.
6. Step 6: Add the melted chocolate, 1/2 cup heavy cream, and vanilla extract. Mix on medium speed until smooth.
7. Step 7: Add the eggs one at a time, mixing on low speed until just combined.
8. Step 8: Pour the chocolate cheesecake batter over the baked crust. Bake for 40-50 minutes until the edges are set but the center still jiggles slightly.
9. Step 9: Turn off the oven, crack the door open, and let the cheesecake cool inside for 20 minutes. Then transfer to a cooling rack to cool completely.
10. Step 10: Cover with foil and chill in the refrigerator for at least 6 hours or overnight to set fully.
11. Step 11: To make ganache, heat 1/2 cup heavy cream in a small saucepan over medium-low heat until steaming. Pour over chocolate chips in a small bowl and let sit for 2 minutes, then stir until smooth.
12. Step 12: Remove chilled cheesecake bars from the pan and peel off the parchment paper. Pour ganache evenly over the top and spread with an offset spatula.
13. Step 13: If serving immediately, place the bars in the freezer for 10 minutes to firm up the ganache before cutting. Otherwise, store in the fridge until ready to serve.

Tips & Variations

• Use room temperature ingredients for a smoother batter and to avoid lumps.
• For a more intense chocolate flavor, try using dark cocoa powder and a chocolate bar with 70% or higher cacao content.
• Add a pinch of espresso powder to the cheesecake batter to enhance the chocolate depth.
• Substitute Oreos with gluten-free chocolate cookies to make this dessert gluten-free.
• Use a serrated knife dipped in hot water and wiped dry for clean ganache cuts.

Storage

Store the chocolate cheesecake bars covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 1 month. When reheating, serve chilled or bring to room temperature; ganache is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of dutch processed?

Yes, you can use regular cocoa powder, but dutch-processed cocoa provides a smoother, less acidic chocolate flavor that complements the cheesecake well.

Do I need to bring the eggs to room temperature?

Yes, using room temperature eggs helps the batter mix more evenly and prevents cracks in the cheesecake during baking.

Chocolate Cheesecake Bars Recipe

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★★★★★

4.8 from 94 reviews

These decadent Chocolate Cheesecake Bars feature a rich Oreo crust topped with a creamy, chocolate-infused cheesecake and finished with a smooth chocolate ganache. Perfectly balanced between sweet and bittersweet, these bars are an indulgent treat ideal for dessert lovers looking for a luscious chocolate experience in every bite.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 1 hour 2 minutes
• Total Time: 7 hours 22 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

• 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 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 Pan: Preheat the oven to 325℉. Spray a 9×9-inch square pan with nonstick baking spray, then line the bottom and two sides with parchment paper, spraying again to prevent sticking.
2. Make the Oreo Crust: Using a food processor, blend the Oreos until they become fine crumbs. In a small bowl, combine the Oreo crumbs with melted butter and mix thoroughly using a fork.
3. Press the Crust: Pour the Oreo crumb mixture into the prepared pan, then compact the crust firmly using the bottom of a measuring cup, ensuring it covers only the bottom and not the sides.
4. Bake the Crust: Bake the crust in the preheated oven for 12 minutes. Remove and set aside while you prepare the filling.
5. Melt the Chocolate: Place the chopped chocolate bar in a microwave-safe bowl. Microwave in intervals (30 seconds, then 20 seconds, then 15 seconds repeated as needed), stirring well between each interval until fully melted and smooth.
6. Beat Cream Cheese Mixture: In a mixing bowl, beat the cream cheese, sugar, and cocoa powder on high speed for 2 minutes until smooth and creamy. Scrape down the bowl sides.
7. Add Chocolate and Flavors: Pour in the melted chocolate, heavy cream, and vanilla extract. Mix on medium speed until well combined and smooth.
8. Incorporate Eggs: Add eggs one at a time, mixing on low speed just until incorporated. Avoid overmixing to keep the texture creamy.
9. Bake Cheesecake: Pour the chocolate cheesecake batter over the baked Oreo crust. Bake for 40-50 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken.
10. Cool Gradually: Turn off the oven, crack the door, and let the cheesecake bars sit inside for 20 minutes to cool gradually. Then transfer to a wire rack to cool completely.
11. Chill: Cover the cooled bars with foil and chill in the refrigerator for at least 6 hours or overnight to fully set.
12. Prepare Ganache: In a small bowl, place the semi-sweet chocolate chips. Heat the heavy cream in a small saucepan over medium-low heat until steaming but not boiling.
13. Combine Ganache: Pour the hot cream over the chocolate chips and let sit for 2 minutes. Stir until smooth and glossy.
14. Decorate Bars: Remove the cheesecake bars from the pan, lift out using parchment paper, and place on a serving surface. Pour the ganache over the top and spread evenly with an offset spatula.
15. Set Ganache: For immediate serving, place the bars in the freezer for 10 minutes to firm up ganache before cutting. Otherwise, store in the refrigerator until ready to serve.

Notes

• Ensure all dairy ingredients like cream cheese, heavy cream, and eggs are at room temperature for a smoother batter.
• Use Dutch process cocoa powder for a richer chocolate flavor.
• Press the crust firmly to avoid crumbling when slicing the bars.
• Do not overbake the cheesecake; a slight jiggle at the center indicates perfect doneness.
• Chilling overnight improves texture and flavor.
• Ganache can be stored in the refrigerator and gently reheated if it hardens too much.

Keywords: chocolate cheesecake bars, Oreo crust cheesecake, chocolate ganache dessert, creamy chocolate bars, baked cheesecake recipe