Introduction

These Chocolate Cheesecake Bars are a rich and decadent treat perfect for any chocolate lover. They feature a crunchy Oreo crust topped with a creamy, fudgy chocolate cheesecake and finished with a smooth ganache. Simple to make yet impressive to serve, they will quickly become a favorite dessert.

A close-up image of a chocolate dessert bar cut into square pieces, showing three distinct layers: the bottom layer is a dark, dense, and slightly rough crust, the middle layer is a lighter brown, smooth and creamy mousse-like layer, and the top layer is a glossy dark chocolate ganache sprinkled with small round chocolate balls. The dessert pieces sit on a surface with a white marbled texture, and more chocolate balls are scattered around them. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your 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 the parchment paper as well.
Step 2: Using a food processor, blend the Oreos into fine crumbs. In a small bowl, combine the Oreo crumbs with melted butter and mix thoroughly with a fork.
Step 3: Press the Oreo crumb mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup. Do not press crumbs up the sides. Bake the crust for 12 minutes.
Step 4: Melt the chocolate bar in a microwave-safe bowl by heating in 30-second intervals, stirring well between each interval until smooth.
Step 5: In a mixer, beat the cream cheese, sugar, and cocoa powder on high speed for 2 minutes until creamy. Scrape down the bowl sides as needed.
Step 6: Add the melted chocolate, heavy cream, and vanilla extract to the cream cheese mixture. Mix on medium speed until smooth and combined.
Step 7: Add the eggs one at a time and mix on low speed just until combined. Avoid overmixing.
Step 8: Pour the chocolate cheesecake batter evenly over the baked Oreo crust. Bake for 40 to 50 minutes until the edges are set but the center still jiggles slightly.
Step 9: Turn off the oven, crack the door open, and let the cheesecake sit inside for 20 minutes to cool gradually. Then transfer to a cooling rack and cool completely.
Step 10: Cover the bars with foil and chill in the refrigerator for at least 6 hours or overnight.
Step 11: For the ganache, heat the heavy cream in a small saucepan over medium-low heat until steaming but not boiling. Pour the hot cream over the chocolate chips in a small bowl and let sit for 2 minutes.
Step 12: Stir the chocolate and cream mixture until smooth and glossy. Pour the ganache over the chilled cheesecake bars and spread evenly.
Step 13: If serving immediately, place the bars in the freezer for 10 minutes before cutting. For later serving, store the bars in the refrigerator until ready to serve.

Tips & Variations

Use room temperature ingredients to ensure a smooth, creamy cheesecake batter.
For extra crunch, sprinkle some chopped nuts on the crust before baking.
Experiment with different chocolate percentages for varying levels of sweetness.
If you don’t have a food processor, place Oreos in a sealed bag and crush with a rolling pin until fine.

Storage

Store the cheesecake bars covered in the refrigerator for up to 5 days. The ganache topping keeps well chilled. To reheat, let bars come to room temperature for about 15 minutes but avoid microwaving as this may affect texture. Bars can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

A close-up image of a rich, moist chocolate brownie bar with three visible layers: a dark, slightly crumbly chocolate crust at the bottom, a thick, dense middle layer of dark chocolate cake with a smooth texture, and a shiny, smooth, thick chocolate ganache on top. The top layer is decorated with small, round chocolate balls scattered across the surface. The brownie rests on a light wooden board with a few chocolate balls and crumbs around it, placed on a white marbled surface. In the background, the rest of the brownies are slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cookies for the crust instead of Oreos?

Yes, you can substitute Oreos with graham crackers, chocolate wafer cookies, or your favorite sandwich cookies for the crust. Adjust the amount as needed to get about 2 cups of fine crumbs.

How do I know when the cheesecake is done baking?

The edges should be set and look firm, while the center will have a slight jiggle when the pan is gently shaken. This ensures the cheesecake stays creamy and smooth after cooling.