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Chocolate Cheesecake Bars with Oreo Crust and Ganache Recipe

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★★★★★

4.4 from 113 reviews

These decadent Chocolate Cheesecake Bars combine a rich Oreo crust, a smooth chocolate cheesecake filling, and a glossy chocolate ganache topping for an indulgent dessert perfect for any occasion. Easy to prepare with simple ingredients, this recipe yields luscious, fudgy bars that are sure to satisfy chocolate lovers.

Ingredients

Scale

Crust

  • 2 cups Oreo crumbs (about 2 rows of Oreos in regular pack)
  • 4 tablespoons unsalted butter (melted)

Chocolate Cheesecake Filling

  • 24 oz cream cheese (room temperature)
  • 1 cup white granulated sugar
  • 1/2 cup unsweetened cocoa powder (Dutch processed)
  • 8 oz chocolate bar (melted, preferably Lindt 70%)
  • 1/2 cup heavy cream (room temperature)
  • 1 teaspoon 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 your oven to 325°F. Spray a 9×9-inch square pan with nonstick baking spray and line the bottom and two sides with parchment paper. Spray the parchment again to prevent sticking.
  2. Make Oreo Crust: Use a food processor to blend Oreos into fine crumbs. In a small bowl, combine the crumbs with melted butter using a fork until mixed well.
  3. Press Crust: Pour Oreo crumb mixture into the prepared pan and press firmly to form an even layer only on the bottom, not up the sides, using the bottom of a measuring cup.
  4. Bake Crust: Bake the crust for 12 minutes to set. Meanwhile, prepare the cheesecake filling.
  5. Melt Chocolate: In a microwave-safe bowl, melt chocolate bars in intervals—30 seconds then stirring, followed by 20 seconds and stirring, then 15-second intervals stirring well in between—until completely melted and smooth.
  6. Beat Cream Cheese Mixture: Using a mixer, beat the cream cheese, sugar, and cocoa powder at high speed for 2 minutes until smooth and creamy. Scrape sides of the bowl to ensure even mixing.
  7. Combine Wet Ingredients: Add melted chocolate, heavy cream, and vanilla extract to the cream cheese mixture. Mix at medium speed until the batter is smooth and homogenous.
  8. Add Eggs: Incorporate the eggs one at a time or all together, mixing on low speed just until combined to avoid overbeating.
  9. Pour Batter and Bake: Pour the cheesecake batter over the baked crust and bake for 40-50 minutes. The edges should be set while the center remains slightly jiggly.
  10. Cool Gradually: Turn off the oven and crack the door open. Let the cheesecake sit inside for 20 minutes to cool slowly, then transfer to a wire rack to cool completely.
  11. Chill: Cover the cheesecake with foil and refrigerate for 6 hours or overnight to fully set.
  12. Prepare Ganache: Place chocolate chips in a small bowl. Heat heavy cream in a small saucepan over medium-low heat until steaming but not boiling. Pour hot cream over chocolate chips and let sit for 2 minutes, then stir until smooth.
  13. Decorate: Remove chilled cheesecake bars from the pan by lifting parchment paper. Pour ganache over the top and spread evenly with an offset spatula. For immediate serving, freeze for 10 minutes before cutting into bars. Otherwise, store in the fridge until ready to serve.

Notes

  • Use room temperature eggs and cream cheese for a smooth batter without lumps.
  • Press the crust firmly to create an even base that holds together when cutting.
  • Do not overbake the cheesecake; the center should remain slightly jiggly to maintain creamy texture.
  • Cooling gradually in the oven helps prevent cracking.
  • Chilling overnight improves flavor and firmness.
  • If you prefer a sweeter ganache, use semi-sweet or milk chocolate chips.
  • Bars can be stored in the refrigerator for up to 3 days.

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

Find it online: https://servedbynora.com/chocolate-cheesecake-bars-with-oreo-crust-and-ganache-recipe/