Introduction

These Chocolate Cheesecake Bars combine a rich, creamy chocolate filling with a crunchy Oreo crust, topped with a silky chocolate ganache. Perfect for chocolate lovers looking for an indulgent but easy-to-make dessert.

A close-up of rich chocolate bars showing three distinct layers: the bottom layer is dark and dense with a crumbly texture, the middle layer is a lighter, smooth milk chocolate mousse with a creamy appearance, and the top layer is a thick, glossy dark chocolate ganache with small, round chocolate pearls scattered on top. The bars are placed on a white marbled surface with some chocolate pearls scattered around. One bar is positioned slightly tilted on top of the others to show the layers clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Oreo crumbs (about 2 rows of Oreos from a regular pack)
4 tablespoons unsalted butter, melted
24 oz cream cheese, room temperature
1 cup white granulated sugar
½ cup unsweetened cocoa powder (preferably Dutch process)
8 oz chocolate bar (such as Lindt 70%), melted
½ cup heavy cream, room temperature
1 teaspoon pure vanilla extract
4 large eggs, room temperature
1 cup semi-sweet chocolate chips
½ cup heavy cream (for ganache)

Instructions

Step 1: 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. Spray the parchment again to ensure easy removal.
Step 2: Use a food processor to crush Oreos into fine crumbs. In a small bowl, mix the Oreo crumbs with the melted butter using a fork until combined.
Step 3: Press the Oreo crumb mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup. Make sure the crust is even and only covers the bottom, not the sides. Bake for 12 minutes, then set aside to cool slightly while preparing the filling.
Step 4: Melt the chocolate bar in a microwave-safe bowl. Heat in 30-second increments, stirring in between, then 20-second intervals, and finally 15-second intervals until smooth and fully melted. Set aside.
Step 5: In a mixer, beat the cream cheese, sugar, and cocoa powder on high speed for 2 minutes until smooth. Scrape down the sides of the bowl 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, mixing gently after each addition just until combined to avoid incorporating too much air.
Step 8: Pour the chocolate cheesecake batter over the baked Oreo crust and smooth the top with a spatula.
Step 9: Bake in the preheated oven for about 45-50 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for an hour to prevent cracking.
Step 10: While the cheesecake cools, prepare the ganache by heating the heavy cream in a small saucepan until it just begins to simmer. Pour over the semi-sweet chocolate chips in a bowl and let sit for 2 minutes, then stir until smooth.
Step 11: Once the cheesecake has cooled to room temperature, pour the ganache over the top and spread evenly. Refrigerate for at least 4 hours or overnight before cutting into bars.

Tips & Variations

Use a high-quality dark chocolate for a richer flavor in both the filling and ganache.
For a nutty twist, sprinkle chopped toasted hazelnuts or almonds on top of the ganache before it sets.
If you prefer a less intense chocolate taste, reduce the cocoa powder to ¼ cup.
Allow all ingredients, especially the cream cheese and eggs, to come to room temperature for a smoother batter and to prevent lumps.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bars tightly wrapped for up to 2 months. Thaw in the refrigerator overnight before serving. Reheat at room temperature for about 15 minutes if you prefer them softer.

How to Serve

A close-up of a rich chocolate cake with three distinct layers, placed on a wooden board over a white marbled textured surface. The bottom layer is dark and crumbly, resembling a cookie crust, the middle layer is a thick, dense, and moist chocolate cake with a slightly rough texture, and the top layer is a smooth, glossy chocolate ganache spread thickly, decorated with small round chocolate balls scattered on the surface. Part of the cake is cut, showing a moist, dense inside with the chocolate ganache gently dripping down the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular crushed cookies instead of Oreos for the crust?

Yes, any chocolate cookie crumbs can be used, but Oreo crumbs provide a nice balance of sweetness and texture that complements the cheesecake well.

How do I prevent my cheesecake bars from cracking?

To avoid cracks, bake the cheesecake gently at a lower temperature and allow it to cool gradually by leaving the oven door slightly open after baking. Also, avoid overmixing and avoid rapid temperature changes.