Chocolate Cheesecake Bars with Oreo Crust and Chocolate Ganache Recipe

Introduction

These Chocolate Cheesecake Bars combine a rich, fudgy chocolate cheesecake with a crunchy Oreo crust, topped with a smooth ganache for the ultimate indulgence. Perfect for chocolate lovers looking for a decadent yet easy-to-make dessert.

Ingredients

• 2 cups Oreo crumbs (about 2 rows of Oreos)
• 4 tablespoons unsalted butter, melted
• 24 ounces cream cheese, room temperature
• 1 cup white granulated sugar
• 1/2 cup unsweetened cocoa powder (Dutch process)
• 8 ounces chocolate bar, melted (Lindt 70% recommended)
• 1/2 cup heavy cream, room temperature
• 1 teaspoon 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 spray and line the bottom and two sides with parchment paper. Spray the parchment again to prevent sticking.
2. Step 2: Use a food processor to blend the Oreos into fine crumbs. In a small bowl, mix the crumbs with melted butter using a fork.
3. Step 3: Press the Oreo mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup. Bake for 12 minutes, then set aside to cool.
4. Step 4: Melt the chocolate bar in a microwave-safe bowl by heating in 30-second intervals, stirring in between until smooth.
5. Step 5: Using a mixer, beat the cream cheese, sugar, and cocoa powder on high speed for 2 minutes, scraping the bowl as needed.
6. Step 6: Add the melted chocolate, heavy cream, and vanilla extract. Mix on medium speed until smooth.
7. Step 7: Add the eggs and mix on low speed just until combined. Pour the batter over the baked crust.
8. Step 8: Bake for 40-50 minutes, until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door, and let the cheesecake cool inside for 20 minutes, then transfer to a cooling rack to cool completely.
9. Step 9: Cover with foil and chill in the refrigerator for at least 6 hours or overnight.
10. Step 10: For the ganache, heat heavy cream in a saucepan over medium-low heat until steaming. Pour over chocolate chips in a small bowl. Let sit for 2 minutes, then stir until smooth.
11. Step 11: Remove the cheesecake bars from the pan and peel away the parchment. Pour the ganache over the bars and spread evenly. For best slicing, chill the bars in the freezer for 10 minutes before cutting. Store leftovers in the refrigerator.

Tips & Variations

• Use Dutch-process cocoa powder for a richer chocolate flavor and smoother texture.
• Try different chocolate bars like dark, milk, or flavored varieties to customize the cheesecake.
• Let the cheesecake chill overnight for the best texture and easier cutting.
• Add a pinch of espresso powder to the batter to enhance the chocolate flavor.

Storage

Store the cheesecake bars covered in the refrigerator for up to 4 days. If you’ve added ganache, it’s best to keep them chilled to maintain a firm topping. To reheat, allow the bars to come to room temperature briefly or warm gently in the microwave for a few seconds, but they’re often best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cookies for the crust?

Yes, you can substitute Oreos with any chocolate sandwich cookies or even graham crackers for a different flavor and texture.

How do I prevent cracks on the cheesecake surface?

To avoid cracks, don’t overmix the batter and avoid sudden temperature changes. Letting the cheesecake cool slowly in the oven with the door cracked helps gently reduce heat.

Chocolate Cheesecake Bars with Oreo Crust and Chocolate Ganache Recipe

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★★★★★

4.8 from 110 reviews

• Author: Charlotte
• Total Time: 7 hours 20 minutes (including chilling time)
• Yield: 16 bars (9×9-inch pan, cut into 4x4 pieces) 1x

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Description

These decadent Chocolate Cheesecake Bars feature a rich Oreo crumb crust, a creamy chocolate cheesecake filling, and a glossy chocolate ganache topping. Perfectly balanced with the bitterness of dark chocolate and the sweetness of cream cheese, these bars are a luscious treat for chocolate lovers, ideal for dessert occasions or special gatherings.

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Ingredients

Scale 1x2x3x

Oreo Crust

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

Chocolate Cheesecake

• 24 ounces cream cheese, room temperature
• 1 cup white granulated sugar
• 1/2 cup unsweetened cocoa powder (preferably Dutch process)
• 8 ounces dark chocolate bar (70% cocoa, such as Lindt), melted
• 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

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Instructions

1. Prepare the Oreo Crust: Preheat your oven to 325℉. Spray a 9×9-inch square baking pan with nonstick spray, then line the bottom and two sides with parchment paper. Spray the parchment again for easy removal.
2. Make the crust base: Using a food processor, pulse the Oreos until they become fine crumbs. In a small bowl, combine the Oreo crumbs with melted butter and stir with a fork until fully mixed.
3. Form the crust: Pour the crumb mixture into the prepared pan, pressing it firmly into the bottom with the bottom of a measuring cup to compact. Make sure the crust only covers the bottom, not the sides.
4. Bake crust: Bake the crust in the preheated oven for 12 minutes to set. While baking, prepare the cheesecake filling.
5. Melt the chocolate: Place the chocolate bar pieces in a microwave-safe bowl. Microwave for 30 seconds, stir, then for 20 seconds and stir again. Continue heating in 15-second intervals, stirring well each time until fully melted and smooth.
6. Mix cheesecake batter: In a mixer, beat cream cheese, sugar, and cocoa powder on high speed for 2 minutes until light and fluffy. Scrape down the bowl to ensure even mixing.
7. Add melted chocolate and flavorings: Pour in the melted chocolate, heavy cream, and vanilla extract. Mix on medium speed until the batter is smooth and well combined.
8. Incorporate eggs: Add the eggs one by one, mixing on low speed just until combined to avoid overmixing.
9. Assemble and bake: Pour the cheesecake batter evenly over the pre-baked Oreo crust. Bake for 40-50 minutes, until the edges are set but the center still slightly jiggles when shaken.
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 it to a cooling rack to reach room temperature.
11. Chill: Cover the pan with foil and refrigerate the cheesecake bars for at least 6 hours or overnight to fully set.
12. Prepare the ganache: Place chocolate chips in a bowl. Heat heavy cream in a small saucepan over medium-low heat until steaming (not boiling). Pour hot cream over the chocolate chips and let sit for 2 minutes, then stir until smooth.
13. Finish the bars: Remove the cheesecake bars from the pan by lifting the parchment paper. Pour the ganache evenly over the top and spread with an offset spatula. For immediate serving, freeze for 10 minutes before cutting. Otherwise, store covered in the fridge until ready to serve.

Notes

• Using room temperature ingredients ensures a smooth, creamy cheesecake batter without lumps.
• Do not overbake the cheesecake; the center should remain slightly jiggly to avoid dryness.
• For easy slicing, chill the bars well, and use a hot, clean knife for cutting clean edges.
• Store leftover bars covered in the refrigerator for up to 4 days.
• The Oreo crust can be substituted with any chocolate cookie crumbs.

• Prep Time: 20 minutes
• Cook Time: 1 hour (12 minutes crust + 40-50 minutes cheesecake baking)
• Category: Dessert
• Method: Baking
• Cuisine: American

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