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.

Ingredients

Scale

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

Instructions

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.
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.
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.
Bake crust: Bake the crust in the preheated oven for 12 minutes to set. While baking, prepare the cheesecake filling.
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.
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.
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.
Incorporate eggs: Add the eggs one by one, mixing on low speed just until combined to avoid overmixing.
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.
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.
Chill: Cover the pan with foil and refrigerate the cheesecake bars for at least 6 hours or overnight to fully set.
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.
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