Introduction

Chocolate cheesecake bars combine the rich, creamy texture of cheesecake with indulgent chocolate flavor in a convenient bar form. With a crunchy Oreo crust and a smooth ganache topping, these bars are perfect for satisfying any chocolate lover’s cravings.

A close-up of two thick square brownies stacked on top of each other on a wooden board, each brownie showing three distinct layers: a dark, crumbly bottom crust, a dense middle layer of rich chocolate fudge, and a shiny, slightly textured top layer decorated with small round chocolate beads. The sides of the brownies reveal a moist and fudgy texture with some crumbs scattered around on the board. The background is softly blurred with warm brown tones, and the surface beneath is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Oreo crumbs (about 2 rows of Oreos in a 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 spray, then line the bottom and two sides with parchment paper. Spray the parchment again to ensure easy removal.
Step 2: Using a food processor, grind the Oreos into fine crumbs. In a small bowl, mix the crumbs with 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. The crust should only cover the bottom, not the sides.
Step 4: Bake the crust in the oven for 12 minutes. Meanwhile, prepare the chocolate cheesecake batter.
Step 5: Melt the chocolate bar in a microwave-safe bowl by heating in short intervals (start with 30 seconds, stir, then 20 seconds, stir, followed by 15-second intervals stirring in between) until smooth.
Step 6: Beat the cream cheese, sugar, and cocoa powder together on high speed using a mixer for 2 minutes. Scrape down the bowl to ensure even mixing.
Step 7: Add the melted chocolate, 1/2 cup heavy cream, and vanilla extract to the cream cheese mixture. Mix on medium speed until smooth.
Step 8: Add the eggs one at a time, mixing on low speed just until combined to keep the batter smooth and creamy.
Step 9: Pour the cheesecake batter over the baked Oreo crust and bake for 40–50 minutes, until the edges are set but the center still has a slight jiggle.
Step 10: Turn off the oven, crack the door open, and let the cheesecake rest inside for 20 minutes to cool gradually. Then transfer to a wire rack to cool completely.
Step 11: Cover the cooled cheesecake with foil and chill in the refrigerator for at least 6 hours or overnight for best results.
Step 12: To make the chocolate ganache, heat 1/2 cup heavy cream over medium-low heat until steaming. Pour the hot cream over 1 cup semi-sweet chocolate chips in a small bowl, let sit for 2 minutes, then stir until smooth.
Step 13: Remove the chilled cheesecake bars from the pan by lifting the parchment paper. Pour the ganache over the top and spread evenly.
Step 14: For easier cutting, place the ganache-topped bars in the freezer for 10 minutes before slicing. Otherwise, keep refrigerated until ready to serve.

Tips & Variations

Use room temperature ingredients to ensure a smooth and creamy batter without lumps.
Swap semi-sweet chocolate chips for dark or milk chocolate to adjust sweetness in the ganache.
Try adding a pinch of espresso powder to the batter for an enhanced chocolate flavor.
Press crushed peppermint candies onto the ganache before it sets for a festive twist.

Storage

Store leftover cheesecake bars covered in the refrigerator for up to 4 days. For longer storage, tightly wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. If chilled ganache is firm, let bars sit at room temperature for 10-15 minutes to soften slightly before eating.

How to Serve

The image shows a close-up of two chocolate cake squares stacked on a wooden surface. Each slice has three thick layers: a dark, crumbly bottom crust, a middle layer of rich chocolate mousse with a smooth texture and deep brown color, and a glossy top layer of chocolate ganache decorated with small round chocolate balls. The top ganache layer has a shiny, slightly uneven surface, and the chocolate balls add a textured, playful look. The wooden background is warm and simple, highlighting the cake's rich brown tones. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Oreos with any chocolate or chocolate sandwich cookies you prefer. Just ensure they are finely crushed to create a firm crust.

How do I avoid cracks in the cheesecake?

To prevent cracks, avoid overmixing the batter and bake until the edges are set but the center still jiggles slightly. Slow cooling by leaving the cheesecake in the oven with the door cracked also helps.