Introduction

These Chocolate Cheesecake Bars combine a rich, creamy chocolate filling with a crunchy Oreo crust for an irresistible dessert. Topped with a smooth chocolate ganache, they are perfect for chocolate lovers seeking a decadent treat that’s easy to make at home.

The image shows a close-up of a chocolate dessert cut into square layers, with one piece lifted to show its side view. The dessert has three distinct layers: a dense, dark brown base layer, a middle layer of lighter brown chocolate mousse with a smooth and airy texture, and a top layer of glossy dark chocolate ganache, decorated with small round chocolate balls scattered over the surface. The dessert pieces are arranged closely together on 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 regular pack)
4 tablespoons unsalted butter (melted)
24 ounces cream cheese (room temperature)
1 cup white granulated sugar
1/2 cup unsweetened cocoa powder (use dutch process)
8 ounces chocolate bar (melted, I used Lindt 70%)
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

Step 1: Preheat oven to 325℉. Spray a 9×9-inch square pan with nonstick baking spray. Line the bottom and two sides of the pan with parchment paper, then spray the parchment again.
Step 2: Using a food processor, blend the Oreos into fine crumbs. In a small bowl, mix the Oreo crumbs with the melted butter using a fork until combined.
Step 3: Pour the Oreo crumb mixture into the prepared pan. Press firmly with the bottom of a measuring cup to compact the crust evenly across the bottom only—do not press up the sides.
Step 4: Bake the crust for 12 minutes, then prepare the chocolate cheesecake filling while it bakes.
Step 5: Melt the chocolate bar in a microwave-safe bowl by heating for 30 seconds, stirring, then 20 seconds, stirring again. Continue melting in 15-second intervals, stirring between each until smooth and melted.
Step 6: Using a mixer, beat the cream cheese, sugar, and cocoa powder on high speed for 2 minutes. Scrape down the sides of the bowl.
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 until just combined. Avoid overmixing.
Step 9: Pour the chocolate cheesecake batter over the warm crust. Bake for 40-50 minutes until the edges are set but the center still has a slight jiggle.
Step 10: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 20 minutes, then transfer it to a cooling rack to cool completely.
Step 11: Cover with foil and chill in the fridge for at least 6 hours or overnight to set fully.
Step 12: To make the ganache, place chocolate chips in a small bowl. Heat 1/2 cup heavy cream in a saucepan over medium-low heat until steaming, then pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth.
Step 13: Remove the cheesecake bars from the pan and peel off the parchment paper. Pour the ganache over the top and spread evenly. If serving immediately, freeze the bars for 10 minutes before cutting. Otherwise, store in the fridge until ready to serve.

Tips & Variations

For a nutty twist, add chopped toasted pecans or walnuts to the crust mixture before pressing it into the pan.
Use milk chocolate instead of dark for a sweeter cheesecake flavor.
Room temperature ingredients help the batter come together smoothly and prevent lumps.
Be careful not to overbake the cheesecake; the center should have a slight jiggle when done to keep it creamy.

Storage

Store these cheesecake bars covered in the refrigerator for up to 5 days. Keep them chilled until serving for best texture. Leftover bars can be frozen wrapped tightly for up to 2 months—thaw overnight in the fridge. Reheat ganache topping slightly if it firms too much.

How to Serve

The image shows two stacked square pieces of rich chocolate cake on a white marbled surface. Each piece has three visible layers: a dark chocolate cookie crumb crust at the bottom, a thick middle layer of dense chocolate mousse with a slightly crumbly texture, and a smooth, shiny layer of chocolate ganache on top. This top layer is decorated with small glossy chocolate balls scattered across the surface. Surrounding the stacked pieces are more square chocolate cake slices with the same layers and toppings, creating a close, inviting look at the dessert. 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 other chocolate sandwich cookies or even graham crackers for a different flavor profile. Just make sure to adjust the amount based on cookie size and texture.

Do I need to bring eggs and cream cheese to room temperature?

Yes, using room temperature eggs and cream cheese helps the batter mix more evenly and prevents lumps, resulting in a smoother cheesecake texture.

Chocolate Cheesecake Bars Recipe

Print Recipe

★★★★★

4.8 from 93 reviews

These decadent Chocolate Cheesecake Bars feature a rich Oreo crust, a creamy chocolate cheesecake middle, and a glossy chocolate ganache topping. Perfectly baked with a slight jiggle in the center for the ideal texture, these bars are elegant and indulgent treats that combine the classic flavors of chocolate and cream cheese in every bite.

Author: Elias
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 7 hours 25 minutes
Yield: 16 cheesecake bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Oreo Crust

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

Chocolate Cheesecake

24 oz cream cheese (room temperature)
1 cup white granulated sugar
1/2 cup unsweetened cocoa powder (Dutch process)
8 oz dark chocolate bar (melted, I used 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

Preheat and prepare pan: Preheat your oven to 325°F. 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 of the bars.
Make Oreo crust: Using a food processor, pulse the Oreos into fine crumbs. In a small bowl, mix the Oreo crumbs with melted butter using a fork until well combined.
Press crust: Pour the Oreo crumb mixture into the prepared pan. Use the bottom of a measuring cup to firmly press the crumbs evenly across only the bottom. Do not press up the sides.
Bake crust: Bake the crust in the preheated oven for 12 minutes to set it while you prepare the cheesecake batter.
Melt chocolate: In a microwave-safe bowl, melt the chocolate bar in intervals: first 30 seconds, stir, then 20 seconds, stir, and continue in 15-second intervals stirring well each time until fully melted and smooth.
Beat cheesecake base: Using a mixer, beat the cream cheese, sugar, and cocoa powder on high speed for 2 minutes until creamy and well blended. Scrape down the bowl sides.
Add melted chocolate and liquids: Mix in the melted chocolate, 1/2 cup heavy cream, and vanilla extract on medium speed until smooth and combined.
Add eggs: With the mixer on low speed, add the eggs one at a time and mix until just combined to avoid overmixing.
Bake cheesecake: Pour the batter over the baked crust. Bake for 40-50 minutes until the edges are set and the center jiggles slightly when gently shaken.
Cool slowly: Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 20 minutes to prevent cracking.
Cool completely: Remove from oven and transfer to a cooling rack to cool fully to room temperature.
Chill: Cover loosely with foil and refrigerate for at least 6 hours or overnight to set completely.
Prepare ganache: Place the chocolate chips in a small bowl. Heat the 1/2 cup heavy cream in a small saucepan over medium-low heat until steaming but not boiling.
Combine ganache: Pour the hot cream over the chocolate chips and let sit for 2 minutes to soften. Stir gently until smooth and glossy.
Decorate and serve: Remove cheesecake bars from the pan by lifting the parchment paper. Pour the ganache over the top and spread evenly with an offset spatula. Chill in the freezer for 10 minutes if serving immediately for easier cutting. Otherwise, store in the refrigerator until ready to slice and serve.

Notes

Use room temperature ingredients (cream cheese, eggs, heavy cream) for the smoothest batter.
Be careful not to overmix eggs into the cheesecake to avoid cracking.
Slow cooling in the opened oven helps prevent cracks on the top of the cheesecake.
Chilling overnight yields the best texture and makes cutting bars easier.
Use parchment paper with spray on top and bottom for easy removal without breaking the crust.
If you prefer a less intense chocolate flavor, use a lighter chocolate bar such as milk chocolate.
Leftovers can be refrigerated up to 4 days, but best enjoyed fresh.

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