Introduction

These Chocolate Cheesecake Bars combine a rich, creamy chocolate filling with a crunchy Oreo crust for a decadent dessert perfect for any occasion. Finished with a smooth chocolate ganache, they’re indulgence in every bite.

A close-up of a rich chocolate dessert cut into a square, showing three distinct layers: a crumbly, dark brown crust as the base, a thick, dense middle layer of dark chocolate mousse with a slightly rough texture, and a smooth, glossy dark chocolate ganache on top. Small round chocolate balls are scattered on the ganache and around the dessert. The dessert is placed on a light wooden board, with chocolate crumbs and balls on the board and table, all set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Oreo crumbs (about 2 rows of Oreos in 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 the oven to 325℉. Spray a 9×9-inch square pan with nonstick baking spray. Line the bottom and two sides with parchment paper, then spray the parchment again.
Step 2: Use a food processor to blend Oreos into fine crumbs. In a small bowl, mix the crumbs with melted butter using a fork until combined.
Step 3: Pour the Oreo crumb mixture into the prepared pan and press firmly using the bottom of a measuring cup to form an even crust on the bottom only.
Step 4: Bake the crust for 12 minutes. Meanwhile, prepare the chocolate cheesecake filling.
Step 5: Melt the chocolate bar in a microwave-safe bowl by heating 30 seconds, stirring, then heating 20 seconds, stirring again. Continue melting in 15-second intervals, stirring well between each until smooth.
Step 6: Using a mixer, beat the cream cheese, sugar, and cocoa powder on high speed for 2 minutes. Scrape down the bowl.
Step 7: Add the melted chocolate, heavy cream, and vanilla extract to the cream cheese mixture. Mix on medium speed until smooth.
Step 8: Add the eggs and mix on low speed until just combined—avoid overmixing.
Step 9: Pour the cheesecake batter over the baked crust. Bake for 40-50 minutes, until the edges are set but the center still jiggles slightly.
Step 10: Turn off the oven, crack the door open, and let the cheesecake cool inside for 20 minutes. 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.
Step 12: For the ganache, place the chocolate chips in a small bowl. Heat heavy cream in a saucepan over medium-low heat until steaming.
Step 13: Pour the hot cream over the chocolate chips. Let sit for 2 minutes, then stir until smooth and combined.
Step 14: Remove the cheesecake bars from the pan and peel off the parchment paper. Pour the ganache on top and spread evenly with an offset spatula.
Step 15: If serving right away, chill the bars in the freezer for 10 minutes before slicing. Otherwise, keep refrigerated until ready to serve.

Tips & Variations

Use high-quality chocolate for a more intense flavor in both the filling and the ganache.
For a nutty twist, sprinkle chopped toasted hazelnuts or walnuts on top before the ganache sets.
Allow all dairy ingredients and eggs to reach room temperature for a smoother cheesecake texture.
Replace Oreos with another chocolate cookie crust if preferred, such as chocolate graham crackers.

Storage

Store the cheesecake bars covered in the refrigerator for up to 4 days. For longer storage, freeze them in an airtight container for up to 2 months. Thaw in the refrigerator overnight before serving. Reheat ganache-topped bars slightly if needed for a softer texture.

How to Serve

A close-up view of a rich chocolate dessert bar with four visible layers, placed on a white marbled surface. The bottom layer is dark and crumbly like a chocolate cookie crust, followed by a thick, dense chocolate mousse layer with a smooth texture. Above this is a slightly lighter and creamy chocolate mousse layer, topped with a glossy, dark chocolate ganache that has a shiny finish and small round chocolate beads scattered on top for decoration. The dessert pieces are cut into neat squares, and one square is lifted slightly above the others in the center of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch process?

Yes, you can use regular unsweetened cocoa powder, but it may affect the flavor slightly, making it a bit more acidic. Dutch process cocoa tends to yield a smoother chocolate taste.

How do I know when the cheesecake bars are done baking?

The edges should be set and firm, while the center will still have a slight jiggle when you gently shake the pan. This ensures a creamy texture once fully chilled.