Chocolate Cheesecake Bars Recipe
Introduction
These Chocolate Cheesecake Bars combine the rich creaminess of classic cheesecake with intense chocolate flavor and a crunchy Oreo crust. Perfect for any chocolate lover, they offer a decadent treat that’s easy to make and sure to impress.
Ingredients
- 2 cups Oreo crumbs (about 2 rows of Oreos in a regular pack)
- 4 tablespoons 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 teaspoon pure vanilla extract
- 4 large eggs (room temperature)
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream (for ganache)
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 and spray again.
- Step 2: Using a food processor, blend the Oreos into fine crumbs. In a small bowl, combine the crumbs with the melted butter and mix with a fork.
- Step 3: Press the Oreo crumb mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup. Do not press it up the sides. Bake the crust for 12 minutes.
- Step 4: Melt the chocolate bar in a microwave-safe bowl by heating in 30 seconds, then 20 seconds, and finally 15-second intervals, stirring thoroughly between each until smooth and fully melted.
- Step 5: With a mixer, beat the cream cheese, sugar, and cocoa powder on high speed for 2 minutes. Scrape down the bowl.
- Step 6: Add the melted chocolate, 1/2 cup heavy cream, and vanilla extract. Mix on medium speed until smooth.
- Step 7: Add the eggs one at a time, mixing on low speed until just combined. Do not overmix.
- Step 8: Pour the chocolate cheesecake batter over the baked crust and bake for 40-50 minutes. The edges should be set, but the center will have a slight jiggle.
- Step 9: Turn off the oven, crack the door open, and let the cheesecake sit inside for 20 minutes to cool slowly. Then transfer it to a rack to cool completely.
- Step 10: Cover the cooled cheesecake bars with foil and chill in the refrigerator for at least 6 hours or overnight.
- Step 11: For the ganache, heat the 1/2 cup heavy cream in a small saucepan over medium-low heat until steaming. Pour over the semi-sweet chocolate chips in a small bowl. Let sit 2 minutes, then stir until smooth.
- Step 12: 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. For best results, freeze for 10 minutes before cutting if serving immediately, or refrigerate until ready to serve.
Tips & Variations
- Use room temperature ingredients to ensure a smooth and creamy batter without lumps.
- For a richer crust, add 1 tablespoon of sugar to the Oreo crumbs before mixing with butter.
- Substitute bittersweet chocolate for the ganache for a less sweet topping.
- Allow the cheesecake to chill overnight for the best texture and flavor.
Storage
Store the cheesecake bars covered in the refrigerator for up to 5 days. Ganache-topped bars can also be frozen for up to 2 months; thaw in the fridge overnight before serving. Reheat slightly in room temperature or enjoy chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cookie for the crust?
Yes, you can swap Oreos for other chocolate cookies or graham crackers to change the flavor and texture of the crust.
How can I tell when the cheesecake bars are done baking?
The edges should be set and slightly pulling away from the pan, while the center should have a slight jiggle when you gently shake the pan.
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Chocolate Cheesecake Bars Recipe
- Total Time: 7 hours 22 minutes
- Yield: 16 bars 1x
Description
Rich and decadent Chocolate Cheesecake Bars featuring a crunchy Oreo crust topped with a smooth, creamy chocolate cheesecake filling and finished with a luscious chocolate ganache. Perfect for dessert lovers craving a chocolatey treat with a velvety texture and indulgent flavor.
Ingredients
Scale
Oreo Crust
- 2 cups Oreo crumbs (about 2 rows of Oreos in regular pack)
- 4 TBSP Unsalted butter (melted)
Chocolate Cheesecake Filling
- 24 oz Cream cheese (room temperature)
- 1 cup White granulated sugar
- 1/2 cup Unsweetened cocoa powder (Dutch process)
- 8 oz Chocolate bar (melted, Lindt 70% suggested)
- 1/2 cup Heavy cream (room temperature)
- 1 tsp Pure vanilla extract
- 4 Large eggs (room temperature)
Chocolate Ganache
- 1 cup Semi-sweet chocolate chips
- 1/2 cup Heavy cream
Instructions
- Prepare Oven and Pan: Preheat your oven to 325℉. Spray a 9×9-inch square pan with nonstick baking spray, then line the bottom and two sides with parchment paper. Spray the parchment lightly again for easy release.
- Make Oreo Crust: Pulse Oreos in a food processor until fine crumbs form. In a small bowl, combine the Oreo crumbs with melted butter, mixing well with a fork.
- Press Crust: Pour the Oreo mixture into the prepared pan and firmly press it down only on the bottom, not up the sides, using the bottom of a measuring cup for even compaction.
- Bake Crust: Bake the crust for 12 minutes to set and slightly firm up. Remove and prepare the cheesecake filling while it cools slightly.
- Melt Chocolate: In a microwave-safe bowl, melt the chocolate bar in intervals: 30 seconds, then stir; 20 seconds, stir; then 15-second increments, stirring thoroughly each time until fully melted.
- Mix Cream Cheese Base: Using a mixer, beat the cream cheese, sugar, and cocoa powder on high speed for 2 minutes until smooth and fluffy. Scrape down the bowl to ensure even mixing.
- Add Melted Chocolate and Flavorings: Add the melted chocolate, heavy cream, and vanilla extract to the cream cheese mixture. Mix on medium speed until fully combined and smooth.
- Incorporate Eggs: Add eggs one at a time, mixing on low speed until just combined. Avoid overmixing to keep the batter light.
- Assemble and Bake Cheesecake: Pour the cheesecake batter onto the baked Oreo crust. Bake for 40-50 minutes, until the edges are set but the center still jiggles slightly when gently shaken.
- Cool Gradually: Turn off the oven and crack the door open. Let the cheesecake bars sit inside for 20 minutes to cool slowly, preventing cracking.
- Cool Completely: Transfer the pan to a wire rack and cool to room temperature completely.
- Chill: Cover the cooled cheesecake bars with foil and chill in the refrigerator for at least 6 hours or overnight to fully set.
- Prepare Ganache: In a small saucepan, heat heavy cream over medium-low heat until it just begins to steam. Pour hot cream over the semi-sweet chocolate chips in a bowl and let sit for 2 minutes. Stir gently until smooth and glossy.
- Decorate: Remove cheesecake bars from the pan by lifting the parchment paper. Pour the chocolate ganache evenly over the top and spread with an offset spatula.
- Set Ganache and Serve: For immediate serving, place the cheesecake bars in the freezer for 10 minutes to set the ganache before cutting into bars. Otherwise, store in the refrigerator until ready to serve.
Notes
- Ensure all dairy ingredients are at room temperature to prevent lumps and achieve smooth mixing.
- Use Dutch-process cocoa powder for a richer chocolate flavor.
- Chilling the cheesecake overnight yields the best texture and ease of slicing.
- Options: Swap semi-sweet chips for dark or milk chocolate, depending on your sweetness preference.
- Press the crust firmly to avoid crumbling when cutting the bars.
- If you don’t have a food processor, crush Oreos in a sealed bag with a rolling pin until fine crumbs.
- For easier slice cleanup, warm the knife blade slightly before cutting.
- Prep Time: 20 minutes
- Cook Time: 1 hour 2 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate cheesecake bars, Oreo crust, chocolate ganache, dessert bars, creamy cheesecake, easy dessert, chocolate dessert
