Chocolate Cheesecake Bars Recipe
Introduction
These Chocolate Cheesecake Bars combine a rich, creamy chocolate cheesecake with a crunchy Oreo crust, creating the perfect indulgent treat. Topped with a smooth chocolate ganache, they’re ideal for parties or a special dessert at home.
Ingredients
- 2 cups Oreo crumbs (about 2 rows of Oreos from a 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, 70% Lindt recommended)
- 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 your oven to 325℉ (163℃). Spray a 9×9-inch square pan with nonstick baking spray, then line the bottom and two sides with parchment paper. Spray the parchment paper as well.
- Step 2: Using a food processor, pulse the Oreos until they become fine crumbs. Transfer to a bowl and mix with the melted butter using a fork.
- Step 3: Press the Oreo crumb mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup. Make sure the crust is only on the bottom, not up the sides.
- Step 4: Bake the crust for 12 minutes. While it bakes, prepare the cheesecake filling.
- Step 5: Melt the chocolate bar in a microwave-safe bowl by heating in intervals: 30 seconds, stir; 20 seconds, stir; then 15-second intervals, stirring well each time, until fully 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, heavy cream, and vanilla extract. Mix on medium speed until the mixture is smooth.
- Step 8: Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.
- Step 9: Pour the cheesecake batter over the baked crust and bake for 40 to 50 minutes. The edges should be set while the center still has a slight jiggle.
- Step 10: Turn off the oven, crack the door open, and let the cheesecake cool inside for 20 minutes. Then transfer it to a cooling rack to cool completely.
- Step 11: Cover the cheesecake with foil and chill in the refrigerator for at least 6 hours or overnight for best results.
- Step 12: For the ganache, place the semi-sweet 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.
- Step 13: Pour the hot cream over the chocolate chips. Let it sit for 2 minutes, then stir until smooth and fully combined.
- Step 14: Remove the chilled cheesecake bars from the pan and peel away the parchment paper. Pour the ganache over the top and spread evenly.
- Step 15: If serving immediately, place the bars in the freezer for 10 minutes before cutting to ensure clean slices. Otherwise, store chilled until ready to serve.
Tips & Variations
- Use Dutch-process cocoa powder for a deeper chocolate flavor in the cheesecake.
- Room temperature ingredients create a smoother batter and help prevent cracking.
- Swap Oreo crumbs for chocolate graham crackers for a different crust texture.
- Try topping with fresh berries or a sprinkle of sea salt for contrast.
Storage
Store the cheesecake bars covered in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat at room temperature for 15-20 minutes before serving for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cocoa powder instead of Dutch-process?
Yes, but Dutch-process cocoa has a smoother and less acidic taste, which complements the cheesecake better. Regular cocoa may result in a slightly more bitter flavor.
How do I prevent cracks on top of the cheesecake?
Using room temperature ingredients and gently mixing the batter helps prevent cracks. Also, cooling the cheesecake gradually by leaving the oven door ajar reduces the risk of cracking.
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Chocolate Cheesecake Bars Recipe
- Total Time: 7 hours 20 minutes
- Yield: 16 bars 1x
Description
These decadent Chocolate Cheesecake Bars feature a rich Oreo crust topped with a creamy, cocoa-infused cheesecake filling and finished with a luscious semi-sweet chocolate ganache. Perfectly baked to have set edges with a slight jiggle in the center, these bars are chilled for optimal texture and flavor, making them an irresistible dessert treat for chocolate lovers.
Ingredients
Scale
Oreo Crust
- 2 cups Oreo crumbs (about 2 rows of Oreos in regular pack)
- 4 TBSP Unsalted butter (melted)
Chocolate Cheesecake
- 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, Lindt 70% recommended)
- 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
- Preheat Oven and Prepare 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 again to ensure easy removal.
- Make Oreo Crust: Using a food processor, blend the Oreos into fine crumbs. Pour these crumbs into a small bowl with the melted butter and mix together thoroughly using a fork.
- Press and Bake Crust: Transfer the Oreo crumb mixture into the prepared pan, pressing down firmly with the bottom of a measuring cup. Ensure the crust covers only the bottom, not the sides. Bake in the preheated oven for 12 minutes and then remove to prepare the cheesecake filling.
- Melt Chocolate: Place the chocolate bar pieces into a microwave-safe bowl and melt in 30-second intervals with stirring, followed by 20-second and then 15-second intervals as needed, until fully smooth and melted.
- Beat Cream Cheese Mixture: In a mixing bowl, beat the cream cheese, sugar, and cocoa powder on high speed for 2 minutes until smooth. Scrape down the bowl sides to ensure even mixing.
- Combine Chocolate and Cream: Add the melted chocolate, heavy cream, and vanilla extract to the cream cheese mixture. Mix on medium speed until the mixture is smooth and fully incorporated.
- Add Eggs: Add the eggs one at a time, mixing on low speed just until combined to avoid overmixing.
- Bake Cheesecake: Pour the cheesecake batter over the pre-baked Oreo crust, spreading evenly. Bake for 40-50 minutes until the edges are set but the center still jiggles slightly when shaken.
- Cool Slowly: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 20 minutes to prevent cracking, then transfer to a wire rack to cool completely.
- Chill: Cover the cheesecake with foil and chill in the refrigerator for at least 6 hours or overnight to set fully.
- Prepare Ganache: In a small saucepan, heat the heavy cream over medium-low heat until steaming (not boiling). Place the semi-sweet chocolate chips in a bowl and pour the hot cream over them. Let sit for 2 minutes, then stir until smooth and glossy.
- Decorate and Serve: Remove the cheesecake bars from the pan by lifting the parchment paper. Pour the ganache over the top and spread evenly using an offset spatula. For best slicing, place the bars in the freezer for 10 minutes if serving immediately; otherwise, store them in the refrigerator until ready to cut and serve.
Notes
- Ensure all dairy ingredients are at room temperature to avoid lumps in the batter.
- Use Dutch process cocoa powder for deepest chocolate flavor and smooth texture.
- Press crust firmly to create a solid base but avoid pressing up the sides to keep clear layers.
- Do not overbake the cheesecake; it should retain a slight jiggle at the center for creamy texture.
- Chilling overnight improves flavor melding and firmness for clean cutting.
- The ganache can be made ahead and stored covered in the refrigerator; rewarm gently before use.
- For easier cutting, warm the knife blade in hot water and wipe dry between slices.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Cheesecake Bars, Oreo Crust, Chocolate Ganache, Decadent Dessert, Cream Cheese Dessert, Chocolate Dessert Bars
