Name: Chocolate Cheesecake Bars with Oreo Crust and Rich Chocolate Ganache Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 7 h 25 min
Cuisine: American
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, Lindt 70% recommended); 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

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Introduction

These Chocolate Cheesecake Bars combine a rich Oreo crust with a smooth, decadent chocolate cheesecake filling topped with a luscious chocolate ganache. They’re perfect for chocolate lovers seeking an indulgent dessert that’s easy to make at home.

A close-up of a chocolate dessert bar with three visible layers: the bottom layer is dark and crumbly like a cookie crust, the middle layer is thick and rich chocolate mousse with a soft texture, and the top layer is smooth, glossy chocolate ganache with small round chocolate pieces scattered on it. The dessert is cut into squares on a wooden board, with some chocolate crumbs and pieces scattered nearby. The background has 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 oz cream cheese (room temperature)
1 cup white granulated sugar
½ cup unsweetened cocoa powder (use Dutch process)
8 oz chocolate bar (melted, I used Lindt 70%)
½ cup heavy cream (room temperature)
1 teaspoon pure vanilla extract
4 large eggs (room temperature)
1 cup semi-sweet chocolate chips
½ cup heavy cream

Instructions

Step 1: Preheat the 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 paper again.
Step 2: Using a food processor, blend the Oreos into fine crumbs. In a small bowl, mix the crumbs with the 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. Bake the crust for 12 minutes.
Step 4: Melt the chocolate bar in a microwave-safe bowl by heating in 30-second intervals, stirring in between, then in 20-second and 15-second intervals until fully melted and smooth.
Step 5: Beat the cream cheese, sugar, and cocoa powder together on high speed for 2 minutes. Scrape down the sides of the bowl.
Step 6: Add the melted chocolate, heavy cream, and vanilla extract to the cream cheese mixture and mix on medium speed until smooth.
Step 7: Add the eggs and mix on low speed just until combined; do not overmix.
Step 8: Pour the cheesecake batter over the baked crust and bake for 40-50 minutes, until the edges are set but the center still jiggles slightly.
Step 9: Turn off the oven and crack the door open, letting the cheesecake cool inside for 20 minutes. Then transfer it to a cooling rack to cool completely.
Step 10: Cover the pan with foil and chill the cheesecake in the refrigerator for at least 6 hours or overnight.
Step 11: For the ganache, heat the heavy cream in a small saucepan over medium-low heat until steaming. Place the chocolate chips in a bowl, pour the hot cream over them, and let sit for 2 minutes. Stir until smooth.
Step 12: Remove the cheesecake bars from the pan and peel off the parchment paper. Pour the ganache over the top and spread evenly with an offset spatula.
Step 13: If serving immediately, place the bars in the freezer for 10 minutes before cutting. If serving later, store bars covered in the fridge until ready to serve.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and avoid cracks in the cheesecake.
For a nuttier crust, add a handful of finely chopped nuts to the Oreo crumb mixture before pressing it into the pan.
Try topping the bars with fresh berries or a dusting of powdered sugar for extra flair.
If you prefer a sweeter cheesecake, substitute semi-sweet chocolate chips for milk chocolate chips in the ganache.

Storage

Store the cheesecake bars covered in the refrigerator for up to 4 days. To reheat slightly, let them come to room temperature for about 15 minutes or warm gently in the microwave for 10 seconds. Ganache-topped bars taste best chilled.

How to Serve

A close-up of a square chocolate dessert with three visible layers: a dark, dense bottom layer with a slightly crumbly texture, a middle layer that is thick and smooth with a rich brown color, and a glossy top layer that is darker and shiny, covered with small round chocolate balls scattered evenly across. The dessert is placed on a white marbled surface with several similar pieces surrounding it, showing the shiny chocolate topping that has slight swirl patterns. 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 the flavor will be a bit less smooth and slightly more acidic than Dutch process cocoa.

Why does the cheesecake need to be baked at a low temperature for a long time?

Baking at a lower temperature helps the cheesecake cook evenly without cracking and keeps the texture creamy and smooth.