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Chocolate Cheesecake Bars with Oreo Crust and Rich Chocolate Ganache Recipe

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★★★★★

4.5 from 150 reviews

Decadent Chocolate Cheesecake Bars combining a rich Oreo crust with a creamy, cocoa-infused cheesecake filling, topped with a smooth chocolate ganache. Ideal for dessert lovers seeking a luscious treat with a perfect balance of textures and intense chocolate flavor.

Ingredients

Scale

Oreo Crust

  • 2 cups Oreo crumbs (about 2 rows of Oreos in a 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 (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

  1. Prepare the Oven and 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, spraying again to prevent sticking.
  2. Make the Oreo Crust: Using a food processor, crush the Oreos into fine crumbs. In a small bowl, mix these crumbs with the melted butter until combined.
  3. Press the Crust: Pour the Oreo crumb mixture into the prepared pan, spreading evenly only on the bottom. Press firmly using the bottom of a measuring cup to compact the crust tightly.
  4. Bake the Crust: Bake the crust for 12 minutes, then remove and set aside to prepare the filling.
  5. Melt Chocolate for Filling: In a microwave-safe bowl, melt the chocolate bar in intervals — 30 seconds, then 20 seconds, followed by 15-second bursts — stirring well between each until fully melted and smooth.
  6. Mix Cheesecake Filling: Beat the cream cheese, sugar, and cocoa powder on high speed with a mixer for 2 minutes. Scrape down the sides of the bowl.
  7. Add Wet Ingredients: Mix in the melted chocolate, heavy cream, and vanilla extract on medium speed until the mixture is smooth and creamy.
  8. Incorporate Eggs: Add the eggs one at a time, mixing on low speed just until combined to avoid overmixing.
  9. Assemble and Bake: Pour the chocolate cheesecake batter over the baked crust. Bake for 40–50 minutes until the edges are set but the center still has a slight jiggle.
  10. Cool Gradually: 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.
  11. Chill: Cover the cheesecake with foil and refrigerate for at least 6 hours or overnight to set fully.
  12. Prepare Ganache: Heat the heavy cream in a small saucepan over medium-low heat until steaming. Place the chocolate chips in a small bowl, pour the hot cream over them, let sit for 2 minutes, then stir until smooth and glossy.
  13. Decorate: Remove the cheesecake bars from the pan and peel off the parchment paper. Pour the ganache over the top and spread evenly using an offset spatula.
  14. Set Ganache and Serve: For immediate serving, place the ganache-covered bars in the freezer for 10 minutes before slicing. Otherwise, store in the refrigerator until ready to serve.

Notes

  • Room temperature ingredients ensure a smoother cheesecake batter and better texture.
  • Do not overbake; slight jiggle in the center is perfect for creamy texture.
  • Use Dutch process cocoa powder for a richer chocolate flavor.
  • Allow ganache to set properly for clean slicing.
  • Store leftovers refrigerated in an airtight container for up to 4 days.

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

Find it online: https://recipeswithmia.com/chocolate-cheesecake-bars-with-oreo-crust-and-rich-chocolate-ganache-recipe/