Introduction

Chocolate cheesecake bars combine the rich creaminess of cheesecake with intense chocolate flavor and a crunchy Oreo crust. These bars are perfect for chocolate lovers looking for an indulgent yet easy-to-make dessert.

A close-up view of a thick chocolate cake slice with three distinct layers: at the bottom, a dark, crumbly crust; in the middle, a dense and moist chocolate layer with a soft texture; on top, a smooth glossy chocolate ganache spread evenly, decorated with small round chocolate balls scattered across the surface. The cake slice sits on a wooden board with some chocolate crumbs and balls around it, all placed on a wooden table. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Oreo crumbs (about 2 rows of Oreos in a regular pack)
4 tablespoons unsalted butter, melted
24 ounces cream cheese, room temperature
1 cup white granulated sugar
½ cup unsweetened cocoa powder (preferably Dutch process)
8 ounces chocolate bar, melted (Lindt 70% recommended)
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 your oven to 325°F (160°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang to lift the bars out easily.
Step 2: Prepare the crust by mixing Oreo crumbs and melted butter until evenly combined. Press this mixture firmly into the bottom of the prepared pan to form an even layer.
Step 3: Bake the crust for 10 minutes to set. Remove from oven and let it cool slightly.
Step 4: In a large bowl, beat the cream cheese until smooth and creamy. Gradually add sugar and cocoa powder, mixing well.
Step 5: Stir in the melted chocolate, heavy cream, and vanilla extract until fully incorporated.
Step 6: Add eggs one at a time, beating gently after each addition just until combined.
Step 7: Pour the cheesecake batter over the cooled Oreo crust and smooth the top with a spatula.
Step 8: Bake for 45-50 minutes, or until the edges are set but the center still slightly jiggles. Avoid overbaking.
Step 9: Remove from oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Step 10: To make the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Pour over chocolate chips in a bowl and let sit for 2 minutes, then stir until smooth.
Step 11: Spread the ganache evenly over the chilled cheesecake bars. Refrigerate for another 30 minutes to set before slicing into bars.

Tips & Variations

Use Dutch-processed cocoa powder for a deeper chocolate flavor.
For extra crunch, sprinkle chopped nuts over the ganache before it sets.
Swap semi-sweet chocolate chips for dark or milk chocolate in the ganache to adjust sweetness.
Let cream cheese and eggs reach room temperature for a smoother batter without lumps.

Storage

Store the chocolate cheesecake bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bars wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator before serving. Reheat ganache if it becomes too firm by letting bars sit at room temperature for 15 minutes.

How to Serve

The image shows a close-up of a rich chocolate dessert with three layers. The bottom layer is a dark, crumbly base that looks like crushed cookies or cake. The middle layer is thick and smooth chocolate mousse, dark brown and creamy in texture. The top layer is a glossy, shiny chocolate ganache, decorated with small round chocolate balls scattered on top. A bite is taken out of the slice, showing the soft inside and the contrast between layers. The slice sits on a light wooden board with some crumbs and chocolate balls around it, all on a wooden table with a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie for the crust?

Yes, you can substitute Oreos with any chocolate wafer cookies or graham crackers to change the flavor and texture of the crust.

Do I need to temper the chocolate for the ganache?

No, tempering is not necessary for ganache. Simply melt the chocolate with warm cream and stir until smooth for a glossy finish.

Chocolate Cheesecake Bars Recipe

Print Recipe

★★★★★

4.5 from 98 reviews

Decadent Chocolate Cheesecake Bars featuring a rich Oreo crust, creamy cocoa-infused cheesecake filling, and a smooth chocolate ganache topping. Perfect for chocolate lovers seeking an indulgent dessert that combines creamy textures with intense chocolate flavor.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 5 hours 10 minutes (includes chilling time)
Yield: 16 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Oreo Crust

2 cups Oreo crumbs (about 2 rows of Oreos from a regular pack)
4 tablespoons unsalted butter, melted

Chocolate Cheesecake

24 ounces cream cheese, room temperature
1 cup white granulated sugar
1/2 cup unsweetened cocoa powder (preferably Dutch process)
8 ounces chocolate bar, melted (recommended: Lindt 70%)
1/2 cup heavy cream, room temperature
1 teaspoon pure vanilla extract
4 large eggs, room temperature

Chocolate Ganache

1 cup semi-sweet chocolate chips
1/2 cup heavy cream

Instructions

Prepare the Oreo Crust: Combine the Oreo crumbs with melted unsalted butter in a mixing bowl until the mixture resembles wet sand. Press the crumb mixture evenly into the bottom of a lined 9×13 inch baking pan, creating a firm, even crust layer.
Make the Chocolate Cheesecake Filling: In a large bowl, beat the room temperature cream cheese until smooth and creamy. Gradually add the granulated sugar and cocoa powder, mixing well to fully incorporate. Stir in the melted chocolate bar, heavy cream, and vanilla extract until the mixture is smooth and uniform. Add the eggs one at a time, beating gently after each addition to keep the batter light and remove lumps without overmixing.
Assemble and Bake: Pour the cheesecake filling over the Oreo crust in the baking pan, spreading it evenly. Bake in a preheated oven at 325°F (163°C) for about 50-60 minutes, or until the edges are set and the center is slightly jiggly. Remove from oven and allow to cool to room temperature.
Prepare the Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat just until it begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 2-3 minutes, then stir gently until smooth and glossy.
Top and Chill: Pour the ganache evenly over the cooled chocolate cheesecake layer. Spread gently with a spatula if necessary. Refrigerate the assembled bars for at least 4 hours or overnight to fully set before slicing into bars.

Notes

Ensure all dairy ingredients are at room temperature to achieve a smooth cheesecake batter.
You can substitute the Oreo crumbs for any chocolate sandwich cookie crumbs if preferred.
Use good-quality chocolate for melting to enhance the richness and depth of flavor.
To easily remove the bars after baking, line the pan with parchment paper with overhang on sides.
Store the cheesecake bars refrigerated in an airtight container for up to 4 days or freeze for longer storage.

Keywords: Chocolate cheesecake bars, Oreo crust cheesecake, chocolate dessert bars, easy cheesecake recipe, homemade chocolate ganache