Decadent Chocolate Cheesecake Bars with Oreo Crust Recipe

Introduction

These rich and creamy cheesecake bars combine the classic flavors of Oreo cookies and dark chocolate for an irresistible treat. Perfect for chocolate lovers, they offer a luscious texture with a delightful crunch.

Ingredients

• 18 Oreo cookies
• 1/4 cup unsalted butter (melted)
• 1 tablespoon dark chocolate (melted)
• 4 ounces brick-style cream cheese (softened)
• 8 ounces dark chocolate (chopped)
• 3/4 cup heavy whipping cream
• 1 tablespoon Baileys Irish Cream or Kahlua (optional)
• 1/2 teaspoon salt (optional and to taste but recommended)
• 1/2 cup mini semi-sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Place the Oreo cookies in a food processor and pulse until finely crushed. Mix the crushed cookies with the melted butter and dark chocolate until well combined.
2. Step 2: Press the cookie mixture firmly into the bottom of a lined 8×8 inch baking pan to form an even crust. Bake for 8 minutes, then remove from the oven and let cool.
3. Step 3: In a bowl, beat the softened cream cheese until smooth. Set aside.
4. Step 4: In a saucepan, gently heat the heavy whipping cream until steaming but not boiling. Pour over the chopped dark chocolate and let sit for 2 minutes, then stir until smooth and glossy. Stir in the Baileys or Kahlua and salt if using.
5. Step 5: Fold the cream cheese gently into the chocolate mixture until fully combined and smooth. Pour this filling over the cooled crust.
6. Step 6: Sprinkle mini semi-sweet chocolate chips evenly on top. Refrigerate the bars for at least 4 hours or until firm before slicing into squares and serving.

Tips & Variations

• For a nutty twist, add chopped toasted pecans or almonds to the crust mixture.
• Use flavored liqueurs like orange or raspberry for a different taste profile.
• Allow bars to come to room temperature for a few minutes before serving for a softer texture.

Storage

Store cheesecake bars in an airtight container in the refrigerator for up to 5 days. To reheat, let sit at room temperature for 10-15 minutes; avoid microwaving to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecake bars dairy-free?

You can substitute dairy ingredients with vegan cream cheese, dairy-free butter, and coconut cream, but note that texture and taste may vary slightly.

Do I need to use the liqueur in the recipe?

The liqueur is optional and adds a subtle depth of flavor, but the bars are delicious without it, making it suitable for all guests.

Decadent Chocolate Cheesecake Bars with Oreo Crust Recipe

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Decadent and rich cheesecake bars featuring a crunchy Oreo cookie crust layered with a smooth cream cheese and dark chocolate ganache, topped with mini semi-sweet chocolate chips. These no-bake bars offer a perfect balance of creamy texture and chocolatey indulgence with an optional hint of Baileys Irish Cream or Kahlua for added depth of flavor.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes (includes chilling time)
• Yield: 12 bars 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

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Crust

• 18 Oreo cookies
• 1/4 cup unsalted butter, melted
• 1 tablespoon dark chocolate, melted

Filling

• 4 ounces brick-style cream cheese, softened
• 8 ounces dark chocolate, chopped
• 3/4 cup heavy whipping cream
• 1 tablespoon Baileys Irish Cream or Kahlua (optional)
• 1/2 teaspoon salt (optional and to taste, recommended)

Topping

• 1/2 cup mini semi-sweet chocolate chips

Instructions

1. Prepare the crust: Crush the 18 Oreo cookies finely, then mix them thoroughly with the melted unsalted butter and 1 tablespoon melted dark chocolate. Press this mixture evenly into the bottom of a lined or greased baking pan to form a firm base. Chill in the refrigerator to set while preparing the filling.
2. Make the ganache filling: In a heatproof bowl, combine the chopped 8 ounces of dark chocolate and the softened 4 ounces of cream cheese. Warm the 3/4 cup heavy whipping cream until just hot (not boiling), then pour it over the chocolate and cream cheese mixture. Stir constantly until the chocolate is fully melted and the mixture is smooth and well combined. If using, add 1 tablespoon of Baileys Irish Cream or Kahlua and 1/2 teaspoon salt, stirring well to incorporate.
3. Assemble the bars: Pour the chocolate and cream cheese ganache evenly over the chilled Oreo crust, smoothing the surface with a spatula. Sprinkle 1/2 cup mini semi-sweet chocolate chips evenly on top.
4. Chill and set: Refrigerate the assembled bars for at least 4 hours or until firm enough to cut into squares. For quicker setting, you may place them in the freezer for 1-2 hours, but allow time to soften slightly before serving.
5. Serve: Once set, cut into bars or squares and serve chilled. These bars can be stored in an airtight container in the refrigerator for up to 5 days.

Notes

• Optional Baileys or Kahlua adds a delightful liqueur flavor but can be omitted for a non-alcoholic version.
• Use full-fat cream cheese and heavy cream for the best creamy texture and rich flavor.
• Ensure the crust is firmly packed to prevent crumbling when cutting.
• Allow bars to come to room temperature for 10 minutes before serving to enhance flavors and soften texture.
• Can be stored refrigerated for up to 5 days and frozen for up to 1 month.

Keywords: cheesecake bars, no-bake cheesecake, Oreo crust, chocolate ganache bars, dessert bars