Rich Chocolate Cheesecake Bars

These chocolate cheesecake bars are the perfect indulgence when you want a dessert that feels fancy but is simple enough for a weekend bake. The combination of a crunchy Oreo crust, creamy chocolate cheesecake filling, and a glossy chocolate ganache topping always wins over family and friends.

I came up with this after craving something chocolatey but different from usual brownies. It quickly became my go to dessert for special occasions and casual get togethers alike.

Ingredients

• Oreo crumbs: to build a crisp and flavorful crust. I recommend using a good brand of Oreos where the cream filling is fresh and not dried out
• Unsalted butter: melts into the crumbs for a sturdy base without overpowering saltiness
• Cream cheese: provides the creamy, tangy body essential to cheesecake. Make sure it is very soft to avoid lumps in the batter
• White granulated sugar: to sweeten without altering texture or color
• Unsweetened cocoa powder: adds rich chocolate flavor. Choose Dutch processed cocoa for a deeper taste
• Chocolate bar: melts into the batter creating a luscious, silky chocolate swirl
• Heavy cream: balances richness and makes the filling smooth
• Pure vanilla extract: enhances the overall flavor offering a warm, rounded finish
• Large eggs: hold everything together while keeping a delicate texture
• Semi sweet chocolate chips and heavy cream: combine to form the decadent ganache topping, finish your bars with shine and extra chocolate punch

Instructions

Build The Crust:

Preheat your oven to 325 degrees Fahrenheit. Prepare a 9 by 9 inch square pan by spraying it lightly with nonstick spray. Line the bottom and two sides with parchment paper and spray the paper as well to prevent sticking. Use a food processor to grind Oreos into fine crumbs. Mix the crumbs in a bowl with melted butter until fully combined. Press this mixture evenly into the bottom of the prepared pan using the bottom of a measuring cup to compact it firmly. Bake the crust for 12 minutes to set it.

Melt The Chocolate:

While the crust is baking, melt the chocolate bar carefully. Place it in a microwave safe bowl and heat in short bursts, stirring after each to avoid scorching the chocolate. Keep repeating by heating for 15 seconds and stirring until it is smooth and fully melted.

Mix The Cheesecake Filling:

In a mixer bowl, whip cream cheese, sugar, and cocoa powder on high speed for two minutes to create a light and fluffy base. Scrape down the bowl to incorporate all ingredients evenly. Add the melted chocolate, heavy cream, and vanilla extract. Mix on medium speed until smooth and fully combined. Slowly add the eggs one at a time, mixing at low speed to combine without overbeating.

Bake The Cheesecake:

Pour the batter over the baked crust, smoothing it out evenly. Bake for forty to fifty minutes. The edges should be set and slightly firm, but the center should have a gentle jiggle when you shake the pan. When done, turn off the oven and crack the door open slightly. Let the cheesecake cool inside for twenty minutes to prevent cracking. Then transfer to a wire rack to cool completely.

Chill And Prepare Ganache:

Cover the cheesecake with foil and place it in the fridge for at least six hours or overnight for the best texture. For the ganache, heat half a cup of heavy cream in a saucepan over medium low heat until steaming but not boiling. Pour over the semi sweet chocolate chips in a small bowl. Let it rest for two minutes to melt the chocolate, then stir until smooth and glossy.

Finish And Serve:

Remove the cheesecake from the pan by lifting the parchment paper out. Pour the ganache evenly over the cooled bars and spread it out using an offset spatula. If you want perfectly clean slices right away, pop the bars into the freezer for about ten minutes before cutting. Otherwise, store leftover bars in the fridge until ready to enjoy.

My favorite ingredient is the Oreo crust which adds this satisfying crunch and just the right amount of sweetness. Making these bars always reminds me of the first time I shared them with my family—they disappeared so fast that I knew this recipe was a keeper.

Storage tips

Store these cheesecake bars in an airtight container in the refrigerator for up to four days. For longer storage, freeze the bars without ganache for up to two months. Thaw overnight in the fridge before adding ganache and serving for the freshest flavor and texture.

Ingredient swaps

If Oreos are not your favorite, crushed graham crackers or chocolate wafer cookies make great crust alternatives. For dairy free, use cream cheese alternatives and plant based cream while selecting quality baking chocolates marked dairy free.

Serving ideas

Serve these chocolate cheesecake bars with a dollop of whipped cream or a few fresh raspberries for a pop of color and tartness. They also pair beautifully with a cup of strong coffee or a glass of cold milk to balance the richness.

These bars are a chocolate lover’s dream and perfect for sharing. Once you taste the creamy filling against the crunchy crust and shiny ganache, you will find yourself coming back to this recipe again and again.

Frequently Asked Recipe Questions

→ What type of cocoa powder is best for these bars?

Dutch process cocoa powder is recommended for a richer and smoother chocolate flavor in the batter.

→ How do I achieve the perfect cheesecake texture?

Ensure cream cheese and eggs are at room temperature and avoid overmixing once eggs are added to maintain a smooth, creamy texture.

→ Can I prepare the crust in advance?

Yes, the Oreo crust can be baked ahead of time and cooled before adding the batter for convenience.

→ How should I store these bars after baking?

Cover and chill the bars in the refrigerator for at least six hours or overnight to help them set and develop flavor.

→ What’s the best way to melt chocolate for the ganache?

Melt chocolate chips gently over medium-low heat with heavy cream, stirring frequently until smooth and glossy.