Name: Chocolate Cheesecake Bars with Oreo Crust Recipe
Prep time: 40 min
Cook time: 50 min
Total time: 7 h 25 min
Cuisine: American
Ingredients: 2 cups Oreo crumbs, about 2 rows of Oreos in 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, preferably Lindt 70%; 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

Jump to Recipe· 4.7 from 42 reviews

If you’re a fan of rich, creamy desserts with a bit of a crunch, you’re in for a treat with this Chocolate Cheesecake Bars with Oreo Crust Recipe. Trust me, these bars have become a permanent fixture in my recipe box because they’re unbelievably satisfying and surprisingly easy to make. Whether you’re baking for a crowd or just craving a decadent snack, stick around—I’ll walk you through every step to make sure your bars come out perfect every time.

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Why This Recipe Works

Oreo Crust Magic: Using Oreo crumbs gives the base a sweet, slightly salty crunch that perfectly balances the smooth cheesecake.
Decadent Chocolate Flavor: The combination of cocoa powder and melted dark chocolate creates layers of rich chocolatey goodness without being too sweet.
Texture Play: The cheesecake comes out creamy and dense with just the right bit of jiggle in the center, which makes every bite melt in your mouth.
Smooth Ganache Topping: A silky chocolate ganache ties everything together with a glossy finish that’s just as delicious as it looks.

Chocolate Cheesecake Bars with Oreo Crust, Oreo Oreo Cheesecake Bars, easy chocolate cheesecake bars, creamy chocolate dessert bars, no-bake Oreo cheesecake bars - The image shows a thick chocolate dessert with three layers stacked on a white marbled surface. The bottom layer is dark and crumbly, textured like a firm cookie crust. The middle layer is lighter brown, soft, and mousse-like in texture and thickness. The top layer is a smooth, rich, dark chocolate ganache, glossy and shiny, decorated with small round chocolate balls scattered across the surface. One piece is lifted, showing the clean cut between layers, with the ganache dripping slightly on the edges. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The simplicity and quality of ingredients really shine in this Chocolate Cheesecake Bars with Oreo Crust Recipe. Each component brings a distinct texture or flavor that complements the others. I recommend using room temperature dairy to ensure a silky batter and that perfect bake.

Oreo crumbs: They provide a wonderfully chocolatey and crunchy base—no need for extra sugar here since Oreos are already sweetened.
Unsalted butter: Melting this and mixing it with Oreo crumbs binds the crust without overpowering with salt.
Cream cheese: The star of the cheesecake, room temperature cream cheese blends smoothly, preventing lumps.
Granulated sugar: Sweetens the cheesecake while helping achieve that classic cheesecake texture.
Dutch-process cocoa powder: Offers a mellow chocolate flavor that’s deeper and less acidic than natural cocoa.
Dark chocolate bar (70%): Melting this into the batter amps up the richness—I prefer the slightly bitter edge of Lindt 70% for balance.
Heavy cream: Adds creaminess both to the batter and the ganache, so don’t skip it or substitute with anything lower fat.
Pure vanilla extract: A splash rounds out the chocolate, giving the cheesecake depth and aroma.
Large eggs: Bring the structure to the cheesecake, so make sure they’re fresh and at room temp for best mixing.
Semi-sweet chocolate chips: For the ganache topping, these melt smoothly and have just the right sweetness to complement the bar.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Chocolate Cheesecake Bars with Oreo Crust Recipe my own by swapping out a few ingredients here and there. Don’t be shy about customizing it to your family’s preferences—it works beautifully with all sorts of tweaks.

Variation: Adding a tablespoon of espresso powder to the batter really lifts the chocolate flavor and gives it a subtle mocha vibe—I recommend giving it a try if you’re a coffee lover like me.
Dietary swaps: For a gluten-free crust, crushed gluten-free chocolate sandwich cookies work just as well.
Seasonal twists: Stir in some chopped peppermint candies into the ganache for a festive holiday touch.
Difficulty: You can skip the ganache topping and still have an amazing bar—just dust with powdered sugar for a simpler version.

Step-by-Step: How I Make Chocolate Cheesecake Bars with Oreo Crust Recipe

Step 1: Build the Perfect Oreo Crust

Start by preheating your oven to 325℉ and preparing a 9×9-inch pan with nonstick spray and parchment paper on the bottom and sides. I like lining two sides of the pan because it makes lifting out the bars so much easier later on. Next, blend about two rows of Oreos in a food processor until you have fine crumbs, then toss with melted unsalted butter. Press this mix firmly into the bottom of your pan—using the bottom of a measuring cup really helps compact the crust evenly. Pop it in the oven for 12 minutes while you get the cheesecake ready. This step locks in the texture and sets the crust so it won’t get soggy.

Step 2: Mix the Chocolate Cheesecake Batter

Melting the chocolate is a critical step—I usually do it carefully in the microwave in short bursts, stirring between intervals, to avoid burning. Next, beat the cream cheese, sugar, and cocoa powder on high until super smooth—this takes about 2 minutes and helps get rid of lumps. Then add the melted chocolate, heavy cream, and vanilla, mixing until the batter is silky. Lastly, add eggs one at a time, mixing low just until combined. Overmixing can add too much air, which causes cracks, so go slow here. Pour this luscious batter over the baked Oreo crust and smooth it out.

Step 3: Bake, Cool, and Chill

Bake your bars at 325℉ for 40-50 minutes. The edges should be firm and set, while the center still jiggles just a little—this is the sweet spot for creamy texture. Once done, turn off the oven, crack the door open, and let the cheesecake rest for 20 minutes in there to cool gradually. Then transfer to a rack until completely cool, cover with foil, and refrigerate for at least 6 hours or overnight. The chilling step is non-negotiable—it really helps the bars firm up and the flavors meld together beautifully.

Step 4: Finish with a Smooth Chocolate Ganache

Heat cream just until steaming (not boiling) and pour it over your chocolate chips, letting it sit for 2 minutes before stirring into a glossy ganache. Pour this over the chilled cheesecake bars and spread evenly with an offset spatula. If you’re serving immediately, I recommend popping the bars in the freezer for 10 minutes so the ganache sets nicely before cutting. Otherwise, just keep them refrigerated until serving day.

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Pro Tips for Making Chocolate Cheesecake Bars with Oreo Crust Recipe

Room Temperature Ingredients: I can’t stress enough how much easier the batter comes together when cream cheese, eggs, and cream have warmed to room temperature.
Don’t Overbake: The jiggle in the middle is key; if you bake until fully firm, your bars will be dry.
Compact the Crust Well: Press it down firmly with a flat-bottomed cup—this prevents crumbs from falling apart when you cut the bars.
Let the Bars Rest: Cooling slowly in the oven and then chilling ensures a smooth texture and helps prevent cracks.

How to Serve Chocolate Cheesecake Bars with Oreo Crust Recipe

Garnishes

I usually keep things simple with a dusting of cocoa powder or a few crushed Oreos sprinkled on top. Sometimes, I add a dollop of whipped cream or a few fresh raspberries to brighten the flavors and add a fresh contrast. These little touches make the bars feel extra special without overshadowing that deep chocolate cheesecake goodness.

Side Dishes

Pairing these bars with a scoop of vanilla ice cream or a cup of strong coffee always makes for a dreamy dessert duo. If you’re hosting, fresh berries or a simple mixed green salad with a citrus vinaigrette are surprisingly good companions that balance the richness.

Creative Ways to Present

For birthdays or celebrations, I’ve spread the ganache, chilled the bars, then piped little whipped cream rosettes on each square and topped with mini Oreo halves. It’s a simple step but instantly ups the presentation. For holiday parties, adding edible gold leaf flakes or a drizzle of caramel alongside the ganache really makes the bars pop.

Make Ahead and Storage

Storing Leftovers

After chilling, I store these bars covered tightly in the fridge for up to 5 days. They actually taste better after sitting a day—flavors fully meld together and the texture firms up perfectly. Make sure to keep them in an airtight container or tightly wrapped with foil or plastic wrap to prevent fridge odors from sneaking in.

Freezing

I’ve successfully frozen these bars by cutting them into squares first, wrapping each piece tightly in plastic wrap, then placing in a freezer-safe container. Frozen bars keep well for up to 2 months. When you’re ready to indulge, just thaw them overnight in the fridge to maintain that creamy texture.

Reheating

Since these bars are best enjoyed chilled, I usually don’t reheat them. However, if you want the ganache a bit softer, letting them sit at room temperature for 10-15 minutes does the trick. Avoid microwaving; it can cause the cheesecake to become grainy or the chocolate to seize.

FAQs

Can I use a different chocolate for the cheesecake?

Absolutely! While I prefer dark chocolate for its rich, bittersweet flavor, you can use milk chocolate or even white chocolate to create a sweeter or creamier variation. Just adjust the sugar slightly if needed and make sure to melt the chocolate gently to avoid burning.
Why does the cheesecake need to rest in the oven after baking?

Letting the cheesecake rest with the oven door cracked allows it to cool down gradually, reducing the chances of cracks forming on the surface. This slow cooling step helps stabilize the texture and keeps your bars looking picture-perfect.
Can I make the Oreo crust gluten-free?

Yes! Just swap regular Oreos for gluten-free chocolate sandwich cookies. The process and texture will be quite similar, so your cheesecake bars will still come out delicious.
How do I prevent cracks on my cheesecake bars?

Use room temperature ingredients, don’t overmix eggs, bake at a moderate temperature, and incorporate the resting step in the oven with the door cracked open. Also, avoid overbaking—some jiggle in the middle is perfect.

Final Thoughts

Honestly, this Chocolate Cheesecake Bars with Oreo Crust Recipe has become one of my all-time favorite desserts to make for gatherings or just when I want to treat myself. It’s that perfect balance of rich, creamy chocolate with a fun crunchy base that’s hard to beat. Once you try it, I’m pretty sure it’ll become a favorite in your kitchen, too. So grab those Oreos and cream cheese, and let’s get baking—I promise you won’t regret it!