Description
Decadent Chocolate Cheesecake Bars featuring a crunchy Oreo crust, rich chocolate cheesecake filling, and a luscious chocolate ganache topping. Perfect for chocolate lovers seeking a creamy, indulgent dessert that’s easy to make and sure to impress.
Ingredients
Scale
Oreo Crust
- 2 cups Oreo crumbs, about 2 rows of Oreos in regular pack
- 4 TBSP Unsalted butter, melted
Chocolate Cheesecake
- 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
Chocolate Ganache
- 1 cup Semi-sweet chocolate chips
- 1/2 cup Heavy cream
Instructions
- Prepare Oreo Crust: Preheat oven to 325℉. Spray a 9×9-inch square pan with baking nonstick spray and line the bottom and two sides with parchment paper, then spray again. Using a food processor, blend Oreos into fine crumbs, then mix with melted butter using a fork. Press the mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup.
- Bake Crust: Bake the Oreo crust in preheated oven for 12 minutes. Remove and set aside while preparing the cheesecake batter.
- Melt Chocolate: In a microwave-safe bowl, melt the chocolate bar in increments—30 seconds, then stir; 20 seconds, then stir; followed by 15-second intervals, stirring between each until fully melted and smooth.
- Mix Cheesecake Batter: Using a mixer, beat the cream cheese, sugar, and cocoa powder on high speed for 2 minutes, scraping the bowl as needed. Add melted chocolate, heavy cream, and vanilla extract; mix on medium until smooth.
- Add Eggs: Add eggs one at a time and mix on low speed until just combined, avoiding overmixing.
- Bake Cheesecake: Pour the batter over the cooled crust. Bake for 50 minutes, until edges are set and center has a slight jiggle. Turn off oven, crack open door, and let the cheesecake sit inside for 20 minutes to cool gradually.
- Cool and Chill: Transfer cheesecake to a cooling rack to cool completely. Cover with foil and chill in the refrigerator for at least 6 hours or overnight for best texture.
- Prepare Ganache: In a small saucepan, heat heavy cream over medium-low heat until steaming. Pour the hot cream over chocolate chips in a bowl; let sit for 2 minutes, then stir until smooth and glossy.
- Finish and Serve: Remove cheesecake bars from pan and peel off parchment paper. Pour ganache over the top and spread evenly. For immediate serving, chill in freezer for 10 minutes before cutting into 16 squares. Otherwise, store in fridge until ready to serve.
Notes
- Pull out dairy ingredients 2 hours before baking to ensure room temperature for smoother mixing.
- Use Dutch-process cocoa powder for a richer, less acidic chocolate flavor.
- Press the crust firmly to prevent crumbling when cutting the bars.
- Allow the cheesecake to sit in the turned-off oven to prevent cracking from sudden temperature changes.
- Chilling the bars overnight yields the best texture and clean slicing.
- Using a sharp, warm knife helps to cut smooth cheesecake bars.
Nutrition
- Serving Size: 1 square
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
