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Chocolate Cheesecake Bars

Decadent Chocolate Cheesecake Bars You Can Make Today

These Chocolate Cheesecake Bars feature a crisp Oreo crust, luscious chocolate filling, and silky ganache, making them a perfect no-bake dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Chill Time 6 hours
Total Time 7 hours 10 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Oreo crumbs Substitute with graham cracker crumbs if desired.
  • 1/2 cup Unsalted butter Can use coconut oil for a dairy-free version.
For the Filling
  • 16 oz Cream cheese Ensure it is at room temperature for smooth mixing.
  • 3/4 cup White granulated sugar Brown sugar can be used for a deeper flavor.
  • 1/2 cup Unsweetened cocoa powder Dutch process cocoa is recommended.
  • 4 oz Chocolate bar (dark, 70%) Any good quality chocolate can be substituted.
  • 1/2 cup Heavy cream Can substitute with full-fat coconut milk for dairy-free.
  • 1 tbsp Pure vanilla extract Make sure it's pure for the best taste.
  • 3 large Large eggs Ensure they are at room temperature.
For the Ganache
  • 1 cup Semi-sweet chocolate chips Milk chocolate can be used for a sweeter variation.
  • 1/2 cup Heavy cream Heating until steaming helps it melt perfectly.

Equipment

  • 9x9-inch baking pan
  • Mixing bowl
  • Microwave or double boiler
  • Spatula
  • small saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare a 9x9-inch baking pan by spraying it with nonstick spray and lining with parchment paper. Blend Oreo cookies into fine crumbs and mix with melted unsalted butter. Firmly press this into the prepared pan and bake for 12 minutes.
  2. Melt dark chocolate until smooth. In a mixing bowl, beat together softened cream cheese, white sugar, and cocoa powder until creamy. Gradually incorporate melted chocolate, followed by heavy cream and vanilla. Add eggs one at a time until just combined.
  3. Pour the filling over the cooled crust and smooth evenly. Bake for 40-50 minutes, checking for doneness. The edges should be set while the center jiggles slightly. Turn off the oven, crack the door, and let cool for 20 minutes.
  4. Transfer to the fridge and chill for at least 6 hours. When ready to serve, loosen edges with a knife and lift out with parchment paper.
  5. Heat heavy cream until steaming, pour over chocolate chips, and let sit. Stir until smooth to create the ganache. Pour over the chilled cheesecake, spreading evenly.
  6. If serving right away, freeze for about 10 minutes to set ganache. Slice into squares and serve chilled.

Nutrition

Serving: 1barCalories: 350kcalCarbohydrates: 30gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1.5mg

Notes

Let all dairy ingredients come to room temperature before mixing. This ensures a smooth filling without lumps. Use a hot knife for clean slices, and be patient with chilling for the best texture.

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