Chocolate Cheesecake Bars: Rich, Decadent, and Irresistible

Chocolate Cheesecake Bars are the ultimate indulgence for chocolate lovers. With a crunchy Oreo crust, a rich and creamy chocolate cheesecake layer, and a glossy ganache topping, these bars combine the best textures and flavors into one decadent dessert. Whether you’re making them for a special occasion, a holiday treat, or simply to satisfy your chocolate cravings, these bars are easy to assemble, elegant in presentation, and guaranteed to impress. This recipe breaks down each component — crust, cheesecake, and ganache — with tips to ensure smooth, creamy, and perfectly set chocolate cheesecake bars every time.

The base of these bars is a buttery Oreo crust that provides a sweet and slightly crunchy foundation. By using crushed Oreos combined with melted butter, you get a crust that holds together perfectly without needing to bake excessively. The cheesecake layer is rich and silky, featuring cream cheese, cocoa powder, melted dark chocolate, heavy cream, and eggs. Using high-quality chocolate and room-temperature ingredients ensures a smooth, luxurious texture. Finally, the chocolate ganache topping adds a glossy, decadent finish that ties the dessert together. This combination of textures — crunchy, creamy, and velvety — makes these cheesecake bars irresistible.

Ingredients

Oreo Crust: 2 cups Oreo crumbs (about 2 rows of Oreos in a regular pack), 4 tablespoons unsalted butter, melted. Chocolate Cheesecake: 24 ounces cream cheese, room temperature; 1 cup white granulated sugar; 1/2 cup unsweetened cocoa powder (preferably Dutch process); 8 ounces dark chocolate bar, melted (I used Lindt 70%); 1/2 cup heavy cream, room temperature; 1 teaspoon pure vanilla extract; 4 large eggs, room temperature. Chocolate Ganache: 1 cup semi-sweet chocolate chips, 1/2 cup heavy cream.

Equipment Needed

You’ll need an 8×8 or 9×9-inch baking pan, parchment paper for easy removal, mixing bowls, a hand or stand mixer for the cheesecake batter, a spatula, a whisk, a saucepan for the ganache, a microwave or double boiler for melting chocolate, and a measuring cup and spoons.

Step-by-Step Method

Preheat your oven to 350°F (175°C) and line your baking pan with parchment paper, leaving an overhang on the sides for easy removal. Prepare the crust by combining Oreo crumbs and 4 tablespoons melted butter in a bowl. Press the mixture evenly into the bottom of the prepared pan to form a firm base. Bake the crust for 8–10 minutes, then remove from oven and allow it to cool slightly while preparing the cheesecake layer. For the cheesecake, beat 24 ounces room-temperature cream cheese with 1 cup sugar in a large mixing bowl until smooth and creamy, scraping down the sides as needed. Add 1/2 cup cocoa powder and blend until fully incorporated, followed by 8 ounces melted dark chocolate, ensuring the chocolate is slightly cooled before mixing to prevent curdling. Mix in 1/2 cup heavy cream and 1 teaspoon vanilla extract until smooth. Add the 4 large eggs, one at a time, mixing on low speed to combine after each addition to avoid incorporating too much air, which can cause cracks. Pour the cheesecake batter over the cooled crust, spreading evenly with a spatula. Bake for 40–45 minutes, or until the edges are set and the center slightly jiggles when you gently shake the pan. Avoid overbaking to maintain a creamy texture. Allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 2–3 hours to fully set. While the cheesecake chills, prepare the ganache. Heat 1/2 cup heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over 1 cup semi-sweet chocolate chips in a heatproof bowl. Let sit for 1–2 minutes, then stir until smooth and glossy. Pour the ganache over the chilled cheesecake, spreading evenly with a spatula. Refrigerate for an additional 30 minutes to allow the ganache to firm slightly. Once fully set, use the parchment overhang to lift the cheesecake from the pan. Slice into squares or rectangles using a sharp knife, wiping the knife clean between cuts for clean edges. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.

Tips for Perfect Chocolate Cheesecake Bars

Use high-quality chocolate for both the cheesecake layer and ganache for a richer flavor. Ensure all ingredients, especially cream cheese and eggs, are at room temperature to prevent lumps and achieve a smooth batter. Avoid overmixing once the eggs are added to minimize air incorporation and prevent cracks. Cooling the cheesecake gradually at room temperature before refrigerating helps maintain a creamy texture. Press the Oreo crust firmly into the pan to prevent it from crumbling when slicing. For extra flavor, consider adding a pinch of espresso powder to the cheesecake batter to enhance the chocolate taste.

Variations

Try using a mix of milk and dark chocolate for the cheesecake for a slightly sweeter flavor. Add chocolate chips or chunks into the batter for extra texture. Top with crushed Oreos, chocolate shavings, or a drizzle of caramel or peanut butter for a decadent twist. For a mint chocolate version, add 1/2 teaspoon peppermint extract to the cheesecake batter and garnish with crushed mint candies. For a nutty variation, fold in chopped walnuts or pecans into the crust or sprinkle over the ganache.

Serving Suggestions

Serve Chocolate Cheesecake Bars chilled as a dessert after dinner or bring them to parties, potlucks, or celebrations. Pair with a scoop of vanilla ice cream or fresh berries for contrast. Dust lightly with cocoa powder or powdered sugar for a beautiful presentation. Cut into small squares for bite-sized treats or larger bars for a more indulgent serving. These bars also make excellent gifts when wrapped individually in parchment paper and tied with a ribbon.

Storing and Freezing

Store cheesecake bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months; wrap tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before serving. Ganache may firm up in the fridge; allow bars to come to room temperature for a few minutes before serving for the perfect bite.

Frequently Asked Questions (FAQs)

Can I use store-bought crushed Oreos for the crust? Yes, pre-crushed Oreos work perfectly and save time. Can I make these gluten-free? Yes, using gluten-free Oreos will make the crust gluten-free. Can I substitute the dark chocolate? Milk or semi-sweet chocolate can be used, but dark chocolate provides the richest flavor. Do I have to use Dutch process cocoa? No, natural cocoa powder works, but Dutch process gives a deeper, smoother flavor. Can I make these ahead of time? Absolutely, cheesecake bars can be made a day or two in advance and stored in the fridge. Can I halve the recipe? Yes, just use a smaller pan and adjust baking time accordingly. How do I get clean slices? Use a sharp knife and wipe it clean between cuts; chilling the bars well helps as well.

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Conclusion

Chocolate Cheesecake Bars are a show-stopping dessert that combines a crunchy Oreo crust, rich chocolate cheesecake, and a glossy ganache topping. They’re perfect for chocolate lovers, celebrations, or simply treating yourself to a luxurious dessert at home. With simple steps, high-quality ingredients, and a little patience while chilling, you can achieve bakery-level cheesecake bars that are creamy, decadent, and irresistible. Whether served at a dinner party, holiday gathering, or as an indulgent weekend treat, these bars are guaranteed to impress and satisfy every chocolate craving.