Introduction

Indulge in these rich and creamy chocolate cheesecake bars that combine a crunchy Oreo crust with a silky chocolate cheesecake filling and a luscious ganache topping. Perfect for any chocolate lover looking for a decadent treat that’s easy to make at home.

The image shows a close-up of a rich chocolate dessert cut into squares, each piece with three distinct layers. The bottom layer is dark and crumbly, resembling a chocolate cookie crust. The middle layer is thick, dense, and smooth chocolate mousse with a slightly lighter brown tone and creamy texture. The top layer is a shiny, dark chocolate glaze that looks glossy and smooth, decorated with small round chocolate balls scattered across the surface. The pieces are arranged on a wooden cutting board with some gaps between them, showing the thick layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Oreo crumbs (about 2 rows of Oreos in a regular pack)
4 tablespoons unsalted butter, melted
24 ounces cream cheese, room temperature
1 cup white granulated sugar
½ cup unsweetened cocoa powder (preferably Dutch process)
8 ounces chocolate bar, melted (such as Lindt 70%)
½ cup heavy cream, room temperature
1 teaspoon pure vanilla extract
4 large eggs, room temperature
1 cup semi-sweet chocolate chips
½ cup heavy cream (for ganache)

Instructions

Step 1: Preheat your oven to 325°F (160°C). In a bowl, combine the Oreo crumbs with melted butter until evenly mixed. Press this mixture firmly into the bottom of a lined 9×13 inch baking pan to form the crust.
Step 2: In a large mixing bowl, beat the cream cheese until smooth. Add sugar and cocoa powder, and mix well to combine.
Step 3: Melt the chocolate bar gently over a double boiler or in short bursts in the microwave, then stir it into the cream cheese mixture.
Step 4: Add the heavy cream and vanilla extract, mixing until fully incorporated.
Step 5: Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Pour the cheesecake batter over the prepared Oreo crust and smooth the top.
Step 6: Bake for 45–50 minutes or until the edges are set but the center still slightly jiggles. Remove from oven and allow to cool completely in the pan.
Step 7: While the cheesecake cools, prepare the ganache by heating the ½ cup heavy cream until just simmering, then pour over the semi-sweet chocolate chips. Let sit for a few minutes, then stir until smooth.
Step 8: Pour the ganache evenly over the cooled cheesecake. Refrigerate for at least 4 hours or overnight until fully set.
Step 9: Once set, cut into bars and serve chilled.

Tips & Variations

For extra texture, sprinkle chopped nuts on top of the ganache before it sets.
Use flavored Oreos such as mint or peanut butter to add a twist to the crust.
Allow all dairy ingredients to come to room temperature before mixing to ensure smooth batter without lumps.
To make slicing easier, warm the knife under hot water and wipe it dry between cuts.

Storage

Store the cheesecake bars covered in the refrigerator for up to 5 days. For longer storage, freeze the bars in an airtight container for up to 2 months. Thaw overnight in the fridge before serving. Reheat ganache-topped bars at room temperature; avoid microwaving to keep the ganache smooth.

How to Serve

The image shows a close-up of two stacked chocolate brownie squares on a wooden board. Each square has three layers: a dark crumbly base, a thick middle layer of dense chocolate cake, and a smooth, glossy chocolate ganache top layer sprinkled with small round chocolate balls. The rich textures and deep brown colors of the brownies stand out sharply against the lighter wood background, highlighting the softness and moistness of the cake and the shiny finish of the ganache. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie for the crust?

Yes, you can substitute Oreos with any chocolate cookie or graham crackers, but Oreos provide a rich flavor that complements the chocolate cheesecake well.

What if I don’t have Dutch process cocoa powder?

You can use regular unsweetened cocoa powder, though Dutch process has a smoother, less bitter flavor that enhances the cheesecake’s taste.

Chocolate Cheesecake Bars Recipe

Print Recipe

★★★★★

4.9 from 393 reviews

Decadent and rich Chocolate Cheesecake Bars featuring a crunchy Oreo crust, a smooth chocolate cream cheese filling, and a glossy chocolate ganache topping. Perfect for chocolate lovers looking for an indulgent dessert that’s easy to make and impresses every time.

Author: Zane
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 6 hours 10 minutes
Yield: 16 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Oreo Crust

2 cups Oreo crumbs (about 2 rows of Oreos from 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 processed)
8 ounces dark chocolate bar, melted (e.g., 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

Instructions

Prepare the Oreo Crust: Crush Oreos into fine crumbs. In a bowl, combine the Oreo crumbs with melted unsalted butter until evenly moistened. Press the mixture firmly into an even layer at the bottom of a lined 9×13 inch baking pan to form the crust. Chill in the refrigerator while preparing the filling.
Make the Chocolate Cheesecake Filling: In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy. Gradually add the granulated sugar and cocoa powder, mixing thoroughly. Fold in the melted dark chocolate and heavy cream, followed by the vanilla extract. Add the eggs one at a time, mixing gently after each addition to keep the batter smooth and prevent overmixing.
Assemble and Bake: Pour the chocolate cheesecake filling over the chilled Oreo crust, spreading it evenly. Bake in a preheated oven at 325°F (163°C) for approximately 45-55 minutes until the edges are set but the center still slightly jiggles. Turn off the oven, leave the cheesecake inside with the door ajar for 1 hour to prevent cracking. Remove and let cool completely to room temperature.
Prepare the Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Remove from heat and pour over semi-sweet chocolate chips in a heatproof bowl. Let sit for 2-3 minutes, then stir until smooth and glossy.
Finish and Chill: Pour the ganache evenly over the cooled cheesecake layer. Spread gently with a spatula. Refrigerate the bars for at least 4 hours or overnight until fully set and chilled.
Serve: Remove the cheesecake from the baking pan using the lining paper. Cut into squares or bars using a sharp knife cleaned between cuts for clean edges. Serve chilled and enjoy the rich, creamy chocolate indulgence.

Notes

Use room temperature ingredients to ensure a smooth, lump-free cheesecake batter.
To avoid cracks on the cheesecake surface, do not overbake and allow gradual cooling in the oven.
Use high-quality dark chocolate for the richest flavor.
Store cheesecake bars in an airtight container in the refrigerator for up to 5 days.
For easier slicing, warm the knife under hot water and wipe dry before cutting.

Keywords: chocolate cheesecake bars, Oreo crust, chocolate ganache, rich chocolate dessert, creamy cheesecake, no crust cheesecake