Chocolate Cheesecake Bars
These chocolate cheesecake bars have an Oreo crust, cheesecake baked batter that has both melted chocolate and cocoa powder. It is also topped with chocolate ganache. These bars are super decadent with no water bath required.
These chocolate cheesecake bars are perfect if you want to enjoy a decadent chocolate cheesecake without the work of a regular chocolate cheesecake. They are quicker to make and do not require a water bath. They also will not crack or sink in the middle easily like a regular cheesecake, so these are perfect for a low stress bake! Get your chocolate fix the easy way!
Here is why cheesecake bars are so good
These chocolate cheesecake bars have chocolate all through them for a rich chocolate flavor with less stress!
- Triple chocolate: The crust is Oreo, the cheesecake is rich chocolate, and there is a ganache on top. So much chocolate to love!
- Rich flavor: This cheesecake batter has a rich flavor because it uses both cocoa powder and melted chocolate for flavor!
- Easy recipe: Cheesecake bars are much easier and more forgiving than a regular cheesecake, so you don’t need to worry!
These cheesecake bars are definitely meant for chocolate fans who really want to treat themselves. Indulge in your chocolate craving!
The chocolate balls on top of this cheesecake are chocolate pearls!
Tips for making chocolate cheesecake bars
Here are my tips, so yours turns out like this recipe!
- Tip 1: Make sure to spread the Oreo crumbs on the bottom of the pan. Do not push it up the sides of the pan for this recipe. Compact it with the bottom of a flat measuring cup.
- Tip 2: Make sure your dairy is room temperature before baking. This helps prevent clumps and makes mixing easier.
- Tip 3: To help prevent cracks let the cheesecake cool in the turned off oven for 20 minutes. If you take it out to cool it will cool to quickly and can crack.
Decorating with chocolate ganache
To get the cheesecake out of the pan to decorate use a butterknife to separate it from the sides of the pan. Once it is released you can use the 2 sides of the parchment paper to pull it up.
If your parchment paper is not sticking up you can just flip it over and the cheesecake should slide out. Place a cutting board over the pan before flipping so you don’t drop the cheesecake!
Once you make the ganache, if you notice any lumps place the bowl in the microwave for 15 seconds and stir. This should make it smooth again.
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Pour the ganache over the top of the cheesecake and spread it to the edges using an offset spatula.
Before you cut it into squares to serve, place it in the freezer 10 minutes to set the chocolate. This will keep it from running into the cheesecake bars.
Cheesecake Bar FAQ’s
Can I use a graham cracker crust?
Yes you can. This crust can be swapped with any other cheesecake crust. I highly recommend this crust though, because it is easy and goes SO well with the chocolate cheesecake.
What if my cheesecake is cracking?
Your cheesecake may crack since it does not use a water bath. However, these cheesecake bars are not very thick and have a ganache on top, so it should not affect them once they are topped.
Can I make this in an 8X8 inch pan?
Yes you can. It will just make thick bars. They will require more bake time than a big pan due to being thicker.
How can I store the cheesecake bars?
You can store the cheesecake bars in an airtight container in the fridge for up to 5 days.
The cheesecake bars can be stored in the freezer in an airtight container for up to 30 days. I recommend cutting them into individual slices first. They can then thaw for 1-2 hours before eating.
For more cheesecake recipes, check out my
- Hot Chocolate Cheesecake
- S’mores Cheesecake
- Banana Pudding Cheesecake
- New York Style Cheesecake
- Carrot Cake Cheesecake
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Chocolate Cheesecake Bars
Ingredients
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. I used 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
Oreo Crust
- Preheat oven to 325℉. Spray a 9X9-inch square pan with baking nonstick spray. Line the bottom and 2 sides of the pan with parchment paper. Spray again.
- Using a food processor, blend the Oreos into a fine crumb. Pour crumbs and melted butter into a small bowl and use a fork to blend together.2 cups Oreo crumbs, 4 TBSP Unsalted butter
- Pour Oreo crumbs into the prepared pan. Use the bottom of the measuring cup to compact the crust down. Crust goes only on the bottom of the pan and not up the sides.
- Bake for 12 minutes. Prepare the chocolate batter.
Chocolate Cheesecake
- In a microwave safe bowl, add in the chocolate bars. Melt for 30 seconds and stir. Melt for 20 seconds and then stir. Then, heat for 15 second intervals and stir well in between each interval. Do this until melted.8 oz Chocolate bar
- Using a mixer, beat the cream cheese, sugar, and cocoa powder on high speed for 2 minutes. Scrape the bowl.24 oz Cream cheese, 1 cup White granulated sugar, 1/2 cup Unsweetened cocoa powder
- Add in the melted chocolate, heavy cream, and vanilla. Mix on medium until smooth.1/2 cup Heavy cream, 1 tsp Pure vanilla extract
- Add in the eggs and mix on low speed until just combined.4 Large eggs
- Pour batter on top of the crust. Bake for 40-50 minutes. Bake until the edges are set, but the middle has a slight jiggle.
- Turn off the oven, crack open the door, and let the cheesecake sit for 20 minutes to slowly cool down. Then, transfer to a cooling rack to cool completely.
- Cover with foil and chill in the fridge for 6 hours or overnight.
Chocolate Ganache
- In a small bowl, add the chocolate chips. In a small saucepan, heat the heavy cream over medium-low heat until steaming.1 cup Semi-sweet chocolate chips, 1/2 cup Heavy cream
- Pour hot cream over the chocolate chips. Let it sit for 2 minutes. Then, stir until smooth and combined.
- Take the cheesecake bars out of the pan and remove the parchment paper. Pour the ganache on top and spread using an offset icing spatula. If serving immediately, place in the freezer for 10 minutes before cutting the bars. If serving later, store the bars in the fridge until ready to cut and serve.
Hi, possibly silly question, but do you remove the white part of the oreo before blending or is that included in the weight measurement and added all together?
Can i substitute whole milk instead of heavy cream in this cheesecake recipe?
Hello, what are the chocolate drops on top of the ganache?
They are chocolate pearls. I got them on amazon.
https://amzn.to/4aDz3eD
Hi. What are the rounded chocolate balls seen in the picture? I don’t see that described in the recipe. Thanks
They are chocolate pearls! I got them on amazon.
https://amzn.to/4aDz3eD
Can I make this as a regular cheesecake in a springform pan? Looking at the ingredients it should work.
Do you let the brownie cool down before pouring the cheesecake batter or just pour and stick it back in the oven right away?
I poured it on while the brownie layer is hot and stuck it back in the oven to continue baking.
I mean, yum!!! These look incredible. Definitely top of my list next time I need to bring along a dessert to any party…or for a fun solo weekend baking sesh!
Thank you! I’m glad you like them!