Chocolate Cheesecake Bars

One chocolate cheesecake bar on it's side.

5 from 9 reviews

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.

Prep Time40

Cook Time45

Chilling Time6

Total Time7 25

Servings: squares

Calories: 429kcal

Author: Stephanie Rutherford

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

US - Metric

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.

Notes

Pull out dairy ingredients 2 hours before baking.

Nutrition