Decadent Chocolate Cheesecake Bars

These chocolate cheesecake bars have been my go-to for family gatherings and cozy nights when everyone wants a rich treat without the fuss of classic cheesecake. With their Oreo crust, creamy chocolate filling, and glossy ganache topping, they satisfy any chocolate craving and look as good as they taste. You skip the water bath and complicated steps, making these bars a stress-free way to enjoy pure decadence.

My family cannot get enough of these and ask for them every birthday or holiday. I first made them for a bake sale on a busy weeknight and they disappeared so quickly I barely got a taste.

Ingredients

• Oreo cookies: provide a chocolatey and crisp base that pairs perfectly with the creamy filling. Choose classic Oreos and pulse until finely ground for best results.
• Melted butter: binds the crust and gives it a rich finish. Use unsalted and make sure it is completely melted.
• Cream cheese: forms the velvety cheesecake layer. Be sure it is room temperature for smooth blending and no lumps.
• Granulated sugar: sweetens the bars just right without being overwhelming. Look for fine crystals for better incorporation.
• Cocoa powder: gives a deep chocolate note to the filling. Choose Dutch process for the richest color and taste.
• Melted dark chocolate: creates indulgent flavor and silky texture. Pick a chocolate with at least sixty percent cocoa for best intensity.
• Eggs: provide structure and creamy texture. Fresh, large eggs work best at room temperature.
• Vanilla extract: rounds out the chocolate and lifts the flavors. Use pure vanilla for the cleanest taste.
• Heavy cream: in the ganache gives a luscious finish on top. Go for full-fat cream for shine and smoothness.
• Semi-sweet chocolate chips: melt down into the ganache layer. Use a good quality brand for smooth melting and flavor.

Step-by-Step Instructions

Prepare the Pan and Make the Crust:

Line an eight or nine-inch square baking pan with parchment paper so that there is overhang on two sides for easy lifting later. Crush Oreo cookies in a food processor until they resemble fine crumbs. Mix the crumbs with melted butter until evenly moistened. Press firmly and evenly into the bottom of the pan using a flat measuring cup or glass for a compact base. Do not press up the sides.

Mix the Cheesecake Batter:

In a large mixing bowl beat softened cream cheese with an electric mixer on medium speed until smooth and creamy about two minutes. Add granulated sugar and beat until fluffy and well combined. Sift in cocoa powder and pour in melted chocolate then mix again until blended. Scrape bowl well. Beat in eggs one at a time waiting until each egg is just incorporated. Finish with vanilla extract and beat just until everything is smooth. Do not overmix to avoid too much air.

Bake the Bars:

Pour the cheesecake filling over the crust and spread evenly with an offset spatula. Tap the pan gently on the counter to release any air bubbles. Bake in a preheated oven at three hundred twenty five degrees Fahrenheit for about thirty four to thirty six minutes or until the edges are just set but the center still jiggles slightly. Allow cheesecake to cool in the turned-off oven with the door cracked for twenty minutes to help prevent surface cracks.

Chill and Set:

Let the bars cool completely at room temperature. Cover and transfer to the refrigerator for at least four hours or overnight for best slicing and creamy texture.

Make and Pour the Ganache:

In a small heatproof bowl combine chocolate chips and heavy cream. Microwave in short bursts of fifteen seconds stirring each time until melted and glossy. If lumps remain microwave for an additional fifteen seconds. Pour the ganache over the chilled cheesecake and gently spread to the edges using an offset spatula.

Cut and Serve:

Chill the ganache-topped bars for at least ten minutes in the freezer to set the chocolate before slicing. Use a sharp knife wiped clean between cuts for neat squares. Lift the bars out by the parchment overhang and transfer to a cutting board for slicing.

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I love using a touch of espresso powder with the cocoa sometimes to intensify the chocolate even more. My daughter always asks for these as her birthday treat with rainbow sprinkles on top.

Storage Tips

Keep leftover cheesecake bars in an airtight container in the refrigerator. They will stay fresh for up to five days and are perfect eaten cold. If you wish to freeze them wrap individual bars tightly in plastic wrap and then foil. Defrost overnight in the fridge before serving to keep their creamy texture.

Ingredient Substitutions

You can swap in a graham cracker crust if desired but I find the Oreo crust really brings out the chocolate flavor of the filling. If you do not have dark chocolate you can use semi-sweet chocolate for the filling but the flavor will be a bit milder. For a gluten-free version use gluten-free chocolate sandwich cookies in the base.

Serving Suggestions

These bars are wonderful with a dollop of whipped cream or a scattering of chocolate pearls for extra crunch. Serve chilled for the cleanest cuts and most decadent mouthfeel. I sometimes drizzle a little raspberry sauce alongside for a tart fruity contrast.

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Cultural Context

Cheesecake bars are a modern twist on the classic American cheesecake turning a sometimes-intimidating dessert into a casual treat. They combine the fun of bar cookies with the richness of cheesecake and suit any occasion from bake sales to holiday tables.

Recipe FAQs

→ Can I substitute the Oreo crust?

Yes, you can swap the Oreo crust for alternatives like graham cracker crust. The Oreo crust provides a perfect chocolate contrast but other crumbly bases work well too.

→ How do I prevent cracks in the bars?

Let the bars cool gradually in a turned-off oven for 20 minutes. This slow cooling helps prevent cracks even without a water bath.

→ Is an 8x8 inch pan suitable for baking?

Absolutely. Using an 8x8 pan results in thicker bars that require slightly longer baking to ensure they set properly.

→ What’s the best way to store these bars?

Store the bars in an airtight container in the refrigerator for up to 5 days to keep them fresh and maintain texture.

→ Any tips for applying the ganache topping?

Pour warm ganache evenly over the bars and gently spread it to the edges with an offset spatula. If lumps appear, briefly warm and stir to smooth.