Chocolate Cheesecake Bars (Printable Version)
Rich chocolate bars with Oreo crust, creamy filling, and smooth ganache topping for an indulgent treat.
# Ingredients:
→ Crust
01 -
180 g Oreo cookie crumbs (finely crushed)
02 -
60 g unsalted butter, melted
→ Cheesecake Filling
03 -
450 g cream cheese, room temperature
04 -
200 g granulated sugar
05 -
2 large eggs, room temperature
06 -
60 g cocoa powder, unsweetened
07 -
115 g dark chocolate, melted and slightly cooled
08 -
120 ml sour cream, room temperature
09 -
1 tsp vanilla extract
10 -
Pinch of salt
→ Chocolate Ganache Topping
11 -
120 ml heavy cream
12 -
170 g dark chocolate, chopped
→ Decoration
13 -
Chocolate pearls (optional)
# Steps:
01 -
Preheat the oven to 175°C. Combine Oreo cookie crumbs and melted butter until evenly moistened. Press the mixture firmly into the base of a 20x20 cm square baking pan, ensuring it stays only at the bottom and does not climb the sides. Bake for 10 minutes, then remove from oven and allow to cool slightly.
02 -
In a large bowl, beat cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Incorporate cocoa powder, melted dark chocolate, sour cream, vanilla extract, and salt, mixing until fully combined and silky. Avoid over-mixing.
03 -
Pour the cheesecake batter evenly over the pre-baked crust. Smooth the surface with a spatula. Bake at 175°C for 35 to 40 minutes or until the edges are set but the center slightly jiggles when lightly shaken. Turn off the oven and leave the cheesecake inside to cool for 20 minutes to prevent cracking.
04 -
Heat the heavy cream in a small saucepan until just simmering. Remove from heat and pour over the chopped dark chocolate. Let sit for 2 minutes, then stir gently until smooth. If lumps remain, microwave the ganache in 15-second intervals, stirring in between until fully smooth.
05 -
Remove cooled cheesecake from oven. Use a butterknife to loosen the edges and lift the cheesecake from the pan using the parchment paper overhang. Pour ganache evenly over the cheesecake and spread to the edges with an offset spatula. Optionally, sprinkle with chocolate pearls. Place in freezer for 10 minutes to set the ganache before slicing into 12 bars.
# Notes:
01 -
Ensure all dairy ingredients are at room temperature to avoid lumps for a smooth batter.
02 -
Cooling the cheesecake inside the turned-off oven for 20 minutes helps prevent surface cracks.
03 -
Compacting the crust firmly with a flat measuring cup ensures a stable base but avoid pressing on the pan sides.