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Chocolate Cheesecake Bars with Oreo Crust and Decadent Chocolate Ganache Recipe

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4.8 from 78 reviews

Decadent Chocolate Cheesecake Bars featuring a crunchy Oreo crust, silky chocolate cheesecake filling, and a rich chocolate ganache topping. Perfectly balanced with bittersweet chocolate and smooth cream cheese, these bars are an indulgent dessert ideal for chocolate lovers.

Ingredients

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 (dutch process)
  • 8 ounces dark chocolate bar (70% cocoa, e.g., Lindt), melted
  • 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

  1. Prepare Oreo Crust: Preheat the oven to 325℉. Spray a 9x9-inch square pan with nonstick baking spray and line the bottom and two sides with parchment paper. Spray the parchment again for easy removal. Using a food processor, blitz the Oreos into fine crumbs. In a small bowl, combine the Oreo crumbs and melted butter, mixing with a fork until fully blended.
  2. Assemble and Bake Crust: Pour the Oreo crumb mixture into the prepared pan. Press firmly and evenly into the bottom using the bottom of a measuring cup to compact the crust. Bake for 12 minutes to set while preparing the cheesecake filling.
  3. Melt Chocolate: In a microwave-safe bowl, melt the chocolate bar in increments—start with 30 seconds and stir, then 20 seconds and stir, followed by 15-second intervals with stirring in between until smooth and fully melted.
  4. Mix Cheesecake Filling: Using a mixer, beat the cream cheese, sugar, and cocoa powder on high speed for 2 minutes until smooth and creamy. Scrape down the bowl sides to ensure even mixing. Add melted chocolate, heavy cream, and vanilla extract, mixing on medium speed until combined and smooth. Finally, add eggs and mix on low speed just until combined, avoiding overmixing to maintain a light texture.
  5. Bake Cheesecake: Pour the batter over the baked crust in the pan and bake for 40-50 minutes, until the edges are set and the center has a slight jiggle. Turn off the oven, slightly crack the door open, and let the cheesecake cool in the oven for 20 minutes to prevent cracking. Then transfer to a cooling rack to cool fully.
  6. Chill the Cheesecake: Cover the cheesecake with foil and refrigerate for at least 6 hours or overnight to set completely before adding ganache.
  7. Prepare Chocolate Ganache: Place the chocolate chips in a small bowl. Heat the heavy cream in a small saucepan over medium-low heat until just steaming, then pour it over the chocolate chips. Let sit for 2 minutes, then stir until smooth and glossy.
  8. Finish and Serve: Remove the chilled cheesecake from the pan using the parchment paper. Pour ganache evenly on top and spread with an offset spatula. For immediate serving, chill in the freezer for 10 minutes to firm the ganache before cutting into bars. Otherwise, store in the refrigerator until ready to serve.

Notes

  • Use room temperature ingredients for a smoother cheesecake filling.
  • Do not overmix the batter after adding eggs to avoid a dense texture.
  • Cooling cheesecake slowly in the oven helps prevent cracks.
  • Chilling the cheesecake overnight yields the best texture and flavor.
  • Freeze ganache-topped bars briefly before cutting to ensure clean slices.

Find it online: https://alinacooks.com/chocolate-cheesecake-bars-with-oreo-crust-and-decadent-chocolate-ganache-recipe/