Introduction

These Chocolate Cheesecake Bars combine a rich, creamy chocolate cheesecake with a crunchy Oreo crust for the perfect dessert bite. Topped with a silky chocolate ganache, they’re an indulgent treat that’s surprisingly easy to make at home.

A close-up view of a rich chocolate dessert with three distinct layers: the bottom layer is dark and dense with a slightly crumbly texture, the middle layer is a thicker, matte chocolate mousse-like layer, and the top layer is a glossy chocolate ganache smooth and shiny with small round chocolate balls scattered on top and around it. The slice is resting on more chocolate ganache topped evenly with the same chocolate balls. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Oreo crumbs (about 2 rows of Oreos from a regular pack)
4 tablespoons unsalted butter (melted)
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 teaspoon pure vanilla extract
4 large eggs (room temperature)
1 cup semi-sweet chocolate chips
1/2 cup heavy cream

Instructions

Preheat and prepare pan: Preheat your oven to 325℉. Spray a 9×9-inch square pan with nonstick baking spray. Line the bottom and two sides with parchment paper, then spray the paper again to ensure easy removal.
Make the crust: Using a food processor, blend the Oreos into fine crumbs. Combine the crumbs with melted butter in a small bowl, mixing well with a fork. Press the mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup. Do not press up the sides.
Bake crust: Bake the crust for 12 minutes, then set aside to prepare the cheesecake batter.
Melt chocolate: Place the chocolate bar in a microwave-safe bowl. Microwave in 30-second increments, stirring between each, then in 20-second and 15-second intervals, stirring well until fully melted and smooth.
Beat cream cheese mixture: In a mixer, beat cream cheese, sugar, and cocoa powder on high speed for 2 minutes. Scrape down the sides of the bowl as needed.
Add melted chocolate and cream: Mix in the melted chocolate, 1/2 cup heavy cream, and vanilla extract on medium speed until smooth.
Add eggs: Add the eggs one at a time, mixing on low speed until just combined. Avoid overmixing.
Bake cheesecake: Pour the batter over the crust. Bake for 40-50 minutes until the edges are set but the center still jiggles slightly when shaken.
Cool gradually: Turn off the oven and crack the door open. Let the cheesecake sit inside for 20 minutes to cool slowly. Then transfer it to a cooling rack to cool completely.
Chill: Cover the pan with foil and refrigerate for at least 6 hours or overnight for best results.
Make ganache: Place the chocolate chips in a small bowl. Heat 1/2 cup heavy cream over medium-low heat until steaming, then pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth.
Top and serve: Remove the chilled cheesecake from the pan and peel off the parchment paper. Spread the ganache evenly over the top using an offset spatula. For cleaner cuts, freeze for 10 minutes before slicing. Store any leftovers in the fridge.

Tips & Variations

For a nutty twist, sprinkle chopped toasted pecans or walnuts on top of the ganache before it sets.
Use regular cocoa powder if Dutch process is not available, but expect a slightly different chocolate flavor.
Room temperature ingredients help achieve a smooth, creamy batter without lumps.

Storage

Store the cheesecake bars covered in the refrigerator for up to 5 days. If you want to keep them longer, wrap tightly and freeze for up to 2 months. To reheat, thaw in the fridge overnight and bring to room temperature before serving.

How to Serve

A close-up of a rich chocolate dessert bar showing three distinct layers: a dark, crumbly bottom base, a middle layer of dense, slightly lighter brown chocolate cake, and a top layer of smooth, thick chocolate ganache that is glossy and swirled. The top is decorated with small, round, shiny chocolate balls scattered across the surface. The bars are arranged on a white marbled surface, with one bar placed upright to clearly show the layers and texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of cookie for the crust?

Yes, you can substitute Oreos with other chocolate sandwich cookies or your favorite cookie crumbs. Just make sure to blend them finely and mix well with butter to form a sturdy crust.

How do I know when the cheesecake is done baking?

The edges should be fully set and slightly pulling away from the pan, while the center should still have a gentle jiggle when you shake the pan. This ensures the cheesecake remains creamy after cooling.