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These easy chocolate cheesecake bars deliver everything you love about a classic cheesecake but with a rich chocolate twist and fuss-free bar form that is perfect for sharing. They are melt-in-your-mouth creamy with a crunchy chocolate cookie crust and a glossy ganache topping. Whether you are hosting a holiday dinner or want a treat alongside your afternoon coffee these bars always steal the spotlight.
When I first baked these during a snow day my friends finished the whole pan before dinner even started and ever since I keep a batch in my freezer for surprise guests or late night cravings.
Ingredients
- Oreo cookies: Regular full size package crushed to crumbs These cookies provide the classic chocolatey base that complements the creamy layers
- Unsalted butter: Make sure it is fully melted for easiest mixing It helps create a sturdy crust that holds its shape when sliced
- Bittersweet chocolate: Coarsely chop for even melting Use high quality bars for best flavor and look for at least 60 percent cacao
- Full fat cream cheese: Room temperature is key for smooth results Always check for no cracks in the foil when buying cream cheese to avoid dryness
- Granulated sugar: Classic sweetness for a balanced cheesecake layer Choose fine granulated for smooth blending
- Light brown sugar: Adds a touch of caramel flavor and pairs beautifully with chocolate Check for soft moisture when selecting
- Natural cocoa powder: Pure unsweetened cocoa enhances the chocolate profile Sift to avoid lumps
- Large eggs plus egg yolks: Room temperature eggs blend more evenly Use the freshest eggs for best lift and texture
- Heavy cream: Supports the silky smooth filling and ganache layer Quality cream makes all the difference in richness
- Vanilla extract: Look for pure vanilla for warm undertones in both filling and topping Avoid imitation varieties for best taste
- Semi sweet chocolate: For the ganache Finely chop for quick melting Choose a chocolate you enjoy eating plain
Step-by-Step Instructions
- Prep The Pan:
- Line a nine by thirteen inch pan with heavy duty foil leaving a two inch overhang on two sides and spray with nonstick baking spray This makes it easy to lift the bars out later
- Make The Cookie Crust:
- Combine crushed Oreo cookies and melted butter until every crumb is coated Press the mixture evenly into the pan bottom and slightly up the sides Bake in a preheated oven at three hundred fifty degrees for ten minutes then let cool while you prep the filling
- Prepare The Chocolate Filling:
- Melt the bittersweet chocolate in a heatproof bowl over a gently simmering pot of water Stir until completely smooth then set aside to cool
- Blend The Cream Cheese Mixture:
- In a food processor blend cream cheese until smooth stopping to scrape the bowl for an even texture Add both sugars and cocoa powder and mix until silky Add eggs egg yolks and heavy cream and pulse briefly to combine Fold in cooled melted chocolate and vanilla by hand for a luxurious texture
- Bake The Cheesecake Layer:
- Pour the filling over the cooled crust and gently smooth the top Bake at three hundred twenty five degrees for about thirty five minutes The center should look set but still have a slight jiggle Let the pan cool on a rack then chill in the refrigerator at least four hours before slicing
- Make The Ganache Topping:
- Bring heavy cream to a simmer then pour over chopped semi sweet chocolate Let stand one minute then whisk until glossy and smooth Cool until thickened but still pourable
- Finish And Serve:
- Pour most of the ganache over chilled cheesecake and spread evenly Let set about one hour before slicing Use a piping bag to pipe ganache stars atop each bar for that fancy finish Slice into twelve neat bars with a sharp clean knife for perfect edges
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My favorite part is swirling luscious ganache so everyone gets a glossy chocolate star on their slice It turns any weeknight into a celebration and my niece calls this her birthday wish every year
Storage Tips
Store cheesecake bars in an airtight container in the fridge for up to five days For best texture wait to add the ganache until serving if you plan to freeze Let frozen bars thaw overnight in the refrigerator for a texture just as creamy as when fresh
Ingredient Substitutions
Swap gluten free chocolate sandwich cookies for a gluten free option You can use milk chocolate for a sweeter flavor in the ganache or try dark chocolate for deeper notes If you do not have brown sugar add an extra tablespoon of granulated sugar for a similar texture
Serving Suggestions
These bars make a show stopping dessert tray centerpiece Pair with berries for a pop of color and freshness Serve with coffee for a cozy afternoon treat or cut into smaller squares for holiday cookie exchanges
Chocolate Cheesecake Around the World
Chocolate cheesecake in bar form is an American classic illustration of how beloved desserts evolve for sharing and convenience Chocolate and creamy cheese desserts have roots stretching from Central European cheesecakes to American soda fountain treats all blended perfectly in this recipe
Recipe FAQs
- → How do I prevent the cheesecake layer from cracking?
Allow the bars to cool gradually and run a knife around the edge after baking to minimize cracks in the filling.
- → Can I make these ahead of time?
Yes, you can prepare them up to two months in advance and store them in the freezer for convenience.
- → What type of chocolate works best for the filling?
Bittersweet or semi-sweet chocolate provides a rich, balanced flavor for the cheesecake layer.
- → How do I cut the bars cleanly?
Use a thin, sharp knife and wipe it clean between slices for neat, uniform bars.
- → Is the ganache topping necessary?
The ganache adds extra richness, but you can skip it for a lighter finish or substitute with whipped cream if desired.
- → Can I use a different cookie for the crust?
Chocolate sandwich cookies work best, but chocolate graham crackers or other crisp cookies can also substitute.