Pin
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
Pin
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.
Easy Chocolate Cheesecake Bars
Decadent chocolate and creamy cheesecake layers finished with smooth ganache for an unforgettable treat.
What You’ll Need to Make This
→ Chocolate Cookie Crust
→ Chocolate Cheesecake Filling
→ Chocolate Ganache (optional)
How to Prepare
Preheat oven to 175°C. Line a 23 x 33 cm baking pan with heavy-duty aluminium foil, ensuring a 5 cm overhang on two sides, and lightly spray with nonstick baking spray. Set aside.
In a large bowl, combine cookie crumbs and melted butter, mixing until thoroughly combined. Press mixture evenly onto the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes. Transfer pan to a cooling rack.
Reduce oven temperature to 160°C.
Fill a medium saucepan one-third with water and bring to a gentle simmer. Place a heatproof bowl over the pan, ensuring it does not touch the water. Add the chopped bittersweet chocolate and heat, stirring occasionally, until fully melted. Remove from heat, leaving chocolate over warm water.
In a food processor or high-powered blender, process cream cheese until completely smooth, scraping down sides as needed. Add granulated sugar, brown sugar, and cocoa powder; blend until combined.
Add eggs, egg yolks, and heavy cream; mix on low speed just until incorporated. Gently fold in melted chocolate, mixing just until evenly distributed. Fold in vanilla extract with a spatula, ensuring uniform blending.
Pour the filling over the baked cookie crust. Bake in preheated oven for 35 minutes or until the centre is set yet slightly jiggly. Remove from oven and place on a wire rack.
Immediately loosen foil and run a knife around edges to prevent cracking. Allow to cool completely in the pan, then refrigerate for at least 4 hours before slicing.
Place chopped semi-sweet chocolate in a large bowl. In a small pan, bring heavy cream to a simmer, then pour over chocolate. Let sit for 1 minute, then whisk until smooth and glossy. Allow ganache to cool until tepid.
Pour most of the ganache over chilled cheesecake and let set for 1 hour. Transfer remaining ganache to a piping bag with a star tip. Slice cheesecake into bars, cleaning knife between cuts, and pipe a ganache star onto each bar before serving.
Store bars loosely covered in the refrigerator for up to five days or freeze for up to two months.
Extra Tips
- For clean slices, use a sharp, thin-bladed knife and wipe the blade between each cut.
- Bars can be made in advance and kept frozen for optimal convenience.
Tools Required
- 23 x 33 cm rectangular baking pan
- Heavy-duty aluminium foil
- Large mixing bowls
- Food processor or high-powered blender
- Medium saucepan
- Silicone spatula
- Wire cooling rack
- Piping bag with open star tip (optional for ganache)
Allergen Info
Review ingredients carefully for allergens. Reach out to your healthcare provider if you’ve got specific concerns.
- Contains gluten, eggs, milk, and soy.
Nutritional Information (Per Serving)
Remember, this info is purely for reference and isn’t meant to replace dietary guidance.
- Caloric Value: 499
- Fat Content: 35 grams
- Carbohydrate Content: 40 grams
- Protein Content: 6 grams