Chocolate Cheesecake Bars

Chocolate Cheesecake Bars are made of a delicious chocolate cheesecake with a chocolate cookie crust and a chocolate ganache on top!

These baked chocolate cheesecake bars are incredibly rich, decadent and delicious. The OREO cookie crust works so well with the creamy chocolatey cheesecake filling. The smooth, shiny ganache topping is a match made in cheesecake heaven!

🛒 Ingredients Needed:

• OREO cookies
• unsalted butter
• bittersweet chocolate
• semisweet chocolate
• cream cheese
• granulated white sugar
• unsweetened cocoa powder
• vanilla extract
• eggs
• heavy whipping cream

✏️ How to make Chocolate Cheesecake Bars:

*The complete, printable recipe is in the recipe card at the end of this post.

Preheat the oven to 350℉. Line a 9×13-inch baking pan with foil (or parchment paper), leaving an overhang of foil to help you lift the cheesecake out of the pan later. Spray the foil with nonstick spray.

PREPARE THE CRUST:

1. Put the OREO cookies into the bowl of a food processor (no need to remove the creme filling). Process a few times, until the cookies have turned into crumbs. Pour in the melted butter, and process again until combined.
2. Scrape the crumb mixture into the prepared baking pan. Press the crumbs into an even layer. Bake for 10 minutes. Remove, and let cool while you make the filling.

MAKE THE FILLING:

1. Reduce the oven temperature to 325℉.
2. Add the chopped bittersweet chocolate to a heatproof bowl set over a pan of simmering water. Do not allow the bowl to touch the water. Melt the chocolate, then remove from the heat and set aside.
3. In a large bowl, use an electric mixer to beat the cream cheese until it’s smooth and creamy. Beat in the sugar. Then beat in the cocoa powder and vanilla extract.
4. Add the eggs and heavy cream, and beat briefly- just until combined. Don’t over-beat. Gently fold the melted chocolate into the cream cheese mixture with a rubber spatula until its incorporated into the mixture.
5. Pour the filling on top of the baked OREO crust. Smooth it into an even layer. Place the pan into the oven for 30 minutes. The edges of the cheesecake will look set, but the middle will still look slightly wobbly. After 30 minutes, turn the oven OFF, but leave the pan in the oven with the oven door open slightly. After an hour, remove the pan from the oven. Cover the pan with plastic wrap and refrigerate for at least 4 hours.

ADD THE GANACHE TOPPING:

1. Add the chopped chocolate to a bowl. Heat the cream in a small saucepan until simmering. Then pour the hot cream over the chocolate in the bowl. Let it sit for 5 minutes. Whisk the chocolate and cream together slowly until you have a thick and glossy ganache.
2. Pour the ganache over the set cheesecake and spread with a flat spatula to cover the top evenly with the ganache. Let it sit at room temperature for about an hour. Use the edges of the foil to lift the cheesecake out of the pan. Carefully peel away the foil from the cheesecake. Slice and serve.

➡️ Tips and Substitutions:

• If you do not have a food processor, it’s okay to place the cookies in a large zip baggie, and bash them into crumbs with a rolling pin.
• The reasoning for letting the cheesecake cool in a warm oven is to give the cheesecake a chance to slowly cool down. This helps avoid cracking. It will be wobbly in the middle, but it will become more firm as it cools.
• The chocolate ganache topping is optional, but it really adds a special decadent touch.

✔️ How to store Cheesecake Bars:

Store any leftovers in a sealed container in the refrigerator for up to 4 days. Allow the bars to come to room temperature before eating.

These chocolate cheesecake bars can be frozen for up to 3 months. To freeze, place the cooled cheesecake bars (cut or uncut) on a plate and freeze, uncovered, until firm. Remove the cheesecake bars from the freezer, wrap them in heavy-duty aluminum foil and place in a freezer bag. Zip it closed, and freeze up to 3 months. Remove the foil before defrosting.

❤️ What I Love About This Recipe:

1. This is the perfect, impressive dessert to make for a dinner party.
2. OREO cookies are the perfect crust for this chocolate dessert. And then we get to eat leftover OREO’s!
3. It’s a good recipe to make for chocolate lovers.

Recipes for Cheesecake Bars:

• Caramel Pecan Cheesecake Bars
• Cherry Cheesecake Bars
• Cannoli Cheesecake Bars
• Chocolate Cheesecake Bars
• Cookies and Cream Cheesecake Bars