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Easy Chocolate Cheesecake Bars

These Easy Chocolate Cheesecake Bars are a rich, creamy, and indulgent treat combining chocolate and cheesecake perfection in every bite.
Prep Time25 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Keyword: Bars, Cheesecake, Chocolate, Dessert, Easy
Servings: 12 servings

Ingredients

For the Oreo Crust:

  • 36 cookies Oreo crushed
  • 8 tablespoons unsalted butter melted

For the Cheesecake Filling:

  • 12 ounces bittersweet chocolate coarsely chopped
  • 1.5 pounds full-fat cream cheese at room temperature
  • 1 cup granulated sugar
  • 0.25 cup light brown sugar
  • 2 tablespoons unsweetened natural cocoa powder
  • 4 large eggs at room temperature
  • 2 large egg yolks at room temperature
  • 1 cup heavy cream
  • 2 teaspoons vanilla extract

For the Ganache Topping:

  • 16 ounces semi-sweet chocolate finely chopped
  • 1.25 cups heavy cream

Instructions

Preparation and Baking

  • Preheat your oven to 325°F (160°C) to ensure even cooking of the cheesecake bars.
  • In a mixing bowl, combine the crushed Oreo cookies with melted butter. Stir until well coated and press firmly into the bottom of a greased 9x13-inch baking pan using the back of a measuring cup.
  • Bake the crust in the preheated oven for about 10 minutes. Remove and let cool slightly while preparing the filling.
  • Melt the bittersweet chocolate in a double boiler or microwave-safe bowl until smooth, stirring every 30 seconds if microwaving. Set aside to cool slightly.
  • Using an electric mixer, beat room-temperature cream cheese until smooth and creamy. Gradually add granulated and brown sugars, mixing well. Add cocoa powder, eggs, and egg yolks, beating until just combined.
  • Slowly pour melted chocolate and 1 cup heavy cream into the cream cheese mixture. Add vanilla extract and mix until fully combined and smooth.
  • Pour the cheesecake filling over the cooled Oreo crust and spread evenly with a rubber spatula.
  • Bake cheesecake for 50-60 minutes until the center is set but slightly jiggly. Turn off oven and leave door ajar, letting cheesecake cool gradually for about an hour.
  • Refrigerate the cheesecake for at least 4 hours or overnight to fully set.

Ganache and Finishing

  • Heat 1 and 1/4 cups heavy cream in a small saucepan until it just begins to simmer. Pour over finely chopped semi-sweet chocolate and let sit for a few minutes. Stir until smooth and glossy.
  • Pour ganache over the set cheesecake and spread evenly with an offset spatula. Chill again for at least 30 minutes to set the ganache.
  • Slice into squares and serve your Easy Chocolate Cheesecake Bars. Enjoy!

Equipment

  • 9x13 inch baking pan
  • Mixing Bowls
  • Electric Mixer
  • Rubber spatula
  • Double boiler or microwave-safe bowl
  • Offset Spatula

Notes

  • Make sure all dairy ingredients are at room temperature for a smooth, creamy filling.
  • Press the Oreo crust firmly to prevent it from being crumbly after baking.
  • Allow the cheesecake to cool gradually in the oven with the door ajar to prevent cracking.
  • Chill the bars thoroughly to ensure they set well before slicing.
  • Store bars covered in the fridge for up to 5 days or freeze for longer storage.