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These chocolate cheesecake bars make a great treat when you want something fancy but easy to bake over the weekend. With a crunchy Oreo base, smooth chocolate filling, and shiny chocolate topping, they’re sure to impress your guests.
I whipped these up when I was craving chocolate but wanted something different than brownies. They quickly became my top pick for both special events and casual hangouts.
What You Need
- Oreo crumbs: for a crisp, flavorful base. Pick fresh Oreos with creamy filling that’s not dried out
- Butter (unsalted): melts into crumbs for a firm crust without adding saltiness
- Cream cheese: gives that creamy and slightly tangy cheesecake feel. Softened cream cheese works best to avoid lumps
- Granulated sugar: sweetens without changing texture or color
- Cocoa powder (unsweetened): brings deep chocolate flavor. Dutch processed cocoa is ideal for richer taste
- Chocolate bar: melts into the mix adding a velvety chocolate swirl
- Heavy cream: smooths out the filling and balances richness
- Vanilla extract: adds a warm, rounded flavor
- Large eggs: hold ingredients together and keep a delicate texture
- Semi sweet chocolate chips and heavy cream: teamed up to create a glossy, rich ganache topping for a perfect finish
How To Make It
- Start With The Crust
- Set your oven to 325°F. Grease a 9x9 inch pan lightly. Line the bottom and two sides with parchment then spray the paper too to keep it from sticking. Crush Oreos in a food processor until fine. Mix crumbs with melted butter until blended well. Press this mix firmly into the pan using a measuring cup bottom. Bake for 12 minutes to set.
- Melting The Chocolate
- While the crust bakes, melt the chocolate bar in a microwave-safe bowl. Heat in short bursts, stirring after each round so it doesn’t burn. Keep going for 15-second intervals and stirring until totally smooth.
- Making The Filling
- Beat cream cheese, sugar, and cocoa powder on high for a couple of minutes till fluffy. Scrape down the sides so everything mixes well. Add melted chocolate, heavy cream, and vanilla, then mix on medium speed until smooth. Slowly add eggs, one by one, mixing gently on low so you don’t overwork it.
- Baking The Cheesecake
- Pour the filling over the baked crust and smooth out. Bake for 40 to 50 minutes. Edges should be firm but the middle still jiggles a bit when shaken. Turn off the oven and crack the door open. Let it cool inside for 20 minutes to avoid cracks. Then move the pan to a wire rack to cool fully.
- Chill And Make Ganache
- Cover with foil and chill in the fridge at least 6 hours or overnight for best taste and texture. To make ganache, warm half a cup of heavy cream on medium-low heat until it steams but doesn’t boil. Pour over semi sweet chocolate chips in a bowl, let sit two minutes, then stir until glossy and smooth.
- Finish Up
- Lift the cheesecake out using parchment. Spread ganache over the cooled bars with an offset spatula. For clean slices right away, freeze bars for ten minutes before cutting. Store leftovers covered in the fridge.
The Oreo crust is my favorite—it adds a lovely crunch and just enough sweetness. I always think back to the first time I served these bars to my family—they vanished in no time, so I knew these were special.
How To Store
Keep bars in an airtight container in the fridge for up to four days. To keep them longer, freeze without the ganache for up to two months. When ready, thaw in the fridge overnight, add ganache, and serve for the freshest taste.
Swap Ingredients
If Oreos aren’t your thing, crushed graham crackers or chocolate wafers work well for the crust. For dairy-free options, try plant-based cream cheese and cream plus dairy-free baking chocolate.
Serving Tips
These bars taste great with a scoop of whipped cream or some fresh raspberries for a bit of tartness and color. Pair them with strong coffee or cold milk to balance the richness.
These bars are a chocolate fan’s dream and perfect to share. Once you try the creamy filling with crunchy crust and shiny ganache, you’ll want to make these again and again.
Frequently Asked Cooking Questions
- → Which cocoa powder should I use for best flavor?
Dutch process cocoa gives a deeper, smoother taste that's great for these bars.
- → How can I get that perfect cheesecake feel?
Make sure cream cheese and eggs are room temp. Also, don’t overmix once you add the eggs so it stays smooth and creamy.
- → Is it okay to prep the crust before baking?
Definitely, you can bake the Oreo crust in advance and cool it before you add the filling to save time.
- → What’s the best way to store these after baking?
Keep them covered in the fridge for at least six hours or overnight so they firm up and taste even better.
- → How should I melt the chocolate for the ganache?
Warm chocolate chips slowly over low to medium heat with heavy cream, stirring often until it’s smooth and shiny.