Choco Cheesecake Bars (Print-Friendly Version)
Creamy chocolate bars topped with silky ganache and a crunchy Oreo crust, a sweet treat for any time.
# Ingredients List:
→ Base
01 -
Crushed Oreos 200 g
02 -
Melted unsalted butter 57 g
→ Filling
03 -
Softened cream cheese 680 g
04 -
Granulated white sugar 200 g
05 -
Cocoa powder, no sugar 50 g
06 -
Melted dark chocolate 225 g
07 -
Heavy cream 120 ml
08 -
Vanilla extract 5 ml
09 -
Room temp large eggs, 4
→ Ganache
10 -
Semi-sweet chocolate chips 170 g
11 -
Heavy cream 120 ml
# Detailed Cooking Steps:
01 -
Set oven to 163°C. Spray a 23x23 cm pan with baking spray. Line the bottom and two sides with parchment then spray the paper again.
02 -
Turn Oreos into fine crumbs with a processor. Mix crumbs and melted butter with a fork in a bowl.
03 -
Using the bottom of a measuring cup, firmly push the mixture into the pan’s bottom. Don’t press on the sides.
04 -
Put the crust in the oven and bake for 12 minutes.
05 -
In a microwave-safe bowl, melt the chocolate bar in 15-30 second bursts. Stir well after each until smooth.
06 -
Beat cream cheese, sugar, and cocoa powder on high for 2 minutes. Scrape the bowl sides down.
07 -
Mix in the melted chocolate, cream, and vanilla on medium speed until smooth.
08 -
Add eggs and blend on low speed just until mixed in.
09 -
Pour the filling over the crust. Bake for 40 to 50 minutes until edges are firm but the middle wiggles a bit.
10 -
Turn off oven, crack the door, and leave bars inside for 20 minutes. Then move to a rack to cool fully.
11 -
Cover with foil and refrigerate at least 6 hours or overnight to firm up.
12 -
Warm heavy cream on medium-low till it’s steaming. Pour over chocolate chips, wait 2 minutes, then stir until smooth.
13 -
Lift bars from pan and paper. Spread ganache evenly on top with an offset spatula. Freeze 10 minutes if eating right away or keep in the fridge until ready to cut.
# Helpful Hints:
01 -
For deeper chocolate taste, use Dutch-processed cocoa. Keep cream cheese and eggs at room temp so the batter mixes well. Chill long for best taste and texture.