These Amazing Chocolate Cheesecake Bars make such a delectable dessert. Easy to make and very convenient, you’ll love the rich creaminess of these yummy chocolate bars.
Easy chocolate cheesecake bars
Chocolate cheesecake is a decadent dessert that is creamy and crunchy at the same time. Made with an Oreo cookie crust, these bars have a delicious texture when combined with the chocolaty, rich cheesecake filling. Oreos make a great addition to desserts because of their crunch and flavor, like in these oreo cake pops and no-bake oreo cake balls. For this cheesecake recipe, we also topped the bars with a smooth chocolate ganache. These chocolate cheesecake bars look fancy, but they’re very easy to make – even more so because they are cut into convenient bars rather than served in cake form.
What is chocolate cheesecake made of?
Crust: Oreo cookies and unsalted butter.
Cheesecake: Cream cheese, vanilla extract, sour cream, sugar, eggs, and semi-sweet chocolate (the baking kind).
Ganache topping: Semi-sweet chocolate chips and heavy cream.
Use room temperature ingredients
It’s very important to use room temperature ingredients because otherwise, they will not mix well. If the cream cheese is too cold, clumps will remain after you beat it. But don’t try to rush it by warming the cream cheese in the microwave because this leads to an uneven consistency. Using room temperature ingredients will give you a smooth and even consistency for your cheesecake bars.
Always scrape down the sides of the bowl
When you are beating your ingredients together, make sure you scrape down the sides of the bowl so that no clumps remain and the batter is mixed well. If certain ingredients cling to the sides, this will lead to an uneven consistency when you pour them into the baking dish.
Don’t overbeat the eggs
Overbeating the eggs is one of the biggest reasons why cheesecakes crack. When you add the eggs to the cheesecake, you want to add only one egg at a time, beating at low speed. A good way to know when to add the next egg is when you don’t see any more yellow streaks in the batter. I even recommend lightly whisking each egg in a tiny bowl before adding it to the batter. Overbeating the eggs will cause incorporated air pockets to crack the cheesecake during baking.
How to make these AMAZING cheesecake bars
- Make the chocolate crust. Combine the Oreo cookies and the melted butter in a food processor. Pulse at high speed until the cookies become fine crumbs.
- Bake the crust. Pour the crumb mixture into a 9×13 pan that is covered in foil and coated with cooking spray. Use your fingers or a measuring cup to press them down smoothly to the bottom of the pan. Bake at 350 degrees Fahrenheit for 10 minutes. Then remove and let cool.
- Mix cream cheese, vanilla, and sugar. Add the softened cream cheese to a stand mixer with the vanilla and sugar. Then beat them on high speed until they are smooth and creamy, making sure to scrape the sides of the bowl as you go.
- Add sour cream. Add in the sour cream and beat again on high speed until well incorporated.
- Melt and add the chocolate. In the microwave, melt the semi-sweet chocolate and add it to the mixture. Mix on medium speed, scrape the sides of the bowl and then mix again.
- Carefully add 1 egg at a time. Take one of the room temperature eggs and whisk it in a small bowl. Then add it to the batter at low speed. Once it is incorporated, do the same with the other eggs, one at a time.
- Bake the chocolate cheesecake. Once the eggs are all mixed in, pour the batter into the Oreo cookie crust, scraping the bowl’s sides to get everything. Bake the cheesecake at 350 degrees Fahrenheit for 15 minutes, then drop the heat to 250 degrees and bake for 1 1/2 hours.
- Allow to cool. When it’s done cooking, shut off the oven and leave the cheesecake inside until it has cooled to room temperature. Do not open the oven at all because the sudden change in temperature could cause the cheesecake to crack or collapse.
- Make the ganache. When the cheesecake has cooled, place the chocolate chips in a glass bowl and add boiling-hot heavy cream. Let it sit for a minute before whisking it very quickly. It should turn into a smooth ganache. Pour it on top of the chocolate cheesecake and smooth it with a spatula.
- Cool, cut, and serve. Place it in the refrigerator for about 4 hours before cutting it into cheesecake bars and serving.
How else can I decorate a cheesecake?
These chocolate cheesecake bars can be decorated in so many different ways. You could pipe whipped cream on top or use raspberries and slices of strawberries. You could dust the top with cocoa powder using a stencil, or sprinkle leftover Oreo cookie crumbs on the top and sides. This cheesecake will also taste great with caramel, raspberry, or chocolate sauce drizzled on it.
How long will it keep?
If these chocolate cheesecake bars are wrapped or in an airtight container, they will keep in the fridge for up to 5 days.
Can I freeze it?
Cheesecakes freeze very well! Freeze the baked and cooled chocolate cheesecake bars uncovered for about 2 hours, then wrap each one with a layer of plastic wrap and a layer of aluminum foil. Put them back in the freezer and keep frozen for up to 1 month. Thaw as many as you want to use in the refrigerator overnight.
Chocolate Cheesecake Bars
- 24 Oreo cookies
- 3 tbsp unsalted butter melted
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Make the chocolate crust
- Pulse it at high speed until the cookies are crushed to fine crumbs.
- Now line a 9 x 13 inch baking dish with foil and coat it in nonstick spray. Then press the cookie crust mixture onto the bottom of the baking dish and smooth it out with your hands or the back of a measuring cup.
- Place the crust in the oven and bake at 350 degrees Fahrenheit for 10 minutes. Then remove and let it cool.
Combine cream cheese, sugar, and vanilla
- Meanwhile, add 4 (8 oz blocks) of softened cream cheese to a stand mixer along with the sugar and vanilla extract. Beat that on high speed until it becomes smooth and creamy. During this process, scrape down the beater bowl a few times. This will ensure that no clumps are left behind.
Add sour cream and melted chocolate
- Now add the sour cream and give it another thorough mix at high speed.
- ￼￼Melt 6 oz of semisweet baking chocolate in the microwave and add it to the cheesecake batter while mixing on medium speed. Then scrape down the sides and mix again.
Carefully add the eggs (1 at a time)
- Now take each room temperature egg (room temp is super important) and whisk 1 egg at a time in a small bowl. Then add it to the batter at low speed. Once the egg is incorporated into the batter whisk the next one and added one at a time. Make sure to mix at low speed or else the eggs will over-mix and cause your cheesecake to crack. ￼￼
- Once the eggs are all mixed in, scrape the sides and bottom of the bowl and pour the batter on top of the Oreo crust. Bake the cheesecake at 350 degrees Fahrenheit for 15 minutes, then drop the temperature to 250 degrees Fahrenheit and bake for 1 hour and 30 minutes. Then turn the oven off and leave the cheesecake inside until it has cooled to room temperature. You don’t want to open the oven at all or the sudden change in temperature will cause the cheesecake to crack or collapse.
Make the ganache
- Once the cheesecake is cooled, make the ganache by placing 1 cup of semisweet chocolate chips into a glass bowl and pouring 1/2 cup of boiling heavy cream on top. Let it sit for a minute and then whisk is really quick using a whisk. It should turn into a smooth creamy ganache. Now pour it over the chocolate cheesecake and smooth it out with a spatula.
- Now place the cheesecake in the fridge for about four hours before serving. ￼