Easy Chocolate Cheesecake Bars
Rich, creamy, and crowned with glossy ganache, these chocolate cheesecake bars are the hands-down best answer to your sweet tooth. Crushed Oreos form a not-too-sweet chocolatey base, and the filling is velvety smooth with plenty of real chocolate flavor. Minimal fuss, maximum reward — plus, you can totally eat them with your hands.
16
bars
Ingredients
For the Oreo Crust
- 24 Oreo cookies classic, with filling
- 5 tbsp (70 g) unsalted butter melted
For the Cheesecake Filling
- 6 oz (170 g) semisweet chocolate chopped (good-quality chocolate or chips)
- 3 tbsp (45 ml) heavy cream
- 16 oz (450 g) full-fat cream cheese softened to room temperature
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (25 g) unsweetened cocoa powder Dutch-process or natural
- 1/2 cup (120 g) sour cream
- 1 tsp (5 ml) vanilla extract
- 2 large eggs
- 2 egg yolks
For the Ganache Topping
- 4 oz (115 g) semisweet chocolate chopped (good-quality chocolate or chips)
- 1/2 cup (120 ml) heavy cream
- Flaky sea salt for sprinkling, optional
Equipment
- 9x9 inch baking pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Measuring Cups & Spoons
- Microwave
Instructions
- Preheat the oven and prep the pan: Line a 9x9 pan with parchment, leaving an overhang. Preheat the oven to 350°F (175°C).
- Make the crust: Crush the Oreo cookies (cream filling included) into fine crumbs. Mix with the melted butter until it resembles damp sand. Press evenly into the prepared pan using a measuring cup. Bake for 10 minutes, then reduce oven temp to 325°F (165°C). Let crust cool while preparing filling.
- Melt chocolate and cream for filling: Place the chopped chocolate and 3 tbsp cream in a microwave-safe bowl. Microwave in 30 second bursts, stirring until just smooth and melted. Set aside to cool slightly.
- Beat the cream cheese: In a large mixing bowl, beat softened cream cheese until very smooth, scraping the sides. Blend in sugar and cocoa powder until fully combined.
- Add sour cream and vanilla: Beat in the sour cream and vanilla on low speed until fully blended.
- Add eggs and yolks: Add eggs and yolks one at a time, mixing on low until just combined after each to avoid overmixing.
- Mix in melted chocolate mixture: Pour in the melted chocolate mixture and blend until batter is smooth and glossy.
- Pour into crust and bake: Spread cheesecake batter evenly over cooled crust. Bake at 325°F (165°C) for 40–45 minutes, until center is nearly set (slightly jiggly in center).
- Cool in oven, then chill: Let cheesecake rest in the turned-off oven with door cracked for 1 hour. Remove and let come to room temperature, then chill at least 3 hours or overnight.
- Make the ganache: Place the chopped chocolate and 1/2 cup cream in a microwave-safe bowl. Microwave in 30 second bursts, stirring until smooth and glossy. Pour over chilled cheesecake bars and spread evenly. Chill for another 30 minutes to set.
- Slice and serve: Lift bars from pan with parchment. Slice into 16 squares with a warm knife. Sprinkle with flaky salt if desired and serve chilled.
Notes
For the smoothest texture, always use room temperature cream cheese and avoid overbeating the eggs. Bars store well in the fridge for up to 5 days, and can be frozen for up to 2 months. For best slices, use a sharp knife warmed under hot water and wiped dry between cuts. Top with fruit or whipped cream if desired.
Nutrition
Calories: 370kcal | Carbohydrates: 29g | Protein: 4g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 83mg | Sodium: 178mg | Potassium: 140mg | Fiber: 2g | Sugar: 19g | Vitamin A: 676IU | Calcium: 50mg | Iron: 2.5mg