When I first came across this recipe for Chocolate Cheesecake Bars, I was instantly reminded of a holiday gathering at my grandmother’s house. She always had a knack for turning classic desserts into something extraordinary, and her cheesecake was a family favorite. As I’ve experimented with her recipes over the years, I’ve found that combining rich, decadent chocolate with the creamy texture of cheesecake creates a dessert that’s truly irresistible.
This recipe for Chocolate Cheesecake Bars offers a delightful fusion of two beloved desserts. The Oreo crust provides a crunchy foundation that contrasts beautifully with the velvety chocolate cheesecake filling. Topped with a layer of smooth chocolate ganache, these bars are the perfect treat for chocolate lovers.
One of the things I love about this recipe is its flexibility. While the original calls for semisweet chocolate, you could easily substitute it with dark chocolate for a more intense flavor or even milk chocolate for a sweeter touch. For a festive twist, consider adding a hint of peppermint extract to the filling during the holiday season or swirling in some raspberry preserves for a fruity surprise.
If you’re feeling adventurous, you could also try mixing up the crust by using different types of cookies. Chocolate graham crackers, for instance, would add another layer of richness, while digestive biscuits could offer a slightly lighter base.
These Chocolate Cheesecake Bars are not only a showstopper at parties but also make for a comforting treat to enjoy at home. The combination of creamy cheesecake, rich chocolate, and a crunchy crust is sure to satisfy any sweet tooth. Whether you’re making these bars for a special occasion or just because, they’re bound to become a go-to recipe in your dessert repertoire.
How to Make Chocolate Cheesecake Bars
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Ingredients
- 12 ounces semisweet chocolate, chopped
- 16 ounces full-fat cream cheese, softened
- 1/2 cup heavy cream
- 24 finely crushed Oreo cookies
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large egg yolks
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sour cream
- Optional: flaky sea salt for garnish
- 1/4 cup heavy whipping cream
Directions
- Begin by preheating your oven to 350°F. Line a 9×9 inch baking pan with parchment paper, allowing some extra to hang over the sides for easy removal later.
- In a medium bowl, combine the crushed Oreo cookies with the melted butter, stirring until the crumbs are fully coated. Press this mixture firmly into the base of the prepared pan. Bake for 10 minutes, then remove from the oven. Reduce the oven temperature to 325°F.
- For the cheesecake filling, microwave the chopped chocolate with 1/4 cup of heavy whipping cream in 30-second increments, stirring after each session until smooth. Set it aside to cool slightly.
- In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium speed until creamy. Gradually add the granulated sugar and cocoa powder, continuing to beat until well combined.
- Lower the mixer speed and blend in the sour cream and vanilla extract until fully incorporated. Add the eggs and egg yolks one at a time, mixing well after each addition. Gently fold in the melted chocolate mixture until the batter is smooth.
- Pour the batter over the cooled crust, spreading it evenly. Bake for 40-45 minutes until the center is set but still slightly jiggly. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for about an hour. Then, transfer it to a countertop to reach room temperature before refrigerating for at least 3 hours or overnight.
- For the ganache topping, combine the remaining chopped chocolate and 1/2 cup heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring until smooth. Pour this over the chilled cheesecake, spreading it evenly. Chill for another 30-60 minutes until the ganache is set.
- Once ready to serve, use the parchment paper to lift the cheesecake out of the pan. If desired, sprinkle with flaky sea salt before cutting into squares. Serve chilled.
Storing Suggestions:
These cheesecake bars can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual bars in a single layer, then transfer to a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator before serving.
FAQs:
Can I use a different type of cookie for the crust?
Yes, you can substitute the Oreo cookies with other chocolate sandwich cookies or even graham crackers if you prefer a different flavor profile. Just ensure that the cookie crumbs are finely crushed and mixed well with the melted butter.
What if I don’t have a microwave for melting the chocolate?
If you don’t have a microwave, you can melt the chocolate using a double boiler method. Place the chopped chocolate and cream in a heatproof bowl over a pot of simmering water, stirring until the chocolate is fully melted and smooth.
Why is my cheesecake cracked after baking?
Cracks in cheesecake can occur if the batter is overmixed or the oven temperature is too high. To prevent this, make sure to mix the batter just until ingredients are combined, and bake at the recommended temperature. Additionally, letting the cheesecake cool gradually in the oven with the door cracked can help avoid sudden temperature changes that lead to cracking.
How can I tell if the cheesecake is done baking?
The cheesecake is done when the edges are set, but the center is still slightly jiggly. It will continue to set as it cools. Avoid overbaking, as this can lead to a dry texture.
Can I freeze the cheesecake bars?
Yes, you can freeze these cheesecake bars for up to 2 months. After chilling and cutting into squares, freeze them in a single layer. Once frozen solid, transfer them to an airtight container or freezer bag. Thaw in the refrigerator before serving.
Is it necessary to use full-fat cream cheese?
Using full-fat cream cheese is recommended for the richest, creamiest texture. Low-fat or fat-free versions can result in a less creamy and more watery cheesecake, so it’s best to stick with full-fat cream cheese for this recipe.
Chocolate Cheesecake Bars
Ingredients
- 24 Oreo cookies finely crushed
- 1/4 cup melted butter unsalted
- 12 ounces chopped semisweet chocolate
- 1/4 cup heavy whipping cream
- 16 ounces full-fat cream cheese softened
- 1 cup white sugar
- 1/4 cup cocoa powder unsweetened
- 1/2 cup sour cream
- 1 tablespoon pure vanilla extract
- 3 large eggs
- 2 large egg yolks
- 8 ounces semisweet chocolate chopped
- 1/2 cup heavy cream
- Optional: flaky sea salt for sprinkling
Instructions
- Start by preheating your oven to 350°F. Prepare a 9x9 inch baking pan by lining it with parchment paper, leaving extra on the sides to lift the bars out later.
- To make the crust, mix together the crushed Oreo cookies with the melted butter in a medium bowl until the crumbs are evenly coated. Press this mixture firmly into the bottom of the prepared pan. Bake for about 10 minutes, then remove from the oven and set aside. Lower the oven temperature to 325°F.
- For the filling, place the chopped chocolate and 1/4 cup heavy cream in a microwave-safe bowl. Heat in the microwave in 30-second bursts, stirring after each one, until the chocolate is fully melted and the mixture is smooth. Let it cool slightly.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth. Gradually add in the sugar and cocoa powder, continuing to beat until well combined.
- Reduce the mixer speed to low and add the sour cream and vanilla extract. Mix until incorporated. Beat in the eggs and egg yolks one at a time, ensuring each is fully mixed in before adding the next. Finally, fold in the melted chocolate mixture until smooth.
- Pour the prepared batter over the cooled crust and smooth it out. Bake for 40-45 minutes, until the center is set but still slightly jiggly. Turn off the oven and crack the door open slightly, letting the cheesecake cool in the oven for about an hour. Then transfer to a counter to cool to room temperature before covering and chilling in the refrigerator for at least 3 hours, or overnight.
- To prepare the topping, combine the chopped chocolate and 1/2 cup heavy cream in a microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring until the mixture is smooth and creamy. Pour this ganache over the chilled cheesecake, spreading it evenly. Return the cheesecake to the fridge for another 30-60 minutes until the topping is set.
- When ready to serve, use the parchment overhang to lift the cheesecake from the pan. If desired, sprinkle with flaky sea salt before cutting into squares. Serve chilled and enjoy!
