Creamy, dreamy, and oh-so-decadent, these chocolate cheesecake bars (with chocolate ganache topping!) are the ultimate treat for chocolate lovers.
The combination of high-quality chocolate, tangy cream cheese, and Oreo crust makes them totally irresistible.
But while these bars may look and taste fancy, they’re surprisingly easy to make.
Why You’ll Love These Chocolate Cheesecake Bars
Chocolate Lover’s Dream: This heavenly dessert combines three layers of chocolate indulgence. It’s rich, it’s luxurious, and it’s impossible to resist.
Effortlessly Elegant Presentation: Can I tell you a secret? If you add ganache to a dessert, it immediately looks gourmet. Better yet, the ganache settles itself, so you don’t even have to worry about the finish!
Perfectly Portable: Want to impress at the next bake sale? These bad boys can be cut into perfectly portioned individual servings that are easy to share and transport.
Ingredients
- Oreo Crust: The base is a quick mix of crushed Oreos and melted butter. Don’t scrape out the filling – that’s the best part!
- Semisweet Chocolate and Heavy Cream: You’ll make two rounds of ganache for the filling and the topping. Together, they make this irresistibly chocolatey.
- Full-Fat Cream Cheese: The backbone of the cheesecake is its creamy texture. Use full-fat to ensure the filling is lusciously smooth.
- Granulated Sugar: Sweetens the filling, balancing the richness of the chocolate and cream cheese.
- Unsweetened Cocoa Powder: Enhances the chocolate flavor, deepening the intensity of the cheesecake.
- Sour Cream: Provides a slight tang and additional richness.
- Vanilla Extract: A dash of vanilla complements the chocolate, rounding out the flavors with a warm, sweet aroma.
- Eggs and Egg Yolks: Thicken the filling, giving it a silky, custardy texture that sets perfectly when baked.
- Flaky Sea Salt (optional): A light sprinkle on the ganache cuts through the sweetness and highlights the chocolate flavor, adding a gourmet finish.
How to Make Chocolate Cheesecake Bars
Imagine sinking your teeth into a buttery Oreo crust, followed by a luscious layer of velvety chocolate cheesecake.
Now imagine that’s topped with a rich, silky smooth chocolate ganache.
Are you drooling, too? Then let’s get to it:
1. PREP. Preheat the oven to 350°F and line a 9×9 inch baking pan with parchment paper.
2 CRUST. Combine the crust ingredients, press them into the pan, and bake for 10 minutes. Set aside to cool and reduce the oven to 325°F.
3. CHEESECAKE. Melt the chopped chocolate with the heavy cream, then cool. Beat the cheesecake ingredients until smooth, and stir in the chocolate mixture.
4. BAKE. Pour the batter over the crust and bake for 40-45 minutes. Turn off the oven, crack the door, and let it cool for 1 hour.
5. COOL. Let the cheesecake cool to room temperature for 1-2 hours, then chill for 3-4 hours or overnight.
6. GANACHE. Melt the chocolate with the cream and set aside to cool. When the cheesecake is set, pour the ganache over the top, spread it smooth, then chill again for about 30 minutes,
7. SERVE. Lift the cheesecake from the pan, sprinkle with flaky sea salt (optional), cut into squares, and serve chilled. Enjoy!
Tips For the Best Chocolate Cheesecake Bars
I spent all weekend perfecting this recipe, and I have to say, it was worth every minute (and every calorie).
The hardest part is waiting for these beauties to chill in the fridge before digging in. But trust me, it’s so worth it for that smooth, creamy texture.
Need a few more tips? I’ve got you covered:
- Use room temperature ingredients. Ensure the cream cheese, sour cream, and eggs are at room temperature before mixing to achieve a smoother, lump-free cheesecake.
- Slow egg addition. Add the eggs and yolks one at a time, beating slowly after each addition to avoid incorporating too much air into the batter. That’s how you get cracks.
- Microwave the chocolate carefully. Melt the chocolate with heavy cream in short bursts in the microwave, stirring well between each spin. If you let it go for too long, it’ll burn.
- Cool before chilling. Allow the cheesecake to cool in the turned-off oven, then again at room temperature before placing it in the fridge. This gradual cooling helps prevent cracks.
- Use quality chocolate. Opt for good quality semisweet chocolate for both the filling and the ganache to enhance the flavor of the cheesecake bars.
- Add coffee. A teaspoon of espresso powder in the cheesecake will make it even richer.
- Add any toppings just before serving. Add toppings (fruit, whipped cream, etc.) after slicing so the moisture doesn’t ruin the ganache.
Recipe Variations
This is the kind of dessert that impresses everyone and has them begging for the recipe.
It’s perfect for a special occasion, a chocolate craving, or just because you feel like treating yourself.
I mean, do we really need an excuse to indulge in chocolate cheesecake?
And with these variations, it’s even more dreamy!
- Graham Crackers – Go the classic route with a simple graham cracker crust.
- Brownie Base – Go the extra mile and bake a batch of fudgy brownies in the pan for about 20 minutes. Top it carefully with the cheesecake and then bake until set.
- Add Caramel – Spread a thick layer of dulce de leche over the crust, under the cheesecake filling.
- Skip the Ganache – Lighten it up with whipped cream (or even chocolate whipped cream) instead.
- Make It Nutty – Sprinkle chopped nuts over the top or mix 1/4 cup of peanut butter into the ganache.
- Go for Mocha – Top the cheesecake with fluffy coffee whipped cream.
How to Store
I love cutting these into neat little squares for easy serving (and sneaking extras for myself).
But since they’re so rich, I often have leftovers. Here’s what I do with them:
To Store: Place cold chocolate cheesecake bars in a single layer in an airtight container. Keep in the fridge for 2-3 days.
To Freeze: Flash-freeze the cheesecake squares on a baking tray. When solid, wrap them in plastic and foil, then transfer them to a heavy-duty freezer bag for up to 3 months. Thaw (unwrapped in an airtight container) in the fridge overnight.
More Cheesecake Bars You’ll Love
Strawberry Cheesecake Bars
Raspberry Cheesecake Bars
Pumpkin Cheesecake Bars
Lemon Blueberry Cheesecake Bars
Chocolate Cheesecake Bars
12
servings20
minutes45
minutes559
kcalCreamy, dreamy, and oh-so-decadent, these chocolate cheesecake bars (with chocolate ganache topping!) are the ultimate treat for any chocolate lover.
Ingredients
- For the Oreo Crust
24 whole Oreo cookies, crushed
1/4 cup unsalted butter, melted
- For the Chocolate Cheesecake Filling
12 ounces semisweet chocolate, chopped
1/4 cup heavy cream
2 (8 ounce) blocks full-fat cream cheese
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/2 cup sour cream
1 tablespoon vanilla extract
3 large eggs
2 egg yolks
- For the Chocolate Ganache Topping
8 ounces semisweet chocolate, chopped
1/2 cup heavy cream
flaky sea salt, for sprinkling, optional
Instructions
- Preheat the oven to 350°F and line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides.
- Make the crust: In a medium bowl, combine the Oreo crumbs and melted butter until evenly moistened. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool and reduce the oven temperature to 325°F.
- Make the filling: Place the chopped chocolate and 1/4 cup of heavy cream into a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each spin, until the chocolate is melted and the mixture is smooth. Set aside to cool slightly.
- In a large bowl, use an electric mixer to beat the cream cheese on medium speed until smooth and creamy. Scrape the bowl and gradually beat in the sugar and cocoa powder until well combined.
- With the mixer on low, beat in the sour cream and vanilla. Then add the eggs and yolks, one at a time, mixing until just blended after each addition. Finally, mix in the cooled chocolate mixture until smooth.
- Pour the batter into the cooled crust and bake for 40-45 minutes, until the center is almost set but still slightly jiggly. Turn the oven off, crack the door slightly, and leave to cool for 1 hour. Then, remove from the oven to cool on the counter to room temperature before covering and refrigerating for at least 3 hours or overnight.
- Make the topping: Place the chopped chocolate and 1/2 cup heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each spin, until the ganache is smooth. Pour over chilled cheesecake, spread into an even layer, then refrigerate for 30-60 minutes.
- Lift the cheesecake out of the pan using the parchment overhang. If desired, sprinkle with flaky sea salt, cut into squares, and serve chilled. Enjoy!
Notes
- Room temp ingredients. For easy mixing, get everything out of the fridge 20-30 minutes before you start.
- Slow egg addition. Add the eggs and yolks one at a time, beating slowly after each addition to avoid incorporating too much air into the batter.
- Microwave the chocolate carefully. Melt the chocolate with heavy cream in short bursts in the microwave, stirring well between each spin. If you let it go for too long, it’ll burn.
