Chocolate Cheesecake Bars
Rich, fudgy chocolate cheesecake bars with a crunchy Oreo crust and a glossy dark chocolate ganache topping. This creamy, decadent dessert is easy to make ahead and perfect for slicing and sharing.
Ingredients
Oreo Crust
- 36 Oreo cookies
- 1/2 cup unsalted butter 112g, melted
Chocolate Cheesecake Filling
- 10 oz dark chocolate 283g, 50–70% cocoa
- 24 oz full-fat cream cheese 680g, softened to room temperature
- 1 1/4 cups granulated sugar 250g
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- 3/4 cup sour cream 180ml, room temperature
- 4 large eggs room temperature
Chocolate Ganache
- 8 oz dark chocolate 226g, about 50% cocoa or semi-sweet
- 2/3 cup heavy cream 160ml
Instructions
- Preheat the oven to 325°F (163°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- Crush the Oreo cookies into fine crumbs. Mix with melted butter until combined, then press firmly into the bottom of the prepared pan.
- Melt the dark chocolate in short intervals until smooth. Set aside to cool slightly.
- Beat the softened cream cheese and sugar together until smooth and creamy.
- Add the cornstarch, vanilla extract, sour cream, and melted chocolate. Mix until the filling is fully combined and smooth.
- Add the eggs one at a time, mixing on low speed after each addition until just incorporated.
- Pour the cheesecake filling over the Oreo crust and smooth the top. Bake for 35 minutes, until the edges are set and the center has a slight jiggle.
- Turn off the oven, crack the door open, and let the bars cool inside for 30 minutes. Refrigerate for at least 4 hours until fully chilled.
- Prepare the ganache by heating the heavy cream until steaming. Pour over chopped chocolate, let sit for 2 minutes, then stir until smooth and glossy.
- Pour the ganache over the chilled cheesecake layer. Chill for another 30 minutes, then lift out and slice into 15 bars.
Notes
For the best chocolate cheesecake bars, make sure all your refrigerated ingredients are at room temperature before mixing. This helps create a smooth, lump-free filling with a creamy texture. Allow the bars to chill completely before adding the ganache and slicing, as this helps them set properly and gives you clean, bakery-style pieces. For an even richer flavor, prepare them a day ahead and let the chocolate and cheesecake layers fully develop in the refrigerator.