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Chocolate Cheesecake Bars

Delicious No-Bake Chocolate Cheesecake Bars for You

Indulge in these Chocolate Cheesecake Bars, featuring a rich chocolate filling and crunchy Oreo crust.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 6 hours
Total Time 6 hours 32 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Oreo Crust
  • 2 cups Oreo crumbs provides a sweet, crunchy base, perfect for our Chocolate Cheesecake Bars.
  • 4 tbsp Unsalted butter melted; binds the crust together for a sturdy layer.
For the Cheesecake Filling
  • 24 oz Cream cheese room temperature; creates creamy texture.
  • 1 cup White granulated sugar adds sweetness.
  • 0.5 cup Unsweetened cocoa powder contributes intense chocolate flavor.
  • 8 oz Chocolate bar melted (recommended Lindt 70%); essential for rich flavor.
  • 0.5 cup Heavy cream adds smoothness; room temperature.
  • 1 tsp Pure vanilla extract enhances overall flavor.
  • 4 large Eggs room temperature; provides structure.
For the Ganache Topping
  • 1 cup Semi-sweet chocolate chips forms the rich, decadent topping.
  • 0.5 cup Heavy cream for ganache creates a silky ganache.

Equipment

  • Mixing Bowl
  • Food Processor
  • 9x9-inch square pan
  • microwave-safe bowl
  • Small saucepan

Method
 

Step‑by‑Step Instructions for Chocolate Cheesecake Bars
  1. Preheat your oven to 325°F (163°C) and prepare the pan by spraying with nonstick spray and lining with parchment paper.
  2. In a food processor, pulse the Oreo crumbs until finely ground. Combine with melted butter and press into the pan.
  3. Melt the chocolate bar in a microwave-safe bowl, heating at 30-second intervals until smooth.
  4. In a mixing bowl, beat cream cheese, sugar, and cocoa powder until creamy. Gradually mix in melted chocolate, heavy cream, and vanilla.
  5. Add eggs one at a time, mixing on low speed after each until incorporated. Pour over the cooled Oreo crust.
  6. Bake for 40-50 minutes until edges are set and center jiggles slightly. Cool in the oven with the door cracked for 20 minutes.
  7. Chill in the refrigerator for at least 6 hours or overnight.
  8. Heat heavy cream for ganache until steaming, pour over chocolate chips, and stir until smooth.
  9. Once chilled, pour ganache over cheesecake, spread evenly, and cut into squares to serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 32gProtein: 4gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 200mgPotassium: 180mgFiber: 2gSugar: 20gVitamin A: 450IUCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese and eggs are at room temperature for best results. Store in airtight container in fridge for up to 5 days.

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