I combined an Oreo crust, a silky chocolate cheesecake filling, and a glossy chocolate ganache into easy chocolate cheesecake bars I call Chocolate Dessert Bars, and one unexpected ingredient gives them an irresistible depth.

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Every time I make these Easy Chocolate Cheesecake Bars I get asked for the recipe before the pan even cools. They start with crunchy Oreo cookies for the base and a silky cream cheese chocolate filling that somehow tastes both rich and light.

It’s that kind of Chocolate Cheesecake Dessert that fools everyone into thinking it’s complicated, but really it’s a chocolate lovers dream. I still can’t believe how the ganache finishes it, glossy and sinful.

If you like Cheesecake Bars Chocolate you’re gonna want to hide these from guests, or at least pretend you forgot the pan.

Ingredients

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Oreo cookies mostly carbs and sugar, give crunch and chocolate cookie flavor
Cream cheese rich in fat and protein, makes creamy tangy filling, not light
Cocoa powder adds chocolate bitterness, low sugar, has antioxidants but tastes bitter
Eggs give structure and protein, help the bars set and stay rich
Sour cream adds tang and creaminess, a bit of fat and acidity
Melted chocolate brings deep flavor and glossy richness, adds extra sugar and fat
Butter helps bind the crust and boosts flavor, mostly saturated fat
Heavy cream makes ganache silky and rich, high fat, gives it’s glossy finish

Ingredient Quantities

24 Oreo cookies (about 1 1/2 cups or 150 g Oreo crumbs)

6 tablespoons unsalted butter, melted (about 85 g)

24 ounces cream cheese, softened (three 8 oz blocks)

1 cup granulated sugar (200 g)

1/2 cup unsweetened cocoa powder (50 g) sifted if lumpy

4 ounces semisweet or bittersweet chocolate, melted and cooled slightly (about 115 g)

3 large eggs room temp

1/2 cup sour cream room temp (120 g)

1 teaspoon vanilla extract

1/4 teaspoon fine sea salt

Ganache: 4 ounces semisweet chocolate chopped (115 g)

Ganache: 1/2 cup heavy cream (120 ml)

1 tablespoon unsalted butter optional for extra shine

Optional toppings: flaky sea salt, extra crushed Oreos or chocolate shavings

How to Make this

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1. Preheat oven to 325°F (163°C). Line an 8 by 8 inch or 9 by 9 inch baking pan with parchment leaving an overhang on two sides so you can lift the bars out later.

2. Make the crust: pulse 24 Oreos in a food processor until fine or crush in a zip top bag with a rolling pin to get about 1 1/2 cups crumbs. Stir crumbs with 6 tablespoons melted butter until evenly moistened, press firmly into the bottom of the prepared pan. Bake crust 8 minutes, then cool while you make the filling.

3. Soften the cream cheese first so there are no lumps. In a large bowl beat 24 ounces cream cheese with 1 cup sugar until very smooth and slightly airy, scrape the bowl so no bits remain.

4. Add 1/2 cup unsweetened cocoa powder and 4 ounces melted semisweet chocolate to the cream cheese and mix until combined. Sift the cocoa if it was lumpy first so you dont get clumps.

5. Beat in 3 large eggs one at a time, mixing just until each is incorporated. Overbeating can add air and cause cracks. Then mix in 1/2 cup sour cream, 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt until smooth but dont overmix.

6. Pour the chocolate cheesecake filling over the prebaked crust and smooth the top. Tap the pan gently on the counter to pop any big air bubbles. Bake on the center rack about 30 to 35 minutes, until the edges are set and the center still has a slight jiggle but isnt liquid.

7. Cool the bars on a wire rack for about an hour, then chill in the refrigerator at least 3 hours or overnight so they firm up for clean cutting. If a crack forms dont worry, the ganache will hide it.

8. Make the ganache: heat 1/2 cup heavy cream until it just begins to simmer, remove from heat and pour over 4 ounces chopped semisweet chocolate. Let sit 1 to 2 minutes, then stir until glossy and smooth. Stir in 1 tablespoon unsalted butter if you want extra shine. Let the ganache cool a few minutes so it thickens slightly, then pour over the chilled bars and spread evenly.

9. Chill until ganache is set about 30 to 60 minutes. Use the parchment overhang to lift the slab from the pan, run a warm knife under hot water and wipe dry between cuts for clean slices. Finish with flaky sea salt, extra crushed Oreos or chocolate shavings if you want. Enjoy, and keep any leftovers tightly covered in the fridge for up to 4 days.

Equipment Needed

1. 8 by 8 or 9 by 9 inch baking pan lined with parchment for easy lifting
2. Food processor or a big zip top bag and rolling pin to crush the Oreos
3. Electric hand mixer or stand mixer with paddle or whisk attachment to get the cream cheese lump free
4. Mixing bowls, at least one large and one medium, plus a small heatproof bowl for chocolate
5. Measuring cups and spoons, and a kitchen scale if you want more accuracy
6. Rubber spatula and a flexible scraper for spreading and scraping the bowl
7. Small saucepan or microwave safe bowl to heat the cream for the ganache, and a heatproof bowl for melting chocolate
8. Wire cooling rack, a sharp knife (warm under hot water between cuts for clean slices) and oven mitts dont forget

FAQ

Q: Can I use regular chocolate chip cookies instead of Oreos for the crust? A: Yep, you can, but Oreos give that classic chocolate punch. If you swap in regular cookies, add a pinch of salt and maybe a tablespoon more butter so the crust holds together good.

Q: My cheesecake batter has lumps, what went wrong? A: Most likely the cream cheese wasn't fully softened. Let it sit at room temp longer and beat it until smooth before adding eggs. Also scrape the bowl well, or press wet batter through a coarse sieve if needed.

Q: How do I avoid cracks on top? A: Dont overmix once the eggs go in and dont overbake. Take it out when the edges are set but the center still jiggles a little. Cool slowly on a rack, then chill in the fridge – that helps prevent cracks.

Q: How long do these bars keep and can I freeze them? A: Store in the fridge up to 4 to 5 days in an airtight container. For longer storage freeze for up to 2 months, wrapped tightly; thaw overnight in the fridge before serving.

Q: My ganache is grainy or separated, how to fix? A: If it's grainy warm it gently in short bursts and stir until smooth. If it separated, add a teaspoon of warm cream and whisk briskly, or stir in a small bit of room temp butter to bring it back together.

Q: Best way to slice neat bars? A: Chill completely, use a sharp knife dipped in hot water and wiped dry between cuts. Press straight down dont saw, and you'll get clean edges every time.

Easy Chocolate Cheesecake Bars Recipe Substitutions and Variations

Oreo crumbs (about 1 1/2 cups): swap for 1 1/2 cups graham cracker crumbs or chocolate wafer crumbs; if you pick graham add 2 tbsp unsweetened cocoa so it’s still chocolatey, press crust well so it holds.
6 tbsp unsalted butter, melted: use the same amount melted coconut oil or melted margarine; coconut oil will add a faint coconut note and firms up in the fridge so the crust might be crumbly till it cools.
24 oz cream cheese: use Neufchatel 1:1 for lower fat — texture will be a tad lighter; or use mascarpone 1:1 for a richer, silkier filling, but cut the sour cream by 1-2 tbsp so it doesn’t get too loose.
1/2 cup sour cream: swap with full‑fat Greek yogurt 1:1 or crème fraîche 1:1, both give the tang and creaminess; if the yogurt is thin, strain a bit before using.

Pro Tips

1. Let the cream cheese get truly soft at room temp, not just pokeable. If you rush it with the microwave you’ll get little lumps or a gummy texture, so do short bursts and stir between them if you must heat it.

2. Don’t overbeat once the eggs go in, mix just enough to combine. Too much air = cracks when it cools, so beat slowly and scrape the bowl often, and tap the pan on the counter to pop big bubbles before baking.

3. Press that Oreo crust firmly with the bottom of a measuring cup or glass so it holds together when sliced, and prebake then cool it a bit so the filling doesnt soak in and make the crust soggy.

4. Pour the ganache when it’s still pourable but not scalding hot, then chill until set. For clean slices run a knife under hot water, wipe it dry between cuts, and if a crack shows up sprinkle flaky sea salt or crushed cookies over the top while the ganache is slightly tacky to hide imperfections.

Easy Chocolate Cheesecake Bars Recipe

Recipe by Louise Nightin

0.0 from 0 votes

Servings

servings

Calories

650

kcal

Equipment: 1. 8 by 8 or 9 by 9 inch baking pan lined with parchment for easy lifting
2. Food processor or a big zip top bag and rolling pin to crush the Oreos
3. Electric hand mixer or stand mixer with paddle or whisk attachment to get the cream cheese lump free
4. Mixing bowls, at least one large and one medium, plus a small heatproof bowl for chocolate
5. Measuring cups and spoons, and a kitchen scale if you want more accuracy
6. Rubber spatula and a flexible scraper for spreading and scraping the bowl
7. Small saucepan or microwave safe bowl to heat the cream for the ganache, and a heatproof bowl for melting chocolate
8. Wire cooling rack, a sharp knife (warm under hot water between cuts for clean slices) and oven mitts dont forget

Ingredients

24 Oreo cookies (about 1 1/2 cups or 150 g Oreo crumbs)
6 tablespoons unsalted butter, melted (about 85 g)
24 ounces cream cheese, softened (three 8 oz blocks)
1 cup granulated sugar (200 g)
1/2 cup unsweetened cocoa powder (50 g) sifted if lumpy
4 ounces semisweet or bittersweet chocolate, melted and cooled slightly (about 115 g)
3 large eggs room temp
1/2 cup sour cream room temp (120 g)
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
Ganache: 4 ounces semisweet chocolate chopped (115 g)
Ganache: 1/2 cup heavy cream (120 ml)
1 tablespoon unsalted butter optional for extra shine
Optional toppings: flaky sea salt, extra crushed Oreos or chocolate shavings

Directions

Preheat oven to 325°F (163°C). Line an 8 by 8 inch or 9 by 9 inch baking pan with parchment leaving an overhang on two sides so you can lift the bars out later.
Make the crust: pulse 24 Oreos in a food processor until fine or crush in a zip top bag with a rolling pin to get about 1 1/2 cups crumbs. Stir crumbs with 6 tablespoons melted butter until evenly moistened, press firmly into the bottom of the prepared pan. Bake crust 8 minutes, then cool while you make the filling.
Soften the cream cheese first so there are no lumps. In a large bowl beat 24 ounces cream cheese with 1 cup sugar until very smooth and slightly airy, scrape the bowl so no bits remain.
Add 1/2 cup unsweetened cocoa powder and 4 ounces melted semisweet chocolate to the cream cheese and mix until combined. Sift the cocoa if it was lumpy first so you dont get clumps.
Beat in 3 large eggs one at a time, mixing just until each is incorporated. Overbeating can add air and cause cracks. Then mix in 1/2 cup sour cream, 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt until smooth but dont overmix.
Pour the chocolate cheesecake filling over the prebaked crust and smooth the top. Tap the pan gently on the counter to pop any big air bubbles. Bake on the center rack about 30 to 35 minutes, until the edges are set and the center still has a slight jiggle but isnt liquid.
Cool the bars on a wire rack for about an hour, then chill in the refrigerator at least 3 hours or overnight so they firm up for clean cutting. If a crack forms dont worry, the ganache will hide it.
Make the ganache: heat 1/2 cup heavy cream until it just begins to simmer, remove from heat and pour over 4 ounces chopped semisweet chocolate. Let sit 1 to 2 minutes, then stir until glossy and smooth. Stir in 1 tablespoon unsalted butter if you want extra shine. Let the ganache cool a few minutes so it thickens slightly, then pour over the chilled bars and spread evenly.
Chill until ganache is set about 30 to 60 minutes. Use the parchment overhang to lift the slab from the pan, run a warm knife under hot water and wipe dry between cuts for clean slices. Finish with flaky sea salt, extra crushed Oreos or chocolate shavings if you want. Enjoy, and keep any leftovers tightly covered in the fridge for up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.