Chocolate Cheesecake Bars

5 from 13 votes

Creamy cheesecake filling meets a decadent dark chocolate twist with these Chocolate Cheesecake Bars. A simple 2-ingredient Oreo crust adds rich crunch for the perfect chocolate dessert.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Servings: squares

Calories: 375kcal

Author: Rachel

Equipment

Parchment Paper

Ingredients

Crust

24 Oreo Cookies
4 tablespoon Butter melted

Cheesecake Layer

8 oz Dark Chocolate Chips or Bar are fine.
24 oz Cream Cheese softened to room temperature
¾ cup White Granulated Sugar
2 tablespoon Cocoa Powder
1 teaspoon Vanilla Extract
¼ cup Heavy Whipping Cream
2 Eggs
1 Egg yolk

Optional Topping Ideas

Whip Cream
4 Strawberries Quartered
Chocolate shavings

Instructions

Preheat oven to 350 degrees F. Line 9 x 9 or 8 x 8 pan with parchment paper.
Crush 24 Oreo Cookies in a food processor or in a plastic bag until finely crushed. In a small bowl, add 4 tablespoon Butter (melted), and stir until well combined. Press Oreo crust evenly into bottom of the pan making sure to go all the way to the edges.
Melt 8 oz Dark Chocolate in a double boiler or in the microwave. In the microwave, it takes about 1 minute 20 seconds. Stir gently until smooth, returning to the microwave in 15 second increments, if needed.
In a stand mixer or mixing bowl, beat 24 oz Cream Cheese with ¾ cup White Granulated Sugar and 2 tablespoon Cocoa Powder until smooth and creamy. There should be no lumps. Add 1 teaspoon Vanilla Extract, ¼ cup Heavy Whipping Cream, 1 Egg yolk and 2 Eggs. Beat until smooth and stir in melted chocolate.
Pour and spread into the baking pan evenly.
Bake for 35-43 minutes until just set. It should look cooked but still be a little jiggly. After pulling out of the oven, run a knife around the outside to keep the top from cracking.
Allow to cool, transfer to fridge at least 6 hours, then slice and serve. Top with Whip Cream or Chocolate shavings as desired.

Notes

Cream Cheese Note:

To get a properly smooth filling, the cream cheese MUST be at room temperature and even. If you are very careful, and cut the cream cheese into tablespoons, you can heat in the microwave at 15 second intervals, stirring between each interval to speed it up a little. There is a risk with this method of heating too much or unevenly.

Nutrition