Description
These rich and creamy chocolate cheesecake bars feature a silky chocolate filling made with melted dark chocolate and cocoa powder, baked over a buttery Oreo cookie crust. Perfect for chocolate lovers, they offer a luscious dessert that’s easy to prepare and delightful to serve chilled with optional whipped cream and fresh fruit toppings.
Ingredients
For the Crust
- 24 Oreo cookies
- 4–5 tablespoons (56g) Unsalted butter, melted
For the Filling
- 8 ounces (226g) Dark chocolate bar, melted
- 16 ounces (452g) Full-fat cream cheese, at room temperature
- 1/3 cup (63g) Granulated sugar
- 2 tablespoons (10g) Cocoa powder (any type)
- 2 Large eggs, at room temperature
- 1 tablespoon (15ml) Pure vanilla extract
- ½ cup (120g) Full-fat sour cream, at room temperature
For the Toppings (optional)
- 3/4 cup (177ml) heavy whipping cream
- 2 tablespoons (16g) powdered sugar
- 1 tablespoon (5g) cocoa powder
- Splash of pure vanilla extract
- Fresh fruit of choice
Instructions
- Prepare the crust: Preheat the oven to 350°F (177°C). Spray a 9-inch square pan with cooking spray, then line the bottom and sides with parchment paper. Use a food processor or blender to grind the Oreo cookies into fine crumbs. In a medium bowl, combine the Oreo crumbs with melted butter and mix well. Press this mixture firmly and evenly into the bottom of the prepared pan.
- Melt the chocolate: Chop the dark chocolate bar into small pieces. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Set aside to cool slightly.
- Make the filling: In a mixing bowl, beat the cream cheese, sugar, and cocoa powder together until smooth and lump-free, scraping down the sides as needed. Beat in the eggs, vanilla extract, and sour cream just until combined. Gradually add the melted chocolate and continue beating until the batter is fully integrated and silky.
- Assemble and bake: Pour the cheesecake batter over the prepared Oreo crust and spread it evenly. Bake in the preheated oven for 15-18 minutes, until the edges are set but the center is still slightly jiggly. Remove from the oven and allow to cool completely in the pan.
- Chill the cheesecake: Once cooled, refrigerate the cheesecake bars for at least 2 to 3 hours to set properly before serving. Keep refrigerated in an airtight container for storage.
- Prepare optional whipped cream topping: Chill the mixing bowl and whisk attachment in the freezer for 5-10 minutes. Pour the heavy cream into the chilled bowl and beat on medium-high speed until soft peaks form. Slowly add powdered sugar, cocoa powder, and vanilla extract, then continue beating on high speed until stiff peaks form. Pipe or spoon the whipped cream onto the cheesecake bars and garnish with fresh fruit as desired.
Notes
- Make sure all dairy ingredients (cream cheese, sour cream, eggs) are at room temperature for smooth batter.
- Do not overbake; cheesecake centers should remain slightly jiggly for a creamy texture.
- Use full-fat cream cheese and sour cream for best texture and flavor.
- Store cheesecake bars refrigerated and consume within 3-4 days for optimal freshness.
- Variations: Try using milk chocolate instead of dark chocolate for a sweeter flavor.
- Prep Time: 45 minutes
- Cook Time: 16 minutes
- Category: Cheesecake
- Method: Baking
- Cuisine: American
