Chocolate Cheesecake Bars – Creamy, Fudgy & Delicious!

If you’re craving a rich, chocolatey dessert without the stress of baking a full cheesecake, you just hit the jackpot. These Chocolate Cheesecake Bars are the kind of treat that stops conversations mid-bite. We’re talking a fudgy, creamy, triple-layered masterpiece that delivers all the indulgence of a full cheesecake—minus the hassle, drama, and water bath. (Because who actually enjoys that part? Not me!)

Let’s break it down. You start with a bold Dark Chocolate Crust Cheesecake base made from crushed Oreos—no fancy ingredients, just pure deliciousness. Then comes the star of this Chocolate Bliss Cheesecake Recipe: a silky cheesecake batter loaded with both cocoa powder and melted chocolate. That combo? Next-level flavor. It gives the bars that Cheesecake Bars Chocolate richness that tastes like you spent hours baking… even though you didn’t. And to finish strong, a glossy chocolate ganache on top. Seriously, are you drooling yet?

If you’ve ever made a full cheesecake, you know the stress: cracks, sinking, water baths, uneven baking—no thanks. These Chocolate Cheesecake Bars 9x13 style are super forgiving and don’t crack easily. They’re the stress-free cousin of the traditional cheesecake. Want a crowd-pleasing dessert for a potluck or family dinner? This is it. Want to treat yourself after a long week? Also this.

Plus, you can dress them up! Sprinkle crushed Heath bars on top for a Heath Bar Cheesecake twist, swirl in brownie batter for a fun Chocolate Cheesecake Brownies mash-up, or dust with a little Chocolate Cheesecake With Powdered Sugar for a bakery-style finish. The options are endless, and IMO, every version slaps.

Whether you're hunting for easy Chocolate Cheesecake Recipes or a dessert that guarantees compliments, these bars deliver big flavor with low effort. Ready to get your chocolate fix the easy way? Let’s bake!

Chocolate Cheesecake Bars – Creamy, Fudgy & Delicious!

Prep Time: 40 mins | Cook Time: 45 mins | Chill Time: 6 hrs | Total Time: 7 hrs 25 mins

Servings: 16 squares | Category: Dessert | Author: Aleda

Ingredients

Oreo Base:

• 2 cups crushed Oreo cookies (about 2 rows from a standard pack)
• 4 tbsp unsalted butter, melted

Chocolate Cheesecake Filling:

• 24 oz cream cheese, softened to room temp
• 1 cup granulated sugar
• 1/2 cup Dutch-process cocoa powder
• 8 oz dark chocolate, melted (I used Lindt 70%)
• 1/2 cup heavy cream, room temperature
• 1 tsp pure vanilla extract
• 4 large eggs, room temperature

Chocolate Ganache Topping:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Instructions

1. Make the Oreo Base: Preheat the oven to 325°F. Grease a 9x9-inch pan with nonstick spray and line the bottom and two sides with parchment paper. Spray the paper lightly. Pulse the Oreos in a food processor until fine crumbs form. Transfer to a small bowl and stir in melted butter until fully combined. Press the mixture into the bottom of the prepared pan using the bottom of a measuring cup to compress it firmly. Don’t spread the crust up the sides—just the bottom. Bake for 12 minutes, then set aside while you prepare the cheesecake filling.
2. Prepare the Chocolate Cheesecake: Melt the chocolate in a microwave-safe bowl: 30 seconds, stir, 20 seconds, stir, then in 15-second intervals, stirring each time until smooth. In a large bowl, beat the cream cheese, sugar, and cocoa powder on high speed for 2 minutes until creamy and smooth. Scrape down the sides of the bowl. Add the melted chocolate, heavy cream, and vanilla extract. Mix on medium speed until fully combined. Add the eggs one at a time, mixing on low speed just until incorporated. Avoid overmixing. Pour the cheesecake batter over the baked Oreo crust. Bake for 40–50 minutes, until the edges are set but the center still slightly jiggles. Turn off the oven and crack the door open, letting the cheesecake cool slowly for 20 minutes. Transfer to a wire rack to cool completely. Cover with foil and refrigerate for at least 6 hours or overnight.
3. Make the Ganache: Place the chocolate chips in a small bowl. Heat the heavy cream in a small saucepan over medium-low heat until hot but not boiling. Pour the hot cream over the chocolate chips and let sit for 2 minutes. Stir until smooth and glossy.
4. Assemble the Bars: Lift the chilled cheesecake from the pan using the parchment paper. Pour the ganache on top and spread evenly with an offset spatula. If serving right away, pop the bars in the freezer for 10 minutes to firm up before slicing. Otherwise, keep refrigerated until ready to serve.

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