Name: Chocolate Cheesecake Bars with Oreo Crust Recipe
Prep time: 40 min
Cook time: 50 min
Total time: 7 h 25 min
Cuisine: American
Ingredients: 2 cups Oreo crumbs (about 2 rows of Oreos in regular pack); 4 TBSP Unsalted butter, melted; 24 oz Cream cheese, room temperature; 1 cup White granulated sugar; 1/2 cup Unsweetened cocoa powder (Dutch process); 8 oz Chocolate bar, melted (Lindt 70% recommended); 1/2 cup Heavy cream, room temperature; 1 tsp Pure vanilla extract; 4 Large eggs, room temperature; 1 cup Semi-sweet chocolate chips; 1/2 cup Heavy cream

Jump to Recipe· 4.6 from 33 reviews

If you’re a fan of rich, fudgy desserts that combine two all-time favorites, you’re going to absolutely adore this Chocolate Cheesecake Bars with Oreo Crust Recipe. It’s the perfect balance of creamy cheesecake and deep chocolate flavor, all resting on a crunchy, chocolaty Oreo base. Trust me, once you bake these, they’ll become your go-to dessert for family gatherings or just when you need a little chocolatey pick-me-up.

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Why This Recipe Works

Perfect Texture: The Oreo crust adds just the right crunch while the cheesecake layer stays ultra creamy and silky.
Balanced Chocolate Flavor: Using high-quality melted chocolate and Dutch-process cocoa powder gives it a rich yet smooth taste without bitterness.
Easy to Make: No complicated tricks here—just straightforward steps that give you professional-looking bars every time.
Convenient Serving: Bars are easy to slice and serve, making them perfect for parties or an indulgent after-dinner treat.

Chocolate Cheesecake Bars with Oreo Crust, Oreo Cheesecake Bars, Chocolate Dessert Recipes, No-Bake Cheesecake with Oreo, Fudgy Oreo Cheesecake Bars - The image shows a thick chocolate dessert with three layers stacked on a white marbled surface. The bottom layer is dark and crumbly, textured like a firm cookie crust. The middle layer is lighter brown, soft, and mousse-like in texture and thickness. The top layer is a smooth, rich, dark chocolate ganache, glossy and shiny, decorated with small round chocolate balls scattered across the surface. One piece is lifted, showing the clean cut between layers, with the ganache dripping slightly on the edges. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Chocolate Cheesecake Bars with Oreo Crust Recipe plays a big role in making the dessert taste just right. From the creamy, smooth cream cheese to the rich melted chocolate and the crunchy Oreo crumb base, these ingredients come together to create pure magic.

Oreo crumbs: The classic cookie flavor combined with a crumbly texture creates the ideal crust without needing extra steps.
Unsalted butter: Helps bind the Oreo crumbs and adds richness without overpowering the base.
Cream cheese: The star of your cheesecake, use full-fat and room temperature for smooth blending.
White granulated sugar: Sweetens uniformly and helps achieve the perfect texture in the cheesecake.
Unsweetened cocoa powder (Dutch-process): Adds that deep chocolate flavor and smoothness; don’t skip the Dutch-processed for the creaminess.
Chocolate bar (around 70% cacao): Melted chocolate brings a luscious, intense cocoa boost and velvety texture.
Heavy cream: Used both in the cheesecake and the ganache, it adds silkiness and richness.
Pure vanilla extract: Brightens flavors and balances the intense chocolate.
Large eggs: Important for structure; using room temperature eggs helps mix everything evenly without lumps.
Semi-sweet chocolate chips: Perfect for the ganache topping—melts smoothly and balances sweetness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love to play around with this Chocolate Cheesecake Bars with Oreo Crust Recipe depending on the crowd or the occasion. Don’t hesitate to adjust a few things to make it perfect for your taste buds or dietary needs.

Make it minty: Adding a teaspoon of peppermint extract to the batter is a game changer around the holidays—gives a refreshing twist to the chocolate.
Swap Oreos for another cookie: If you want to mix it up, crushed graham crackers or chocolate wafer cookies also make a great crust (though I’m partial to the Oreo version myself!).
Go dairy-free: You can replace cream cheese with a good quality dairy-free alternative and use coconut cream instead of heavy cream, but note texture may vary slightly.
Add some texture: I sometimes sprinkle chopped toasted pecans or a few chocolate chips inside the cheesecake before baking to give a little surprise crunch.

Step-by-Step: How I Make Chocolate Cheesecake Bars with Oreo Crust Recipe

Step 1: Prep Your Crust – Easy and Mess-Free

Preheat your oven to 325℉ (165℃). I like to spray my 9×9-inch pan with baking nonstick spray first, then line the bottom and two sides with parchment paper. This double lining makes it super easy to lift the whole batch out once it’s chilled—no crumb disasters. After another quick spray on the parchment, use a food processor to blitz the Oreos into fine crumbs. If you don’t have a processor, just crush them in a zip-top bag with a rolling pin.

Mix the Oreo crumbs with melted unsalted butter using a fork until all crumbs are moistened evenly. Press the mixture firmly into the pan’s bottom with the bottom of a measuring cup to create an even and compact layer. Bake this crust for 12 minutes to set it—it helps prevent sogginess once you add the creamy filling.

Step 2: Craft the Creamy Chocolate Cheesecake Batter

While the crust is baking, melt your chocolate bar gently in the microwave. I microwave in short bursts of 20-30 seconds, stirring in between until silky smooth. This prevents burning and gives you that perfect glossy finish. Next, beat cream cheese, sugar, and Dutch-process cocoa powder on high speed for about 2 minutes—this whipping step is key for fluffy cheesecake.

Add the melted chocolate, heavy cream, and vanilla extract, then mix on medium speed until smooth. Remember, all dairy ingredients should be at room temperature to avoid lumps and cracking later.

Step 3: Bring It All Together with Eggs

Slowly add your eggs one at a time, mixing on low speed just until combined. Overbeating here can trap air and cause cracks, so keep it gentle. Pour the luscious batter over your baked Oreo crust, spreading evenly with a spatula.

Bake for 40-50 minutes or until the edges are set and the center jiggles slightly when nudged. Then, turn off your oven, crack the door, and let the cheesecake bars cool slowly for 20 minutes inside the oven—this helps prevent cracking.

Once slightly cooled, transfer to a wire rack until completely cool. Cover with foil and refrigerate for at least 6 hours or overnight—patience really pays off here!

Step 4: Finish with Chocolate Ganache for Extra Decadence

To make the silky ganache topping, heat heavy cream over medium-low heat until steaming but not boiling. Pour over the semi-sweet chocolate chips in a small bowl and let sit for 2 minutes. Stir gently until smooth and glossy.

Carefully lift the chilled cheesecake bars from the pan using the parchment edges. Pour the warm ganache over the top and spread evenly with an offset spatula for a glossy finish. If you’re serving immediately, pop the bars in the freezer for 10 minutes before slicing—it makes clean, sharp cuts so much easier!

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Pro Tips for Making Chocolate Cheesecake Bars with Oreo Crust Recipe

Use Room Temperature Ingredients: It makes mixing simpler and the texture silkier, preventing lumps or over-beating.
Don’t Overbake: The slight jiggle in the center means it’s just right; the cheesecake will continue to set as it cools.
Slow Cooling Matters: Leaving the cheesecake inside the oven with the door cracked helps avoid cracks and keeps the top smooth.
Freeze Before Cutting: Chilling the ganache-topped bars in the freezer for 10 minutes makes slicing clean and effortless.

How to Serve Chocolate Cheesecake Bars with Oreo Crust Recipe

Garnishes

I usually keep garnishes simple—a light dusting of cocoa powder and maybe some whipped cream on the side. If I’m feeling fancy, I sprinkle a few crushed Oreos or mini chocolate chips on top of the ganache. Fresh berries, like raspberries or strawberries, add a lovely tart contrast too.

Side Dishes

The richness of the cheesecake bars pairs beautifully with a scoop of vanilla ice cream or a drizzle of raspberry sauce. If you’re serving this at a party, coffee or a nice port wine companion always wins guests over.

Creative Ways to Present

For birthdays or special occasions, I’ve layered these bars on a pretty cake stand with edible gold leaf accents or piped chocolate curls using a vegetable peeler. Another fun idea is to serve individual bars in mini square dishes with a dollop of mascarpone and a mint leaf on top—instantly fancy!

Make Ahead and Storage

Storing Leftovers

I store leftover chocolate cheesecake bars in an airtight container in the fridge. They keep well for up to 4 days—though honestly, they rarely last that long in my house! Make sure to bring them to room temperature for about 20 minutes before serving to get the creamy texture back.

Freezing

These bars freeze beautifully. I slice them into squares first, then wrap each piece tightly in plastic wrap and place them in a freezer-safe container. They’ll keep for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge.

Reheating

I don’t recommend microwaving cheesecake bars because reheating affects texture, but if you want to warm them up slightly, leave them out at room temperature for about 30 minutes. If necessary, a quick 10-second zap in the microwave softens the ganache a bit without melting it completely.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

While regular cocoa powder will work, Dutch-process cocoa is less acidic and provides a smoother, more mellow chocolate flavor that complements the creaminess of the cheesecake better. If you only have regular cocoa, consider adding a pinch of baking soda to balance acidity, but the difference is subtle.
How do I prevent cracks in my cheesecake bars?

Using room temperature ingredients, not overmixing eggs, baking at a moderate temperature, and cooling the cheesecake slowly in the oven with the door cracked are my tried-and-true steps to avoid cracks. Trust me, it works every time!
Can I make this recipe gluten-free?

Yes! Just swap the Oreo crumbs for a gluten-free cookie crumb of your choice. There are gluten-free Oreos available, or crushed gluten-free chocolate wafers would also work beautifully for the crust.
Can I bake these bars in a different size pan?

You can, but keep in mind that baking times might change. A slightly larger pan will bake quicker and create thinner bars, while smaller pans might need extra bake time. Watch for the classic signs—edges set, center still jiggles slightly—to know when they’re done.

Final Thoughts

Honestly, this Chocolate Cheesecake Bars with Oreo Crust Recipe is one of those desserts I make when I want a guaranteed crowd-pleaser that’s visually impressive yet surprisingly simple to pull off. It’s that combination of familiar Oreo goodness and rich chocolate cheesecake that makes it so comforting and decadent. I can’t recommend you try these bars enough—you’ll be hooked just like I am, and who knows, they might become a beloved tradition in your kitchen too. So go ahead, gather your ingredients, and treat yourself to this incredible chocolatey delight!