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 tablespoons unsalted butter, melted; 24 ounces cream cheese, room temperature; 1 cup white granulated sugar; 1/2 cup unsweetened cocoa powder (Dutch process); 8 ounces chocolate bar, melted (Lindt 70% recommended); 1/2 cup heavy cream, room temperature; 1 teaspoon pure vanilla extract; 4 large eggs, room temperature; 1 cup semi-sweet chocolate chips; 1/2 cup heavy cream

Jump to Recipe· 4.9 from 55 reviews

If you’re anything like me and adore the rich combination of chocolate and cheesecake, then you’re going to absolutely fall in love with this Chocolate Cheesecake Bars with Oreo Crust Recipe. It’s not just any cheesecake bar—this one boasts a crunchy Oreo crust that pairs perfectly with the smooth, fudgy chocolate cheesecake filling and a glossy ganache topping. Trust me, once you make these bars, they’ll become a go-to dessert for gatherings, weeknight treats, or just because you deserve it. So, stick with me and I’ll share all my tips and tricks to make sure your cheesecake bars come out picture-perfect and taste heavenly.

💛

Why This Recipe Works

Perfect Crust to Filling Ratio: The Oreo crust is buttery and crunchy, giving the creamy filling a delightful base without overpowering it.
Rich, Decadent Flavor: Using real melted chocolate and Dutch-process cocoa ensures deep, intense chocolate taste throughout.
Smooth and Creamy Texture: Room temperature ingredients and gentle mixing help avoid cracks and create that luscious cheesecake feel.
Simple Yet Impressive: This recipe feels fancy but is straightforward, making it perfect for home bakers wanting to wow guests.

Chocolate Cheesecake Bars with Oreo Crust, Oreo Cheesecake Bars, Fudgy Chocolate Cheesecake Bars, No-Bake Oreo Cheesecake, Easy Chocolate 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

Choosing the right ingredients is half the battle with any cheesecake, especially when it has a dreamy Oreo crust and a chocolate ganache topping. Here’s why these ingredients come together so beautifully in this Chocolate Cheesecake Bars with Oreo Crust Recipe.

Oreo cookies: Using full Oreos (with the cream!) adds that authentic cookie flavor and just the right amount of sweetness and texture for the crust.
Unsalted butter: Melted butter binds the Oreo crumbs perfectly and adds richness to the crust without overpowering the chocolate.
Cream cheese: The star of the cheesecake—make sure it’s at room temperature for smooth mixing and the best creamy texture.
Granulated sugar: Balances the chocolate bitterness and helps with structure.
Dutch-process cocoa powder: Brings a smooth, deep chocolate flavor that’s less acidic than natural cocoa.
Melting chocolate (70% cacao recommended): Adds real chocolate intensity—don’t skip this for the best result.
Heavy cream: Keeps the cheesecake moist and adds to the luscious mouthfeel.
Eggs: Bind everything together and create the signature cheesecake texture—use room temp eggs to avoid curdling.
Vanilla extract: Enhances the flavors and rounds out the chocolate notes.
Semi-sweet chocolate chips (for ganache): Creates a shiny, smooth top that’s perfect for cutting and indulging.

📝

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 making this Chocolate Cheesecake Bars with Oreo Crust Recipe my own depending on the occasion and who I’m serving it to. Feel free to play around by adding your favorite touches—you never know what delicious combo you’ll discover!

Variation: Sometimes I swap the semi-sweet chocolate chips in the ganache for dark chocolate chips to make it more bittersweet — perfect for those who like their desserts less sweet.
Dietary changes: For a gluten-free crust, you could try gluten-free sandwich cookies or make a nut-based crust if Oreos aren’t available.
Seasonal flair: Add a pinch of cinnamon or chili powder to the crust crumbs for a subtle surprise that warms things up in fall.
Extra indulgence: Swirl in some peanut butter or caramel before baking the cheesecake for a fun flavor twist I’ve loved serving to friends.

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

Step 1: Preparing the Oreo Crust

First off, preheat your oven to 325℉ and get your 9×9-inch pan ready—spray it with nonstick spray and line two sides with parchment paper, then spray again so the bars release easily later. Next, blitz your Oreos in a food processor until they’re fine crumbs. If you don’t have one, putting Oreos in a zip-top bag and crushing them with a rolling pin works pretty well too. Mix the crumbs with melted butter until everything looks combined, then press firmly into the bottom of the pan. A good tip is to use the bottom of a measuring cup to compact the crust for an even layer. Bake for 12 minutes to set the crust, then start on the cheesecake filling.

Step 2: Making the Chocolate Cheesecake Filling

Here’s where the magic happens. Melt your chocolate bar slowly in a microwave-safe bowl—start with 30 seconds, stir, then at 20-second intervals, making sure not to burn it. Meanwhile, beat the room temperature cream cheese, sugar, and cocoa powder on high speed until you get a smooth, fluffy mixture (about 2 minutes). Scrape down the bowl to avoid clumps. Then, add the melted chocolate, heavy cream, and vanilla, mixing at medium speed until silky smooth. Finally, add the eggs one at a time on low speed, just until combined—overmixing can cause cracks later. Pour this luscious batter over your warm Oreo crust and bake for 40-50 minutes. You’re aiming for set edges but a slightly jiggly center—this will ensure a creamy texture after chilling.

Step 3: Cooling and Chilling the Bars

Once out of the oven, don’t rush! Crack the oven door and let the cheesecake bars cool inside for about 20 minutes—this helps prevent cracks from sudden temperature changes. Afterward, transfer the pan to a wire rack to cool completely at room temp. Then, cover and chill in the fridge for at least 6 hours or overnight. This really lets the flavors meld and the texture firm up beautifully.

Step 4: Topping with Chocolate Ganache

To make the ganache, heat heavy cream on the stove until steaming (don’t boil). Pour it over the chocolate chips in a bowl, let sit for 2 minutes, then stir gently until smooth and glossy. Pour this luscious ganache over your chilled cheesecake bars and spread evenly with an offset spatula. If you want clean, sharp cuts, pop the pan into the freezer for 10 minutes before slicing. If not serving immediately, store in the fridge until ready to enjoy.

💡

Pro Tips for Making Chocolate Cheesecake Bars with Oreo Crust Recipe

Room Temperature Ingredients: Taking the time to bring your cream cheese, eggs, and heavy cream to room temp ensures a lump-free batter.
Don’t Overmix Eggs: Mixing eggs just until combined helps avoid air bubbles and cracks after baking.
Proper Cooling: Slowly cooling the cheesecake by cracking the oven door and chilling overnight guarantees a smooth texture.
Clean Cuts: Chill the bars thoroughly and briefly freeze after ganache on top—this prevents ganache from smudging and gives neat slices.

How to Serve Chocolate Cheesecake Bars with Oreo Crust Recipe

Garnishes

I love keeping these bars simple so the rich flavors shine, but a few fresh raspberries or a dollop of whipped cream on top add a lovely fresh contrast. Sometimes, I sprinkle a little sea salt or crushed Oreos on the ganache to amp up the texture, especially when serving to friends who love a balance between sweet and salty.

Side Dishes

Since these chocolate cheesecake bars are quite rich, I like pairing them with light, refreshing sides like a minty lemonade or a crisp, fruity salad containing citrus or berries. A simple cup of coffee or espresso also makes the perfect companion, balancing the intense chocolate flavors nicely.

Creative Ways to Present

For special occasions, I sometimes cut the bars into bite-sized squares and serve them on a pretty platter with edible flowers or gold leaf flakes on top for an elegant touch. Another fun way is drizzling white chocolate or raspberry sauce artistically over the ganache before chilling—it adds a pop of color and flavor every time I’ve tried it!

Make Ahead and Storage

Storing Leftovers

I store leftover bars in an airtight container in the fridge, and they happily keep their creamy texture for up to 4-5 days. Always cover them well to prevent the ganache from drying out. Personally, I find they taste even better the next day once the flavors have fully melded.

Freezing

Freezing these bars works great if you want to prepare ahead or save some for later. I wrap each cut bar individually in plastic wrap and then place them all in a freezer-safe bag. They freeze well for up to 2 months. When you’re ready to enjoy, thaw them in the fridge overnight—no compromises on texture!

Reheating

I generally don’t reheat cheesecake bars, but if you like yours at room temperature, just take them out of the fridge about 30 minutes before serving. That way, you’ll get the full creamy flavor without melting the ganache or losing the structure.

FAQs

Can I use a different cookie for the crust instead of Oreos?

Absolutely! While Oreos add a unique, chocolatey flavor with their cream filling, you can substitute with other sandwich cookies, graham crackers, or even chocolate chip cookies. Just make sure to finely crush them and adjust the sugar in the filling if your cookie choice is particularly sweet.
Why do I need to let the cheesecake cool slowly with the oven door open?

Cooling the cheesecake slowly prevents drastic temperature changes that can cause cracks on the surface. Letting the oven door crack open allows heat to escape gradually, helping your bars cool evenly and maintain a smooth top.
Can I make the ganache topping ahead of time?

Yes! Ganache can be made a day in advance and stored in the fridge. When you’re ready to use it, simply warm it slightly to soften, then pour over your cheesecake bars. This makes your dessert prep easier if you’re hosting.
How do I get clean slices when cutting these bars?

Chilling the cheesecake bars thoroughly and freezing them for 10 minutes after adding the ganache helps the ganache firm up for cleaner cuts. Also, wipe your knife clean between cuts and use a sharp, thin-bladed knife for best results.

Final Thoughts

This Chocolate Cheesecake Bars with Oreo Crust Recipe has become one of my absolute favorites to make whenever I want to treat myself or impress friends. The combination of crunchy, creamy, and rich chocolate flavors hits every sweet spot, without being overly complicated. Honestly, it’s a dessert that feels special but comes together with beginner-friendly steps and everyday ingredients. I can’t wait for you to try it and make it your own—with maybe even a few personal twists. Let me know how yours turn out; you’ll be hooked just like me!