Creamy Chocolate Cheesecake Bars - Perfect Epic Dessert for Any Party

If you’ve been hunting for that one Epic Dessert that makes everyone at the table go, “Whoa, what is this magic?”, your search ends here. Meet your new favorite indulgence — Creamy Chocolate Cheesecake Bars. Imagine this: a buttery Oreo crust, a silky cheesecake layer loaded with both melted chocolate and cocoa powder, and to finish? A glossy, rich chocolate ganache topping that basically says, “I’m here to impress.” Yeah, these babies are next-level.

What makes these Best Cheesecake Bars so darn irresistible? First off, it’s a Triple Chocolate situation. The base, the filling, and the topping all bring their own brand of chocolatey goodness. It’s the kind of Rich Chocolate Dessert Recipe that makes you question why you ever settled for anything less. And the best part? No water bath. No stress. No cracks. Just pure creamy perfection. IMO, that’s the dream for any baker!

These bars are the ultimate Chocolate Dessert For Adults—elegant, indulgent, and dangerously easy to eat “just one more” of. They also double as the perfect Chocolate Dessert Bar Party treat—easy to slice, serve, and show off. Whether you’re hosting a classy dinner, need a Dessert For Restaurant, or just want to spoil yourself on a random Tuesday night, these cheesecake bars deliver.

And let’s be real—between the Oreo base and the melt-in-your-mouth filling, these Chocolate Bar Cheesecake Ideas could put any Chocolate Bar Pie to shame. So go ahead, grab that spatula, melt that chocolate, and whip up a batch of these creamy, fudgy squares. Dessert envy? Guaranteed. Satisfaction? Oh, absolutely.

Creamy Chocolate Cheesecake Bars - Perfect Epic Dessert for Any Party

Get ready to meet your new favorite chocolate indulgence! These Chocolate Cheesecake Bars start with a buttery Oreo crust, followed by a creamy baked chocolate cheesecake filling made with both melted chocolate and cocoa powder, and topped with a silky layer of chocolate ganache. The result? A dessert so rich and decadent, you’ll never believe how simple it is—no water bath, no fuss, just pure chocolate bliss.

Prep Time: 40 minutes

Cook Time: 45 minutes

Chill Time: 6 hours

Total Time: About 7 hours 25 minutes

Servings: 16 squares

Author: Alma

Category: Dessert

Ingredients

For the Crust:

• 2 cups crushed Oreos (about 2 rows from a standard package)
• 4 tablespoons unsalted butter, melted

For the Chocolate Cheesecake Filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• ½ cup Dutch-process unsweetened cocoa powder
• 8 oz dark chocolate (melted; Lindt 70% recommended)
• ½ cup heavy cream, room temperature
• 1 teaspoon pure vanilla extract
• 4 large eggs, room temperature

For the Ganache Topping:

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream

Directions

1. Step 1: Make the Oreo Crust
   Preheat your oven to 325°F (163°C). Lightly grease a 9x9-inch pan with nonstick spray, then line it with parchment paper so it hangs over two sides. Give it another quick spray for good measure. In a food processor, pulse the Oreos until finely crushed. Mix in the melted butter until the texture resembles damp sand. Press this mixture firmly into the bottom of the prepared pan—no need to go up the sides. Bake the crust for 12 minutes, then set it aside to cool slightly.
2. Step 2: Prepare the Chocolate Cheesecake Batter
   Melt the chocolate in a microwave-safe bowl using 30-second bursts, stirring between each round until smooth and glossy. In a large bowl, beat the cream cheese, sugar, and cocoa powder with an electric mixer on high speed for about 2 minutes, scraping down the sides as needed. Pour in the melted chocolate, heavy cream, and vanilla extract, and mix until everything comes together smoothly. Finally, add the eggs one at a time, mixing on low speed until just blended—don’t overmix. Pour this rich batter over your baked crust. Bake for 40–50 minutes, until the edges are firm and the center still has a gentle wobble. Turn off the oven, crack the door open, and let it rest for about 20 minutes. Move the pan to a cooling rack to cool completely, then cover and refrigerate for at least 6 hours or overnight.
3. Step 3: Make the Ganache and Assemble
   Place chocolate chips in a small bowl. Heat the heavy cream in a saucepan over medium-low until it starts to steam, then pour it over the chocolate. Let it sit for 2 minutes before stirring until silky smooth. Lift the chilled cheesecake from the pan using the parchment paper. Spread the ganache evenly over the top using an offset spatula. If you’re serving right away, pop it into the freezer for 10 minutes to set the top. Otherwise, keep it in the fridge until ready to cut into perfect, creamy squares. Enjoy every fudgy bite!

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