Chocolate Cheesecake Bars Recipe

Chocolate Cheesecake Bars Recipe:- No water bath is required for the preparation of my Chocolate Cheesecake Bars, which are created with only eight ingredients (including the crust!). The mixture is made with actual melted chocolate, and the crust is made with Oreo cookies. They are the epitome of chocolatey perfection. Included in the recipe is a video tutorial!

Chocolate Cheesecake Bars Recipe

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From their buttery Oreo shell to the chocolate cheesecake itself, these chocolate cheesecake bars are sheer chocolate joy. They are a masterpiece of chocolate creation. My recipe calls for the addition of actual melted dark chocolate to the batter, which results in a cheesecake base that is exceptionally decadent. You will find that they are your new go-to chocolate fix!

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You loved my regular cheesecake bars so much that I had to re-share this chocolate version. It’s just as simple as the regular version, with minimal ingredients (only 8) and unfussy directions (no water bath!). I personally love making cheesecake bars because they have all the flavor of a full-sized cheesecake, but they bake in half the time. Pretty lovable, right?

Ingredients

• Oreo Crust
• 24 Oreo cookies
• 4 Tablespoons (56 g) butter melted
• Chocolate Cheesecake
• 8 oz (226 g) dark chocolate 60-75%
• 24 oz (680 g) cream cheese softened to room temperature
• 1 cup (200 g) sugar
• 1 teaspoon vanilla extract
• ½ cup (120 g) sour cream
• 3 eggs room temperature
• Recommended Equipment
• Food Processor
• Mixing bowl
• 9×9 baking pan

Instructions

Oreo Crust

• Preheat oven to 325F (160C) and line a 9×9″ baking pan with parchment paper or foil.
• Place your Oreo cookies in a food processor and process until pulverized to fine crumbs.
  24 Oreo cookies
• Add melted butter and pulse again until well-combined.
  4 Tablespoons (56 g) butter
• Pour cookie crumb mixture into prepared baking pan and use the back of a spoon to press the crumbs firmly into an even layer. Set aside.

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Chocolate Cheesecake

• Chop your chocolate bars into small pieces (if using chocolate chips, you do not need to chop) and place in a medium-sized bowl.  Microwave for 30 seconds, stir well.  Microwave again for 15 seconds and stir again, repeat until chocolate is smooth and completely melted.
  8 oz (226 g) dark chocolate
• In a stand mixer (or in a large bowl with a hand-mixer), beat together softened cream cheese and sugar, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well.
  24 oz (680 g) cream cheese,1 cup (200 g) sugar
• Add sour cream and vanilla extract and stir well, pausing once to scrape down the sides and bottom of the bowl.
  1 teaspoon vanilla extract,½ cup (120 g) sour cream
• With mixer on low-speed, add melted chocolate and stir until completely combined.
• Add eggs, one at a time, stirring on low-speed until just combined after each addition. Scrape down the sides and bottom of the bowl once more to ensure everything is well-combined.
  3 eggs
• Pour chocolate cheesecake batter evenly over prepared cookie crust.
• Bake on 325F (160) for 40 minutes or until cheesecake is just set and slightly jiggly to the touch.
• Allow cheesecake to cool to room temperature, and then transfer to refrigerator and chill at least 6 hours before slicing and serving.
• Top with whipped cream, if desired.

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