Print

Chocolate Cheesecake Bars Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 43 reviews

Decadent Chocolate Cheesecake Bars featuring a rich Oreo crust, a creamy chocolate-infused cheesecake filling, and topped with luscious whipped cream and chocolate shavings. Perfectly baked in a water bath to achieve a smooth, velvety texture.

Ingredients

Crust

  • 22 Oreos, crushed
  • 2 oz (4 Tablespoons) Salted Butter, melted

Cheesecake Filling

  • 6 oz (1 Cup) Chopped Chocolate (bittersweet or semi-sweet)
  • 20 oz Cream Cheese, very soft at room temperature
  • 100 grams (½ cup) Granulated Sugar
  • 2 Tablespoons Cocoa Powder
  • 2 oz (¼ Cup) Sour Cream
  • 2 oz (4 Tablespoons) Heavy Cream
  • 1 ½ Teaspoons Pure Vanilla Extract
  • 2 Large Eggs, at room temperature
  • 1 Large Egg Yolk, at room temperature

Topping

  • Homemade Whipped Cream or Store-bought
  • Good Quality Chocolate Bar for Chocolate Shavings

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (180°C). Line a 9-inch square baking pan with heavy-duty foil, allowing some overhang on the sides for easy removal later, and grease the foil thoroughly. In a food processor, crush the Oreos into fine crumbs. Mix in the melted butter until fully combined, then press this mixture firmly and evenly into the bottom of the prepared pan using a cup to compress. Bake the crust for 5 minutes, then set aside while preparing the cheesecake filling.
  2. Melt the Chocolate: Using a Bain Marie or microwave, gently melt the chopped bittersweet or semi-sweet chocolate until mostly melted. Whisk until smooth and fully melted, being careful not to overheat and burn the chocolate. Set aside to cool slightly.
  3. Mix the Cheesecake Batter: In the bowl of an electric mixer fitted with a paddle attachment (or a large bowl with a handheld mixer), beat the softened cream cheese on medium-high speed for about 2 minutes until smooth and creamy. Add the granulated sugar and sifted cocoa powder, then continue beating for another minute. Add the melted chocolate, sour cream, heavy cream, and vanilla extract, mixing until fully incorporated. Scrape the bowl’s bottom to avoid any unmixed pockets. Add eggs and egg yolk one at a time, mixing just until combined to maintain a smooth batter with no lumps.
  4. Assemble and Bake the Cheesecake: Pour the batter evenly over the baked crust and spread into a smooth, even layer with a spatula. Prepare a large roasting pan or a 9×13 inch pan by filling it halfway with warm to hot water. Place this water bath on the lower rack of your oven, then put the cheesecake pan on the top rack above the water bath. Bake for 28 to 35 minutes; the center should have a slight jiggle. An internal temperature of 145°F (63°C) indicates perfect doneness. Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes. Remove and place on a wire rack for 1 hour. Wrap tightly with plastic wrap and refrigerate for at least 4 hours or overnight to set fully.
  5. Serve with Topping: Remove the cheesecake bars from the pan using the foil overhang and slice into squares. For smaller bars, cut into 5×5 rows (25 pieces); for larger slices, 3×3 is recommended. Top each piece generously with homemade or store-bought whipped cream piped with a Wilton 1M tip, then grate quality chocolate on top with a Microplane zester to create decorative chocolate shavings. Store refrigerated for up to 5 days.

Notes

  • Ensure the cream cheese and eggs are at room temperature for a smooth batter.
  • Do not overbake; the cheesecake should jiggle slightly in the center upon removal.
  • Using a water bath helps prevent cracking and promotes even baking.
  • Allow adequate chilling time for the cheesecake to fully set and develop its flavor.
  • For an extra chocolatey touch, use bittersweet chocolate instead of semi-sweet.
  • Store cheesecake bars refrigerated and consume within 5 days for freshness.

Find it online: https://flavorspath.com/chocolate-cheesecake-bars-recipe/