Ingredients
- Oreo cookies: 250g (about 25 cookies)
- Unsalted butter: 1/2 cup (113g), melted
- Cream cheese: 2 (8 oz) blocks, softened
- Granulated sugar: 3/4 cup
- Large eggs: 2
- Unsweetened cocoa powder: 1/4 cup
- Semi-sweet chocolate chips: 1 cup (for filling and ganache)
- Heavy cream: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line an 8×8 or 9×9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Crush Oreo cookies into fine crumbs (a food processor works best). In a medium bowl, combine cookie crumbs and melted butter, mixing until well incorporated. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then remove from oven and let cool slightly.
- Step 2: In a large bowl, using an electric mixer, beat the softened cream cheese and granulated sugar until smooth and creamy. Beat in the eggs one at a time, mixing until just combined after each addition. Stir in the unsweetened cocoa powder and 1/2 cup of the semi-sweet chocolate chips until evenly distributed throughout the batter.
- Step 3: Pour the chocolate cheesecake filling evenly over the pre-baked crust. Return the pan to the oven and bake for 30-35 minutes, or until the edges are set and the center has a slight jiggle. Remove from the oven and let cool completely on a wire rack at room temperature.
- Step 4: While the bars are cooling, prepare the chocolate ganache. Place the remaining 1/2 cup semi-sweet chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips, let sit for 5 minutes, then whisk until smooth and glossy.
- Step 5: Once the cheesecake bars are completely cool, pour the chocolate ganache evenly over the top, spreading it to the edges. Refrigerate the bars for at least 3-4 hours, or preferably overnight, until thoroughly chilled and the ganache is set. Lift the bars out of the pan using the parchment paper overhang, cut into squares, and serve.
Notes
- Keep these decadent bars refrigerated in an airtight container for up to 5 days; they taste even better the next day as the flavors meld!
- These rich cheesecake bars are designed to be enjoyed cold. For the ultimate creamy texture, serve them straight from the fridge and resist the urge to reheat, as this can alter their delightful consistency.
- Amplify the indulgence by pairing a square with a dollop of fresh whipped cream, a scattering of tart raspberries, or a delicate sprinkle of flaky sea salt to beautifully contrast the sweetness.
- Patience is key for perfection! Ensure your cheesecake bars cool completely at room temperature *before* pouring the ganache, and then chill them for at least 3-4 hours (or better yet, overnight) to achieve a beautifully set ganache and clean, effortless slices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bar (approx 95g)
- Calories: 580
- Sodium: 220mg
- Fat: 45g
- Saturated Fat: 26g
- Trans Fat: 0.8g
- Protein: 38g