Chocolate Cheesecake Bars
Chocolate Cheesecake Bars are creamy and chocolatey dessert bars with an Oreo cookie crust and homemade chocolate whipped topping.
Servings: 16
Calories: 367kcal
Ingredients
Crust
- 1 ½ cups Oreo sandwich cookies, filling removed and crushed (approximately 20 cookies)
- 6 tablespoons (85 g) unsalted butter, melted
Cheesecake
- 1 ½ cups (252 g) semisweet chocolate chips
- ½ cup (119 g) heavy cream, room temperature and divided
- 2 packages (8 ounces each) cream cheese, room temperature
- 1 cup (200 g) granulated sugar
- 3 tablespoons cocoa powder
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
Chocolate Whipped Cream
- 1 cup (238 g) heavy cream
- 2 tablespoons cocoa powder
- ¼ cup (31 g) confectioners' sugar
Instructions
Crust
- In a medium bowl, combine the Oreo cookie crumbs with the melted butter, mixing well with a fork. (You want every crumb coated in the butter as this will be the glue that holds it together.)
- Pour the coated Oreo crumbs into a 9-inch square baking dish. Pat them flat with your hand and then use a kitchen glass to press flatter. Set aside.
Cheesecake
- Preheat oven to 325°F.
- In a microwave-safe bowl, add ¼ cup of the heavy cream and the chocolate chips. Heat for 20-second intervals until the chips have melted and the mixture is smooth with no lumps. Set aside.
- In a large mixing bowl, beat the cream cheese with a hand-held mixer until creamy and smooth.
- Beat in the sugar and cocoa powder until smooth.
- Add the eggs, one at a time, and the remaining ¼ cup heavy cream, mixing until combined.
- Fold in the melted chocolate mixture. Add the vanilla and stir to combine.
- Pour the batter on top of the Oreo crust.
- Bake at 325°F for 55-60 minutes. The cheesecake bars are done when the sides are set but the center is still a little bit jiggly.
- Remove the cheesecake from the oven and let it rest until the pan is cooled.
- Refrigerate for 2-3 hours or until completely chilled.
Chocolate Whipped Cream
- After the cheesecake has chilled, make the whipped cream. Add heavy cream to a mixing bowl. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
- When the cream starts to thicken, stop the mixer. Slowly add in the cocoa powder and confectioners' sugar. Then, resume mixing again, starting with low speed and increasing to medium speed, and eventually moving to a high speed.
- The cream will thicken and start to peak. Mix on high until the cream is thick and stiff. This happens quickly, the stage between soft and stiff peaks, so watch it closely.
- Spread the chocolate whipped topping over the chilled cheesecake. Place the cheesecake back in the refrigerator for about 15 minutes before cutting and serving. Add a dollop of whipped topping (optional).
Nutrition
Calories: 367kcal