Triple Chocolate Cheesecake Bars
These insanely delicious Triple Chocolate Cheesecake Bars feature a buttery Oreo cookie crust and they’re finished with a drizzle of homemade chocolate ganache. Enjoy them for the holidays, backyard picnics or as an all-occasion dessert.
Triple Chocolate Cheesecake Bars
Don’t you just love cheesecake? Rich creamy, full of flavor, and always with a buttery crust. While I own several springform pans in various sizes, I often like to make cheesecake in the form of bars. It’s somehow less intimidating, or just simpler. They have the bonus of also being easier to eat since, no fork is required. It’s easy to dress up any cheesecake with a little doodling and some chocolate ganache. You don’t have to be an artist, once sliced your cheesecake bars will look elegant with little effort. There’s triple the reason for chocolate fans to love these gorgeous chocolate cheesecake bars. How to make Chocolate Cheesecake Bars: (Scroll down for full printable recipe.)
- Crust – Line a 13 x 9 baking pan with foil, lightly spray with non-stick cooking spray. Combine crushed cookies with butter until all crumbs are moistened. Press the chocolate crumb mixture into bottom of prepared pan. Set aside.
- Melt Chocolate – Melt 1 cup of chocolate chips in a microwave safe bowl. Heat on high in microwave for 45 seconds. Remove from microwave and stir until chocolate is completely melted. Heat an additional 15 seconds if needed. Let cool.
- Cream Cheese Filling – In a medium-size bowl using an electric mixer beat the cream cheese until smooth. Add the sugar and vanilla, beat well. Add melted chocolate beating until combined.
- Eggs – Add eggs one at a time, beating just until combined. Stop and scrape the side of the bowl.
- Assemble – Spoon the chocolate cheesecake mixture over the prepared crust and smooth to the edges.
- Bake – Bake in a preheated 325°F oven per the recipe until only the center of cheesecake jiggles when gently shaken. Turn off oven and leave cheesecake in oven with door cracked for 1 hour.
- Cool – After 1 hour remove cheesecake to a cooling rack to cool completely before refrigerating. Let cheesecake chill for 1 hour before adding decorative ganache.
- Ganache: Melt chocolate chips and cream in a microwave safe bowl. Heat on high for 1 minute. Let chocolate rest for 5 minutes before stirring. Stir until completely smooth. Let cool then spoon into a pastry bag and decorate the top as desired.
- Spoon ganache into a pastry bag fitted with a #3 tip or you can use a plastic freezer bag with a small hole cut out of one corner. Drizzle chocolate ganache over cheesecake in any design.
- Refrigerate for at least 4 hours to completely chill before serving.
How to Make the BEST Triple Chocolate Cheesecake Bars
- Ingredients you’ll need to make homemade Triple Chocolate Cheesecake Bars: Crushed Oreo cookies and melted butter for the crust.
- Chocolate Cheesecake Filling: Semi-sweet or dark chocolate chips, cream cheese, granulated sugar, pure vanilla extract and 3 large eggs.
- Ganache Topping: Semi-sweet or dark chocolate chips and heavy cream.
- Kitchen tools you’ll need: Medium bowl, small microwave safe bowl, hand mixer or stand mixer, measuring cups and spoons, aluminum foil, food processor and 13 x 9 inch baking pan.
- You may choose to simply drizzle the chocolate on top if you aren’t comfortable using a poping bag.
- You could also add the melted chocolate to a squeezable condiment bottle to doodle the design on top.
- If you’d like to use chocolate graham cracker crumbs in place of crushed Oreo cookies, you can with no other adjustments needed.
- Allow ample time for the cheesecake to chill and set prior to cutting and serving.
- Store Triple Chocolate Cheesecake Bars in an airtight container in the refrigerator for up to 5 days.
- You can freeze these cheesecake bars for up to 3 months.
More Cheesecake Recipes to Make
- Say “I love you” with this Red Velvet Cheesecake.
- Banana Pudding Cheesecake is the best of both worlds.
- Island inspired Key Lime Cheesecake.
- Pecan Pie Cheesecake is a fusion dessert that never disappoints.
- Start the day with this Cherry Cheesecake French Toast.
- This Strawberry Cheesecake Trifle is a stunner.
- No Bake Lemon Bliss Cheesecake is super simple to make.
- Mini Pumpkin Cheesecakes will make a yummy addition to your holiday desserts.
- You may also like White Chocolate Raspberry Cheesecake Bars from Celebrating Sweets.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Triple Chocolate Cheesecake Bars
Ingredients
- Cheesecake bars:
- 2 cups crushed Oreo cookies about 24 cookies
- 6 Tablespoons butter melted
- 1 cup semi-sweet or dark chocolate chips
- 3 8 oz blocks cream cheese softened
- 1 cup granulated sugar
- 1 tsp pure vanilla extract
- 3 large eggs
- Ganache:
- 1/3 cup semi-sweet or dark chocolate chips
- 1 Tbsp heavy cream
Instructions
- Line a 13 x 9 baking pan with foil, lightly spray with non-stick cooking spray. Combine crushed cookies with butter until all crumbs are moistened. Press crumb mixture into bottom of prepared pan. Set aside.
- Place 1 cup chocolate chips in a microwave safe bowl. Heat on high in microwave for 45 seconds. Remove from microwave and stir until chocolate is completely melted. Heat an additional 15 seconds if needed. Let cool.
- In a medium-size bowl using an electric mixer, beat cream cheese until smooth. Add sugar and vanilla, beat well. Add melted chocolate beating until combined.
- Add eggs, one at a time, beating just until combined. Stop and scrape the side of the bowl.
- Spoon cheesecake mixture over prepared crust and smooth to edges. Bake in a preheated 325°F oven for 40-45 minutes, until only center of cheesecake jiggles when gently shaken. Turn off oven and leave cheesecake in oven with door cracked for 1 hour.
- After 1 hour, remove cheesecake to rack to cool completely before refrigerating. Let cheesecake chill for 1 hour before adding decorative ganache.
- To make ganache:
- Place chocolate chips and cream in a microwave safe bowl. Heat on high for 1 minute. Let chocolate rest for 5 minutes before stirring. Stir until completely smooth. Let cool.
- Spoon ganache into a pastry bag fitted with a #3 tip or you can use a plastic freezer bag with a small hole cut out of one corner. Drizzle chocolate ganache over cheesecake in any design.
- Refrigerate for at least 4 hours to completely chill before slicing.
Hi! I’m making these in a foil pan for tomorrow can I leave them in the pan until I cut it tomorrow night?
Yes, you can. Please note, foil pans are much thinner than a baking dish so watch them for over baking on the bottom. They could burn and/or be difficult to remove from the pan. You may even consider lining the pan with parchment or foil so you can lift them out to cut. Spray the foil or parchment with cooking spray.
Unless the recipe specifies otherwise, yes.
Look delicious. Going to make some today. Do you use the cteme in the oreos too?
Didi, hello my sweet friend. Who better than Joan to give you a fabulous chocolate recipe? And, I love that you can make enough for a crowd. ♥
I cannot wait to make these, my little one and I will be making these this coming weekend!! Thank you so very, very much for this easy but I can tell delicious recipe!! Show stopper for sure!!
Connie, I think we’ve all had moments like that. Enjoy these delicious bars.
These look very pretty! The last time I made cheese cake I got all the ingredients in the house and was all ready to start when I realized I didn’t have a spring form pan! So I just made 2 small cheese cakes in my regular 8 inch pans. So thank for this recipe showing that you can bake them in an oblong pan, I look forward to trying these! Thank you!