Chocolate Cheesecake Bars

I live with a man whose very existence is dependent on the existence of cheesecake. He loves the stuff. I, despite being a lover of baking and all things cake, have never made a cheesecake. That was until I saw these on FoodLikeCake’s blog, three layers of chocolate! What’s not to love?!

Chocolate Cheesecake Bars

I’m not a huge cheesecake fan but these are definitely changing my mind. They were incredibly yummy and I’ve heard from the expert himself that they were exceedingly good cheesecakes. I admit to halving the recipe as they were just for one person and I didn’t want them to go to waste. I imagine they would probably freeze ok though, cheesecake usually does. Half the recipe made 12 squares.

Ingredients: (Makes ~18 squares)

Oreo Base:

  • 24 Oreo Cookies
  • 6 tbsp of butter, melted (~86 g)

Chocolate Cheesecake Filling:

  • 340 g of dark chocolate
  • 680 g of full-fat cream cheese, at room temperature
  • 1 cup of caster sugar
  • 3 eggs, at room temperature
  • 1.5 tsp of vanilla extract
  • 230 g of sour cream

Chocolate Ganache Topping:

  • 225 g of dark chocolate
  • 2 tbsp of butter
  • 0.5 cup of heavy cream


Preheat the oven to 180°C and line an 8×8″ cake tin/baking dish with baking paper.

Oreo Base:

  1. In a food processor, blitz the oreos until they form a crumb and then add the melted butter, blitz until well combined.
  2. Turn the mixture out into the cake tin and flatten across the bottom, make sure it evenly covers the whole area and is well packed together.
  3. Bake for 8 minutes and then remove from the oven. (Make the cheesecake filling whilst it is baking).

Chocolate Cheesecake Filling:

  1. Melt the chocolate in a small bowl in the microwave, do this slowly and check on it every 15-20 s. Allow it to cool.
  2. In a large mixing bowl, whisk the cream cheese until nice and smooth.
  3. Mix in the sugar, followed by the eggs (individually) and continue to mix until well combined.
  4. Mix in the vanilla extract.
  5. Mix in the melted chocolate.
  6. Using a spatula, fold in the sour cream.
  7. Pour the mixture into the cake tin (on top of the base) and bake for 50 minutes. The mixture will rise and will still be slightly wobbly once cooked. (The mixture will sink as cooling).
  8. Allow the cheesecake to cool for 30-60 minutes, until cool enough to refrigerate.
  9. Refrigerate for at least an hour before adding the ganache topping.

Chocolate Ganache:

  1. Melt the chocolate and butter in a small bowl in the microwave, do this slowly and check on it every 15-20 s. Allow it to cool.
  2. Whisk the melted chocolate into the cream, until smooth and glossy.
  3. Spread the ganache onto the cooled cheesecake with a spatula, try to get an even and smooth covering.
  4. Refrigerate for at least two hours but ideally overnight.
  5. Cut into squares and enjoy, it is impossible not to enjoy these!



One thought on “Chocolate Cheesecake Bars

  1. Pingback: Quick & Easy Sour Cream Stracciatella Ice Cream | Noisette

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