Chocolate Cheesecake Bars (Printable Version)
Over-the-top chocolate cheesecake bars stuffed with silky filling, Oreo crunch, and tons of chocolate chips. Easy, totally lush, and no need for baking.
# What You'll Need:
→ Crust
01 -
1 tablespoon of melted dark chocolate
02 -
1/4 cup melted unsalted butter
03 -
18 whole Oreo cookies
→ Filling
04 -
1/2 teaspoon salt or a bit less if you want
05 -
1 tablespoon Baileys Irish Cream or try Kahlua (this is totally up to you)
06 -
3/4 cup heavy whipping cream
07 -
8 ounces dark chocolate, chopped up
08 -
4 ounces of brick cream cheese, left out to soften
→ Topping
09 -
Half a cup of those cute tiny semi-sweet chocolate chips
# Step-by-Step Guide:
01 -
Let your pan sit in the fridge, uncovered, for a good 3 hours or toss it in overnight. After it's nice and firm, cover it up so it stays fresh. Cut into bars when you're ready to dig in.
02 -
Toss a layer of mini chocolate chips evenly over the top so it looks extra inviting.
03 -
Gently scoop the creamy chocolate layer onto your crust, spreading out so it covers everything evenly.
04 -
Mix in the Baileys or Kahlua, plus some salt. Taste and tweak as you go. This part's all about making it yours.
05 -
Dump the smooth, warm chocolate mix into the cream cheese bowl. Hit it with your mixer on high until the color's even and it's all creamy.
06 -
Pop the heavy cream and chopped chocolate in a big microwave bowl. Heat 30 seconds at a time, stirring until it's melted and glossy. Don’t let it get too hot.
07 -
Beat the softened cream cheese with your hand mixer on high until it turns fluffy.
08 -
Use your hands or a spatula to push the crust mix nice and tight into the bottom of your pan. Smooth it all out and leave it be for a bit.
09 -
Melt your butter and dark chocolate in the microwave. Pour that into your crushed Oreos and pulse together until the mix clumps up.
10 -
Break up the Oreos in your food processor and blitz until they look like fine sand.
11 -
Lay out some foil inside a 9x9-inch pan. Spray on some nonstick, just enough so stuff won't stick. Set it nearby.
# Additional Notes:
01 -
Let your bars chill in the fridge all night for best results. Keep them covered only after they're fully set so no extra water sneaks in.
02 -
You can stash the bars in the fridge (sealed up tight) and they'll taste great for up to 10 days.
03 -
Adding salt really makes the chocolate pop and cuts down on too much sweetness, so don't be shy with it.