Chocolate Cheesecake Bars (Printable Version)
# What You'll Need:
→ Crust
01 -
1 tablespoon dark chocolate, melted
02 -
1/4 cup unsalted butter, melted
03 -
18 whole Oreo cookies
→ Filling
04 -
1/2 teaspoon salt (add as much as you like, but it boosts flavor)
05 -
1 tablespoon Baileys Irish Cream or Kahlua if you want extra flavor
06 -
3/4 cup heavy cream, for whipping
07 -
8 ounces dark chocolate, chopped up
08 -
4 ounces brick cream cheese, let it soften first
→ Topping
09 -
1/2 cup tiny semi-sweet chocolate chips
# Steps to Follow:
01 -
Pop the bars uncovered into the fridge for 3 hours or even overnight until they're firm. Once they're cold, throw on some foil for cover so they don't get condensation. Cut them into squares right before you dig in.
02 -
Toss those mini chocolate chips over the whole top so every slice gets some.
03 -
Scoop the filling onto the crust layer in your pan and smooth it out so it's nice and even.
04 -
Mix in the salt and, if you're feeling it, the Baileys or Kahlua right into the chocolate mix. Taste it to see if it hits the flavor you want.
05 -
Add the melted chocolate blend into the fluffy cream cheese. Use your mixer on high and make everything come together and look glossy.
06 -
Toss the chopped chocolate and heavy cream in a big microwaveable bowl. Warm it up 30 seconds at a time, giving it a stir every go, till it's all melted and smooth. Careful not to cook it too much.
07 -
Beat your softened cream cheese on high with a hand mixer in a large bowl so it's airy and light.
08 -
Press the chocolatey crumb mix hard into the bottom of your lined baking pan. Get it level. Set this aside for now.
09 -
Melt the butter with the dark chocolate in the microwave so it's creamy. Pour this over the Oreo crumbs and whirl until it all sticks together.
10 -
Pulse Oreos in your food processor till you've got fine crumbs. Don't leave big bits!
11 -
Wrap your 9x9 pan with foil and grease it quick with nonstick spray. Set it nearby for later.
# Additional Tips:
01 -
Want bars with the best texture? Let them hang in the fridge overnight, and don't cover till they're totally cold so no soggy bits form.
02 -
Store this treat inside a closed container in your fridge for up to 10 days. It stays nice and fresh that way.
03 -
A generous pinch of salt makes the chocolate taste pop and keeps it from being too sweet, so go for the full amount if you like.