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Triple Chocolate Raspberry Cheesecake Bars – Best Oreo Crust Recipe

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These decadent cheesecake bars feature a crunchy Oreo crust, a creamy triple chocolate cheesecake filling, and bursts of fresh raspberries, all finished with a luscious chocolate drizzle. Perfect for parties, holidays, or any time you crave a showstopping dessert that’s easy to slice and share.

Ingredients

Scale
  • 24 Oreo cookies (about 240g, classic or double-stuffed, use whole cookie)
  • 6 tablespoons unsalted butter, melted (85g)
  • Pinch of salt (optional)
  • 16 oz cream cheese, softened (450g)
  • 3/4 cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • 1/2 cup sour cream (120g)
  • 6 oz semi-sweet chocolate, melted and slightly cooled (170g)
  • 2 tablespoons unsweetened cocoa powder (12g, Dutch-process preferred)
  • 1 teaspoon pure vanilla extract (5ml)
  • 1 1/2 cups fresh raspberries (about 180g), plus extra for garnish
  • 1/2 cup dark or semi-sweet chocolate chips (85g, for drizzle)
  • 1 tablespoon heavy cream (15ml, for drizzle)
  • Powdered sugar (optional, for dusting)

Instructions

  1. Line an 8×8-inch (20×20 cm) baking pan with parchment paper, letting it hang over the sides. Preheat oven to 325°F (163°C).
  2. Place Oreo cookies in a food processor and pulse to fine crumbs. Add melted butter and a pinch of salt; pulse or mix until the mixture resembles wet sand.
  3. Press the Oreo mixture evenly and firmly into the bottom of the lined pan. Bake for 10 minutes, then set aside to cool.
  4. Melt the semi-sweet chocolate in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth. Let cool slightly.
  5. In a large bowl, beat softened cream cheese until smooth and fluffy (about 2 minutes). Add granulated sugar and beat until combined. Add eggs one at a time, beating just until blended after each.
  6. Mix in sour cream, cocoa powder, and vanilla extract. Beat until creamy and no streaks remain. Pour in the melted chocolate and mix until fully incorporated.
  7. Pour cheesecake batter over the cooled Oreo crust and smooth the surface. Gently press fresh raspberries evenly into the batter.
  8. Bake at 325°F (163°C) for 35-40 minutes, until edges are set but center jiggles slightly. Do not overbake.
  9. Turn off oven, crack the door, and let bars cool inside for 1 hour. Then transfer to a wire rack and cool to room temperature.
  10. Cover and chill in the fridge for at least 3 hours or overnight.
  11. Melt chocolate chips with heavy cream in a small saucepan over low heat or microwave in 20-second bursts, stirring until glossy. Drizzle over chilled bars. Top with extra raspberries and powdered sugar if desired.
  12. Lift bars out using parchment paper. Slice with a sharp knife wiped clean between cuts. Serve chilled or at cool room temperature.

Notes

For best results, use room temperature ingredients and good-quality chocolate. Chill bars thoroughly before slicing for clean cuts. If using frozen raspberries, thaw and pat dry before adding. The chocolate drizzle covers any cracks. For gluten-free, use gluten-free chocolate sandwich cookies. Bars can be made ahead and freeze well.

Nutrition

Keywords: cheesecake bars, triple chocolate, raspberry, Oreo crust, chocolate dessert, easy cheesecake, party dessert, make ahead, holiday baking, crowd pleaser

Find it online: https://realityeats.com/triple-chocolate-raspberry-cheesecake-bars-best-oreo-crust-recipe/