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Black Cocoa Oreo Cheesecake Bars
Make striking black velvet cheesecake bars with black cocoa, cream cheese and an Oreo crust for a bold crowd-pleasing treat.
Black Velvet Cheesecake Bars are a layered dessert that combines a crisp, chocolate-cookie crumb base with a smooth, cocoa-rich cheesecake filling that is tinted deep black with dark cocoa powder or food coloring. The bars balance the tang of traditional cheesecake with the bittersweet notes of black cocoa and a hint of vanilla, often finished with a glossy chocolate ganache or a light dusting of cocoa for added contrast and texture. Typically cut into handheld squares, they serve as an eye-catching treat for Halloween gatherings, themed parties, or any occasion that calls for a dramatic twist on classic cheesecake.
Black Cocoa Oreo Cheesecake Bars
No fancy equipment or water bath required—these bars mix up in one bowl and bake in under 30 minutes. They’re also ideal for make-ahead entertaining, firming up overnight so you can slice perfect squares right out of the fridge.
Prep Time
30 minutes
30 minutes
Cook Time
55 minutes
55 minutes
Total Time
385 minutes
385 minutes
Ingredients
Oreo cookies, finely ground – 24 whole cookies (about 2 packed cups crumbs)
- Unsalted butter, melted – 5 tbsp (≈70 g)
- Full-fat brick-style cream cheese, softened – 16 oz (2 packages)
- Granulated sugar – ¾ cup (150 g)
- Sour cream, room temperature – ½ cup (120 g)
- Large eggs, room temperature – 2 eggs
- Black (alkalized) cocoa powder – ¼ cup (20 g)
- Pure vanilla extract – 1 ½ tsp
- Fine sea salt – pinch (≈⅛ tsp)
- Black gel food colouring – 1 tsp (optional, boosts the ultra-dark “velvet” hue)
- Mini Oreo cookies, roughly chopped – 1 cup (optional topping for added crunch)
Method
Preheat the oven to 350°F and line an 8-inch square pan with parchment leaving overhang on two sides
- Pulse Oreo cookies in a food processor until they become fine crumbs
- Stir melted butter into the crumbs until the mixture resembles wet sand
- Press the crumb mixture firmly and evenly into the bottom of the prepared pan
- Bake the crust for 10 minutes then transfer the pan to a rack to cool slightly
- Beat softened cream cheese and granulated sugar in a mixing bowl until completely smooth
- Scrape down the bowl then mix in sour cream vanilla extract and a pinch of salt until blended
- Add eggs one at a time beating on low just until each is incorporated without over-mixing
- Divide the batter in half and sift black cocoa powder into one portion then fold gently until uniform
- Spread the plain cheesecake batter over the cooled crust and smooth the top
- Spoon the black cocoa batter over the surface in several pools and swirl gently with a knife for a marbled look
- Tap the pan on the counter a few times to release trapped air bubbles
- Bake the cheesecake bars for 30 to 35 minutes until the edges are set and the center jiggles slightly
- Turn off the oven crack the door open and let the bars cool inside for 15 minutes to prevent cracking
- Place the pan on a wire rack and cool completely to room temperature
- Cover and refrigerate the cheesecake for at least 4 hours or until fully chilled and firm
- Lift the chilled cheesecake slab out of the pan using the parchment overhang
- Cut into bars with a hot clean knife wiping the blade between cuts
- Store any leftovers covered in the refrigerator for up to 5 days
Nutrition (whole recipe)
Calories
4420 kcal Protein
60 g Fat
310 g Carbs
385 g Fiber
15 g Sugar
285 g
4420 kcal Protein
60 g Fat
310 g Carbs
385 g Fiber
15 g Sugar
285 g
Notes
A teaspoon of instant espresso powder deepens the chocolate flavor without making the bars taste like coffee. For razor-sharp edges, chill the pan at least 4 hours, then wipe a hot knife between cuts.
why this recipe
These black velvet cheesecake bars are the kind of treat that instantly elevates any dessert table, weaving the lush decadence of classic red velvet into an elegant, midnight-hued twist. A tender, cocoa-kissed crust gives way to a silky, tangy cream-cheese layer marbled with deep, dramatic swirls that bake into striking contrast, making each slice as visually stunning as it is indulgent. Beyond their show-stopping appearance, the bars deliver a perfect harmony of flavors—subtly sweet with just enough cocoa richness—while their convenient, handheld format means they cut cleanly and travel well, whether you’re hosting a dinner party or sharing with coworkers. Simple pantry ingredients come together quickly, yet the finished result tastes as though you spent hours in the kitchen, ensuring these bars impress every chocoholic and cheesecake lover lucky enough to snag a bite.
FAQs
FAQ acf
Frequently Asked Questions
Can I substitute regular (natural or Dutch-process) cocoa powder for black cocoa powder in these cheesecake bars?
Yes—you can use regular Dutch-process (or even natural) cocoa powder in place of black cocoa; the flavor will still be chocolatey, just a touch milder and less bittersweet. The trade-off is visual: the bars will bake up a deep brown rather than nearly black, so add a drop or two of black gel food coloring if you want to preserve the dramatic hue without altering taste or texture.
Can I freeze the Black Velvet Cheesecake Bars, and how should I thaw them?
Yes—once fully chilled and cut, wrap the bars (or the whole slab) tightly in two layers of plastic wrap and a layer of foil, then freeze for up to 2 months. To serve, unwrap and thaw overnight in the refrigerator; let them stand at room temperature for 10–15 minutes just before eating to restore their creamy texture.
Can I make these bars gluten-free, and what crust should I use instead of Oreos?
Yes—swap the Oreos for any certified gluten-free chocolate sandwich cookies or wafer cookies and grind them to fine crumbs; use the same 2 packed cups (about 200 g) and 5 Tbsp melted butter. Alternatively, a quick crust made from 1 ¾ cups (175 g) gluten-free graham-style crumbs plus 2 Tbsp cocoa powder and the same butter will also bake up crisp and flavorful. No other changes to the filling or bake time are needed.