Chocolate Cheesecake Bars Pressure Cooker Recipe
Creamy, rich chocolate cheesecake bars made with dark chocolate over an easy Oreo cookie crust. No water bath required, just luscious dessert with thick texture and deep cocoa flavor.
Equipment
- 1 Mixing bowl Large
- 1 Food Processor
- 1 Baking pan 9x13 inch
Ingredients
Main ingredients
- 24 Oreo cookies
- 4 tablespoons Butter melted
- 8 oz Dark chocolate 60-75% cocoa
- 24 oz Cream cheese softened to room temperature
- 1 cup Sugar
- 1 teaspoon Vanilla extract
- 0.5 cup Sour cream
- 3 Eggs room temperature
Instructions
Instructions
- Preheat your oven to 325°F (163°C), then line a 9x13 inch pan with parchment paper.
- Pulse 24 Oreo cookies in a food processor until finely crumbed. Add melted butter and pulse to mix.
- Press crumb mixture evenly into pan. Bake for 10 minutes, then let cool slightly.
- Melt dark chocolate in microwave-safe bowl in 30-second intervals until smooth. Let cool slightly.
- In a large bowl, beat cream cheese until smooth. Add sugar and mix thoroughly.
- Stir in vanilla extract and sour cream until well combined.
- Add eggs one at a time, beating well after each addition.
- Add cooled melted chocolate and blend just until incorporated.
- Pour batter over prepared crust and smooth top with spatula.
- Bake 30–35 minutes until center is just set with slight jiggle. Cool to room temp, then chill at least 4 hours. Slice and serve.
Notes
Refrigerate leftover bars in airtight container up to 5 days. Freeze individually wrapped bars for up to 2 months and thaw before serving. Top with whipped cream or fresh berries if desired.