Introduction

These Chocolate Cream Pie Bars combine a rich chocolate cookie crust with a smooth, creamy filling topped with fluffy whipped cream. They’re a decadent treat that’s perfect for sharing or enjoying any time you crave a luscious dessert.

This image shows square dessert pieces with three clear layers: a bottom dark black cookie crust, a thick middle layer of smooth dark brown chocolate mousse, and a top thick white whipped cream layer. The whipped cream layer is decorated with curled dark chocolate shavings and small chocolate pieces scattered on top. The dessert squares are placed closely together on a white marbled surface, creating a neat grid. The textures show the creamy softness of the mousse and whipped cream contrasting with the dense cookie base, making the dessert look rich and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Oreo cookie crumbs (about 20 cookies, filling removed)
5 tablespoons unsalted butter, melted
1 cup heavy whipping cream, cold (for filling)
2 tablespoons powdered sugar (for filling)
5 ounces semi-sweet chocolate chips or chopped chocolate bar
4 tablespoons (57 g) unsalted butter
6 ounces full-fat cream cheese, room temperature
1 1/2 cups (180 g) powdered sugar, sifted
1/3 cup (35 g) unsweetened cocoa powder, sifted
2 teaspoons vanilla extract (divided)
1/2 teaspoon salt
1 cup heavy whipping cream, cold (for topping)
2 tablespoons powdered sugar (for topping)

Instructions

Step 1: Preheat the oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper, allowing the paper to hang over the sides for easy removal later. Set aside.
Step 2: Pulse the Oreo cookies (with filling removed) in a food processor until finely ground, about 2 cups of crumbs. Transfer to a bowl and mix with melted butter until fully coated.
Step 3: Press the cookie crumb mixture firmly and evenly into the bottom and corners of the prepared pan. Bake for 10 minutes, then remove from oven and let cool while preparing the filling.
Step 4: Melt the butter and chocolate together using a double boiler method: place a heat-safe bowl over simmering water and stir until smooth. Remove from heat and cool for 10 minutes.
Step 5: Whip 1 cup of cold heavy cream and 2 tablespoons powdered sugar until firm peaks form. Refrigerate until ready to use.
Step 6: In a large bowl, beat the cream cheese, sifted powdered sugar, cocoa powder, 2 teaspoons vanilla extract, and salt until smooth, about 1 minute.
Step 7: Gradually add the cooled chocolate mixture to the cream cheese mixture, mixing on low speed until combined.
Step 8: Gently fold half of the whipped cream into the chocolate mixture, then fold in the remaining whipped cream until no white streaks remain.
Step 9: Spread the filling evenly over the cooled crust, smoothing the top with an offset spatula. Chill for at least 3 hours or overnight.
Step 10: Before serving, whip 1 cup cold heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until smooth and firm.
Step 11: Spread the whipped cream topping evenly over the chilled bars. Optional: garnish with chocolate shavings or curls.
Step 12: Chill bars for 30 minutes before slicing. Use a sharp knife dipped in hot water and wiped dry between cuts for clean squares.

Tips & Variations

For extra crunch, sprinkle chopped nuts over the filling before chilling.
Use dark cocoa powder for a richer chocolate flavor.
Swap Oreo cookies for another chocolate cookie to vary the crust flavor.
Make ahead and freeze for longer storage; thaw in the refrigerator before serving.

Storage

Store the pie bars covered in an airtight container in the refrigerator for up to 4 days. When ready to serve, bring to room temperature for 10-15 minutes for the best texture. Leftover bars can be frozen for up to 1 month; thaw overnight in the fridge before enjoying.

How to Serve

This image shows three square pieces of layered dessert placed side by side on a white marbled surface. Each piece has three layers: the bottom layer is a dark, crumbly cookie base; the middle layer is thick, smooth, and dark chocolate mousse; and the top layer is a bright white whipped cream, soft and fluffy in texture. On top of the whipped cream, there are dark chocolate curls scattered unevenly, adding a decorative touch. The background features a white marbled texture with stacked white plates slightly blurred, giving a clean and simple look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of special dark cocoa?

Yes, you can use regular unsweetened cocoa powder. The flavor will be slightly milder, but it will still taste delicious.

Do I have to remove the filling from the Oreo cookies before making the crust?

It’s best to remove the filling for a cleaner texture, but if you prefer, you can leave it on. The crust might be a bit sweeter and stickier.