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Chocolate Cherry Cheesecake Bars Recipe

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4.1 from 10 reviews

Decadent Chocolate Cherry Cheesecake Bars featuring a rich chocolate graham cracker crust, creamy chocolate-infused cheesecake filling, and a luscious cherry topping. This dessert combines smooth textures and vibrant flavors, perfect for a sophisticated treat or special occasion.

Ingredients

Crust

  • 1½ cups graham cracker crumbs
  • ⅓ cup melted unsalted butter
  • ¼ cup organic cane sugar
  • ¼ cup Dutch-processed cocoa powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt

Cheesecake Filling

  • 2 bricks/blocks full-fat cream cheese, softened (16 oz/500g)
  • ½ cup organic cane sugar
  • ¼ cup Dutch-processed cocoa powder
  • 1 tablespoon vanilla extract
  • 2 large eggs, room temperature
  • 4 ounces (113g) semi-sweet chocolate, melted

Cherry Topping

  • 1 pound (454g) frozen pitted dark sweet cherries
  • ¼ cup organic cane sugar
  • 1 tablespoon fresh lemon juice
  • 1½ tablespoons cornstarch
  • 1½ tablespoons water
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract

Garnish

  • Chocolate shavings

Instructions

  1. Preheat oven and prep baking dish: Preheat your oven to 325°F (165°C). Line an 8×8 inch square baking dish with parchment paper, leaving an overhang on the sides to help lift out the cheesecake bars after baking.
  2. Make the crust: Combine all crust ingredients—graham cracker crumbs, melted butter, cane sugar, cocoa powder, vanilla extract, and sea salt—in a food processor. Pulse until blended. Pour the mixture into the prepared baking dish and press down firmly and evenly using the flat bottom of a glass or measuring cup to create a smooth, even layer.
  3. Prebake crust: Bake the crust in the oven for 10 minutes. Once done, remove and set aside to cool while preparing the cheesecake filling.
  4. Make the cheesecake filling: Clean the food processor bowl. Add the softened cream cheese, cane sugar, cocoa powder, and vanilla extract. Process until smooth and creamy, stopping to scrape down the sides as needed. Add the eggs and pulse just until incorporated. Stir in the melted semi-sweet chocolate by pulsing gently until combined. Pour the filling over the cooled crust and smooth the surface evenly.
  5. Bake the cheesecake: Bake for 30 to 35 minutes or until the edges are set but the center still jiggles gently when you shake the pan. Remove the baking dish and place on a wire rack to cool at room temperature.
  6. Prepare the cherry topping: In a saucepan, combine the frozen cherries, cane sugar, and fresh lemon juice. Simmer over medium heat for 10 to 15 minutes, stirring occasionally, until cherries soften. In a small bowl, dissolve cornstarch in water. Gradually add the cornstarch mixture to the simmering cherries while stirring. Cook for about 1 minute until the topping thickens. Remove from heat and stir in vanilla and almond extracts. Let the topping cool to lukewarm before using.
  7. Assemble and chill: Pour the cooled cherry topping evenly over the cheesecake. Cover the dish and refrigerate for at least 4 to 5 hours, preferably overnight, to allow the bars to set completely.
  8. Slice and serve: Using the parchment paper overhang, lift the cheesecake bars out of the pan and place on a cutting board. Cut into 9 to 16 squares depending on desired size. Garnish each bar with chocolate shavings. Serve immediately or store in an airtight container in the refrigerator for 3 to 4 days.

Notes

  • Use Dutch-processed cocoa powder for a richer chocolate flavor in both crust and filling.
  • Soften cream cheese to room temperature to ensure a smooth filling without lumps.
  • Make sure cherries are pitted and frozen; thaw slightly if they are stuck together for more even cooking.
  • Linemen the baking dish with parchment paper with overhang to easily lift bars out after baking.
  • Adjust the number of slices depending on portion size for 9 to 16 bars.
  • Store leftover cheesecake bars refrigerated and consume within 3 to 4 days for optimal freshness.

Find it online: https://miracooking.com/chocolate-cherry-cheesecake-bars-recipe/