Description
These Chocolate Cherry Cheesecake Bars combine a rich, chocolatey graham cracker crust with a creamy cocoa-infused cheesecake layer topped with sweet cherry pie filling. Perfectly balanced with a blend of bittersweet and fruity flavors, these bars are an indulgent dessert that’s easy to make and sure to impress.
Ingredients
Scale
Crust
- 1 1/2 cups chocolate graham cracker crumbs (or crushed chocolate cookies)
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
Cheesecake Layer
- 16 oz (2 packages) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/4 cup cocoa powder
- 1/2 cup melted dark chocolate
Topping
- 1 1/2 cups cherry pie filling (or fresh cherries cooked in syrup)
- Optional: melted chocolate for drizzling or grated chocolate for garnish
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to ensure easy removal of the bars later. Combine the chocolate graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl, mixing until evenly combined. Press this mixture firmly and evenly into the bottom of the prepared pan.
- Bake the Crust: Place the crust in the oven and bake for 10 minutes. Once baked, remove it from the oven and allow it to cool completely to ensure the cheesecake layer sets properly on top.
- Prepare the Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese and 1/2 cup granulated sugar until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in the vanilla extract and sour cream until combined. Then, mix in the cocoa powder thoroughly before folding in the melted dark chocolate gently, ensuring an even chocolate flavor throughout.
- Assemble and Bake: Pour the cheesecake mixture over the cooled crust and spread it out evenly. Reduce the oven temperature to 325°F (165°C) and bake the bars for 30 to 35 minutes, or until the center is just set but still slightly jiggly. This will help achieve a creamy texture without overcooking.
- Cool and Chill: Remove the bars from the oven and allow them to cool completely at room temperature. Then place the pan in the refrigerator for at least 4 hours, or preferably overnight, to let the cheesecake firm up and develop its flavors fully.
- Add the Cherry Topping: Once chilled, spread the cherry pie filling evenly over the top of the cheesecake layer. This adds a sweet, fruity contrast that complements the rich chocolate base perfectly.
- Serve: Use the edges of the parchment paper to lift the cheesecake bars out of the pan. Slice into squares for serving. Optionally, drizzle melted chocolate or sprinkle grated chocolate over the top for an attractive presentation and an extra layer of indulgence.
Notes
- You can substitute cherry pie filling with fresh cherries cooked with a little sugar and cornstarch for a homemade topping.
- Ensure the cream cheese is softened to room temperature to prevent lumps in the cheesecake layer.
- Allow the bars to chill thoroughly; this makes slicing easier and helps the flavors to meld.
- Storage: Keep refrigerated in an airtight container for up to 4 days.
- For a gluten-free version, use gluten-free chocolate cookies or graham crackers.
