Introduction
Chocolate Cheesecake Bars are the ultimate dessert mashup, offering the creamy, tangy delight of classic cheesecake combined with the deep, decadent richness of dark chocolate. Unlike preparing a full cheesecake, these bars are inherently easier, eliminating the need for a tricky water bath and ensuring a perfect, crack-free dessert every time. This recipe is designed for convenience, making it the ideal choice for potlucks, parties, or a satisfying afternoon treat that requires minimal fuss but delivers maximum flavor.
Ingredients
- **For the Crust:**
- 1 ½ cups (180g) Graham cracker crumbs
- ¼ cup (50g) Granulated sugar
- 6 tbsp (85g) Unsalted butter, melted
- **For the Chocolate Cheesecake Filling:**
- 3 (8 oz / 225g each) blocks full-fat cream cheese, softened
- 1 cup (200g) Granulated sugar
- ½ cup (60g) Unsweetened cocoa powder
- 3 large Eggs
- 1 tsp Vanilla extract
- ¼ cup (60ml) Heavy cream (double cream)
Step-by-step Preparation
- **Prepare the Crust and Oven:** Preheat your oven to 175°C (350°F). Line a 9×13 inch (23×33 cm) baking pan with parchment paper, leaving an overhang on the long sides for easy removal. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared pan.
Tip: Use the bottom of a measuring cup to ensure the crust is tightly packed and level. Bake the crust for 8-10 minutes, then set aside to cool slightly while preparing the filling. - **Mix the Cheesecake Base:** In a large bowl, using an electric mixer, beat the softened cream cheese until completely smooth, scraping down the sides often. Gradually add the 1 cup of sugar and beat until light and fluffy (about 2 minutes).
- **Add Chocolate and Liquids:** Sift the cocoa powder into the cream cheese mixture to prevent lumps, then mix until fully incorporated and the color is uniform. Beat in the vanilla extract and heavy cream. Finally, beat in the eggs one at a time, mixing only until just combined.
Tip: Do not overmix after adding the eggs; over-beating incorporates too much air, which can cause the cheesecake to crack during baking. - **Bake the Bars:** Pour the cheesecake filling evenly over the pre-baked crust. Return the pan to the oven and bake for 35–40 minutes. The edges should look set, but the center should still have a slight jiggle.
- **Cool and Chill:** Turn the oven off, crack the oven door slightly, and allow the bars to cool inside the oven for 30 minutes. This slow transition helps prevent cracking. Remove the bars and cool completely on a wire rack. Once cooled, cover the pan and refrigerate for at least 4 hours, or ideally overnight, before cutting.
Nutritional Information
Chocolate Cheesecake Bars are a rich, indulgent dessert. A typical serving (assuming 16 bars per 9×13 pan) contains approximately 350–400 calories, 25g of fat (high in saturated fat), and 30g of carbohydrates. While they provide a good source of calcium and protein from the dairy, they should be enjoyed in moderation as part of a balanced diet.
Storage
Store leftover Chocolate Cheesecake Bars tightly covered in an airtight container in the refrigerator. They will maintain their quality and texture for 5 to 7 days. For longer storage, the bars can be frozen for up to 3 months. Wrap individual bars tightly in plastic wrap, then place them in a freezer-safe bag. Thaw overnight in the refrigerator before serving. Always serve these bars chilled for the best texture.
Conclusion
These Chocolate Cheesecake Bars are a decadent solution to your dessert cravings—easy to make, easy to transport, and guaranteed to be a crowd-pleaser. For an extra touch of elegance, serve them dusted with powdered sugar, a dollop of fresh whipped cream, or a drizzle of raspberry sauce to cut through the richness. For a variation, try adding a tablespoon of instant espresso powder to the cocoa filling to enhance the deep chocolate notes.