Black Forest Cheesecake Bars
Indulge in the decadence of Black Forest Cheesecake Bars, a delightful twist on two timeless desserts. Featuring a rich, buttery chocolate sandwich cookie crust and a luscious cocoa-infused cheesecake layer, these bars are topped with a vibrant cherry pie filling and drizzled with silky dark chocolate for the ultimate sweet treat. Perfect for entertaining or as a make-ahead dessert, this recipe combines creamy textures, bold flavors, and stunning presentation. With just 20 minutes of prep time and a no-fuss refrigerator set, these cheesecake bars are as easy to make as they are to enjoy. Serve chilled for a show-stopping dessert that’s sure to impress!
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Recipe Information
Ingredients
- 24 pieces chocolate sandwich cookies
- 6 tablespoons unsalted butter
- 16 ounces cream cheese, softened
- 0.75 cups granulated sugar
- 1 teaspoons vanilla extract
- 2 pieces large eggs
- 2 tablespoons cocoa powder (unsweetened)
- 21 ounces cherry pie filling
- 2 ounces dark chocolate, chopped
- 2 tablespoons heavy cream
Instructions
Preheat your oven to 325°F (163°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a food processor, pulse the chocolate sandwich cookies into fine crumbs. Alternatively, place them in a zip-top bag and crush them using a rolling pin.
Melt the unsalted butter and mix it into the cookie crumbs until evenly combined. Press the mixture into the bottom of the prepared pan to form a compact crust. Place the pan in the refrigerator to set while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes on medium speed.
Add the vanilla extract and eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Sift in the cocoa powder and mix until fully incorporated into the cheesecake batter.
Pour the cheesecake batter over the prepared crust and spread it evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until the center is just set and slightly jiggly. Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
Once chilled, spread the cherry pie filling evenly on top of the cheesecake layer.
In a heatproof bowl, melt the dark chocolate and heavy cream together using a double boiler method or in short intervals in the microwave, stirring frequently until smooth.
Drizzle the melted chocolate over the cherry topping in a decorative pattern.
Use the parchment paper overhang to lift the cheesecake out of the pan. Slice into 12 bars and serve chilled. Enjoy!
Nutrition Facts
Calories |
7940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 443.2 g | 568% | |
| Saturated Fat | 207.2 g | 1036% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1090 mg | 363% | |
| Sodium | 5202 mg | 226% | |
| Total Carbohydrate | 989.6 g | 360% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 665.4 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 867 mg | 67% | |
| Iron | 47.1 mg | 262% | |
| Potassium | 2753 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
