Choco Cherry Cheesecake Bars
Indulge in the ultimate dessert experience with these Choco Cherry Cheesecake Bars, a decadent fusion of rich chocolate, tangy cherries, and creamy cheesecake. Featuring a buttery chocolate cookie crust and a marbled swirl of luscious cherry pie filling, these bars are beautifully layered and irresistibly eye-catching. The final touch? A silky-smooth chocolate ganache topping that takes each bite to new levels of indulgence. With just 20 minutes of prep time and a no-fuss assembly, this recipe is perfect for impressing at gatherings or satisfying your sweet tooth any day of the week. Refrigerated for the perfect set and served chilled, these cheesecake bars promise a delightful balance of flavors and textures. Whether you're a cheesecake lover or a chocolate enthusiast, these bars are guaranteed to steal the show!
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Recipe Information
Ingredients
- 24 pieces chocolate sandwich cookies (e.g., Oreos)
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 0.75 cups granulated sugar
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 21 ounces canned cherry pie filling
- 0.5 cups semi-sweet chocolate chips
- 0.25 cups heavy cream
Instructions
Preheat your oven to 325°F (160°C) and line a 9x9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
Crush the chocolate sandwich cookies into fine crumbs using a food processor or by placing them in a plastic bag and crushing them with a rolling pin.
Mix the cookie crumbs with the melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes and set aside to cool.
In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and all-purpose flour until just combined.
Pour the cream cheese mixture over the cooled crust, spreading it evenly.
Gently dollop the cherry pie filling over the cheesecake layer and use a knife to swirl it into the cheesecake for a marbled effect.
Bake in the preheated oven for 30-35 minutes, or until the center is just set and not overly jiggly. Remove from the oven and let cool to room temperature, then refrigerate for at least 3 hours or overnight to fully set.
To make the chocolate topping, combine the semi-sweet chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 20-second intervals, stirring in between, until the chocolate is melted and the mixture is smooth.
Pour the melted chocolate mixture over the chilled cheesecake layer, spreading it evenly. Let the chocolate set for about 15 minutes in the fridge.
Using the parchment paper overhang, lift the bars out of the pan and place them on a cutting board. Slice into 16 squares and serve chilled.
Nutrition Facts
Calories |
5123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.9 g | 401% | |
| Saturated Fat | 169.9 g | 850% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1120 mg | 373% | |
| Sodium | 2748 mg | 119% | |
| Total Carbohydrate | 557.0 g | 203% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 394.6 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 637 mg | 49% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1312 mg | 28% | |
*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.
