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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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
Directions
Step 1
Preheat your oven to 325°F (163°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Add the vanilla extract and eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Step 6
Sift in the cocoa powder and mix until fully incorporated into the cheesecake batter.
Step 7
Pour the cheesecake batter over the prepared crust and spread it evenly with a spatula.
Step 8
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.
Step 9
Once chilled, spread the cherry pie filling evenly on top of the cheesecake layer.
Step 10
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.
Step 11
Drizzle the melted chocolate over the cherry topping in a decorative pattern.
Step 12
Use the parchment paper overhang to lift the cheesecake out of the pan. Slice into 12 bars and serve chilled. Enjoy!
Nutrition Facts
| Serving size | 2300.6 grams (2300.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7940 |
| Total Fat 443.20g | 568% |
| Saturated Fat 207.20g | 1036% |
| Polyunsaturated Fat 1.50g | |
| Cholesterol 1090mg | 363% |
| Sodium 5202mg | 226% |
| Total Carbohydrate 989.60g | 360% |
| Dietary Fiber 37.30g | 133% |
| Total Sugars 665.40g | |
| Protein 74.20g | 148% |
| Vitamin D 80IU | 400% |
| Calcium 867mg | 67% |
| Iron 47mg | 262% |
| Potassium 2753mg | 59% |
Source of Calories