Description
Indulge in these rich and creamy Chocolate Cherry Cheesecake Bars, featuring a luscious chocolate cheesecake filling on a chocolate graham cracker crust, topped with a vibrant cherry compote. Perfectly balanced with sweet and tart flavors, these bars are ideal for dessert lovers craving a decadent yet refreshing treat.
Ingredients
For the crust:
- 1½ cups graham cracker crumbs (see notes)
- ⅓ cup melted unsalted butter
- ¼ cup organic cane sugar
- ¼ cup Dutch-processed cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
For the chocolate cheesecake filling:
- 2 bricks/blocks full-fat cream cheese, softened to room temperature (16 oz/500g)
- ½ cup organic cane sugar
- ¼ cup Dutch-processed cocoa powder
- 1 tablespoon vanilla extract
- 2 large eggs, room temperature
- 4 ounces (113g) semi-sweet chocolate, melted
For the cherry topping:
- 1 pound (454g) frozen pitted dark sweet cherries
- ¼ cup organic cane sugar
- 1 tablespoon fresh lemon juice
- 1 ½ tablespoons cornstarch
- 1 ½ tablespoons water
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- chocolate shavings, for garnish
Instructions
- Preheat oven and prep baking dish: Preheat your oven to 325°F (165°C). Line an 8×8 inch square baking dish with parchment paper, leaving an overhang to easily lift the cheesecake bars out after baking.
- Make the crust: Combine all crust ingredients in a food processor and pulse until well mixed. Pour the crust mixture into the prepared baking dish. Spread evenly and press firmly with the flat bottom of a glass or measuring cup to create a smooth, even layer.
- Prebake crust: Bake the crust for 10 minutes in the preheated oven. Remove and set aside to cool while preparing the cheesecake filling.
- Make the cheesecake filling: Clean the food processor. Add the cream cheese, sugar, cocoa powder, and vanilla extract; process until smooth and creamy, scraping down sides as needed. Add the eggs and pulse just to combine. Pour in melted chocolate and pulse again until just incorporated. Pour the filling over the crust and smooth evenly.
- Bake: Bake for 30 to 35 minutes or until the edges are set but the center still has a slight jiggle when gently shaken. Remove from oven and place on a wire rack to cool completely at room temperature.
- Make the cherry topping: In a saucepan, combine cherries, sugar, and lemon juice. Simmer over medium heat for 10-15 minutes, stirring occasionally until cherries soften. In a small bowl, mix cornstarch and water until dissolved. Slowly stir into simmering cherries, cooking for about one minute until the mixture thickens. Remove from heat and stir in vanilla and almond extracts. Allow topping to cool to lukewarm.
- Assemble and set: Spread the cooled cherry topping evenly over the cheesecake. Cover and refrigerate for at least 4 to 5 hours, or overnight, to chill and set.
- Slice and serve: Use the parchment paper to lift the cheesecake out of the baking dish onto a cutting board. Slice into 9 to 16 squares, depending on preferred size. Garnish with chocolate shavings. Serve immediately or store in an airtight container in the refrigerator for 3 to 4 days.
Notes
- Use Dutch-processed cocoa powder for a richer, smoother chocolate flavor.
- Softened cream cheese should be at room temperature for the smoothest filling texture.
- Press the crust firmly to avoid crumbling when slicing.
- For best flavor, prepare the cheesecake a day ahead to allow full chilling time.
- If fresh cherries are available, they can be used instead of frozen for the topping.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
