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Chocolate Cheesecake Bars Recipe

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4 from 10 reviews

These rich and decadent Chocolate Cheesecake Bars combine a fudgy chocolate shortbread crust with a smooth, creamy chocolate cheesecake filling. Topped with a silky chocolate ganache, these bars offer a perfect dessert for chocolate lovers. The recipe is straightforward, featuring a no-bake crust preparation and baking the cheesecake to a velvety finish before chilling. Ideal for parties or a special treat, the dessert yields 24 delicious, creamy bars.

Ingredients

Chocolate Shortbread Crust

  • 1 2/3 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 cup Dutch-processed cocoa powder
  • 1/2 teaspoon kosher salt
  • 1 stick + 6 Tablespoons unsalted butter (divided)

Chocolate Cheesecake Filling

  • 15 ounces chocolate chips (60% Ghirardelli brand)
  • ½ cup heavy cream
  • 36 ounces cream cheese (room temperature)
  • 1 cup granulated sugar
  • ½ cup Dutch-processed cocoa powder
  • 2 Tablespoons vanilla extract
  • 4 eggs (room temperature)
  • 1 ¼ cups sour cream (room temperature)

Ganache Topping

  • 12 ounces semi-sweet chocolate (60% Ghirardelli brand)
  • 1 cup heavy cream

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper, extending over the sides, and spray lightly with non-stick spray to ensure easy removal later.
  2. Make Chocolate Shortbread Crust: Into a food processor, combine the flour, sugar, cocoa powder, and kosher salt. Cube 9 tablespoons (126g) of unsalted butter and add on top of the dry ingredients. Pulse until you achieve fine crumbles. Then, melt the remaining 5 tablespoons (70g) of butter and drizzle it over the crumbs. Pulse 5-6 times until the mixture balls together. Press the dough evenly into the prepared pan’s bottom. Do not bake at this stage; set it aside.
  3. Prepare Melted Chocolate: Place the 15 ounces of chocolate chips and ½ cup heavy cream in a microwave-safe bowl. Microwave for 30 seconds, then stir. Continue microwaving in 15-second intervals, stirring in between, until smooth and fully melted. Set aside to cool.
  4. Make Cheesecake Batter: In a large mixing bowl, beat the cream cheese, sugar, cocoa powder, and vanilla extract on low speed until combined. Add the cooled melted chocolate mixture and continue mixing on low to incorporate fully with no white streaks. Add eggs one at a time, mixing gently after each addition. Finally, mix in the sour cream just until combined and fold gently with a spatula until the mixture is smooth.
  5. Assemble and Bake: Pour the cheesecake mixture evenly over the prepared shortbread crust and smooth the top. Bake in the preheated oven for 38-39 minutes. The cheesecake is done when the surface loses its shine, edges bounce back to gentle touch, and the center jiggles slightly but isn’t liquid. Remove from oven and cool to room temperature.
  6. Chill Before Ganache: Once cooled, refrigerate the cheesecake for at least 1 hour to firm up before adding the ganache topping.
  7. Prepare Ganache: In a microwave-safe bowl, combine the 12 ounces of semi-sweet chocolate and 1 cup heavy cream. Microwave for 30 seconds and stir. Continue microwaving in 15-second intervals, stirring each time, until smooth and glossy. Allow to cool slightly.
  8. Apply Ganache and Final Chill: Remove the cheesecake from the pan using the parchment sling onto a sturdy board. Pour the slightly cooled ganache evenly over the top and spread smooth. Refrigerate until the ganache sets firm.
  9. Serve: Once fully chilled and ganache hardened, cut the cheesecake into 24 bars. Optionally, garnish before serving.

Notes

  • Ensure all dairy ingredients like cream cheese, eggs, and sour cream are at room temperature to avoid lumps in the batter.
  • Use parchment paper extending above the pan edges to easily remove the cheesecake.
  • You can substitute the Ghirardelli chocolate with any high-quality 60% cocoa chocolate.
  • Allow ganache to cool slightly before pouring to prevent it from melting the cheesecake surface too much.
  • Store leftover bars refrigerated in an airtight container for up to 4 days.
  • For firmer crust, you can briefly bake it for 5 minutes before adding the filling, though not required here.

Find it online: https://marthatasty.com/chocolate-cheesecake-bars-recipe/