Chocolate-Covered Cherry Cheesecake Bars
A Decadent Treat with the Perfect Balance of Chocolate & Cherry
If you’re a fan of rich, creamy cheesecake, juicy cherries, and silky smooth chocolate, these Chocolate-Covered Cherry Cheesecake Bars are about to become your new favorite dessert. Imagine a buttery chocolate cookie crust, topped with a luscious cherry-infused cheesecake filling, and finished with a glossy layer of chocolate ganache—every bite is a perfect combination of sweet, tangy, and indulgent flavors.
These bars are perfect for special occasions, holiday gatherings, or just when you want to treat yourself to something truly decadent. The best part? They’re easier to make than a full-sized cheesecake and can be sliced into perfectly portioned squares for easy serving.
Why This Recipe Works
1. The Perfect Layered Texture
✔ Crunchy Chocolate Crust – Made with crushed chocolate cookies or graham crackers with cocoa, providing the perfect base.
✔ Creamy Cherry Cheesecake – A velvety-smooth filling with a slight tartness from cherries to balance the richness.
✔ Silky Chocolate Ganache – A glossy, rich chocolate topping that melts in your mouth.
2. No Water Bath Needed!
Unlike some traditional cheesecakes, these bars don’t require a complicated water bath. Baking at a lower temperature ensures a crack-free, smooth cheesecake without the hassle.
3. Perfectly Portable & Make-Ahead Friendly
Since these are bars, they’re easier to slice and serve compared to a round cheesecake. Plus, they store well in the fridge, making them a great make-ahead dessert for parties.
Choosing the Best Ingredients
Cream Cheese: Full-Fat vs. Low-Fat?
- Full-fat cream cheese gives the creamiest, richest texture.
- Low-fat cream cheese can be used but may result in a slightly softer consistency.
Cherries: Fresh, Frozen, or Canned?
- Fresh cherries (when in season) provide the best flavor.
- Frozen cherries work great—just thaw and drain before using.
- Cherry pie filling is an easy shortcut, but reduce added sugar in the recipe to avoid overly sweet bars.
Chocolate: What Type Works Best?
For the ganache, use high-quality dark or semi-sweet chocolate (at least 60% cocoa) for the best depth of flavor. Milk chocolate will work but will be sweeter.
Equipment You’ll Need
✔ 8×8-inch or 9×9-inch baking pan
✔ Parchment paper (for easy removal)
✔ Food processor (for the crust)
✔ Mixing bowls & hand mixer (for the cheesecake filling)
✔ Small saucepan (for the ganache)
Chocolate-Covered Cherry Cheesecake Bars Recipe
Servings & Timing Summary
- Servings: 12 bars
- Prep Time: 20 minutes
- Chilling Time: 3-4 hours (or overnight)
- Bake Time: 30-35 minutes
- Total Time: ~4-5 hours (including chilling)
Ingredients
For the Chocolate Crust:
- 1 ½ cups chocolate cookie crumbs (Oreos or chocolate graham crackers)
- ¼ cup melted butter
- 2 tbsp granulated sugar
For the Cherry Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ¾ cup chopped fresh or frozen cherries (pitted)
- 1 tbsp cornstarch (to prevent watery cherries)
For the Chocolate Ganache Topping:
- 6 oz dark or semi-sweet chocolate, finely chopped
- ½ cup heavy cream
- 1 tbsp unsalted butter (for extra silkiness)
Step-by-Step Instructions
Step 1: Prepare the Crust
- Preheat the oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a mixing bowl, combine chocolate cookie crumbs, melted butter, and sugar until the texture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes, then let cool while preparing the filling.
Step 2: Make the Cherry Cheesecake Filling
- In a large bowl, beat cream cheese and sugar together until smooth.
- Add eggs, one at a time, mixing on low speed until just combined. Stir in vanilla extract and sour cream.
- Toss chopped cherries with cornstarch (this prevents them from sinking). Gently fold into the cheesecake batter.
- Pour the batter over the cooled crust, smoothing the top with a spatula.
Step 3: Bake the Cheesecake Bars
- Bake for 30-35 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 15 minutes (this helps prevent cracks).
- Transfer to a wire rack and let cool to room temperature before refrigerating for at least 3-4 hours (or overnight).
Step 4: Make the Chocolate Ganache Topping
- In a small saucepan, heat heavy cream over medium heat until steaming (do not boil).
- Pour over the chopped chocolate and let sit for 2-3 minutes, then whisk until smooth. Stir in butter for extra shine.
- Pour the ganache over the chilled cheesecake, spreading evenly. Refrigerate for 30 minutes to set.
Step 5: Slice & Serve
- Once the ganache is set, lift the cheesecake out using the parchment paper overhang.
- Slice into 12 squares using a sharp knife, wiping the blade between cuts for clean edges.
Common Mistakes & Troubleshooting
✔ Cheesecake cracked? – Make sure not to overmix the batter or bake at too high a temperature. Let it cool slowly in the oven.
✔ Ganache too thick? – Add 1 tbsp warm heavy cream to loosen it up.
✔ Soggy crust? – Bake the crust before adding the cheesecake filling. This prevents it from absorbing moisture.
Serving & Storage Tips
- Store bars in an airtight container in the fridge for up to 5 days.
- For longer storage, freeze bars for up to 3 months—just thaw in the fridge before serving.
Estimated Nutritional Information (Per Bar)
(Based on 12 servings.)
- Calories: ~320 kcal
- Protein: ~5g
- Carbohydrates: ~30g
- Sugars: ~22g
- Fat: ~20g
- Saturated Fat: ~12g
These Chocolate-Covered Cherry Cheesecake Bars are rich, creamy, and absolutely irresistible—perfect for any occasion!
Chocolate-Covered Cherry Cheesecake Bars
Equipment
- 8×8-inch or 9×9-inch baking pan
- Parchment paper (for easy removal)
- Food processor (for the crust)
- Mixing bowls & hand mixer (for the cheesecake filling)
- Small saucepan (for the ganache)
Ingredients
Ingredients
For the Chocolate Crust:
- 1 ½ cups chocolate cookie crumbs Oreos or chocolate graham crackers
- ¼ cup melted butter
- 2 tbsp granulated sugar
For the Cherry Cheesecake Filling:
- 16 oz 2 blocks cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ¾ cup chopped fresh or frozen cherries pitted
- 1 tbsp cornstarch to prevent watery cherries
For the Chocolate Ganache Topping:
- 6 oz dark or semi-sweet chocolate finely chopped
- ½ cup heavy cream
- 1 tbsp unsalted butter for extra silkiness
Instructions
Step-by-Step Instructions
Step 1: Prepare the Crust
- Preheat the oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a mixing bowl, combine chocolate cookie crumbs, melted butter, and sugar until the texture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes, then let cool while preparing the filling.
Step 2: Make the Cherry Cheesecake Filling
- In a large bowl, beat cream cheese and sugar together until smooth.
- Add eggs, one at a time, mixing on low speed until just combined. Stir in vanilla extract and sour cream.
- Toss chopped cherries with cornstarch (this prevents them from sinking). Gently fold into the cheesecake batter.
- Pour the batter over the cooled crust, smoothing the top with a spatula.
Step 3: Bake the Cheesecake Bars
- Bake for 30-35 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 15 minutes (this helps prevent cracks).
- Transfer to a wire rack and let cool to room temperature before refrigerating for at least 3-4 hours (or overnight).
Step 4: Make the Chocolate Ganache Topping
- In a small saucepan, heat heavy cream over medium heat until steaming (do not boil).
- Pour over the chopped chocolate and let sit for 2-3 minutes, then whisk until smooth. Stir in butter for extra shine.
- Pour the ganache over the chilled cheesecake, spreading evenly. Refrigerate for 30 minutes to set.
Step 5: Slice & Serve
- Once the ganache is set, lift the cheesecake out using the parchment paper overhang.
- Slice into 12 squares using a sharp knife, wiping the blade between cuts for clean edges.
Notes
For longer storage, freeze bars for up to 3 months—just thaw in the fridge before serving.
