Name: Black Forest Cheesecake Bars
Prep time: 15 min
Cook time: 45 min
Total time: 5 h
Cuisine: American
Ingredients: 1 ½ cups chocolate cookie crumbs (about 20 cookies, crushed); 6 tablespoons unsalted butter, melted; 16 oz (450g) cream cheese, softened; ⅔ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ½ cup sour cream; 1 cup cherry preserves or cherry pie filling; ½ cup dark chocolate chips or chunks

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I love how these Black Forest Cheesecake Bars capture the essence of the classic Black Forest cake but in a convenient, handheld form. They’re decadently creamy, with luscious swirls of cherry preserves and melty dark chocolate chunks nestled in a rich cheesecake layer over a chocolate cookie crust.

Ingredients

1 ½ cups chocolate cookie crumbs (about 20 cookies, crushed)

6 tablespoons unsalted butter, melted

16 oz (450g) cream cheese, softened

⅔ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup sour cream

1 cup cherry preserves or cherry pie filling

½ cup dark chocolate chips or chunks

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (163°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

In a medium bowl, mix the chocolate cookie crumbs and melted butter until combined. Press this mixture firmly into the bottom of the pan to create an even crust layer. Bake for 10 minutes, then take it out of the oven.

In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sugar and continue mixing until combined.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until the batter is smooth.

Pour half of the cheesecake batter over the baked crust. Spoon dollops of cherry preserves evenly over the batter, then sprinkle half of the chocolate chips on top.

Pour the remaining cheesecake batter over the cherry layer. Add the remaining cherry preserves in spoonfuls and sprinkle the remaining chocolate chips on top. Use a knife or skewer to gently swirl the cherry preserves and chocolate chips through the batter, creating a marbled effect.

Bake for 40-45 minutes, until the edges are set but the center still jiggles slightly when the pan is gently shaken. Be careful not to overbake.

Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight to fully set before slicing into bars.

Servings and timing

This recipe makes about 16 bars.

Prep time is around 15 minutes, baking takes about 45 minutes, and chilling requires at least 4 hours, so plan for a total of about 5 hours before enjoying.

Variations

I sometimes swap cherry preserves for raspberry or strawberry jam for a different fruity twist. You can also experiment with white chocolate chunks instead of dark chocolate to change the flavor profile. For an extra crunch, sprinkling some chopped nuts over the top before baking adds a lovely texture contrast. If I want it lighter, I use reduced-fat cream cheese and sour cream, though the bars won’t be quite as rich.

Storage/Reheating

I keep these bars refrigerated in an airtight container for up to 4 days, and they actually taste even better the next day as the flavors meld. They can also be frozen for up to 2 months—just thaw them overnight in the fridge before serving. I don’t recommend reheating since they’re best served chilled, but if I want them slightly softer, I let them sit at room temperature for about 20 minutes.

FAQs

Can I use a different type of cookie for the crust?

Absolutely. I’ve tried graham crackers or chocolate wafers, and both work well. Just crush them finely and adjust the butter amount if needed to get a firm crust.

What if I don’t have cherry preserves?

You can substitute cherry pie filling, fresh cherries cooked down with sugar, or any berry jam you like for a similar effect.

Can I make this recipe gluten-free?

Yes, by using gluten-free chocolate cookies or crushed gluten-free chocolate wafers for the crust. Just make sure your other ingredients don’t contain gluten.

How do I know when the cheesecake bars are done baking?

I look for set edges with a slightly jiggly center when I gently shake the pan. Overbaking causes cracking and dryness, so it’s better to err on the side of slightly underdone.

Can I prepare these bars ahead of time for a party?

Definitely! I often make them a day ahead. The chilling time actually improves the texture and flavor, making them perfect for gatherings.

Conclusion

These Black Forest Cheesecake Bars are a personal favorite because they bring together rich, creamy cheesecake with the vibrant flavors of cherries and chocolate in a convenient bar. They’re perfect for dessert lovers who want a stunning yet simple treat that’s easy to slice, share, and savor. I always find myself coming back to this recipe whenever I want to impress with minimal effort but maximum flavor.

Recipe:

Black Forest Cheesecake Bars

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Author: Cheryl
Total Time: 5 hours (including chilling time)
Yield: 16 bars
Diet: Vegetarian

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Description

Decadently creamy Black Forest Cheesecake Bars combining rich cheesecake with luscious cherry preserves and melty dark chocolate chunks on a chocolate cookie crust.

Instructions

Preheat the oven to 325°F (163°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, mix the chocolate cookie crumbs and melted butter until combined. Press firmly into the bottom of the pan to create an even crust. Bake for 10 minutes, then remove from oven.
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add sugar and mix until combined.
Add eggs one at a time, beating well after each. Stir in vanilla extract and sour cream until batter is smooth.
Pour half the cheesecake batter over the baked crust. Spoon dollops of cherry preserves evenly over the batter, then sprinkle half of the chocolate chips on top.
Pour remaining cheesecake batter over the cherry layer. Add remaining cherry preserves in spoonfuls and sprinkle remaining chocolate chips on top. Use a knife or skewer to gently swirl cherry preserves and chocolate through the batter to create a marbled effect.
Bake for 40-45 minutes, until edges are set but center jiggles slightly when pan is gently shaken. Avoid overbaking.
Remove from oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight to fully set before slicing into bars.