Description
Decadently creamy Black Forest Cheesecake Bars combining rich cheesecake with luscious cherry preserves and melty dark chocolate chunks on 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
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.
Notes
You can substitute cherry preserves with raspberry or strawberry jam for a fruity twist.
Try white chocolate chunks instead of dark chocolate for a different flavor.
Add chopped nuts on top before baking for extra crunch.
Use reduced-fat cream cheese and sour cream for a lighter version, though less rich.
Store refrigerated in an airtight container for up to 4 days or freeze for up to 2 months.
Thaw frozen bars overnight in the fridge before serving; best served chilled.
To soften chilled bars, let sit at room temperature for about 20 minutes.
For gluten-free version, use gluten-free chocolate cookies for crust and check all ingredients for gluten content.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: Approx. 250 kcal
- Sugar: 18g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
