Chocolate Cherry Cheesecake Bars – Layers of Love in Every Bite
There’s something magical about the pairing of chocolate and cherries. It’s rich, elegant, and a little nostalgic — like the perfect Valentine’s dessert or that one special bakery treat you can’t resist. These Chocolate Cherry Cheesecake Bars capture all that indulgence in one easy, sliceable dessert.
Imagine this: a fudgy chocolate crust at the bottom, a creamy cheesecake layer in the middle, and a luscious cherry topping crowned with a drizzle of melted chocolate and curls of dark chocolate on top. Each bite balances velvety richness with a burst of tart fruit — and it all comes together in under an hour.
If you love the flavor of chocolate-covered cherries, this dessert is your dream come true. The cheesecake is smooth and decadent, yet simple to make — no water bath, no springform pan, and no fuss. Just a few bowls, a square pan, and a whole lot of deliciousness.
Ingredients:
For the Crust:
- 1 ½ cups chocolate cookie crumbs (or crushed chocolate graham crackers)
- ¼ cup unsalted butter, melted
- 2 tablespoons cocoa powder
- 2 tablespoons granulated sugar
For the Cheesecake Layer:
- 16 oz (2 packages) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
For the Topping:
- 1 (21 oz) can cherry pie filling
- ½ cup semi-sweet chocolate chips (melted or shaved for garnish)
- Optional: extra chocolate curls or mini chips for topping
Instructions:
- Preheat Oven: Set your oven to 325°F (160°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
- Prepare the Crust: In a bowl, mix cookie crumbs, melted butter, cocoa powder, and sugar until evenly combined. Press firmly into the bottom of the prepared pan to form a smooth crust. Bake for 10 minutes, then set aside to cool slightly.
- Make the Cheesecake Batter: In a large bowl, beat cream cheese and sugar together until smooth and creamy. Add eggs, one at a time, mixing just until incorporated. Stir in vanilla and sour cream.
- Assemble: Pour the cheesecake mixture over the cooled crust and spread evenly.
- Bake: Bake for 30–35 minutes, or until the center is just set and the edges are lightly golden.
- Cool and Chill: Allow to cool completely at room temperature, then refrigerate for at least 3 hours (overnight is even better).
- Add Cherry Layer: Once chilled, spread the cherry pie filling evenly over the cheesecake.
- Top with Chocolate: Melt chocolate chips in a microwave-safe bowl (15-second intervals, stirring between). Drizzle over the cherries or sprinkle shaved chocolate curls on top.
- Slice and Serve: Use a sharp knife to cut into neat bars. Serve cold and enjoy each luscious, layered bite!
Tips & Tricks
- Smooth Cheesecake: Make sure your cream cheese is fully softened to avoid lumps.
- Perfect Layers: Chill the cheesecake before adding the cherry topping for clean, distinct layers.
- Homemade Touch: Use fresh pitted cherries simmered with sugar and lemon juice for a from-scratch topping.
- Brownie Base Option: Replace the cookie crust with a baked brownie layer for extra decadence.
Chocolate Cherry Cheesecake Bars
Ingredients
Equipment
Method
- Preheat oven to 325°F (160°C) and line an 8×8 pan with parchment.
- Mix crust ingredients and press into pan; bake 10 minutes.
- Beat cream cheese and sugar until smooth; add eggs, vanilla, and sour cream.
- Pour over crust and bake 30–35 minutes until set.
- Cool, then refrigerate 3 hours or overnight.
- Spread cherry pie filling on top and drizzle with melted chocolate.
- Slice into bars and serve chilled.
Notes
Variations
- Black Forest Bars: Add a splash of cherry liqueur (Kirsch) to the filling for a classic twist.
- White Chocolate Cherry Bars: Swap semi-sweet chocolate for white chocolate in the drizzle.
- Berry Lovers: Try raspberry or blueberry topping instead of cherries.
- Mini Cheesecake Cups: Make the recipe in muffin tins for individual desserts.
Serving Suggestions
Serve these bars chilled, garnished with extra cherries and a sprinkle of chocolate curls. They’re perfect for potlucks, Valentine’s dinners, or whenever you need an impressive dessert with minimal effort. Pair with coffee or a glass of milk for the ultimate treat.
Storage Information
Refrigerate leftover bars in an airtight container for up to 5 days. For longer storage, freeze for up to 2 months — just thaw overnight in the refrigerator before serving.
FAQ
Can I make these ahead of time?
Yes! They’re even better after chilling overnight — the flavors meld beautifully.
Do I have to use canned cherry pie filling?
No, you can use homemade cherry compote or your favorite fruit topping.
Can I double the recipe?
Absolutely. Use a 9×13-inch pan and bake for about 40–45 minutes.
History / Fun Facts
Chocolate and cherries have been a beloved flavor pairing for centuries, dating back to European confections like the Black Forest cake. Combining them with creamy cheesecake brings an irresistible richness that feels both nostalgic and indulgent.
Cheesecake bars first gained popularity in the mid-20th century as an easier, more portable version of traditional cheesecake — and they’ve only gotten better. This recipe captures that same creamy charm but adds the irresistible flair of a chocolate-cherry combo that’s as elegant as it is easy.
