These triple chocolate cheesecake bars are every chocoholic’s dream come true. Creamy, intensely chocolatey and just all round delicious, as well as easy to make… and oh-so decadent.
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It is my firm belief that the deliciousness of a dessert increases exponentially with the amount of chocolate it contains. (Are you tired of me gushing about chocolate yet? I know, it’s become almost an every-single-post occurrence.)
Today, I’m giving you further proof – this time, in cheesecake bars form.
Recently, I’ve made some raspberry cheesecake bars, and they were the creamiest, most delicious little bites of heaven. And then, I was pondering how to improve on that… the answer was obvious. Add ALL THE CHOCOLATE.
So, these triple chocolate cheesecake bars were born, and I’m officially in choco-love. They’re pretty much everything a chocolate lover might wish for in a dessert… and more.
Before we get to the bits and bobs of making these AMAZING cheesecake bars – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
5 reasons for why you should make these triple chocolate cheesecake bars ASAP
1. The crunchy crushed cookie base is packed full of cocoa powder goodness, which gives it an incredible depth of flavour. It’s not too sweet, bringing balance to the dessert as a whole – and when you take a bite, and come across that delicious crunch… the textures are simply spot on.
2. The super creamy chocolate cheesecake filling contains both a whole lotta melted chocolate AND cocoa powder, making it a real chocolatey flavour explosion. It’s creamy, perfectly sweet and simply melts in your mouth.
3. And the whole thing is topped with a lush, glossy chocolate ganache, which really needs no justification. Chocolate ganache is ALWAYS a good idea, and here, it takes these cheesecake bars to new chocolatey heights.
4. These are small batch cheesecake bars, which means… you don’t have to share? Jokes aside, it’s quite a decadent dessert, so it can easily serve anywhere from 9 to 12 people, despite the small batch – simply because the flavours and textures create such an intense experience, you don’t need super large pieces to feel satisfied. (Of course… this still doesn’t mean you have to share. Just saying.)
5. They’re incredibly easy to make. It’s true. They may look beautiful and mouth-watering and simply WHOA… but there’s nothing complicated about making them. Promise.
How do you make the chocolate cheesecake base?
While you could definitely use Oreos or another chocolate cookie to make the cheesecake base, I used plain digestive biscuits (gluten free ones, to make gluten free cheesecake bars). Everything from graham crackers to rich tea biscuits will work well in this recipe.
In addition to the crushed cookies, the chocolate cheesecake base also contains a few tablespoons of cocoa powder, some sugar (to counteract the bitterness of cocoa) and melted butter.
After all the ingredients are mixed together, press the mixture into a baking pan of choice (I’ve used a 6×6 inch square baking pan) and bake at 355 ºF (180 ºC) for 10 minutes or so. Then, allow the base to cool slightly while you prepare the cheesecake filling.
How do you make the chocolate cheesecake filling?
Making the chocolate cheesecake filling honestly couldn’t be easier. All you need to do is to mix together the following ingredients (for the full recipe, including the ingredient quantities, scroll down to the bottom of this page):
- cream cheese
- yogurt or sour cream
- caster/superfine sugar
- melted chocolate
- cocoa powder
- a pinch of salt
Just don’t go skipping the yogurt or sour cream – the slight tartness works wonderfully with the chocolate flavour, and makes the whole dessert even more amazing.
Do you need to bake the chocolate cheesecake bars with a water bath?
Good news!!! You don’t need to use a water bath when baking these chocolate cheesecake bars!
Now, baking a cheesecake sometimes requires a water bath, to prevent crack formation and to make its texture smoother and creamier. But these cheesecake bars are plenty creamy and smooth even without it, and they don’t crack at all. Just bake them at 320 ºF (160 ºC) for 55 minutes or so, and they’ll turn out stunning.
And even if a crack appears here or there… you’ll cover the whole thing in chocolate ganache anyway. So don’t stress, and enjoy the chocolatey adventure!
There you go, friends. Triple chocolate cheesecake bars that look amazing, taste even better, and are basically every chocoholic’s dream come true.
You need to make them, trust me. So get baking, and thank me later.
If you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
Triple Chocolate Cheesecake Bars (Gluten Free)
For crushed cookie crust:
- 3/4 cup (75 g) crushed gluten free cookies of choice (such as gluten free digestives or rich tea biscuits, or gluten free graham crackers)
- 1/8 cup (15 g) Dutch processed cocoa powder
- 1 tbsp (12 g) caster/superfine sugar
- 1/3 stick (40 g) unsalted butter, melted
For chocolate cheesecake filling:
- 10 1/2 oz (300 g) cream cheese (I used Philadelphia)
- 2 medium eggs, room temperature
- 3/4 cup (150 g) caster or granulated sugar
- 3 tbsp (45 g) sour cream or yogurt
- 3 tbsp (20 g) Dutch processed cocoa powder
- 3 1/2 oz (100 g) dark chocolate, melted and cooled slightly (I love Guittard's 64% and 72% chocolate – you can use either, depending on how bitter-sweet you want the filling to be)
- pinch of salt
For crushed cookie crust:
- Pre-heat the oven to 355 ºF (180 ºC) and line a 6 x 6 inch (15 x 15 cm) square baking tin with baking/greaseproof paper.You can scale up the recipe with no problems, but you will have to increase the baking time slightly.
- Mix together the crushed cookie crumbs, cocoa powder, sugar and melted butter, then press the mixture into the lined baking tin to form a firm, even layer.
- Bake at 355 ºF (180 ºC) for 10 minutes, then remove from the oven and allow to cool slightly.
For chocolate cheesecake filling:
- Reduce the oven temperature to 320 ºF (160 ºC).
- Mix all the cream cheese filling ingredients together until smooth, then transfer the filling on top of the baked crushed cookie crust.
- Bake at 320 ºF (160 ºC) for about 55 - 60 minutes, or until the filling is lightly puffed up and the middle is still slightly wobbly when you shake the baking tin.
- Allow to cool at room temperature, then transfer into the fridge for at least 4 hours before pouring over the chocolate ganache.
For chocolate ganache:
- In a saucepan, heat the double/heavy cream until it only just starts to boil.
- Place the chopped dark chocolate into a heat-proof bowl, and pour over the hot cream. Allow to stand for 2 - 3 minutes, then stir together into a smooth ganache.
- Pour the ganache over the chilled cheesecake, then return to the fridge for a further 4 hours (or overnight), until the ganache has set.
- Remove from the baking tin, and slice into cheesecake bars.
- The triple chocolate cheesecake bars keep well in a closed container in the fridge for 3 - 4 days.