These easy to make and deliciously decadent Chocolate Raspberry Cheesecake Bars are a chocolate lover’s dream. An ultra-creamy, velvety smooth, and intensely chocolatey cheesecake with the perfect hint of raspberry – all in bar form. Decadent. Delicious. Easy.
Why are Chocolate Raspberry Cheesecake Bars SO GOOD?
Good food is all about the perfect combination of flavors and textures. And these Chocolate Raspberry Cheesecake Bars nail it!
Two kinds of chocolate – melted semisweet and cocoa – give a deep, rich, chocolatey flavor to the super creamy, super smooth filling. I didn’t add any raspberry to the filling. I didn’t want anything to interfere with its luscious, creamy texture. I also wanted the raspberry flavor to be subtle.
The Oreo cookie crust provides another dimension of chocolate and a delicious crunch. Raspberry jam is brushed on the crust and baked for a few minutes. This adds that wonderful raspberry flavor – just a hint, so you wonder where it’s coming from. Nothing overpowering or out of balance. It also seals the crust to help keep it crunchy.
And the pièce de résistance of these amazing bars – the chocolate raspberry ganache on top. There’s just something about ganache and how it just melts in the mouth leaving the pure, creamy taste of chocolate. Add to that a little raspberry puree and it goes from wonderful to sublime. Just enough raspberry to give a hint of flavor, the chocolate and raspberry in perfect balance.
What kind of chocolate to use in Chocolate Raspberry Ganache
I use semisweet chocolate or a combination of semisweet and bittersweet chocolate with lightly sweetened raspberry puree so the ganache isn’t too sweet. You can also use seedless raspberry jam in place of the puree. Since it’s sweeter, you might want to cut back on the sugar in the chocolate, using the combination of semisweet and bittersweet.
To tell you the truth, I’m just wonder struck by how amazing these Chocolate Raspberry Cheesecake Bars are. I keep going back to the fridge for another piece because I really can’t believe how good they are. And yep, each time they’re as good as I thought they were.
Cheesecake bars are so easy and the perfect size for snacking.
I love cheesecake in bar form. It’s so easy. There’s no water bath to worry about, and it bakes up much faster than a full cheesecake. The best part is eating them. Bars are the perfect size for snacking. I love to cut them up into bite-sized squares. That way you can have a treat without committing to a whole piece of cheesecake.
How to make Chocolate Raspberry Cheesecake Bars
To make these Chocolate Raspberry Cheesecake Bars, we will begin with the crust. Oreo cookie crumbs are mixed with melted butter and pressed into the bottom of an 8-inch square baking pan. I love my pan with a removable bottom. If your pan doesn't have a removable bottom, line the bottom with a piece of aluminum foil so you can lift the bars out easily.
Bake the crust for 8 minutes. Remove and brush the crust with seedless raspberry jam that has been heated until it's starting to bubble. Return the crust to the oven for 3 minutes to set the jam.
While the crust is cooking, prepare the filling. It's important for all of the ingredients to be at room temperature for a smooth cheesecake. The filling is poured into the pan and baked at 325 F for about 50 minutes until the edges are set and the middle is still wobbly. I bake it until the center is about 160 F. After baking, the cheesecake bars are left to cool to room temperature. About 5 minutes after removing them from the oven, run a knife around the edges to separate them from the pan. This helps prevent cracking. The cheesecake bars are then refrigerated for at least 4 hours or overnight. When the cheesecake bars are chilled, pour on the chocolate raspberry ganache, saving some to pipe rosettes to hold the raspberries.
How to make Chocolate Raspberry Ganache
Making ganache is super simple. Chocolate is chopped fine and put in a bowl. Cream and raspberry puree are heated until just simmering. The cream mixture is poured over the chopped chocolate. Let it sit for about a minute, then whisk until smooth. That's it!
The ganache can stay at room temperature for a few hours, after that keep it in the fridge. If it hardens before pouring onto the cake, warm it gently.
Set aside some of the ganache if you would like to pipe rosettes to hold the fresh raspberries. Chill the reserved ganache in the refrigerator and it will harden to a piping consistency.
Chocolate Raspberry Cheesecake Bars
Description
These easy to make and deliciously decadent Chocolate Raspberry Cheesecake Bars are a chocolate lover’s dream. An ultra-creamy, velvety smooth, and intensely chocolatey cheesecake with the perfect hint of raspberry – all in bar form. Decadent. Delicious. Easy.
Ingredients
For the Oreo Cookie Crust:
- 1 ½ cups Oreo cookie crumbs ((17 Oreo cookies, 6.75oz, 191g))
- 3 tablespoons unsalted butter (melted (1.5oz, 43g))
- ½ cup seedless raspberry jam ((6oz, 170g))
For the Chocolate Cheesecake Filling:
- 16 ounces full-fat cream cheese (at room temperature (454g))
- ⅔ cup granulated sugar ((4.7oz, 133g))
- 2 tablespoons light brown sugar (packed)
- Pinch of salt
- 1 tablespoon unsweetened cocoa powder
- 3 large eggs (at room temperature)
- 1 teaspoon vanilla
- ⅔ cup heavy cream (at room temperature (5.3oz, 150g))
- 8 ounces semisweet chocolate (melted and cooled (227g))
For the Raspberry Puree:
- 4.8 ounces frozen raspberries ((136g))
- ½ teaspoon lemon juice
- 3 tablespoons sugar ((1.4oz, 39g))
For the Chocolate Raspberry Ganache:
- 8 ounces semi-sweet chocolate (finely chopped (227g))
- ⅔ cup heavy cream ((5.3oz, 152g))
- ⅓ cup Raspberry Puree ((4oz, 113g )(can substitute raspberry jam, see note))
For decorating (optional):
- Fresh raspberries
Instructions
For the Oreo Cookie Crust:
- Preheat oven to 350 degrees F.
- Prepare an 8 inch by 8 inch baking pan, see note, and spray the inside with cooking spray.
- Combine the Oreo cookie crumbs and the melted butter. Press into the bottom of baking pan.
- Bake in 350 degree F oven for 8 minutes.
- Heat raspberry jam in saucepan until starting to bubble and it becomes liquid.
- Remove Oreo crust from oven and brush on warm the raspberry jam. Return to the oven and bake for 3 minutes until jam is set.
- Reduce oven temperature to 325F.
For the Chocolate Cheesecake Filling:
- Combine cream cheese, sugar, brown sugar, salt, and cocoa in the bowl of a stand mixer and beat with the paddle attachment until completely smooth, about 2 minutes. Scrape down bowl and paddle.
- Add the eggs, one at a time, beating for 20 seconds after each addition. Scrape down bowl and paddle.
- Add the cream and vanilla and mix until combined. Scrape down the bowl and paddle.
- Add the melted, cooled chocolate and mix until combined.
To bake the cheesecake bars:
- Pour the filling over the partially baked crust and bake at 325F until the sides are set and the middle is still wobbly. I like to bake it until the center reaches about 160 F. The cake will firm up as it cools.
- Remove the cheesecake from the oven and place the pan on a cooling rack. Run a knife along the sides of the pan (or between the cake and the foil if using) to help prevent cracking. Cool the cheesecake to room temperature, then refrigerate for at least 4 hours.
- After the cheesecake has cooled, prepare the ganache. Pour the ganache over the top of the cheesecake (The ganache should be pourable, but not very warm.) and refrigerate for another hour.
- Lift the cheesecake out of the pan. Cut into 16 squares, 2 inches by 2 inches each. For the neatest slices, wipe knife with a warm, wet cloth between each slice. Alternatively, rinse knife under warm water between each slice.
To decorate (optional):
- Reserve some of the ganache for piping,
- Using a piping bag and a star tip, pipe a rosette on the top of each bar. Top with a fresh raspberry
For the Raspberry Puree:
- Thaw the raspberries and mix with sugar. Let macerate in bowl (or the blender) for 30 minutes.
- Puree in blender until smooth.
- Press through a fine mesh strainer using a rubber spatula to remove the seeds.
- Add lemon juice and stir to combine.
- This will make the ⅓ cup (113g) necessary for the ganache. Keep refrigerated until ready to use.
For the Chocolate Raspberry Ganache:
- Finely chop the chocolate and put in a medium bowl.
- In a saucepan, combine the cream and raspberry puree (or jam). Bring to a simmer over medium-high heat.
- Pour the cream mixture over the chopped chocolate and let rest for 1 minute.
- Whisk the cream mixture and melting chocolate until it is smooth and glossy.
- Set aside at room temperature until needed.
- If you will be reserving some ganache for piping, refrigerate it until it hardens enough to pipe.
Notes
* I use semisweet chocolate or a combination of semisweet and bittersweet chocolate with lightly sweetened raspberry puree so the ganache isn’t too sweet. You can also use seedless raspberry jam in place of the puree. Since it’s sweeter, you might want to cut back on the sugar in the chocolate, using the combination of semisweet and bittersweet.
* I use a baking pan with a removable bottom which comes in handy for easily and cleanly removing the cheesecake bars from the pan. I line only the bottom with a square of baking parchment.
* If you don't have a removable bottom pan, you can line the baking pan with aluminum foil with the edges overhanging the pan so that the cheesecake lifts out neatly.
Enjoy, friends!
Don't forget to PIN for later!
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wow This looks beyond delicious, beautiful and tempting with the texture and combo of flavours. Definitely a winner and worth all of the calories :-))
From the crunchy crust to the light, creamy cheesecake to the thick, creamy ganache - the texture in these bars is amazing! And the flavor is out of this world! Thanks so much, Angie!
Cowabunga, it can't get any better
★★★★★
I'm with you on that, Cookie Monster! Thanks so much!
OMG! In love! Chocolate love that is. So many layers of flavors and those photos make us want to grab one right off your plate! Pinned to our favorite boards!
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They were wonderful! All the layers of flavors and textures made these bars one of my favorite desserts ever! Thanks so much!
Brushing that raspberry jam on the bottom of the crust is pure genius, Kelly! In fact, that trick kinda reminds me of sachertorte where apricot jam is brushed onto the cake. It adds such a fun hint of a flavor without being overwhelming. I love cheesecake, and these cheesecake bars look phenomenal! Hope your week is off to a great start...I know it is if you happen to have more of these cheesecake bars in the fridge. 🙂
★★★★★
That's exactly where I was going with these bars - just that hint of flavor that makes you say, "Hmmmmm, what is that yumminess?" You definitely wouldn't want it to overpower the chocolate. We just finished the last bar, and I'm already craving them! Have a great week! Thanks so much, David!
Kelly, you rock !!
★★★★★
Awww, you're so sweet, 2Pots! Thanks so much!
These look excellent! Terrific recipe -- thanks.
They were incredible! Thanks so much, John!
Chocolate + Cheesecake is my absolute weakness! We are snowed in and of course i have all of these ingredients, so what’s a girl to do? You know these are on my list - awesome, thanks for the recipe!
★★★★★
Definitely my weakness, too! They were absolutely wonderful! Hope you enjoy them! Thanks so much, Laura!
OMG Kelly! These look amazing! So rich and chocolatey. What a fantastic Valentine's Day treat!
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A chocolate lover's dream! Everyone raved about them! Thanks so much, Mary Ann!
Oh, my gosh, these are PERFECT for Valentine's Day! There's something about raspberry and chocolate desserts that reel me in. Gorgeous!!
★★★★★
Chocolate and raspberry are so romantic, aren't they? And incredibly delicious! Thanks so much, Liz!
These are BEAUTIFUL. Chocolate and raspberry is one of my fave combos, no lie! I would definitely be going back to the fridge constantly for another piece!!
It's a great combination! And so creamy! They're gone now and I'm so craving them 🙂 Thanks so much, Katherine!
Raspberries & Chocolate are pretty much my favorite pairing but to add the cheesecake element and I'm in Heaven!!
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They were dreamy! I just wish I had more! Thanks so much, Jillian!
wow these look soooo good
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They were amazing! Thanks so much, DeAndre!
Can you please come over and be my neighbor and bring me these cheesecake bars? K, thanks.
trisha
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I would love to, Trisha! But only if you share some of your amazing Chocolate Caramel Cookie Bars! Wouldn't it be awesome to be the neighbor of a food blogger? Thanks so much!
I could eat the whole pan of these! They look sooo luscious and chocately!
★★★★★
They certainly disappear quickly! Thanks so much, Kim!
These look sooooo chocoately and delicious! Love the Oreo crust and the addition of raspberries. Raspberries and chocolate are perfect together. YUM!
They are a chocolate lover's dream! And the combination of raspberries and chocolate is wonderful. Thanks so much, Kelly!
As a chocolate and cheesecake lover, I wouldn't be able to resist these beautiful bars! I love that Oreo cookie crust and the chocolate ganache topping. These look so decadent!
★★★★★
They are very decadent and completely irresistible! Thanks so much, Marcie!
I make a version of these, Kelly - and they are so good. I haven't tried the chocolate ganache - but it looks like a delicious addition. I am very impressed with how clean your cuts are - what's your secret - I have to clean the knife with before each cut - but even then they are as perfect as yours! These are just perfect for Valentine's day. Pinning to share!
★★★★★
I have two secrets! One is cleaning the knife before each cut and leaving it slightly wet - but not so wet that it drips on the bars. The other, which in my excitement over these bars I forgot to mention, is to put it in the freezer for just a bit to firm up nicely. Don't put it in the freezer with the fresh berries already on (learned the hard way!), the berries will dry up and discolor. Thanks so much, Geraldine!
These are simply over-the-top! In the best possible way. I'm with you on the textures being so important, and this recipe seems to have the perfect combination of crunch and velvety smooth. And all of that chocolate - oh my. Love that the raspberry is subtle. Perfect. So pretty too.
★★★★★
They were just wonderful! We focus on flavor a lot, but texture is so important to how we enjoy food. Thanks so much, Valentina!
OMG! Kelly, this is so so amazing! It's been a while since I had my cheesecake fix and gosh, I really want a slice or two! Thank you for sharing!
these look so pretty and i do love chocolate and raspberry together. cheers sherry
It's a wonderful combination! Thanks so much, Sherry!
Kelly, these look fabulous! You can't go wrong with chocolate and raspberry!
★★★★★
They're so good! Thanks so much, Kelsie!
Yum Yum
★★★★★
Thank you very much, DaBoss!
They look delicious!
★★★★★
They really are! Thanks so much, Umar!
Kelly, I love the teeth marks (I think) on the bar in the image. Fantastic shot. Your Chocolate Raspberry Cheesecake Bars look like something you'd find at a fine Paris pâtisserie and a dessert I would love to try. Baker, I'm not, but your instruction make me think I could even give this a go. Thanks for such a yummy post.
★★★★★
Ron, thank you so much! That's an amazing compliment since a Paris patisserie is what dreams are made of! It's got a couple of layers, but they're all pretty easy to do!
I am positively drooling. Generally I am not a cheesecake fan, but with a chocolate glaze and a raspberry jam layer, well, I can not resist. I just want to lick the screen!
★★★★★
The chocolate ganache glaze and the raspberry jam really take these bars to a whole new level of deliciousness! Thanks so much, Abbe!
Absolutely a chocolate lover's dream....please don't wake me! DELICIOUS, my friend!
★★★★★
They were so dreamy! I definitely need more! Thanks so much, Annie!
Absolutely amazing looking bars! I am not even so much into chocolate, but I know I would love these more than I should. 🙂
I definitely love these way more than I should - I'm always dreaming about them! Thanks so much, Adina!
This looks so creamy and dreamy. My sweet tooth can hardly stand it
★★★★★
It's absolutely amazing, Teresa! Thanks so much!
my girlfriend wanst talking to me as we had a an argument and i have made these for her and the moment she had the first bite 😀 everything gets so good 🙂 thank you , your recipe has saved my life and relationship
★★★★★
Aw, so glad you liked it, Rachel! Thanks so much!
These were such a hit that my husband insisted I make another batch not 18 hours after eating the last batch !!
★★★★★
So happy you liked them! Thanks so much!
I used lower-fat cream cheese as well as half semisweet and half dark chocolate
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Awesome to hear they're great with lower-fat cream cheese! Thanks so much!
Can the recipe be doubled? I need to make dessert for a large group and I would like to double it in a 9 X 12 pan. What do you think??
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Hi Beverly, Yes, the recipe can be doubled. It may need a little longer baking time.