How to store chocolate cherry cheesecake bars?

Place them in an airtight container and store in the fridge for 3 to 4 days.

Yes they can! Store the chocolate cherry cheesecake bars in a freezer safe container and store in the freezer for up to 3 months. Then simply let them thaw in the fridge overnight or at room temperature for a few hours before serving.

Can I use a 9x9 baking dish instead?

Yes but they will be a little thinner and bake a bit faster so keep an eye on them!

Do I need a food processor to make these chocolate cherry cheesecake bars?

I love how easy it is to make these with the food processor (and the filling gets so smooth and creamy) but you can also make them without one. Crush the graham crackers in a freezer bag with something heavy like a rolling pin. Then mix the crust mixture together in a bowl and use a stand or hand mixer to make the chocolate cheesecake filling.

Chocolate Cherry Cheesecake Bars

Description

Creamy chocolate cheesecake on a chocolate graham cracker crust, topped with a delicious cherry topping and finished with a sprinkle of chocolate shavings. These chocolate cherry cheesecake bars are incredible!

Ingredients

Scale

For the crust:

1½ cups graham cracker crumbs (see notes)
⅓ cup melted unsalted butter
¼ cup organic cane sugar
¼ cup Dutch-processed cocoa powder
1 teaspoon vanilla extract
½ teaspoon sea salt

For the chocolate cheesecake filling:

2 bricks/blocks full-fat cream cheese, softened to room temperature (16 oz/500g)
½ cup organic cane sugar
¼ cup Dutch-processed cocoa powder
1 tablespoon vanilla extract
2 large eggs, room temperature
4 ounces (113g) semi-sweet chocolate, melted

For the cherry topping:

1 pound (454g) frozen pitted dark sweet cherries
¼ cup organic cane sugar
1 tablespoon fresh lemon juice
1 ½ tablespoons cornstarch
1 ½ tablespoons water
½ teaspoon vanilla extract
½ teaspoon almond extract
chocolate shavings, for garnish

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Instructions

Preheat oven and prep baking dish: Preheat oven to 325F (165C). Line an 8×8 inch square baking dish with parchment paper, leaving a bit of overhang to easily lift out the cheesecake bars later.
Make the crust: Add all the crust ingredients into your food processor and pulse to combine. Pour the crust mixture into the lined baking dish, spread it out evenly and press down firmly using the flat bottom of a glass or measuring cup so you get a nice smooth, even layer.
Prebake crust: Bake for 10 minutes and set aside to cool while you make the cheesecake filling.
Make the cheesecake filling: Wipe the food processor clean. Then add all the chocolate cheesecake filling ingredients except for the eggs and melted chocolate and process until smooth and creamy (stopping to scrape down the sides as needed). Add the eggs and pulse until just incorporated. Pour in the melted chocolate and pulse again until just combined. Pour the cheesecake filling over the crust and smooth it out evenly.
Bake: Bake for about 30 to 35 minutes or until the edges are set and the center still has a little jiggle when you give the baking dish a gentle shake. Place the baking dish on a wire rack and allow to cool at room temperature.
Make the cherry topping: Add the cherries, sugar and lemon juice to a saucepan and bring it to a gentle simmer over medium heat. Let it cook for about 10-15 minutes, stirring occasionally, until the cherries soften. In a small bowl, stir the cornstarch and water together until dissolved. Slowly pour into the simmering cherries, stirring as you go and cook for about a minute until the mixture thickens. Remove the saucepan from the heat and stir through the vanilla and almond extracts. Let the topping cool down until lukewarm (you don’t want it boiling hot).
Assemble and set: Pour the cooled down cherry topping over the cheesecake and spread out evenly. Cover and pop in the fridge to chill and set for at least 4 to 5 hours (or overnight).
Slice and serve: Lift the whole thing out of the pan using the parchment paper and place onto a cutting board. Slice it into 9 to 16 squares, depending on how big you want your pieces. Garnish with chocolate shavings. Serve immediately or keep stored in an airtight container in the fridge for 3 to 4 days.

Notes

Graham cracker crumbs: I like to use whole graham crackers and blitz them in the food processor until you get a nice fine crumb. Digestive biscuits or arrowroot biscuits also work well.
Chocolate Shavings: These are super easy to make! Grab a bar of chocolate (dark or milk, your choice) and use a vegetable peeler to shave along the edge. Or you can also use the coarse side of a box grater.
The food processor is the real MVP of this recipe: It makes everything faster, easier and way less messy (always a win). It turns cookies into perfect crumbs in seconds, easily mixes the crust together, and after a quick wipe, it’s ready to make the smoothest, creamiest cheesecake filling ever. This is the food processor I use (I’ve had it for many years and it still works like a dream).