Why You’ll Love Black Forest Cheesecake Bars Recipe

I enjoy this recipe because it delivers classic Black Forest flavors in a simple bar form. I like how the chocolate cookie crust adds structure, the cocoa-infused cheesecake stays smooth and creamy, and the cherry topping brings just the right contrast. I also appreciate that these bars can be made ahead, which makes entertaining much easier.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Crust
1 ½ cups chocolate cookie crumbs (such as Oreo or similar)
1/4 cup unsalted butter (melted)
2 tablespoons sugar

For the Cheesecake Filling
16 oz cream cheese (softened)
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
1/4 cup cocoa powder

For the Cherry Topping
1 can (15 oz) cherry pie filling
1 tablespoon cornstarch (optional, for thickening)
1 tablespoon water (optional, for cornstarch slurry)

Directions

I start by preheating the oven to 325°F and lining an 8×8-inch baking pan with parchment paper, leaving overhang on the sides.

To make the crust, I mix the chocolate cookie crumbs, melted butter, and sugar until combined. I press the mixture firmly into the bottom of the pan and bake it briefly, then let it cool.

For the cheesecake filling, I beat the softened cream cheese and sugar until smooth. I add the eggs one at a time, mixing well after each addition. I then mix in the vanilla extract, sour cream, and cocoa powder until the batter is fully blended.

I pour the cheesecake filling over the cooled crust and spread it evenly. I bake it until the center is set and the edges are lightly golden, then let it cool to room temperature.

To prepare the cherry topping, I gently heat the cherry pie filling with the cornstarch and water if I’m using them, stirring until slightly thickened. I let it cool a bit before spreading it over the cheesecake layer.

Once assembled, I refrigerate the bars until fully chilled and set. When ready, I lift them out using the parchment paper and cut them into bars.

Servings and Timing

I usually spend about 20 minutes prepping and 30 minutes baking, making the total time around 50 minutes, plus chilling time. This recipe makes about 9 to 12 bars, depending on how I slice them.

Variations

I sometimes drizzle melted chocolate over the chilled bars for extra richness. When I want a stronger cherry flavor, I stir a little cherry juice into the topping. I also like swapping the cookie crust for a brownie-style base when I want something extra decadent.

Storage/Reheating

I store these cheesecake bars covered in the refrigerator for up to 4 days. I always serve them chilled, and I don’t reheat them since they taste best cold and set.

FAQs

Can I use fresh or frozen cherries instead of pie filling?

I can, but I cook them with sugar and cornstarch first to create a similar topping.

Do I need a water bath for this cheesecake?

I don’t use one for bars, and they still bake up smooth.

How do I know when the cheesecake is done?

I look for set edges and a center that no longer jiggles excessively.

Can I make this recipe ahead of time?

I often make it a day ahead since chilling improves the texture.

Can I freeze these cheesecake bars?

I freeze them tightly wrapped for up to 2 months and thaw in the fridge.

What kind of cocoa powder works best?

I use unsweetened cocoa powder for balanced chocolate flavor.

Why did my cheesecake crack?

I avoid overmixing and overbaking to reduce cracking.

Can I make this gluten-free?

I use gluten-free chocolate cookies for the crust.

Should I line the pan with parchment?

I always do because it makes removal much easier.

Can I double the recipe?

I double it easily and bake it in a larger pan with adjusted time.

Conclusion

I love these Black Forest cheesecake bars because they bring together classic flavors in a dessert that’s both elegant and easy to serve. The layers of chocolate, cheesecake, and cherries make every bite rich and satisfying, and I always enjoy how impressive they look with minimal effort.