Introduction

These Black Forest Cheesecake Bars combine rich chocolate cheesecake with a crunchy Oreo crust and a sweet cherry topping. Creamy, decadent, and perfect for any chocolate lover, they make a beautiful dessert for gatherings or special occasions.

The image shows a close-up of a chocolate dessert slice with four clear layers on a white plate. The bottom layer is a dark, crumbly cookie crust, followed by a thick, smooth, dark brown chocolate layer. Above that is a fluffy white layer of whipped cream spread evenly, topped with bright red cherries scattered on top. Small dark chocolate shavings are sprinkled over the whipped cream and cherries. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups Oreo crumbs (about 36 Oreos)
½ cup unsalted butter, melted
12 oz. bittersweet or semisweet chocolate, melted and cooled
3 (8 oz) packages cream cheese (24 oz), softened to room temperature
¾ cup granulated sugar
¼ cup light brown sugar, packed
2 tablespoons unsweetened cocoa powder, sifted
1 tablespoon cornstarch (or 3 tablespoons all-purpose flour)
1 cup sour cream, room temperature
½ cup heavy cream, room temperature
2 teaspoons pure vanilla extract
3 large eggs, room temperature
1 large egg yolk
1 cup heavy cream, chilled (for whipped cream)
6 tablespoons powdered sugar (for whipped cream)
1 teaspoon pure vanilla extract (for whipped cream)
1 (18 oz) can cherry pie filling
Chocolate shavings for garnish

Instructions

Step 1: Preheat the oven to 325°F. Line a 9×13-inch cake pan with aluminum foil or parchment paper, leaving about 2 inches hanging over the sides. Spray with non-stick spray and set aside.
Step 2: Combine the Oreo crumbs and melted butter in a medium bowl. Press the mixture evenly into the bottom of the prepared pan. Bake the crust for 10 minutes, then set aside to cool.
Step 3: Melt the chocolate in a heat-safe bowl set over a pan of simmering water, stirring until smooth. Remove from heat and let cool.
Step 4: In a large bowl, beat the cream cheese on low speed until smooth. Add granulated sugar, brown sugar, cocoa powder, and cornstarch. Beat until fully combined.
Step 5: Add sour cream, heavy cream, and vanilla extract. Beat until smooth, then mix in the melted chocolate on low speed.
Step 6: Add eggs and egg yolk one at a time, beating gently until just combined. Scrape down the bowl sides and tap the bowl on the counter to release air bubbles.
Step 7: Pour the cheesecake batter over the crust and bake for 30-35 minutes, until the edges are set and the center jiggles slightly. Remove and cool completely on a rack.
Step 8: Run a butter knife around the edges to loosen, cover loosely with plastic wrap, and refrigerate for at least 4 hours or overnight until firm.
Step 9: For the whipped cream, whip the chilled heavy cream, powdered sugar, and vanilla in a clean bowl until soft peaks form.
Step 10: Lift the chilled cheesecake out of the pan using the foil. You can either spread the whipped cream on top, spoon the cherry pie filling over it, and sprinkle chocolate shavings, then slice into bars, or slice into bars first, pipe a whipped cream border around each bar, fill the center with cherry pie filling, garnish with chocolate shavings, and serve.

Tips & Variations

Use room temperature ingredients to ensure a smooth and creamy cheesecake texture.
For a gluten-free option, substitute the Oreos with gluten-free chocolate cookies for the crust.
Instead of cherry pie filling, fresh cherries or raspberry sauce can add a fresh twist.
Allow the cheesecake to chill overnight for easier slicing and richer flavor development.

Storage

Store the cheesecake bars covered in the refrigerator for up to 4 days. Keep the whipped cream and cherry topping refrigerated separately if possible to maintain freshness. Reheat is not recommended since this is a no-bake cheesecake, but serving slightly chilled is best.

How to Serve

The image shows a slice of a rich chocolate dessert with four distinct layers on a white plate. The bottom layer is a dark, crumbly cookie crust. Above that is a thick, smooth, dark chocolate mousse layer. The third layer is a white whipped cream, spread evenly across the surface. The top layer is decorated with bright red cherries placed on the whipped cream, along with small pieces of dark chocolate sprinkled over everything. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of unsweetened?

Yes, unsweetened cocoa powder is best for the rich chocolate flavor, but if using Dutch-processed or natural cocoa, the flavor may vary slightly. Adjust sugar to taste if needed.

How do I prevent cracks in my cheesecake bars?

To avoid cracks, don’t overbeat the eggs and avoid overbaking. The center should still jiggle slightly when done. Cooling the cheesecake slowly at room temperature before refrigerating helps prevent cracks too.