Chocolate-Cherry Cheesecake Bars

These strawberry-vanilla cheesecake bars combine sweet, juicy strawberries with creamy vanilla-infused cheesecake. Whether you use fresh or frozen berries, they’re a delightful treat for any season. The buttery graham cracker crust adds a satisfying crunch that perfectly complements the smooth, velvety filling. Perfect for parties, picnics, or whenever you crave a simple yet elegant dessert.

Active Time:

35 mins

Total Time:

5 hrs 15 mins

Servings:

16

Nutrition Profile:

Sesame-Free Nut-Free Vegetarian Egg-Free

These Chocolate-Berry Cheesecake Bars are an irresistible dessert that combines creamy richness with bright fruit flavor—perfect for any celebration. A buttery graham cracker crust forms the base, topped with a layer of luscious berry compote for a burst of natural sweetness. The finale is a smooth chocolate cheesecake topping that melts in your mouth and looks as good as it tastes. Read on for simple preparation tips and creative twists to make this recipe your own.

Tips from the Test Kitchen

Here are our favorite insights from testing and perfecting this dessert to ensure every batch turns out delicious and foolproof:

• Save time by using store-bought graham cracker crumbs instead of crushing whole crackers.

• Try swapping the crust for chocolate graham crackers or chocolate wafer cookies for extra cocoa flavor.

• Mix up the fruit layer with raspberries, blackberries, or blueberries for a colorful variation.

• Line your pan with parchment paper with a bit of overhang for easy lifting once the bars are set. Chill for at least 4 hours before slicing to keep the layers neat.

Nutrition Notes

Berries bring natural sweetness along with vitamin C, fiber, and antioxidants that help protect your cells and support heart health.
The dark chocolate adds not only indulgence but also beneficial compounds that may support brain and cardiovascular function.
While graham crackers aren’t as whole-grain as they once were, they’re still a lighter choice for crusts and pair well with nutritious toppings like fruit and nuts.
And though cream cheese adds some fat, it also contributes to the bars’ satisfying texture and flavor—helping you enjoy a smaller serving while feeling completely content.

Ingredients

Yields: 16 servings
Adjust servings: ½x | 1x | 2x

• 8 graham cracker sheets

• 4 tablespoons unsalted butter, melted

• 4 cups sweet cherries, pitted (or frozen, unthawed)

• ¾ cup sugar, divided

• 1 (4-ounce) bar 70% dark chocolate

• ½ cup heavy cream

• 2 (8-ounce) packages cream cheese, softened

• 1 teaspoon vanilla extract

• ¼ teaspoon salt

• Flaky sea salt, for garnish (optional)

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Directions

1. Preheat the oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper, leaving about a 2-inch overhang on all sides for easy removal later.

2. Prepare the crust:

• Pulse the graham crackers in a food processor until fine crumbs form (about 10–12 pulses).

• Add the melted butter and pulse a few more times until evenly coated.

• Press the mixture firmly and evenly into the bottom of the prepared pan.

• Bake for 10 minutes, or until lightly golden around the edges.

• Let cool on a wire rack while you prepare the filling.                                 

Step 2: Make the Crust

Place 8 graham cracker sheets in a food processor and pulse until they become fine, even crumbs (about 10 to 12 pulses). Drizzle in 4 tablespoons of melted butter and pulse a few more times, just until the crumbs are evenly moistened.

Transfer the mixture to the prepared baking pan, and use the bottom of a measuring cup or glass to press it firmly and evenly into the bottom. Bake the crust for 10 minutes, or until it turns lightly golden around the edges.

Allow it to cool in the pan on a wire rack for at least 10 minutes before adding the next layer. Meanwhile, wipe the food processor clean to prepare for the cherry mixture.

Step 3 : 

As the crust bakes, place 4 cups of cherries and ¼ cup of sugar in a medium saucepan. Cook over medium heat, stirring occasionally, until the cherries start to soften — about 5 minutes. Continue cooking, stirring from time to time, until the mixture thickens into a jamlike syrup, about 15 to 20 minutes more.
Transfer the cherry mixture to a food processor and pulse about 5 times, just until a semi-chunky puree forms. Spoon the mixture into a medium bowl and refrigerate, uncovered, until completely cooled, about 20 minutes.
Rinse and dry the food processor before the next step.

Step 4 : 

While the chocolate sets, whisk together 3 large egg yolks and ¼ cup sugar in a medium heatproof bowl until pale and slightly thickened, about 2 minutes. Heat 1 cup milk in a small saucepan over medium heat until steaming, but not boiling, about 3 minutes. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon, 5 to 7 minutes. Remove from heat and let cool to room temperature, about 10 minutes.

Step 5 : 

Combine softened butter, 1 teaspoon almond extract, ¼ teaspoon salt, and the remaining ½ cup powdered sugar in a clean mixing bowl; beat with an electric mixer until creamy and smooth, about 1 minute. Add the cooled custard mixture; continue beating until fully blended, light, and airy, about 1 to 2 minutes, scraping down the sides of the bowl as needed.

Step 6 : 

Spread the cooled custard mixture evenly over the prepared base; spoon the butter mixture on top, smoothing it into an even layer with a spatula. Cover tightly and refrigerate until firm, at least 4 hours or up to overnight. Slice into 16 bars and serve well chilled.

To make ahead
Cover and refrigerate in the baking dish for up to 3 days before serving.

Nutrition Facts (per serving)

267	Calories
19g	Fat
22g	Carbs
3g	Protein