Triple Chocolate Raspberry Cheesecake Bars
Creamy, rich layers with gooey chocolate drizzle and bright juicy berries.
Ingredients
24 chocolate sandwich cookies, crushed
5 tbsp unsalted butter, melted
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
4 oz semi-sweet chocolate, melted and slightly cooled
2 tbsp unsweetened cocoa powder
1/2 cup mini chocolate chips
1/3 cup raspberry preserves
1 tbsp water
1 cup fresh raspberries
2 oz dark chocolate, chopped
1/4 cup heavy cream
2 tbsp chocolate cookie crumbs, for topping
2 tbsp chocolate chunks, for topping
Directions
Preheat the oven to 325°F and line an 8-inch square pan with parchment paper.
Stir the crushed chocolate sandwich cookies with the melted butter, then press the mixture firmly into the bottom of the pan.
Bake the crust for 8 minutes, then let it cool for 10 minutes.
Beat the cream cheese and sugar until smooth, then mix in the eggs one at a time.
Add the vanilla extract and sour cream, then mix just until combined.
Divide the filling evenly between 2 bowls.
Stir the melted semi-sweet chocolate and cocoa powder into one bowl to make the chocolate layer.
Spread the chocolate cheesecake layer over the cooled crust, then spoon the plain cheesecake layer on top and smooth gently.
Warm the raspberry preserves with the water for 15 seconds, then swirl a few spoonfuls lightly into the top.
Bake for 35 to 40 minutes until the edges are set and the center still has a slight jiggle.
Chill time: Cool to room temperature, then refrigerate for 4 hours until fully set.
Heat the heavy cream until steaming, pour it over the chopped dark chocolate, and let it sit for 1 minute before stirring smooth.
Cut into bars and top with the chocolate drizzle, fresh raspberries, chocolate cookie crumbs, and chocolate chunks.
Prep Time: 25 minutes
Kcal: ~510 kcal per serving (estimate)
Final line: Save this decadent dessert—what topping would you add?
