These Black Forest Cheesecake Bars are unbelievably yummy! With an oreo cookie crust, rich chocolate cheesecake filling, topped with sweetened whipped cream, cherries and chocolate shavings, this is one decadent dessert you won’t be able to resist sinking your teeth into!
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Finally, I can share this recipe! I’ve mentioned before that I had a long list of recipes that I have already made, but hadn’t posted yet and this one was all the way at the back of the line.
Everything about this cheesecake is heavenly. I made them quite a while ago, and although I’ve made a few cheesecakes since then, I can still confidently say this ones is my favourite! Though an upcoming cheesecake recipe may just knock this one down to second place. Who knows? We’ll have to wait and see!
Black Forest Cheesecake Bars
Ah, yes — the first of many Black Forest desserts to come! I have a love-hate relationship with the Black Forest flavour, though. The love being the chocolate and whipped cream parts and the hate being the cherries.
Now that I think about it, it’s been so long since I’ve had a Black Forest Cake so I’m not sure how I feel about it now. In fact, even though it’s a wide known fact that maraschino cherries are barely edible, it’s been so long since I’ve had a regular cherry that I’m not even sure if I like them or not. Actually, I just bought a huge pack for my upcoming cherry recipes so let me go try one then get back to you.
Update: they’re freaking awesome.
How to Make Black Forest Cheesecake Bars
I don’t think there’s a more perfect base for chocolate cheesecake than Oreo cookie crumbs. Well maybe a brownie base would be incredible, but that’s a recipe for another day *wink*.
I’m definitely not exaggerating when I say the chocolate cheesecake filling is one of the greatest things to grace my tastebuds. If you have a pretty serious obsession with chocolate, THIS cheesecake will drive you crazy!
The chocolate cheesecake is super rich, thick, creamy and decadent. Every bite sends shivers down my spine. I modified my Mini Triple Chocolate Cheesecakes recipe, TRIPLED the amount of melted chocolate and added some brown sugar to enhance the chocolate flavour.
And the best part about these cheesecakes being in bar form is that you don’t need to bake them in a waterbath! Also the recipe below says these make 8 cheesecake bars, but if you cut them into smaller portions, you could get about 16 bars to share with friends and family!
Black Forest Toppings
Ok now let’s turn these chocolate cheesecake bars into Black Forest Cheesecake Bars. I cut the cheesecake into bars before topping so I could pipe a cute little whipped cream border on each. You don’t have to pipe on a border like I did, instead you could spread all the whipped cream onto the full cheesecake and top it with the cherries.
Speaking of the cherries, I’m pretty peeved off because I bought like two cans of cherries thinking they were cherry pie filling, but they turned out to be stemless maraschino cherries in syrup. Unfortunately, I didn’t find this out until the very moment I went to top the cheesecakes, so it was too late to buy the right kind.
So I grumpily lined all of those little maraschinos inside of the whipped cream wall I built, but best believe I chucked them right off before digging in. As for you guys, the recipe says to use cherry pie filling which I guarantee will be 1000% better! I’m almost jealous, but on the bright side, this little cherry incident gives me a great excuse to remake these bars with the proper cherry topping. Yay!!!
Oh, and you can’t forget about the chocolate shavings! Extra chocolate and texture to take these cheesecake bars to another level! I wish I could send you all your own bar of this chocolate cherry delight, but since technology isn’t advanced enough for me to do that yet, you’ll have to make these yourselves so you could truly experience just how amazing they are!
Did you make these Black Forest Cheesecake Bars? Let me know how they turned out in the comments below! And don’t forget to leave a rating!
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Let’s get baking!
- 3 cups Oreo crumbs (about 36 Oreos)
- 1/2 cup unsalted butter, melted
Chocolate Cheesecake Filling:
- 12 oz. Bittersweet or semisweet chocolate, melted and cooled
- 3 (8oz) packages cream cheese (24 oz), softened to room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 Tbsp unsweetened cocoa powder, sifted
- 1 Tbsp. cornstarch (or 3 Tbsp. all purpose flour)
- 1 cup sour cream, room temperature
- 1/2 cup heavy cream, room temperature
- 2 tsp pure vanilla extract
- 3 large eggs, room temperature
- 1 large egg yolk
Sweetened Whipped Cream:
- 1 cup heavy cream, chilled
- 6 Tbsp powdered sugar
- 1 tsp pure vanilla extract
- 1 (18oz) can Cherry Pie Filling
- Chocolate Shavings
For the Crust:
- Preheat oven to 325° F. Line a 9x13-inch cake pan with aluminum foil or parchment paper, leaving about 2-inches hanging over the sides and spray with non-stick spray. Set aside.
- Combine the cookie crumbs and melted butter in a medium bowl. Pour and press the mixture into the bottom of the greased pan.
- Bake the crust for 10 minutes, then set aside to cool.
For the Chocolate Cheesecake Filling:
- Place chopped chocolate in a large heat-safe bowl over a saucepan of simmering water. Stir constantly until the chocolate is melted and smooth. Remove bowl from heat and set aside to cool.
- In a large bowl using a handheld mixer, beat the cream cheese on low speed until smooth and creamy.
- Add both sugars, cocoa and cornstarch and continue to beat on low speed until completely combined and smooth.
- Scrape down the sides of the bowl and add sour cream, heavy cream and vanilla and continue beating until smooth. Add melted chocolate and mix on low speed to combine.
- Add eggs and yolk one at a time, beating slowly until just combined, do not overbeat. Scrape sides and bottom of the bowl with a rubber spatula to make sure everything is fully combined. Forcefully tap bowl on the counter a few times to release any air bubbles.
- Pour into prepared pan and bake in preheated oven for 30-35 minutes. The cheesecake is done when the edges are set and the center jiggles just slightly.
- Remove from oven and allow to cool completely on a cooling rack. Run the tip of a butterknife around the edges to loosen the cheesecake and foil.
- Loosely cover with plastic wrap and refrigerate until firm and chilled, about 4 hours or overnight.
For the Sweetened Whipped Cream:
- In a medium stainless steal bowl, using a handheld mixer, whip the chilled cream, powdered sugar and vanilla until cream holds peaks.
- Remove the cheesecake from the refrigerator and carefully lift it out of the pan (using the aluminum hanging off to lift it up).
- You have two assembly options: you can either spread all of the whipped cream on top, then spoon on the cherry pie filling and sprinkle the chocolate shavings, then slice into bars.
- The other option is the one I used which is slicing the cheesecake into bars, then I transferred the whipped cream to a piping bag fitted with a large star tip and piped a shell border around each bar.
- Then fill the centre of the cheesecake with cherry pie filling, garnish the border with shaved chocolate and serve!
- Store cheesecake bars in an airtight container in the refrigerator for up to 3-5 days.
- Cheesecake can be cut into smaller bars for more servings.
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