Okay, friends, gather ’round because I’m about to share something truly special.Triple Chocolate Cheesecake Bars are delicious.What are some of my favorite treats? Think of them as the sophisticated older sibling of a brownie, but with an incredible creamy consistency. What’s a cheesecake twist? I remember the first time I made these – it was for a potluck, and they were gone within minutes! I just barely got a bite. That’s when I knew this recipe would be good. Is it true that once you make them, you’ll be hooked too!
What is Triple Chocolate Cheesecake?
What exactly is the meaning of the term?Triple Chocolate Cheesecake Bars – 3 servingsWhat is pure indulgence? First, you have a fudgy, rich chocolate base, almost like – brownie, but slightly denser. Then comes the star of the show – a luscious, creamy cheesecake layer swirled with even more. What are some of the best chocolate glazes? Think of it as the ultimate chocolate lover’s dream come true, all baked into a convenient, chocolate-covered bag. What are the best easy What is the perfect combination of textures and flavors – the fudgy base, the creamy base. What is the perfect combination of cheesecake and chocolate glaze?
Why you’ll love this recipe?
Why do we fall head over heels?Triple Chocolate Cheesecake Bars are great for a, but let me give you a few of my top justifications. Firstly, the FLAVOR is just out of this world. We’re talking deep, intense chocolate combined with that signature tangy cheesecake flavor. It’s a party in your mouth, I promise! Secondly, for all that amazing flavor, they are surprisingly simple to make. Don’t let the word “cheesecake” intimidate you. This recipe is super approachable, even for beginner bakers. Thirdly, they’re relatively cost-effective. Most of the ingredients are pantry staples, and you can easily customize the chocolate to fit your taste. And lastly, the VERSATILITY! What are some good ways to serve them as a late night dessert? What are some good side dishes to serve with ice cream, whipped cream or just on their own? I’ve tried many cheesecake recipes, but this one always comes out on top. The depth of chocolate flavor is just unmatched. What I love about this recipe is that it’s perfect for any occasion. What are some of the best candy bars?
How do you make triple chocolate cheesecake bars?
Quick Overview
Making these Triple Chocolate Cheesecake Bars.I know it sounds intimidating, but trust me, it’s easier than you think! How do I make a creamy cheesecake? What is the best way to serve a chocolate glaze? What is the key to success? What are some of the best desserts? I’ve streamlined the process over the years, and this method is foolproof!
Ingredients
For the Main Batter: What is it?
• 1 12 cups all-purpose flour: I always use unbleached flour for the best flavor.
• 34 cup unsweetened cocoa powder: Use a high-quality chocolate flavor. Dutch-processed cocoa powder works great!
• 1 12 teaspoons baking powder: Make sure it’s fresh!
• ½ teaspoon salt: Enhances the sweetness.
• 1 cup (2 sticks) unsalted butter, softened: Softened butter is essential for a smooth batter.
• 1 34 cups granulated sugar: Feel free to reduce this slightly if you prefer a less sweet base.
• 2 large eggs: Adds richness and structure.
• 1 teaspoon vanilla extract: Pure vanilla is always best.
• 34 cup milk: Whole milk gives the best results, but you can use 2% or even almond milk in a pinch.
For the Filling:
• 24 ounces cream cheese, softened: This is crucial! Make sure it’s really soft to avoid lumps.
• 34 cup granulated sugar: Balances the tanginess of the cream cheese.
• 2 large eggs: Binds the filling together.
• ½ cup sour cream: Adds moisture and tanginess.
• 1 teaspoon vanilla extract: Enhances the flavor.
• 4 ounces semi-sweet chocolate, melted: Use your favorite brand! Is Ghirardelli or Baker’s a good choice?
For the Glaze:
What is the best quality semi-sweet chocolate?
• 14 cup heavy cream: Creates a smooth and shiny glaze.
• 2 tablespoons unsalted butter: Adds richness and shine.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I like to line the pan with parchment paper, leaving an overhang on the sides. How do I lift a bar out after it’s cooled?
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. How do you whisk cocoa powder?
Step 3: Mix Wet Ingredients
In a large bowl, cream together the butter and sugar until light and fluffy. Set aside. Is it possible to make this happen with an electric mixer? Beat the eggs one at a time, then stir in the vanilla extract. Make sure the butter is truly softened, not melted, or else the batter will be too thin.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending. Ending with dry ingredients. Do not overmix, as this can lead to tough bars. I usually stop mixing when there are still streaks of flour visible and then finish mixing by hand.
Step 5: Prepare Filling
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Set aside. Beat the eggs one at a time, then stir in the sour cream and vanilla extract. In a separate bowl, melt the semi-sweet chocolate in the microwave or over an ice cube. If desired, serve immediately. Let it cool slightly, then stir it into the cream cheese mixture until well combined. Why is cream cheese so soft? If it’s cold, you’ll have lumps that you can’t get rid of!
Step 6: Layer & Swirl
How do I spread chocolate batter evenly in a pan? Dollop the cheesecake filling over the chocolate batter. Use a knife or skewer to swirl the cheesecake filling into the chocolate batter. How do you make swirls? I like to do a figure-eight pattern, but you can do whatever you like.
Step 7: Bake
Bake for 30-35 minutes, or until cheesecake filling is set and the edges are lightly browned. If you have a slight wobble in the center, the bars will continue to set as they cool. I usually start checking my oven around 30 minutes before I start cooking. Keep an eye on them.
Step 8: Cool & Glaze
Let the bars cool completely in the pan before frosting. This is important! If you try to frost them while they’re still warm, the glaze will melt and run off. Once the bars are cool, prepare the glaze by melting the 6 ounces of semi-sweet chocolate, heavy cream, and butter in the microwave or over a double boiler. Stir until smooth. Pour the glaze over the cooled bars and spread evenly. You can refrigerate the bars for a few minutes to help the glaze set faster.
Step 9: Slice & Serve
Cut the bars into squares and serve. I like to use a warm knife for clean cuts. These bars are delicious served chilled or at room temperature. They’re also great with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!
What to Serve It With
These Triple Chocolate Cheesecake Bars are seriously amazing on their own, but if you’re looking to elevate the experience, here are some of my favorite serving suggestions:
For Breakfast: Pair these bars with a strong cup of coffee or a creamy latte. The rich chocolate complements the bitterness of the coffee perfectly. You can even crumble a bar over your yogurt or granola for a decadent morning treat.
For Brunch: Serve these bars alongside a platter of fresh fruit and a mimosa bar. The contrasting flavors and textures make for a truly memorable brunch spread. Presentation is key! Arrange the bars on a pretty platter with some fresh berries and a dusting of powdered sugar.
As Dessert: These bars are the perfect ending to any meal. Serve them with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of chocolate sauce. You can also add some fresh berries or a sprinkle of chopped nuts for extra flavor and texture.
For Cozy Snacks: Enjoy these bars straight from the fridge with a glass of cold milk or a cup of hot cocoa. They’re the ultimate comfort food! I often make a batch on Sunday and then snack on them throughout the week. My kids love them, too!
My family tradition is to always serve these bars at our annual holiday party. They’re always a hit, and everyone raves about them. One year, my cousin even asked for the recipe! I felt so proud.
Top Tips for Perfecting Your Triple Chocolate Cheesecake Bars
Okay, so you’re ready to make these amazing Triple Chocolate Cheesecake Bars. Here are some tips I’ve learned over the years to ensure they turn out perfectly every time:
Cream Cheese Prep: This is HUGE. Make sure your cream cheese is completely softened before you start mixing the filling. If it’s not soft enough, you’ll end up with lumps in your cheesecake, and nobody wants that! I usually take it out of the fridge at least an hour before I start baking.
Mixing Advice: Be careful not to overmix the chocolate batter. Overmixing can lead to tough bars. Mix until just combined. It’s okay if there are still a few streaks of flour visible.
Swirl Customization: Get creative with your swirls! Experiment with different patterns and techniques to create a unique look. You can use a knife, a skewer, or even a chopstick to swirl the cheesecake filling into the chocolate batter. I’ve even used a fork before!
Ingredient Swaps: If you’re feeling adventurous, try swapping out some of the ingredients. You can use different types of chocolate, such as dark chocolate or white chocolate. You can also add some chopped nuts or dried fruit to the batter. I once added some chopped pecans to the chocolate batter and it was delicious!
Baking Tips: Keep a close eye on the bars while they’re baking. Every oven is different, so baking times may vary. The bars are done when the cheesecake filling is set and the edges are lightly browned. A slight wobble in the center is okay.
Glaze Variations: For a richer glaze, try adding a tablespoon of coffee liqueur or rum extract to the melted chocolate. You can also sprinkle some sea salt over the glaze for a sweet and salty flavor combination. Once, I added a pinch of cayenne pepper to the glaze for a little kick. It was surprisingly good!
One time, I accidentally used melted butter instead of softened butter in the chocolate batter. The bars still tasted delicious, but they were a bit too greasy. So, learn from my mistakes and make sure you use softened butter!
Storing and Reheating Tips
Want to make these Triple Chocolate Cheesecake Bars ahead of time or save some for later? Here’s how to store them properly:
Room Temperature: You can store these bars at room temperature for up to 2 days, but they’re best kept in the refrigerator. Cover them tightly with plastic wrap or store them in an airtight container.
Refrigerator Storage: These bars will keep in the refrigerator for up to 5 days. Again, make sure they’re tightly covered to prevent them from drying out.
Freezer Instructions: For longer storage, you can freeze these bars for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe container. Let them thaw in the refrigerator overnight before serving.
Glaze Timing Advice: If you’re planning to freeze the bars, it’s best to add the glaze after they’ve thawed. This will prevent the glaze from cracking or becoming sticky.
I’ve found that the bars taste even better the next day after they’ve had a chance to chill in the refrigerator. The flavors meld together, and the texture becomes even more fudgy and creamy.
Frequently Asked Questions
Final Thoughts
So there you have it – my recipe for the most decadent and delicious Triple Chocolate Cheesecake Bars! I truly hope you give this recipe a try. It’s one of those recipes that always impresses, and it’s surprisingly easy to make. The combination of the fudgy chocolate base, the creamy cheesecake filling, and the rich chocolate glaze is simply irresistible. And if you are a chocolate lover like me you have to try this recipe! If you enjoyed this recipe, be sure to check out my other cheesecake recipes! Happy baking, and I can’t wait to hear how yours turn out! Please leave a comment below and let me know what you think. And if you make any variations, I’d love to hear about those too!
Triple Chocolate Cheesecake Bars
Ingredients
Main Ingredients
- 1.5 cups chocolate graham cracker crumbs
- 0.5 cups unsweetened cocoa powder
- 0.5 cup granulated sugar
- 0.5 cup melted unsalted butter
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 ounces unsweetened chocolate, melted
- 1 cup heavy cream
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a baking pan with parchment paper.
- Combine graham cracker crumbs, cocoa powder, sugar, and melted butter. Press into the bottom of the prepared pan.
- Beat cream cheese and sugar until smooth. Beat in vanilla extract and melted chocolate. Fold in heavy cream.
- Pour over crust and bake for 30-35 minutes, or until set.
- Let cool completely before cutting into bars.
