Chocolate Cherry Cheesecake Bars

These chocolate cherry cheesecake bars save you from fussing with a water bath but deliver all the creamy tang and vibrant flavor of a classic dessert. The quick crust comes together in minutes and the swirl of cherries turns every bite into a special occasion. If you are a cheesecake lover looking for a portable bar to share or freeze for later these are your new go-to.

Every time I make a batch of these bars the smell of chocolate and cherries reminds me of summer celebrations with my family. My nieces always request these for birthdays and picnics because they love that swirl on top and the snackable size.

Gather Your Ingredients

• Graham cracker crumbs or chocolate sandwich cookie crumbs: This forms a sturdy buttery base and using chocolate cookies amplifies the cocoa flavor. Look for crumbs with a fresh chocolate scent or crush whole cookies yourself for best texture.
• Melted butter: Essential for holding crumbs together and creating a rich crisp crust. Choose unsalted butter for maximum control over flavor.
• Cream cheese, softened: Full-fat cream cheese makes for the creamiest filling. Let it come fully to room temperature for easy blending and no lumps.
• Granulated sugar: Sweetens the filling and balances tang from the cream cheese. Pick pure white sugar for a smooth finish.
• Eggs: These set the cheesecake layer and add a lush texture. Use large eggs that are room temperature for even mixing.
• Vanilla extract: Deepens the flavors and is key for that classic cheesecake aroma. Use real vanilla if possible for the best taste.
• Cherry pie filling: Provides pops of fruit and color. For a homemade touch choose a filling with whole cherries and minimal syrup.
• Semisweet chocolate chips: Scattered on top these melt slightly into the swirl and add richness. Use good quality chips for glossy texture and deep chocolate notes.

How to Make It

Preheat and Prepare Pan:

Set your oven to 350 degrees Fahrenheit. Line an eight-inch square baking pan with parchment paper making sure it hangs over two sides for easy lifting later. This helps guarantee clean release and neat edges on each bar.

Build the Crust:

Pour graham cracker or chocolate sandwich cookie crumbs into a bowl. Add melted butter and mix until all crumbs are evenly coated and look like wet sand. Pat this mixture firmly into the bottom of your prepared pan going right to the corners. Press very well so the crust holds together after baking.

Mix the Cheesecake Filling:

Put softened cream cheese and sugar in a large bowl. Beat with a hand mixer or stand mixer until the mixture is fluffy with no lumps remaining. Take a moment to scrape down the bowl so everything blends evenly. Add eggs one by one and beat briefly after each just until mixed in.

Add Vanilla and Assemble:

Stir vanilla extract into your cheesecake batter. Pour the batter over the crust and use a spatula to smooth the top evenly all the way to the edges.

Create Cherry Swirl:

Drop spoonfuls of cherry pie filling all over the cheesecake layer. Use a butter knife to gently swirl the cherry filling into the cheesecake. Take care not to overmix or you will lose the pretty swirls—just a few gentle turns will do it.

Top with Chocolate Chips:

Sprinkle semisweet chocolate chips across the surface. Lightly tap them down so they settle into the batter but remain visible and melty after baking.

Bake and Cool:

Transfer the pan to your oven and bake for about 30 to 45 minutes. Watch for the edges of the cheesecake to look puffed and set while the center has a faint jiggle. This is the sign it is perfectly baked. Cooling is very important—let the bars rest completely at room temperature.

Chill and Slice:

Once cool move the pan to the refrigerator for at least three hours or overnight. Chilling sets the structure and guarantees clean slices. Lift the bars out using the parchment and cut into squares with a sharp knife.

The chocolate chips are my personal favorite scoop-worthy ingredient. Watching them become just-melted on top is my signal that the bars are baked to perfection. My family always hovers in the kitchen waiting for the first slice and those little bursts of chocolate make each square extra special.

Flavor Boosters

If you are out of graham crackers you can use any crisp cookie for the crust. Swap in almond extract for vanilla if you want a pop of cherry flavor. Try dark chocolate chunks instead of semisweet chips for a more intense cocoa bite.

Serving Suggestions

Serve chilled right from the fridge for the cleanest edges. For a dessert platter dust lightly with cocoa powder or drizzle with more melted chocolate. A dollop of whipped cream and a few fresh cherries on top turns each bar into a showstopper.

Creative Twists

This recipe nods to classic American cheesecake but runs with the flavors of Black Forest cake. For a summer version use fresh pitted cherries when they are in season. Around the holidays swap the cherry filling for cranberry sauce to create a festive twist.

These bars are perfect for make-ahead occasions or to keep in the freezer for surprise guests. Enjoy each creamy bite featuring chocolate, cherry, and cheesecake—no water bath required.

Common Questions About This Recipe

→ How do I keep the cheesecake layer smooth?

Use softened cream cheese and beat mixture until completely smooth before adding eggs.

→ What type of crust works best?

Graham crackers provide a classic base, but chocolate cookie crumbs boost chocolate flavor.

→ How do you create distinct cherry swirls?

Add dollops of cherry filling on top and use a knife to gently swirl—avoid overmixing for clear contrast.

→ Can I serve these bars chilled or at room temperature?

For best texture and clean cuts, chill thoroughly, but let stand a few minutes before serving for optimal flavor.

→ Is it possible to add extra chocolate?

Yes, drizzle cooled bars with melted chocolate or increase chocolate chips to taste for extra richness.