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These Cherry and Chocolate Baked Cheesecake Bars are a Summer hit sure to impress. This is essentially a baked cheesecake without the hassle. Think Black Forest flavours but brought into the 21st century. The base is made with Bourbon biscuits to provide the chocolate flavours that go so well with fresh cherries (plus, it’s a great time of year for cherries in Scotland).
The actual cheesecake layer is made with lots of cream cheese and melted white chocolate. The result is creamy yet light enough to enjoy a good amount. They travel really well if you want to make ahead for a party/picnic/BBQ! I make the bars up and cut into 16, but as always, feel free to divide up however you like!
These will need a little time in the fridge after baking to firm up before slicing and serving. You could easily sub the biscuit base for another favourite biscuit – digestives or ginger nuts will work well. Ensure your chocolate has cooled before you fold it into the mixture, otherwise this is fool proof!
For these Cherry and Chocolate Baked Cheesecake Bars, I use a basic 8′ square pan (I like this one). I recommend using an electric or stand mixer to really combine the butter and sugars (with a mixer like this). For other cheesecake bakes, check out this Baked Chocolate Brownie Cheesecake or these Carrot Cake and Cheesecake Blondies. If you’re looking for videos and baking inspiration, head on over to my Instagram.
Cherry and Chocolate Baked Cheesecake Bars
Ingredients
For the Base
- 250 g Bourbon Biscuits or any other chocolate biscuits/cookies
- 100 g Unsalted Butter Melted
For the Cheesecake Layer
- 400 g Full Fat Cream Cheese
- 50 g Granulated Sugar
- 1 tbsp Plain Flour
- 1 tsp Vanilla Extract
- 1 tsp Lemon Juice
- 2 Medium Eggs
- 150 g White Chocolate Melted
- 120 g Fresh Cherries Pitted, Chopped
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line an 8" square baking tin.
- Melt the white chocolate in the microwave in 15 second intervals, stirring in between. Set this aside whilst doing the rest
- In a bowl, smash up the Bourbon biscuits (or use a food processor) until they reach a fine crumb. Stir in the melted butter and press into the baking tin. Ensure the biscuit level is even before baking for 7 minutes. Once bake, let sit on a wire rack and keep the oven on.
- Make the cheesecake by whisking the cream cheese in a large bowl on high speed for about 2 minutes. Then add the sugar and whisk for 2 more minutes.
- Add in the flour, vanilla extract, lemon juice and eggs and combine again.
- At this stage, add in the melted (and cooled) white chocolate. Fold together with a spatula or wooden spoon, until just combined.
- Pour half of the cheesecake mixture over the base. Spoon about half of the cherry mixture (juices included) over the cheesecake.
- Pour over the remaining cheesecake mixture. Again, spoon the rest of the cherry mixture over the cheesecake. Swirl using a spoon for that pretty marbled effect. Bake for approx 35 minutes – until the edges are golden and the middle looks just set.
- Let cool on a wire rack until room temperature, then chill in the fridge for at least 2 hours before slicing and serving!
