Looking for a decadent dessert idea? These Chocolate Cheesecake Bars have everything you crave, and more!
**This post is sponsored by Rodelle. I am excited to partner with them in creating delicious, family friendly recipes! All opinions are 100% my own**
Ever get a dessert you love and just want to eat it like crazy? That’s how I am with cheesecake bars. You may notice I have LOTS of varieties on the blog.
Today’s version is a Chocolate Cheesecake Bar. It starts with a graham cracker crust. Then it’s topped with a creamy vanilla cheesecake. And topped with chocolate cookie dough. All baked to perfection.
As you may remember, I’m currently working with Rodelle to create delicious recipes using their products. I hear this all the time: does it matter what vanilla I use?
My answer is yes. And I’m not just saying that because I’m partnered with Rodelle. I had been using their products and singing their praises long before they first approached me! I love the flavor their vanilla gives to my baked goods.
What you may not know is that in addition to all their awesome extracts, they have the best unsweetened cocoa I’ve ever used. It’s truly my favorite (and I love that I can purchase it online or at Costco)! It gives a rich chocolate flavor to all my baked goods…and the color is dark and gorgeous!
But, back to these Chocolate Cheesecake Bars. A few simple tricks:
- Use a food processor (or a ziploc bag and a meat pounder) to process your graham crackers into a fine crumb. DO NOT use the store bought graham crumbs. I personally think the flavor of those is “off” and I can tell the difference in the two!
- Use parchment paper to line your 13×9 baking dish. Not only does it help with clean up…but once these are complete, you can lift the whole batch out of the pan to slice them. This helps keep them looking uniform and pretty (not smashed and uneven). The symmetrical OCD tendencies I have will thank you.
- Refrigerate. REFRIGERATE. I can’t tell you enough how important this step is before eating this dessert. I don’t know many people who like warm cheesecake. Once this is done baking, cool it on the counter until it’s able to go in your refrigerator. Then keep it in there for 4 hours (or overnight). This is MUY IMPORTANTE (very important). Not only does it give the cheesecake time to firm up to make cutting smoother, but it tastes amazing chilled.
Now I’m off to go binge watch my favorite Netflix show right now. It’s called Damages with Glenn Close and Ted Danson. Have you watched it yet? So good!!
Connect with Rodelle:
Look no further. Here are some of my favorite cheesecake bars on the blog:
Pumpkin Chocolate Chip Cheesecake Bars: this one is perfect for fall baking!
Snickerdoodle Cheesecake Bars: If I had to choose these *might* be my favorite version!
Chocolate Chip Cheesecake Bars: this is the classic recipe I base all my yummy variations off!
**I’ve partnered with Rodelle Kitchens as a brand ambassador to create delicious recipes for you, my readers! I personally love their products, and all opinions are 100% my own**