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Triple Chocolate Raspberry Cheesecake Bars

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These decadent cheesecake bars feature three layers of chocolate—a crisp chocolate cookie crust, creamy cocoa-laced cheesecake filling, and a topping of chopped chocolate—swirled with a bright, tart raspberry sauce. Easy to make and perfect for any occasion, they’re a showstopping dessert that looks impressive but comes together with simple ingredients.

Ingredients

Scale
  • 24 chocolate sandwich cookies (about 240g, filling removed)
  • 6 tablespoons unsalted butter, melted (85g)
  • Pinch of salt
  • 16 ounces cream cheese, softened (450g)
  • 3/4 cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • 1/2 cup sour cream (120g) or full-fat Greek yogurt
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsweetened cocoa powder (22g, Dutch-processed preferred)
  • 3 ounces dark chocolate, melted and cooled (85g, 60-70%)
  • 1/2 cup semi-sweet chocolate chips (90g)
  • 1 cup fresh or frozen raspberries (120g, thawed and drained if frozen)
  • 2 tablespoons granulated sugar (25g)
  • 1 teaspoon cornstarch
  • 1 teaspoon lemon juice
  • Milk chocolate shavings or mini chips (for garnish, optional)
  • Extra fresh raspberries (for garnish, optional)

Instructions

  1. Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving overhang on two sides. Preheat oven to 350°F (175°C).
  2. In a food processor, pulse chocolate sandwich cookies (filling removed) into fine crumbs. Add melted butter and a pinch of salt; pulse until mixture resembles wet sand.
  3. Press crumbs firmly and evenly into the bottom of the prepared pan. Bake for 8-10 minutes until set and fragrant. Let cool slightly.
  4. In a small saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and lemon juice. Cook over medium heat, stirring, until berries break down and mixture thickens (about 5 minutes). Remove from heat and press through a fine mesh sieve to remove seeds. Set aside to cool.
  5. In a large bowl, beat cream cheese until smooth. Add 3/4 cup sugar and beat until fluffy. Add eggs one at a time, mixing well after each. Beat in sour cream and vanilla. Sift in cocoa powder and mix until incorporated. Drizzle in melted dark chocolate. Stir in chocolate chips.
  6. Pour cheesecake filling over cooled crust, smoothing the top. Drop spoonfuls of raspberry sauce over the surface. Swirl gently with a skewer or knife.
  7. Bake for 32-36 minutes, or until edges are set and center has a slight jiggle. Tent with foil if top browns too quickly.
  8. Cool to room temperature, then refrigerate at least 4 hours (or overnight) to set.
  9. Remove bars from pan using parchment handles. Slice into 16 squares. Garnish with extra raspberry sauce, fresh raspberries, and milk chocolate shavings if desired.

Notes

For best results, use room-temperature dairy and eggs. Don’t overmix after adding eggs to avoid cracks. Chill bars thoroughly before slicing for clean cuts. For gluten-free, use gluten-free chocolate cookies. You can substitute Greek yogurt for sour cream. If using frozen raspberries, thaw and drain well. Bars can be frozen for up to 2 months.

Nutrition

Keywords: cheesecake bars, triple chocolate, raspberry swirl, easy dessert, chocolate cheesecake, potluck dessert, holiday baking, chocolate raspberry, cheesecake squares, party dessert

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