Black Forest Cheesecake Bars: Chocolate, Cherry & Cream.

There is a specific kind of drama associated with a Black Forest dessert. It is the architectural contrast of deep, dark cocoa against the startling crimson of cherries, all held together by a cloud of white cream. While the traditional German cake is a masterpiece of sponge and Kirsch, these Black Forest Cheesecake Bars take those same iconic flavors and compress them into a dense, velvety, and arguably more decadent format.

Cheesecake is the perfect vehicle for these flavors because its natural tanginess acts as a bridge between the bitterness of dark chocolate and the bright acidity of the cherries. In these bars, we ditch the finicky springform pan and water bath in favor of a “layer-and-bake” approach that results in a dessert that is as beautiful to slice as it is to eat. Whether it’s a centerpiece for a New Year’s Eve celebration or a mid-winter indulgence, these bars are designed for the serious chocolate lover.

The Layered Components

To achieve the “Black Forest” effect, we focus on three distinct layers that provide a balance of crunch, silk, and fruit.

Layer	Key Ingredients	Sensory Goal
The Crust	Oreo crumbs, melted butter, sea salt	Dark, sandy, and chocolate-forward
The Filling	Cream cheese, dark cocoa, vanilla, eggs	Velvety, rich, and moderately sweet
The Topping	Black cherries, cherry preserves, ganache	Tart, glossy, and indulgent

Ingredients

The Chocolate Base

24 Oreo cookies (finely crushed)
4 tbsp unsalted butter (melted)
A pinch of sea salt

The Dark Chocolate Cheesecake

16 oz (2 blocks) cream cheese (softened to room temperature)
1/2 cup granulated sugar
1/4 cup Dutch-processed cocoa powder (sifted)
2 large eggs (room temperature)
1/4 cup sour cream (for added creaminess)
1 tsp vanilla extract
4 oz bittersweet chocolate (melted and slightly cooled)

The Cherry Swirl & Topping

1 can (15 oz) dark sweet cherries in syrup (drained, or use cherry pie filling for ease)
2 tbsp cherry preserves (to thicken the “syrup”)
Optional: 1 tsp Kirsch (cherry brandy) for an authentic kick.

Step-by-Step Instructions

1. Prep the Pan

Preheat your oven to 325°F (160°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides. This “sling” is crucial for lifting the chilled cheesecake out later to get clean, professional-looking squares.

2. The Crust

Combine the Oreo crumbs and melted butter in a bowl until the mixture looks like wet sand. Press firmly into the bottom of the pan. Bake for 8–10 minutes just to set the crust, then remove and let cool slightly while you make the filling.

3. The Cheesecake Filling

In a large bowl, beat the softened cream cheese and sugar until completely smooth. Sift in the cocoa powder and add the melted chocolate, sour cream, and vanilla. Mix on low speed.

Important: Add the eggs one at a time, mixing only until just combined. Over-beating at this stage incorporates air, which can cause the cheesecake to crack during baking.

4. The Assemble & Bake

Pour the chocolate cheesecake batter over the crust. Drop small spoonfuls of the cherry preserves/syrup across the top and use a toothpick to create a marbled “swirl” effect.

Bake for 35–40 minutes. The edges should be set, but the center should still have a slight “jiggle” when you gently shake the pan.

5. The Chill (The Hard Part)

Let the bars cool to room temperature in the pan, then refrigerate for at least 6 hours (overnight is best). Cheesecake needs this time to “set” its molecular structure—if you cut it too early, the texture will be mousse-like rather than fudge-like.

6. Finishing Touches

Before serving, top the bars with the drained whole cherries. For an extra touch of decadence, you can add a dollop of whipped cream or a few chocolate shavings to each square.

Flavor and Texture Notes

These bars are a study in richness. The Oreo crust provides a gritty, deep-cocoa crunch that contrasts with the silkiness of the cheesecake. Because we use both cocoa powder and melted bittersweet chocolate, the filling has a complex, “grown-up” chocolate flavor that isn’t cloying.

The cherries provide the necessary brightness. Every bite hits you with a wave of dark chocolate, followed by the tart, juicy pop of the cherry, and finishes with the cool, creamy tang of the cheesecake. It is a heavy, satisfying dessert that feels like a genuine luxury.

Tips for Success

Room Temperature is King: Ensure your cream cheese and eggs are truly at room temperature. Cold cream cheese will result in “lumpy” cheesecake that no amount of whisking can fix.
Sift the Cocoa: Cocoa powder is notoriously clumpy. Always sift it before adding it to the batter to ensure a perfectly smooth finish.
The “Clean Cut”: To get the perfect squares shown in photos, use a hot knife. Dip your knife in hot water, wipe it dry, make one cut, and repeat.

FAQ

Can I use fresh cherries?

Yes, but you will need to pit them and simmer them with a little sugar and cornstarch first to create a “sauce.” Raw cherries release too much water during baking and can make the cheesecake soggy.

How long do these last?

Stored in an airtight container in the fridge, these bars will stay fresh and delicious for up to 5 days.

Can I freeze them?

Absolutely! Cheesecake bars freeze beautifully. Wrap individual squares in plastic wrap and store in a freezer bag for up to 3 months. Thaw in the fridge for an hour before eating.

Conclusion

The Black Forest Cheesecake Bar is the ultimate “reset” dessert—it’s powerful enough to end a meal on a high note and sophisticated enough for any special occasion. By combining the classic German trio of chocolate, cream, and cherry into a portable bar, you’ve created a dessert that is as practical as it is indulgent.