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Chocolate and cheesecake lovers alike will fall for these decadent chocolate truffle cheesecake bars. With a buttery press-in crust, rich and creamy chocolate cheesecake filling, and salted caramel topping, these indulgent bars are a dream holiday dessert.

Chocolate Truffle Cheesecake Bars

Best of all, this recipe is much simpler to make than preparing an entire cheesecake, so you’ll be party-ready for any and every occasion that pops up on your calendar.

Chocolate Truffle Cheesecake Bars

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Chocolate Truffle Cheesecake Bars

  • Yield: 12 bars

Ingredients

Crust

  • 1 1/4 cups flour
  • 1/8 tsp salt
  • 1/2 tsp cinnamon
  • pinch of nutmeg
  • 6 Tbsp unsalted butter, melted
  • 1/4 cup sugar
  • 2 Tbsp light brown sugar
  • 1 tsp vanilla extract

Filling

  • 4 oz semisweet chocolate, chopped
  • 8 oz reduced fat cream cheese, at room temperature
  • 1/4 cup plain fat-free Greek yogurt, at room temperature
  • 2/3 cup sugar
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • 1 large egg, at room temperature

Caramel Topping

  • 1/4 cup light brown sugar
  • 2 Tbsp unsalted butter, cubed
  • 2 Tbsp heavy cream
  • 1/4 tsp vanilla extract
  • generous pinch of salt
  • Flaky salt, for topping

Instructions

  1. Preheat oven to 350°F and line an 8-inch square metal baking pan with parchment paper. For the crust, whisk together flour, salt, cinnamon, and nutmeg in a small bowl. Combine melted butter, sugar, brown sugar, and vanilla in a medium bowl. Add flour mixture and fold in until incorporated. Use a piece of parchment paper lightly coated with nonstick spray to press dough evenly into bottom of prepared pan. Bake crust for 18 minutes, until golden and set. Transfer to a wire rack to cool for 20 minutes, and reduce oven temperature to 325°F.
  2. While the crust cools, make the filling. Place chocolate in a microwave-safe bowl and microwave on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15 second intervals until melted and smooth. Let chocolate cool for 10 minutes. Place cream cheese and yogurt in a food processor and process until combined; add sugar, salt, and vanilla. Add melted chocolate and process until smooth; add egg and process until smooth. Pour filling over cooled crust and smooth top; gently tap pan to remove air bubbles.
  3. Bake for 40 minutes, until edges are puffed and center is set. Cool completely on a wire rack, then cover and chill in the refrigerator at least 3 hours. For the caramel topping, combine brown sugar, butter, and heavy cream in a heavy saucepan. Bring to a boil over medium heat, stirring constantly until butter has melted completely. Reduce heat to low and simmer 5 minutes, stirring occasionally. Remove from heat and stir in vanilla and sea salt until smooth. Pour sauce into a glass measuring cup and set aside to cool for 30 minutes.
  4. When ready to serve, chill bars in the freezer for 15 minutes. Carefully lift parchment and place bars on a cutting board; use a sharp knife to trim away raised edges, then cut into bars, drizzle with caramel topping, and sprinkle with flaky salt. Store leftover bars in an airtight container in the refrigerator up to 2 days.

Nutrition

  • Calories: 298
  • Carbohydrates: 37

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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