If you’re looking for a dessert that embodies the essence of winter comfort, look no further than these *Cozy Hot Chocolate Cheesecake Bars*. This delightful recipe marries two beloved treats—rich chocolate cheesecake and warm cocoa—into one easy-to-make dessert that’s sure to bring smiles and satisfaction to all. Imagine biting into a creamy slice of cheesecake that tastes just like your favorite hot cocoa, all while enjoying a delicious buttery graham cracker crust. This dessert is perfect for cozy nights in, festive gatherings, or simply because you deserve a sweet treat!
What makes these cheesecake bars even more appealing is their simplicity. With a no-bake filling, you can whip them up in no time and let the refrigerator do the rest of the work. That means you can spend more time enjoying the company of your loved ones while the cheesecake chills to perfection. If you’ve ever wondered how to capture the comforting flavors of hot chocolate in dessert form, this recipe is here to deliver just that. Topped with fluffy mini marshmallows and a luscious chocolate ganache, these bars are not only visually appealing but also packed with sweetness and life’s little indulgences.
Why You’ll Love This Cozy Hot Chocolate Cheesecake Bars
- Decadent Flavor: The creamy chocolate cheesecake layered on a buttery crust replicates the delightful experience of sipping on a warm cup of hot cocoa.
- No-Bake Ease: Say goodbye to complicated baking steps! This recipe doesn’t require any baking, making it straightforward and accessible for everyone.
- Perfect for Sharing: With a yield of 12 bars, these cheesecake bars are perfect for parties, gatherings, or simply as a treat to share with family and friends.
- Layered Delight: The combination of creamy cheesecake, rich ganache, and whimsical mini marshmallows creates an unforgettable flavor and texture experience.
Preparation Phase & Tools to Use
Before you dive into the delicious world of *Cozy Hot Chocolate Cheesecake Bars*, it’s essential to prepare your kitchen and gather your tools. Start by ensuring your workspace is clean and organized; this helps reduce stress while cooking. Since this recipe calls for a no-bake procedure, you won’t need an oven; however, a few kitchen tools will come in handy:
– A medium-sized mixing bowl for combining your ingredients.
– An electric mixer or a whisk to beat the cream cheese and whip the heavy cream to the right consistency.
– A spatula for spreading and folding ingredients smoothly.
– An 8×8 inch baking dish lined with parchment paper. This will help you easily remove the bars once set.
– A toothpick for swirling the chocolate ganache. This little tool makes it easy to create the decorative swirls that elevate the presentation of your dessert.
Once you have all your ingredients prepared and your tools assembled, you’ll be ready to create a delicious masterpiece. It’s helpful to set out your cream cheese ahead of time to soften, ensuring a smooth filling. The preparation will only take a few minutes, and you can focus on the enjoyment to come.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1/2 cup hot chocolate mix
- 1 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp heavy cream
- 1 tbsp cocoa powder
- 1/2 cup mini marshmallows
Instructions
Step 1: Prepare the Crust
Start by mixing the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until all the crumbs are coated. This mixture will form the base of your cheesecake bars. Once well combined, press the crumb mixture evenly into the bottom of a parchment-lined 8-inch square baking pan. Make sure to pack it down tightly to create a solid bottom layer. After pressing, it’s essential to chill this crust in the refrigerator for about 20 to 30 minutes. This step ensures that the crust firms up and provides a nice texture to support the creamy cheesecake filling.
Step 2: Make the Cheesecake Filling
While the crust is cooling, use an electric mixer to beat the softened cream cheese in a large mixing bowl until it’s smooth and creamy. Gradually add in the powdered sugar and hot chocolate mix, continuing to mix until combined. It’s important to have no lumps, so make sure the cream cheese is very soft. In a separate bowl, whip the heavy cream until stiff peaks form; this step gives the cheesecake a light and airy quality. After achieving stiff peaks, gently fold the whipped cream into the cream cheese mixture, ensuring not to deflate the whipped cream. Add 1 teaspoon of vanilla extract for extra flavor, and fold it in to create a velvety filling.
Step 3: Assemble the Bars
Once your crust has set and your cheesecake filling is ready, it’s time to assemble! Spread the cheesecake filling evenly over the chilled graham cracker crust, smoothing it out with a spatula. Next, prepare the chocolate ganache by melting the semi-sweet chocolate chips along with 2 tablespoons of heavy cream. You can use a microwave in short bursts, stirring in between, or melt it on a stovetop in a double boiler until smooth. Drizzle the ganache over the cheesecake layer and use a toothpick to create swirls, adding a decorative touch to your bars. Cover the baking pan with plastic wrap and chill in the refrigerator for at least 4 hours or, preferably, overnight for the best results. Allowing the cheesecake to sit longer enhances the flavors and helps it set perfectly.
Step 4: Serve the Bars
When you’re ready to serve, remove the cheesecake from the refrigerator and dust the top with cocoa powder for a beautiful finish. Scatter mini marshmallows on top for that quintessential hot chocolate experience. To slice the bars neatly, use a sharp knife dipped in hot water to make clean cuts, wiping the knife between each slice. This will allow you to enjoy beautiful, even squares that maintain their layers of crust, cheesecake, and ganache.
Variations
- Protein: Consider adding a protein boost by folding in some Greek yogurt to the filling for extra creaminess with added nutrition.
- Vegetables: While not typical for a dessert like this, finely grated zucchini can add moisture without altering the flavor significantly if you’re interested in sneaking in veggies.
- Spices: Spice it up with a sprinkle of cinnamon or nutmeg in the cheesecake mixture for added warmth and depth of flavor.
Cooking Notes
- Always ensure that your cream cheese is softened at room temperature prior to mixing; this prevents any lumps from forming in your cheesecake filling.
- If you prefer a thicker chocolate layer, feel free to add more chocolate chips to the ganache mixture.
- For a more indulgent version, try adding a splash of peppermint extract; it pairs beautifully with the hot chocolate flavors and adds a holiday twist.
Serving Suggestions
- These bars pair wonderfully with a dollop of whipped cream on top for those truly decadent moments.
- Serve alongside a warm cup of hot cocoa to elevate the entire dessert experience.
Tips
- For the best results, chill the bars overnight; the flavors meld together beautifully when allowed to rest.
- To avoid overmixing the cheesecake filling, fold the whipped cream gently rather than mixing vigorously.
Prep Time, Cook Time, Total Time
- Prep Time: 30 minutes (plus chilling time)
- Cook Time: 0 minutes
- Total Time: 4 hours 30 minutes
Nutritional Information
- Calories: Approximately 320 per bar
- Protein: 3g
- Sodium: 190mg
FAQs
Can I make these cheesecake bars ahead of time?
Absolutely! These bars are perfect for making ahead, as they actually taste better after sitting in the refrigerator for a day or two. Just be sure to store them covered.
What can I substitute for heavy cream?
You can use coconut cream or a non-dairy whipped topping as an alternative for heavy cream if you’re looking for a dairy-free option.
How do I store the leftovers?
Leftovers should be kept in an airtight container in the refrigerator and can last up to a week.
Can I freeze these cheesecake bars?
Yes! These cheesecake bars can also be frozen. Wrap them tightly in plastic wrap and foil. They can be safely frozen for up to 2 months; just make sure to thaw them in the refrigerator when you’re ready to enjoy.
Conclusion
These *Cozy Hot Chocolate Cheesecake Bars* are more than just a dessert; they are an experience that must be shared with loved ones. Packed with flavor and wrapped in comforting textures, they reflect the essence of cozy moments by the fireplace or joyful celebrations with friends. Their no-bake nature allows for easy preparation, while their rich flavors make them a hit at any gathering. So why wait? Gather your ingredients, bring out your mixing bowls, and treat yourself to a comforting slice of sweet heaven today. We’d love to hear your thoughts on this recipe, any adjustments you made, or how your loved ones enjoyed these delightful bars. Comment below and share the love!
Print
Cozy Hot Chocolate Cheesecake Bars
- Total Time: 4 hours 30 minutes
- Yield: 12 servings 1x
Description
Experience the taste of winter comfort with these Cozy Hot Chocolate Cheesecake Bars.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1/2 cup hot chocolate mix
- 1 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp heavy cream
- 1 tbsp cocoa powder
- 1/2 cup mini marshmallows
Instructions
- Prepare the crust by mixing graham cracker crumbs, sugar, and butter. Press into a lined baking pan and chill for 30 minutes.
- Beat cream cheese, sugar, and hot chocolate mix until smooth. Whip and fold in heavy cream and vanilla.
- Spread cheesecake filling over crust. Melt chocolate chips and heavy cream for ganache, drizzle over filling, and swirl.
- Chill for at least 4 hours before serving. Dust with cocoa and add mini marshmallows before slicing.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Calories: 320 kcal
- Sodium: 190 mg
- Protein: 3 g