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Triple Chocolate Raspberry Cheesecake Bars

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These triple chocolate raspberry cheesecake bars feature a fudgy chocolate cookie crust, creamy cheesecake center, swirls of three types of chocolate, and bursts of juicy raspberries. An easy, decadent dessert perfect for berry and chocolate lovers alike.

Ingredients

Scale
  • 24 chocolate sandwich cookies (like Oreos), crushed (about 240g)
  • 1/4 cup (60g) unsalted butter, melted
  • Pinch of salt
  • 16 oz (450g) full-fat cream cheese, room temperature
  • 2/3 cup (135g) granulated sugar
  • 2 large eggs, room temperature
  • 1/4 cup (60g) sour cream
  • 1 tsp pure vanilla extract
  • 1/2 tsp espresso powder (optional)
  • 1/2 cup (85g) semi-sweet chocolate chips, melted and slightly cooled
  • 1/4 cup (45g) white chocolate chips, melted and slightly cooled
  • 1/4 cup (45g) dark chocolate chips, melted and slightly cooled
  • 1 cup (125g) fresh raspberries (or frozen, thawed and drained)
  • 2 tbsp raspberry jam (optional, for extra swirl and color)
  • Extra chocolate chips (optional, for topping)
  • Powdered sugar (optional, for dusting)
  • More fresh raspberries (optional, for serving)

Instructions

  1. Line a 9×9-inch (23×23 cm) baking pan with parchment paper, leaving an overhang on the sides. Lightly grease the paper. Preheat oven to 325°F (163°C).
  2. Crush chocolate sandwich cookies into fine crumbs using a food processor or by hand. Mix with melted butter and a pinch of salt until evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then let cool slightly.
  3. In a large bowl, beat cream cheese until smooth and creamy (about 2 minutes). Add granulated sugar and beat until light and fluffy. Add eggs one at a time, beating well after each. Mix in sour cream, vanilla extract, and espresso powder (if using) until just combined.
  4. Melt semi-sweet, white, and dark chocolate chips in separate microwave-safe bowls in 20-second bursts, stirring after each, until smooth. Let cool slightly.
  5. Pour cheesecake batter over the cooled crust and spread evenly. Dollop spoonfuls of each melted chocolate on top. Use a knife to gently swirl the chocolates into the cheesecake.
  6. Scatter fresh raspberries evenly over the surface. If using, drop small spoonfuls of raspberry jam between the berries and swirl gently.
  7. Bake for 35–40 minutes, or until edges are set and center is just slightly jiggly. Tent with foil if top browns too quickly. Do not overbake.
  8. Cool at room temperature for 1 hour, then refrigerate for at least 3 hours (overnight is best).
  9. Use parchment overhang to lift bars from pan. Cut into 16 squares with a sharp knife, wiping clean between cuts.
  10. Dust with powdered sugar, add extra chocolate chips or fresh raspberries, and serve.

Notes

For gluten-free bars, use gluten-free sandwich cookies. Greek yogurt can substitute for sour cream. Dairy-free cream cheese and chocolate chips work for a dairy-free version. Let ingredients come to room temperature for a smooth cheesecake. Swirl chocolates gently for a marbled effect. Bars taste even better after chilling overnight.

Nutrition

Keywords: cheesecake bars, triple chocolate, raspberry dessert, easy cheesecake, chocolate raspberry bars, berry dessert, potluck dessert, chocolate cheesecake, summer dessert, make ahead dessert

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