A slice of raspberry chocolate cheesecake bars with streusel topping and chocolate ganache drizzle

Chocolate Raspberry Cheesecake Bars

  • Author: Julianne Dell
  • Prep Time: 2 hours
  • Cook Time: 40 minutes
  • Total Time: 2 hours and 40 minutes
  • Yield: 12 Bars


These cheesecake bars have a creamy raspberry chocolate filling, crunchy streusel topping, and are topped with a drizzle of smooth chocolate ganache.


For the Crust:

  • 1 C all-purpose flour
  • 1/4 C light brown sugar
  • 1/2 C oats
  • 1/2 C unsalted butter- at room temperature

For the Cream Cheese Filling:

  • 6 oz raspberries, washed and dried
  • 1/4 C granulated sugar + 1 tbsp, divided
  • 1 pk Cream cheese (8 oz)- at room temperature
  • 1 tsp pure vanilla extract
  • 1 large egg
  • 1/4 C dark chocolate pieces

For the Streusel Topping:

  • 1/2 C light brown sugar
  • 1/2 C all-purpose Flour
  • 1/4 C old fashioned oats
  • 1/4 C unsalted butter- at room temperature

For the Ganache:

  • 3 oz Dark chocolate
  • 2 oz Heavy whipping cream


For the Crust:

  1. Preheat oven to 350°
  2. Start by making the crust. Combine all ingredients in a medium-sized bowl. Use a fork and pastry cutter to combine the butter into the flour, oats, and brown sugar.
  3. Firmly pack into an 8×8” pan and bake at 350° for 12-15 minutes until a light golden brown.

For the Filling:

  1. Wash and dry raspberries. Combine with 1 tablespoon granulated sugar.
  2. While the crust is baking, prepare the cheesecake layer. In a medium-size bowl, combine softened cream cheese, with vanilla extract, 1/4 C granulated sugar, and egg. Mix until well combined and creamy. Fold in dark chocolate chunks.

For the Streusel Topping:

  1. Combine dry ingredients with butter and use a fork and pastry cutter to combine the butter into the flour, oats, and brown sugar.
  2. When the crust is finished baking, pour the cheesecake layer onto of warm crust, spread evenly. Sprinkle with raspberry. Pour streusel layer on top of cheesecake layer.
  3. Return cheesecake bars to the oven and bake at 350° for another 25-30 minutes until the center is firm.

For the Ganache:

  1. Once removed from the oven, prepare ganache by microwaving dark chocolate chips and heavy cream in 30-second increments until chocolate is melted. Stir until smooth and drizzle over bars.
  2. Allow bars to cool for at least an hour. Transfer to the refrigerator and chill for at least two hours. I chilled mine overnight.


Adapted from Cookies and Cups

  • Category: Dessert
  • Method: Chilled
  • Cuisine: American

Keywords: cheesecake bars