Cocoa chocolate cheesecake bars

1 hour to make and bake, these chocolate cheesecake bars have chocolate goodness in every bite. Make them ahead, refrigerate and cut into bars when needed.

Cocoa chocolate cheesecake bars

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  • Prep Time


  • Total Time


  • Servings



  • Crust

  • cups vanilla wafer crumbs (about 40 wafers, crushed)

  • ¼

    cup sugar

  • cup HERSHEY'S Cocoa

  • 6

    tablespoons butter, melted

  • Cheesecake

  • 3

    packages (8 oz. each) cream cheese, softened

  • cups sugar

  • 1

    container (8 oz.) sour cream

  • 2

    teaspoons vanilla extract

  • ½

    cup HERSHEY'S Cocoa

  • 3


  • Ganache

  • ½

    cup HERSHEY'S Semi-Sweet Chocolate Chips

  • 3

    tablespoons heavy cream

  • Chocolate shavings (optional)


1.Heat oven to 325°F. Line a 13X9" baking pan with parchment paper. 2.Stir together crumbs, sugar and cocoa in medium bowl. Add butter; stir until well blended. Press mixture firmly onto bottom of the prepared baking pan. 3.Set aside while making the filling. 4.In a mixing bowl, add the cream cheese and sugar. 5.With the paddle attachment on, beat on low speed until light and fluffy. 6.Add sour cream and vanilla; beat until blended. 7.Stir in the cocoa powder. 8.Add eggs, one at a time, beating well after each addition well. 9.Pour over the crust. 10.Bake in preheated oven for 40 minutes. 11.Turn the oven off, open the door and let the cheesecake cool for few hours in the warm oven. 12.Once the cheesecake is completely cooled, make the ganache. 13.In a heatproof bowl, add the chocolate chips and heavy cream. Microwave for 1 minutes and stir to combine. 14.Pour over the cheesecake. Decorate with chocolate shavings. 15.Refrigerate for a couple of hours before cutting into bars.


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