Cozy Hot Chocolate Cheesecake Bars
Indulge in these delightful bars that combine rich cheesecake with comforting hot chocolate flavors, topped with gooey marshmallows and a luscious chocolate drizzle.
Ingredients
Crust Ingredients
- 1.5 cups 1 1/2 cups graham cracker crumbs Provides a sweet and slightly nutty crust.
- 0.25 cups 1/4 cup granulated sugar Sweetens the crust.
- 6 tablespoons 6 tablespoons unsalted butter, melted Binds the crust together.
Filling Ingredients
- 16 ounces 16 ounces cream cheese, softened Delivers a luscious, velvety texture.
- 0.5 cups 1/2 cup granulated sugar Balances the richness of the cheesecake.
- 1/3 cups 1/3 cup sour cream Enhances flavor with a slight tang.
- 2 large 2 large eggs Acts as a binder for the filling.
- 2 teaspoons 2 teaspoons pure vanilla extract Adds depth to the flavor.
- 1 cup 1 cup semisweet chocolate chips, melted and slightly cooled Gives a rich chocolate flavor.
- 0.25 cups 1/4 cup unsweetened cocoa powder Intensifies the chocolate taste.
Topping Ingredients
- 2 cups 2 cups mini marshmallows Brings the hot chocolate vibe to life.
- 0.25 cups 1/4 cup heavy cream Used for the chocolate drizzle.
- 0.5 cups 1/2 cup semisweet chocolate chips (for drizzle) Creates a glossy chocolate topping.
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and line a 9x9-inch baking pan with parchment paper.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter; mix until it resembles wet sand.
- Press the mixture into the bottom of the baking pan and bake for 8 minutes. Allow to cool slightly.
- In a large bowl, beat cream cheese and 1/2 cup sugar until creamy. Add sour cream, eggs, and vanilla, mixing until combined.
- Mix in melted chocolate chips and cocoa powder until smooth.
Baking
- Pour the chocolate cheesecake filling over the cooled crust and spread evenly.
- Bake for 32 to 36 minutes, or until edges are set with a slight jiggle in the center. Cool to room temperature, then refrigerate for at least 3 hours or overnight.
Toppings
- After chilling, scatter mini marshmallows over the cheesecake layer. Toast the marshmallows under a broiler or with a kitchen torch for extra flavor.
- Heat heavy cream in a saucepan, pour over semisweet chocolate chips, let sit, then stir until smooth and drizzle over marshmallows.
- Allow the drizzle to set for about 10 minutes before lifting the bars from the pan and slicing into 16 squares.
Notes
For best results, allow the bars to chill thoroughly. Substitute Greek yogurt for sour cream or use gluten-free graham crackers if needed. Experiment with dark or milk chocolate for different flavors.