Chocolate Stout Cheesecake Bars – Handle the Heat


Tessa Recipe run down

Taste good: Rich, spicy chocolate cheese cake with a subtle strong taste and a salty-sweet pretzel crust. Add the strong whipped cream for an additional dose of strong taste.
Texture: Sicker happy cheesecake with a slightly crispy crust.
Ease: So much easier than a full cheesecake – no water bath needs!
Why you will love this recipe: It is the perfect dessert for St. Patrick’s Day, Father’s Day or a party.

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Chocolate. Stout. Pretzel. Everything in a cheesecake bar? Yes, please! These chocolate cheesecake bars will come true all of your sweet-salty dreams.

A slice of chocolate cheese cake -Bar on a plate with a bite.A slice of chocolate cheese cake -Bar on a plate with a bite.

It is no secret that I am obsessed with chocolate. I did my tough brownies well over 100 times. I make my pampering chocolate cake for every birthday. And my brown butter -toffee chocolate biscuits are among my most frequently requested desserts.

The entire amount of beer cheese cake with whipped cream with whipped cream.The entire amount of beer cheese cake with whipped cream with whipped cream.

When I made my way to create this recipe for cheesecake, I knew that I wanted to combine rich chocolate with the roasted, roasted, malty depth of strong beer … but I longed for a fun turn.

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The answer? A Graham cracker and a pretzel crust for a sweet and salty magic.

Disc disks on parchment paper. Disc disks on parchment paper.

The texture alone is heavenly, but the addition of these salted pretzel crust brings these poles to another level.

And trust me, even strong haters will have a second disc of these chocolate cheesecake!

Graphics of the Tessa arias of the handle The heat that holds a whisk.Graphics of the Tessa arias of the handle The heat that holds a whisk.

How to make chocolate -cheesecake -bar with chocolate

Use the right pan!

Use a light one 8 × 8 inches metal Pan like this For baking cheesecake bars. Avoid it with glass or ceramic pans – learn here in my article about glass against metal baking pans.

Pour the dough over the chilled crust before baking.Pour the dough over the chilled crust before baking.

What kind of beer should I use?

  • My team and I tested this recipe with Guinness Stout and Guinness Extra Stout.
  • I recommend staying with a stout because other types of beer do not offer the same rich taste.
  • Avoid stouts with additional flavors (such as coconut, coffee, etc.), as this gives too much additional sweetness.
  • Alcohol -free stouts can work, but we didn’t try to check this. If you try, let me know in the comments below!

Can I make these cheesecake bars without beer?

This recipe was designed so that it comprises beer. If you have to skip the beer, I recommend trying my Nutella cheesecake -Bar or my chocolate cheesecake.

The recently embroidered whipped cream topping

If you are a strong fan, do not skip the strong Spike -Bag cream! The taste of the stout in the cheesecake bars is subtle. Therefore, the topping increases the strong taste.

I led the whipped cream on each individual pane with a disposable pipe piping and A Wilton 1m Star TippHowever, use an offset spatula to smooth it over the entire plate of cheesecake bars and light cocoa powder to make it faster and easier.

Stout-embroidered whipped cream that is drawn on a bar.Stout-embroidered whipped cream that is drawn on a bar.

The cream cheese

Use high -quality brick with cream cheese with full fat (no tubs that spread to bagels). Make sure your cream cheese is fully Soft to room temperature before starting with the smoothest, lump -free cheesecake poles.

The Brezel & Graham Cracker crust

My testers said this was their favorite part of the cheesecake bars! I recommend adhering to the combination of Graham Cracker and Pretzel as written. However, use the crust recipe from my crème brûlée cheesecake bars if you are not a fan of the salty sweet taste combination.

Make sure you press the crust very firmly to prevent it from crumbling while cut and served into slices.

Side by side photos of the crust that is poured into the pan and then pressed firmly.Side by side photos of the crust that is poured into the pan and then pressed firmly.

The chocolate

Hold back chocolate rods on bittersweet to achieve the best results. We used Ghirardelli and Bakers brands to test. Find out more about chocolate substitutions, with chocolate chips and more in my article with chocolate chocolate in baking.

Chocolate cheesecake -Bar FAQs

Can I double this recipe?

Sure – just double all ingredients and bake in A 9 x 13 inch metal panAdd a few minutes to the baking time.

How do I store chocolate cheese cake?

Refrupiers up to decorated cheesecake poles in an airtight container for up to 4 days. If you are crowned with whipped cream, store in the fridge up to 1 day to achieve the best results.

Note that the longer the cheesecake poles sit, the softer the crust becomes.

How do I freeze chocolate cheese cake -bar with chocolate?

Freeze the completely chilled, not decorated cheesecake in an airtight container for up to 2 months. To serve overnight in the refrigerator before adding the whipped cream load.

Slops of cheese cheesecake shelf on parchment paper, ready to serve.Slops of cheese cheesecake shelf on parchment paper, ready to serve.

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How to do

Chocolate cheesecake -bar with chocolate

Yield: 9 or 16 small cheesecake bars

Preparation time: 50 Minute

Cooling time: 10 hours 10 Minute

Cooking time: 1 Hour

Total time: 12 hours

Chocolate cheesecake bars have a velvety smooth chocolate cheesecake filling of a salty addictive pretzel crust, all of which are crowned with strong whipped cream.