Description

Cozy Hot Chocolate Cheesecake Bars feature a rich brownie base layered with a smooth chocolate cheesecake filling, topped with a toasted meringue for a decadent treat. Perfectly combining deep cocoa flavors with creamy texture and a toasted marshmallow-like finish, these bars are a delightful indulgence for cozy gatherings or special desserts.

Ingredients

Scale

Brownie Base

1/2 cup (115g) unsalted butter, melted
1 cup (200g) granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 tsp salt
3/4 cup (75g) Dutch-processed cocoa powder
3/4 cup (95g) all-purpose flour

Chocolate Cheesecake Layer

16 oz (450g) cream cheese, softened
3/4 cup (150g) granulated sugar
1/4 cup (60g) sour cream
4 oz (115g) semi-sweet or bittersweet chocolate, melted
1 tsp vanilla extract
1/2 tsp instant espresso powder
1/4 tsp salt
2 large eggs

Toasted Meringue Topping

3 large egg whites
3/4 cup (150g) granulated sugar
Mini marshmallows (optional, for topping)

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Instructions

Prepare the Brownie Base: Preheat your oven to 325°F (163°C) and line an 8×8 inch baking pan with parchment paper. Melt the butter and combine it with sugar, eggs, vanilla extract, salt, and cocoa powder. Stir until the mixture is glossy, then fold in the flour until just combined. Spread this batter evenly in the prepared pan and bake for 20 to 22 minutes. Remove from oven and let cool completely.
Make the Chocolate Cheesecake Layer: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add sugar and mix until well combined. Blend in sour cream, melted chocolate, vanilla extract, espresso powder, and salt. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Pour this cheesecake mixture over the cooled brownie base and smooth the surface. Bake for 35 to 40 minutes, or until the center is just set.
Chill and Set: Allow the cheesecake to cool at room temperature for one hour, then refrigerate for at least four hours or overnight. This chilling step helps the cheesecake layer set firmly, allowing clean slices when serving.
Whip Up the Meringue Topping: In a heatproof bowl placed over simmering water, whisk the egg whites and sugar until the sugar dissolves and the mixture feels warm to the touch. Transfer to a mixer and beat on high speed until stiff, glossy peaks form. Spread or pipe the meringue evenly over the chilled cheesecake bars.
Toast and Serve: Using a kitchen torch, carefully toast the meringue topping until golden brown and slightly caramelized. Optionally, sprinkle with mini marshmallows for added delight. Slice into squares using a warm knife, and serve chilled or at room temperature for a cozy, indulgent dessert experience.

Notes

Use Dutch-processed cocoa powder for a smoother, richer chocolate flavor in the brownie base.
Ensure the cream cheese is fully softened to avoid lumps in the cheesecake layer.
Chilling the bars overnight enhances flavor and makes slicing easier.
For a fun twist, add mini marshmallows on top before serving.
Use a warm, clean knife to slice the bars for neat edges.
Instant espresso powder intensifies the chocolate flavor without adding a coffee taste.