Black and White Cheesecake Bars

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Hi all, I’m Annie from Annie’s Noms ! I’m so excited to be contributing here at Reasons to Skip the Housework! I bake a lot!! If I’m not on Pinterest looking at food then I’m usually either making food or writing recipes so I was so excited when Melanie asked me to contribute here!

I have a great recipe for you guys today – black and white cheesecake bars.

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These bars are insane! A fudgey chocolate base with a light and fluffy cheesecake filling, then they’re topped with more of the fudgey chocolate mix!

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When I read through the recipe I was a bit worried about the base being hard and too like a biscuit, I knew I wanted them to be soft and fudgey. You have to bake the base first and let it cool and when I’d baked it I got even more worried about it being too hard and dry as it felt a bit over done!

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Luckily, once I added the cheesecake layer and baked them again, they turned into fudgey goodness! It’s so good when a bake turns out perfectly haha!! These bars went down so well, I’ll definitely be making them again soon and I really hope you guys enjoy them too 🙂

Black and White Cheesecake Bars
Recipe Type: Cheesecake Bars
Cuisine: Dessert
Author: Annie
Serves: 12-15
A fudgey chocolate base, topped with a light and fluffy cheesecake and some more of the fudgey chooclate mix! Rich and decadent, these bars are not to be missed!
Ingredients
  • For the base:
  • 2 sticks + 2tbsp unsalted butter, at room temp
  • 2 cups white sugar
  • 2 eggs
  • 2 1/3 cups all purpose flour
  • 1/2 cup cocoa powder
  • 1tsp baking soda
  • For the cheesecake filling:
  • 1/2 cup, heaping, white chocolate chips
  • 10.5oz full fat cream cheese
  • 1/3 cup icing sugar
  • 1 egg
Instructions
  1. No need to preheat the oven just yet, the base needs to chill. Grease and line a 9 x 13 inch pan.
  2. Make the base first – place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
  3. Add in the eggs and mix until well incorporated. Sift the flour, cocoa powder and baking soda together into a medium bowl and stir until well incorporated. Add the flour mix into the wet ingredients and mix until a soft dough forms.
  4. Reserve a 1/4 of the dough and wrap in cling film. Place in the fridge.
  5. With the remaining 3/4 of the dough, press it into the baking pan and then place it in the fridge for 20-30 minutes. During this time preheat the oven to 325F.
  6. Once the base is chilled, place it in the oven to bake for 20-25 minutes until slightly risen and puffy, turn off the oven and allow to cool completely before making the cheesecake layer.
  7. Once the base is cooled it’s time to make the cheesecake layer! Preheat the oven to 325F. Place the white chocolate chips into a heatproof bowl and place over a small saucepan of simmering water. Stir until melted, then leave to one side to cool briefly.
  8. Place the cream cheese and icing sugar into a medium sized bowl and beat together until light and fluffy, add in the egg and mix until well incorporated, about 1 minute on med-high speed. Add in the melted chocolate and mix on low until well incorporated.
  9. Pour the mixture all over the base and smooth slightly with a spatula. It doesn’t have to be perfectly smooth! Take out the reserved 1/4 of the dough and crumble it over the top of the cheesecake layer.
  10. Place in the oven for 25-35 mins (it took 30 mins in my oven) until the cheesecake is just set and the crumbled topping is slightly firm to touch.
  11. Leave to cool completely, once cooled place in the fridge for at least 2 hours before slicing into 12-15 bars.
  12. Bars will keep in an airtight container in the fridge for 2 days.
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About Melanie L.

Melanie works full time at Tuft & Needle and blogs part time evenings and weekends when her daughter is working on the cars with her dad!

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