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Ganache Topped Cheesecake Bars

posted by Liz Berg on December 8, 2014 (updated 7/1/23)

Ganache Topped Cheesecake Bars are a rich and creamy homemade cheesecake dessert that will please both cheesecake and chocolate lovers alike!

When you have a hankering for cheesecake but don’t want to deal with a springform pan and pounds of cream cheese, these exquisite Cheesecake Squares are an easier, yet still scrumptious option!

Ganache Topped Cheesecake Bars stacked on a square white plate.

Table of Contents hide

1 Why You Must Make

2 Ingredient Notes

3 Expert Tips

4 Frequently Asked Questions

5 You May Also Like:

6 Ganache Topped Cheesecake Bars

Why You Must Make

If you’re craving cheesecake but don’t want the temptation of a full-sized dessert, this recipe is the solution.
Besides the creamy cheesecake layer, there’s a Biscoff cookie crust and ganache topping!
Cheesecake in bar form is easier to take to picnics, potlucks or any gatherings.

Ingredient Notes

Kitchen Staples – Sugar, Brown Sugar, Flour, Butter
Biscoff Cookies – Crushed (about 27 cookies. I’ve found these cookies at Walgreens and Walmart)
Cream Cheese – Must be at room temperature for easy incorporation and a silky smooth cheesecake layer. I always use full fat for the best results.
Eggs – Use large eggs. Also, have them at room temperature for the same reason as the cream cheese.
Sour Cream – It also helps to get the sour cream out of the refrigerator when you get out the cream cheese and eggs.
Vanilla Extract – Make sure it’s real vanilla and not artificially flavored.
Heavy Cream – Should be 36% Butterfat.
Semi-sweet Chocolate – I prefer Ghirardelli bars over chocolate chips.
Powdered Sugar – To thicken and sweeten the ganache.

Ganache Topped Cheesecake Bars stacked on a white plate with cranberries and boxwood to garnish.

Expert Tips

A cheesecake dessert should not be daunting. A few tips will make for an ultra-creamy dessert that will have you craving seconds!

PRO-Tip: The first rule of cheesecake making is to have your refrigerated ingredients at room temperature. The cream cheese, especially, will blend in more smoothly when soft.

You can hurry the eggs along by putting them in a bowl of warm water.

If you don’t want to hunt down Biscoff cookies, you can easily substitute graham cracker crumbs.

Sift the powdered sugar to eliminate any lumps.

For the most luscious chocolate topping, use Ghirardelli bars instead of chocolate chips. Chocolate chips have additives which help them keep their shape while baking and don’t always melt smoothly.

When mixing in the eggs and sour cream, just mix until combined.

PRO-Tip: Over mixing will whip air into the mixture and the cheesecake texture will be compromised.

I find that well chilled bars cut more smoothly than those at room temperature. Try a hot knife to cut through easily! Wipe it off between cuts.

Frequently Asked Questions

How Do You Slice Cheesecake Bars?

Make sure your bars are well chilled. Use a hot knife to slice, wiping it clean between each slice and reheating the knife often.

How Do You Store Cheesecake Bars?

Keep your cheesecake bars covered and store them in the refrigerator for 3-4 days. Make sure to bring them out of the refrigerator for about an hour before serving to get the chill off. They will taste creamier when not ice cold.
These bars can also be frozen in an airtight container for up to 3 months. Defrost overnight in the refrigerator to serve.

How Do You Serve Cheesecake Bars?

These are very pretty on their own, but you can always add a dollop of whipped cream and fresh berries or a berry sauce. Caramel sauce would also be delicious.