Indulge in the rich flavors of these Chocolate Stout Cheesecake Bars! With a delightful combination of creamy chocolate and a hint of stout, these treats are perfect for any occasion.
Tips for Success
Make sure your cream cheese is completely softened for the smoothest filling. And trust me, sifting the cocoa powder makes a world of difference!
Your Favorite Part
The whipped cream topping takes this dessert to the next level. It’s so satisfying to pipe those beautiful rosettes!
Ingredients
- For the crust:
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- For the filling:
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- For the topping:
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Instructions
- Make the crust:
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Step 1- Preheat oven: Preheat the oven to 350°F. Line an 8x8-inch metal baking pan with parchment, leaving an overhang.
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Step 2- Combine crust ingredients: In a large mixing bowl, combine all crust ingredients until well combined and evenly moistened. Press the mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake until fragrant, about 10 minutes. Place on a wire rack to cool completely.
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Step 3- Reduce oven temperature: Reduce oven temperature to 325°F.
- Make the filling:
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Step 4- Melt chocolate and beer: While the crust is baking, make the filling. In a small saucepan, heat the chocolate and beer over medium-high heat, stirring constantly until melted. Remove from heat and set aside to cool to room temperature.
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Step 5- Beat cream cheese mixture: In a large bowl, use an electric mixer fitted with a paddle attachment to beat the cream cheese, granulated sugar, and brown sugar on medium-high speed until smooth and creamy, at least 2 minutes, scraping down the sides and bottom of the bowl often.
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Step 6- Add sour cream and cocoa: Add the sour cream and cocoa powder and beat until combined. Pour in the cooled chocolate mixture and mix until incorporated. Add the eggs one at a time, blending after each addition until just combined. Scrape down the sides and bottom of the bowl, then mix in the vanilla, espresso powder, and salt until just combined. Don't over-mix.
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Step 7- Pour batter into crust: Pour the batter evenly into the cooled crust. Tap the pan on the counter a few times to release any bubbles.
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Step 8- Bake: Bake at 325°F for about 35 minutes, or until the edges are set and the center has a slight jiggle. Turn off the heat and crack the oven door slightly, letting the cheesecake rest inside for 10 minutes. Transfer the entire pan to a wire rack to cool completely, then cover and refrigerate for at least 6 hours or overnight.
- Make the topping:
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Step 9- Whip heavy cream: When ready to serve, make the topping. In a mixing bowl fitted with the whisk attachment, whip the heavy cream on medium-high speed until soft peaks form, about 4 minutes. Add sifted powdered sugar and mix on low speed until combined. Scrape down the bottom and sides of the bowl, then add the stout and whip on medium-high speed until medium peaks form, about 1 to 2 minutes. Transfer the whipped cream to a piping bag fitted with a star tip.
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Step 10- Slice and serve: Use the parchment overhang to lift the cheesecake out of the pan. Place on a cutting board and slice into bars using a sharp knife. For cleaner cuts, wipe the knife with a warm, damp cloth between slices.
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Step 11- Pipe topping: Pipe rosettes onto each slice and sprinkle with cocoa powder, if desired. Serve immediately.
Nutrition
- Calories: 320, Fat: 20g, Carbs: 32g, Protein: 4g
Cooking techniques
Be sure to whip the cream to just the right consistency for a fluffy topping!
Variations or substitutions
Feel free to use different types of beer for varied flavors, or substitute the bittersweet chocolate with milk chocolate for a sweeter bar.
Storage tips
Store any leftover bars in an airtight container in the refrigerator for up to 5 days. These bars also freeze well for up to 3 months.
Notes
Make sure to let the cheesecake chill properly for the best texture!
