These Hot Chocolate Cheesecake Bars are cozy, creamy, and chocolatey with a rich hot cocoa flavor in every bite.
It’s like your favorite winter drink turned into a dreamy dessert.
I love making these during the colder months because they feel special, but they’re actually super easy.
You get that rich chocolate layer, the smooth cheesecake swirl, and a buttery graham cracker crust — all in one bite.
They’re great for sharing or saving all for yourself with a warm blanket and a good show.
Why I Love This Recipe
The first time I made these bars was for a snow day get-together. Everyone was craving something warm and chocolatey, and these bars totally delivered. They’re now my go-to cold weather treat.
- They taste like hot chocolate in dessert form
- Super creamy and rich but easy to slice and share
- You can make them ahead of time
- Great for holidays, potlucks, or a cozy night in
What You’ll Need
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 2 (8 oz) blocks cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup hot chocolate mix (the powdered kind)
- 1 teaspoon vanilla extract
- 1/4 cup semi-sweet chocolate chips, melted
- Mini marshmallows (optional, for topping)
- Cocoa powder for dusting (optional)
Servings & Cook Time
Makes: 12 bars
Prep Time: 15 minutes
Bake Time: 35 minutes
Chill Time: 2 hours
Macros (Per Serving – 1 bar)
- Calories: 280
- Protein: 4g
- Fat: 18g
- Carbs: 25g
- Sugar: 16g
Why This Recipe Works (Quick Science)
Hot chocolate mix adds sweet cocoa flavor without being too intense, while cream cheese creates that smooth, melt-in-your-mouth texture. Sour cream adds just enough tang to balance the sweetness. Melting the chocolate chips helps intensify the flavor and richness, giving you that decadent bite that holds together beautifully when chilled.
Pro Tips
- Use room temperature cream cheese for a super smooth batter
- Don’t overmix after adding the eggs — it can make the cheesecake crack
- Let it chill completely before slicing for clean bars
- A little cocoa powder dusting on top makes them extra pretty
- Want a stronger chocolate flavor? Add a pinch of instant espresso to the mix
Tools You’ll Need
- Mixing bowls
- Electric hand mixer or stand mixer
- 8×8-inch square baking pan
- Parchment paper
- Measuring cups and spoons
- Rubber spatula
- Microwave-safe bowl (for melting chocolate)
Substitutions and Variations
- Use chocolate graham crackers for an even richer crust
- Swap sour cream for Greek yogurt
- Use dark chocolate chips for a deeper chocolate flavor
- Top with crushed peppermint for a holiday twist
- Add a swirl of peanut butter or Nutella before baking for extra flavor
Make Ahead Tips
You can make these bars the day before. Just chill them overnight and slice the next day. They also freeze really well — just wrap tightly and thaw in the fridge before serving.
How to Make Hot Chocolate Cheesecake Bars
Step 1: Make the crust
Mix 2 cups graham cracker crumbs, 1/2 cup melted unsalted butter, and 2 tablespoons granulated sugar in a bowl until the texture looks like wet sand. Press it into a parchment-lined 8×8 baking pan evenly and firmly.
Step 2: Prebake the crust
Bake the crust at 325°F for 8 minutes. Let it cool while you prep the filling.
Step 3: Make the cheesecake filling
Beat 2 blocks (16 oz) softened cream cheese and 1/2 cup sugar until smooth using a hand mixer. Add 2 eggs, 1/4 cup sour cream, 1 teaspoon vanilla extract, and mix until just combined.
Step 4: Add hot chocolate flavor
Add 1/4 cup hot chocolate mix into the cheesecake batter and stir in until fully combined.
Step 5: Add melted chocolate
Fold in 1/4 cup melted semi-sweet chocolate chips until just swirled in — don’t overmix if you want pretty ribbons of chocolate.
Step 6: Pour and bake
Pour the filling over the cooled crust and smooth the top. Bake at 325°F for 35 minutes or until the center is just set.
Step 7: Cool and chill
Let bars cool completely at room temperature, then refrigerate for at least 2 hours or until firm.
Step 8: Slice and top
Slice into 12 bars. Dust with cocoa powder and top with mini marshmallows if you like.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 2 months — just wrap tightly in plastic wrap and foil. Thaw in the fridge overnight before serving.
Common Mistakes
- Not letting cream cheese fully soften — it’ll make the batter lumpy
- Overbaking — cheesecake should be just set with a slight jiggle in the middle
- Not chilling long enough — these bars need to fully firm up to slice cleanly
What to Serve With
- A warm mug of hot cocoa or coffee
- Fresh berries for a tangy balance
- A small scoop of vanilla or peppermint ice cream on the side
FAQ
Can I use a store-bought crust?
Sure! A pre-made graham crust will work, just note it’ll likely be round.
Do I have to use hot chocolate mix?
Yes, that’s what gives it that classic hot chocolate flavor. You can use any kind you like.
Can I double the recipe?
Yes! Just bake it in a 9×13 pan and add 5–10 more minutes to the bake time.
Can I make this dairy-free?
You can try dairy-free cream cheese and sour cream substitutes, but texture may vary.
