These Cheesecake Squares with Chocolate Nut Crust are a decadent dessert that everyone will love! They’re made with a sweet, buttery chocolate crust, a rich and creamy cheesecake filling, and a light layer of chocolate sprinkles.
Cheesecake is one of those classic desserts that you can find on almost any restaurant menu. When my husband and I go out to eat, it’s always the go-to after-dinner dessert!
However, with three small kids, date nights just don’t happen as much as we would like, and sometimes we have to improvise. We’ve started a tradition called “Fancy Fridays”, where I make a nice dinner for us to enjoy together once the kiddos go to bed.
Guess what my husband requests for dessert every time…These Cheesecake Squares with Chocolate Nut Crust!
The thing that makes these bites a little bit different is the chocolate and walnut crust. It adds a rich, chocolate taste with the nutty flavor and crunch of the walnuts that pairs beautifully with the sweet and slightly tangy cheesecake filling.
What’s not to love?!
Why You’ll Love Cheesecake Squares
- Simple, but also fancy. The cheesecake squares take just 15 minutes to prep, but look like a fancy dessert you spent a bunch of time on.
- Chocolate nut crust. Most cheesecakes are made with a graham cracker crust. The chocolate crust in this recipe makes it extra decadent!
- Serves a crowd. Slice the cheesecake bars into larger squares or make them even smaller to serve at a party.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
Chocolate Crust
- Dry Ingredients – Our crust is made with a base of flour, granulated sugar, cocoa powder, baking powder, and salt.
- Butter – Make sure your butter is cold and cut into small cubes before you cut it into the dry ingredients.
- Egg Yolk – Egg yolk adds moisture and helps hold the crust together.
- Vanilla Extract – Adds flavor depth and sweetness.
- Walnuts – Walnuts give the crust the perfect nutty crunch.
Cheesecake Filling
- Cream Cheese and Sour Cream – These two ingredients form a rich, creamy base for our cheesecake filling.
- Granulated Sugar – Gives the filling just the right amount of sweetness.
- All-Purpose Flour – A little bit of flour thickens the filling.
- Salt – Cuts the sweetness and enhances the flavor.
- Eggs – You’ll need whole eggs to really bind everything together and give the filling its structure.
- Vanilla Extract – Gives the filling that classic vanilla flavor.
- Chocolate Sprinkles – To garnish the finished cheesecake squares!
How to Make Cheesecake Squares
- Step One: Preheat oven to 325F. Line a 9-inch baking pan with foil. Spray foil with non-stick cooking spray.
- Step Two: In a small bowl combine flour, sugar, cocoa, baking powder and salt.
- Step Three: Cut in the butter until the mixture makes fine crumbs.
- Step Four: Mix in egg yolk, vanilla and chopped walnuts. Stir until well combined.
- Step Five: Press the mixture onto the bottom of baking pan.
- Step Six: Bake crust for 15 minutes.
- Step Seven: Beat cream cheese and sugar in a mixing bowl. Mix until smooth.
- Step Eight: Add sour cream, flour and salt.
- Step Nine: Mix in eggs and vanilla and beat on low speed until combined.
- Step Ten: Pour cheesecake mixture over crust and bake for 20-25 minutes.
- Step Eleven: Cool on wire rack for 1 hour. Optional: Top with chocolate sprinkles.
- Step Twelve: Refrigerate for at least 6 hours or overnight. Lift foil out of pan and cut into squares to serve.
Equipment Needed
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Recipe Tips and Tricks
- Cold butter is key. Using cold butter for the crust keeps the texture light and flaky.
- Line and grease the pan. I recommend lining the pan with foil, then lightly greasing the foil with cooking spray. This makes it so much easier to lift the cheesecake out after it’s chilled.
- Pre-bake the crust. Just a little bit of time in the oven allows the crust time to set up. That way it doesn’t get soggy when you add the cheesecake filling.
- Use full-fat cream cheese. Make sure you get the full-fat blocks of cream cheese from the grocery store. Anything else won’t yield the same creamy texture and rich flavor.
- Soften the cream cheese. Bringing the cream cheese to room temperature first ensures that it mixes smoothly with the other ingredients. I recommend leaving it on the counter for at least an hour before making your cheesecake bars.
- Pre-bake the crust.
- Cool completely, then chill. Let the cheesecake cool fully to room temperature, then chill it for at least 6 hours in the fridge. If you place it in the fridge too soon, it can cool too fast which can cause it to crack.
- For clean slices, run a sharp knife under warm water, dry, then slice. Repeat between slices for the best results.
Variations and Substitutions
- Try another type of nut. No walnuts on hand? You can still add the flavor and crunch of nuts with chopped pecans or almonds.
- Add a sauce. Finish your cheesecake bars off with a drizzle of caramel or hot fudge sauce.
- Decorate. Serve a slice of cheesecake with a dollop of whipped cream or top it off with fresh fruit.
Storage Instructions
To store these cheesecake bars, cover them or transfer them to an airtight container and store them in the fridge for 4-5 days.
Can cheesecake bars be frozen?
Yes! To freeze your cheesecake bars, wrap them tightly in plastic wrap and foil, then store them in the freezer for up to 1 month.
Should Cheesecake Be Baked or Not?
Yes! While there are definitely some delicious no-bake cheesecake recipes, these cheesecake squares are designed to be baked. Without the time in the oven, the cheesecake won’t set up properly.
Can You Use a Different Crust for Cheesecake?
Absolutely! I love the chocolate nut crust I use in this recipe, but you can absolutely use another crust if that’s what you prefer. Try the crust from any one of these cheesecake recipes to switch things up:
More Cheesecake Recipes to Try
- Lime Cheesecake Parfaits
- Strawberry Cheesecake Bars
- Blueberry and Lemon Cheesecake Bars
- Brownie Bottom Cheesecake
- Eggnog Cheesecake Bars
Try Butter Tart Squares.
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Cheesecake Squares with Chocolate Nut Crust
Ingredients
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 3 tbsp cocoa powder
- 1 tsp baking powder
- ⅛ tsp salt
- ½ cup cold butter cubed
- 1 egg yolk
- 1 tsp vanilla extract
- ½ cup walnuts chopped
Cheesecake Filling
- 1 package cream cheese 8oz/250g package, softened
- ⅓ cup granulated sugar
- ½ cup sour cream
- 1 tbsp all-purpose flour
- ⅛ tsp salt
- 2 large eggs
- ½ tsp vanilla extract
- chocolate sprinkles for garnish
Instructions
- Preheat oven to 325°F. Line a 9-inch baking pan with foil. Spray foil with non-stick cooking spray.
- In a small bowl combine flour, sugar, cocoa, baking powder and salt.
- Cut in the butter until the mixture makes fine crumbs.
- Mix in egg yolk, vanilla and chopped walnuts. Stir until well combined.
- Press the mixture onto the bottom of baking pan.
- Bake crust for 15 minutes.
- Beat cream cheese and sugar in a mixing bowl. Mix until smooth.
- Add sour cream, flour and salt.
- Mix in eggs and vanilla and beat on low speed until combined.
- Pour cheesecake mixture over crust and bake for 20-25 minutes.
- Cool on wire rack for 1 hour. Optional: Top with chocolate sprinkles.
- Refrigerate for at least 6 hours or overnight. Lift foil out of pan and cut into squares to serve.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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