Cheesecake Squares with Chocolate Nut Crust

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 a classic dessert that can be found on almost any restaurant menu. It’s always the go-to after-dinner dessert when my partner and I go out to eat! 

The chocolate and walnut crust makes these bites a little bit different. It adds a rich, chocolate taste with the nutty flavor and crunch of the walnuts, which pairs beautifully with the sweet and slightly tangy cheesecake filling. 

Why You’ll Love This Recipe

• Simple but also fancy. The cheesecake squares take just 15 minutes to prep, but they look like a fancy dessert you spent a lot of time on. 
• Chocolate nut crust. Most cheesecakes are made with a graham cracker crust, but this recipe’s chocolate crust makes it extra decadent! 
• Serves a crowd. Slice the cheesecake bars into larger squares or make them 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 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 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 the oven to 325°F. Line a 9-inch baking pan with foil and spray it with non-stick cooking spray.
• Step Two: Combine the flour, sugar, cocoa, baking powder, and salt in a small bowl.

• 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 the 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 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.

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.
• Try a different crust. I love the chocolate nut crust I use in this recipe, but you can absolutely use another crust if that’s what you prefer. A Graham cracker crust, an Oreo crust, or a cookie crust will work. 
• Decorate. Serve a slice of cheesecake with a dollop of whipped cream or top it off with fresh fruit.

Storage Instructions

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To store these cheesecake bars, cover them or transfer them to an airtight container and store them in the fridge for 4-5 days. 

To freeze your cheesecake bars, wrap them tightly in plastic wrap and foil and store them in the freezer for up to one month.

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 and lightly greasing the foil with cooking spray. This makes it 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 to set up, so it doesn’t get soggy when you add the cheesecake filling.
• Use full-fat cream cheese. Ensure 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 it 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.
• Cool completely, then chill. Let the cheesecake cool to room temperature, then chill it in the fridge for at least 6 hours. If you place it in the refrigerator 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.

Cheesecake Recipes

• Lime Cheesecake Parfaits
• Strawberry Cheesecake Bars
• Blueberry and Lemon Cheesecake Bars
• Brownie Bottom Cheesecake
• Eggnog Cheesecake Bars

Try Penuche Squares and Butter Tart Squares.

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