Chilli Chocolate Cheesecake Bars
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
These chilli chocolate cheesecake bars are my go to when I want something impressive but don't have hours to spend in the kitchen. The whole thing comes together in under an hour, which makes them perfect for unexpected guests or a last minute dessert craving. The combination of dark chocolate, creamy cheesecake, and a subtle kick of chilli might sound unusual, but trust me, it works beautifully. Plus, the Greek yogurt adds a tangy richness while giving you extra protein, so you can feel a little better about indulging. They're simple enough that even a novice baker can pull them off, and the ingredients are probably already in your pantry.
Ella x
Ingredients
- 300dark chocolate chips
- 400 ggranulated sugar
- 250 gall-purpose flour
- 200 gcold unsalted butter
- 100 gcaster sugar
- 4eggs
- 150 mlplain greek yogurt
- 473 mlchilli peppers(diced)
- 1 mlvanilla extract
- 20 gsalt
- 100 gcocoa powder
- 10 gbaking soda
Detail level
Instructions
- 1
Preheat the oven to 180°C. Line a 20cm square baking tin with parchment paper.
Tip: Use parchment paper to ensure the bars release easily.
- 2
Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Be careful not to burn the chocolate.
- 3
In a separate bowl, cream together the butter and caster sugar until light and fluffy.
Tip: Use an electric mixer for a faster result.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Scrape down the sides of the bowl to ensure all ingredients are incorporated.
- 5
In a separate bowl, whisk together the flour, cocoa powder, and baking soda.
Tip: Use a whisk for a lighter texture.
- 6
Add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Don't overmix to avoid toughening the cheesecake.
- 7
Stir in the melted chocolate, Greek yogurt, and chilli peppers.
Tip: Use a spatula to scrape the bottom of the bowl and incorporate all ingredients.
- 8
Pour the batter into the prepared baking tin and smooth the top.
Tip: Use a spatula to spread the batter evenly.
- 9
Bake for 35 minutes or until the edges are set and the centre is slightly jiggly.
Tip: Don't overbake to avoid a dry cheesecake.
- 10
Remove from the oven and let cool completely in the tin.
Tip: Use the parchment paper to lift the bars out of the tin when cool.
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