Ruby Chocolate Cheesecake Bars
Prep
20 mins
Cook
35 mins
Servings
9
Difficulty
Easy
Recently I discovered ruby chocolate, and these bars completely changed my dessert game. The beautiful pink hue makes them look fancy, but here's the best part: they come together in just 55 minutes total, making them perfect for unexpected guests or last minute cravings. Cream cheese brings wonderful probiotics for your gut health while keeping these bars moist and decadent. The shortbread base provides that satisfying crunch, while the silky chocolate layer on top melts on your tongue. What I love most is how straightforward this recipe is, with simple ingredients you probably already have at home. Trust me, one bite and you'll understand why these ruby chocolate cheesecake bars deserve a permanent spot in your baking rotation.
Ella x
Ingredients
- 250 gall-purpose flour
- 100 gconfectioner's sugar
- 120 gbutter
- 400 gruby chocolate
- 200 ggranulated sugar
- 4large eggs
- 1 mlvanilla extract
- 4 gbaking powder
- 2 gsalt
- 120 gunsalted butter
- 250 gcream cheese
- 120 mlheavy cream
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line an 18x18 cm baking dish with parchment paper.
Tip: Use a baking mat for easy cleanup.
- 2
Make the shortbread crust: In a medium bowl, combine flour, confectioner's sugar, and salt. Add cold butter and mix until the mixture resembles coarse crumbs.
Tip: Use a pastry blender or your fingertips to work the butter into the flour mixture.
- 3
Press the shortbread mixture into the prepared baking dish.
Tip: Make sure to evenly cover the entire surface.
- 4
Bake the crust for 15 minutes. Let it cool completely.
Tip: Don't skip this step, as the crust needs to set before adding the cheesecake mixture.
- 5
Make the cheesecake mixture: In a large bowl, beat the cream cheese until smooth. Add granulated sugar, eggs, and vanilla extract, and mix until well combined.
Tip: Use an electric mixer for this step.
- 6
Melt the ruby chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: Let the chocolate cool slightly before adding it to the cheesecake mixture.
- 7
Add the melted chocolate to the cheesecake mixture and mix until well combined.
Tip: Don't overmix, as this can cause the cheesecake to become too dense.
- 8
Pour the cheesecake mixture over the cooled shortbread crust.
Tip: Smooth the top with a spatula for a professional finish.
- 9
Bake the cheesecake for 25-30 minutes or until the edges are set and the center is slightly jiggly.
Tip: Don't overbake, as this can cause the cheesecake to dry out.
- 10
Let the cheesecake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tip: Use a spatula to release the cheesecake from the pan if necessary.
- 11
Once the cheesecake is cool, refrigerate it for at least 4 hours or overnight before slicing and serving.
Tip: This will help the cheesecake set and make it easier to slice.
- 12
Cut the cheesecake into bars and serve. You can dust the top with confectioner's sugar for extra flavor and texture.
Tip: Enjoy your delicious ruby chocolate cheesecake bars!
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