Chocolate Stout Cheesecake Bars

Chocolate Stout Cheesecake Bars are the kind of decadent treat you want tucked away for celebrations or when you just need something special. Imagine a thick layer of chocolate stout cheesecake nestled on a crumbly, salty pretzel crust and topped with clouds of stout whipped cream. These bars are impressive yet surprisingly doable with a little planning.

I made these for a friend’s birthday and could not believe how quickly they disappeared everyone wanted the recipe and not a crumb was left

Ingredients

• Graham cracker crumbs: provide a classic sweet structure make sure to crush evenly for the best texture
• Pretzel crumbs: bring a salty crunch use fresh pretzels for best flavor
• Light brown sugar: adds moisture and caramel notes choose soft clump-free sugar if possible
• Unsalted butter: binds the crust and keeps the bars rich pick good quality for best flavor
• Bittersweet chocolate: forms the heart of the filling look for at least 60 percent cacao
• Stout beer: adds deep maltiness Guinness or a similar creamy stout works beautifully
• Cream cheese: must be fully softened for smooth results always buy full-fat bricks
• Granulated and brown sugars: for sweetness and depth use fresh sugars for even mixing
• Sour cream: lends tang and creaminess always let come to room temp for easy blending
• Unsweetened cocoa powder: gives chocolate intensity and a luscious color sift well to avoid lumps
• Large eggs: make the bars set and remain creamy let them come to room temperature
• Vanilla extract: adds aroma and balance always opt for pure vanilla if you can
• Instant espresso powder: optional but great for enhancing the chocolate choose a finely ground powder
• Fine sea salt: ties every flavor together select a pure salt not table salt
• Heavy whipping cream: for the ultimate billowy topping use very cold cream for best whip
• Powdered sugar: sweetens the topping sift to remove clumps

Step-by-Step Instructions

Make the Crust:

Combine all crust ingredients in a large bowl until the mixture feels like wet sand and is evenly moistened. Firmly press it into a parchment-lined 8 by 8 pan using the bottom of a glass or measuring cup. Bake in a preheated oven at three hundred fifty degrees Fahrenheit until the crust smells toasty about ten minutes then cool completely on a rack.

Prepare the Filling:

In a small saucepan gently heat chopped chocolate with stout beer over medium heat stirring until smooth and combined. Let cool to room temperature.

Beat Cream Cheese and Sugars:

In a large mixing bowl blend soft cream cheese with both sugars on medium-high speed for at least two minutes until fluffy and smooth scraping sides to avoid lumps.

Add Wet and Dry Ingredients:

Mix in sour cream and sifted cocoa powder until just combined. Pour in cooled chocolate stout mixture and blend until even.

Incorporate Eggs and Flavors:

Add eggs one at a time mixing just until the yolk disappears after each. Stir in vanilla espresso powder and salt until no streaks remain but avoid over-mixing.

Bake the Cheesecake Layer:

Pour batter onto the cooled crust and tap pan gently on the counter to pop bubbles. Bake at three hundred twenty-five degrees Fahrenheit for about thirty five minutes until edges are set and the center has a gentle jiggle. Let bars cool for ten minutes with the oven door cracked then cool completely on a rack. Chill at least six hours ideally overnight.

Make the Whipped Cream Topping:

Using a cold mixing bowl whip heavy cream on medium-high until soft peaks form. Blend in sifted powdered sugar then add stout and whip again until medium peaks hold.

Slice and Finish:

Use parchment to lift chilled cheesecake from the pan. Slice into bars using a sharp knife wiping after each cut for clean edges. Pipe stout whipped cream onto each bar and dust with cocoa powder if you like then serve.

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I love how the salty pretzel crust offsets the rich cheesecake filling the combination was inspired by a family baking day when we all argued about sweet or salty—turns out both is best

Storage Tips

Refrigerate bars tightly wrapped for up to four days without the whipped cream topping. If topped store for just one day to keep the cream fresh and pretty. For longer storage freeze the bars undecorated then thaw overnight in the fridge and add whipped cream before serving.

Ingredient Substitutions

You can swap out graham crackers for digestive biscuits or chocolate cookie crumbs. If you are out of stout a rich porter beer also works. For a nutty twist try adding a half cup finely chopped pecans to the crust. No espresso powder No problem—the chocolate flavor remains strong on its own.

Serving Suggestions

Serve these bars well chilled and use a sharp knife for clean presentation. They are perfect for potlucks holidays or even as an alternative birthday cake. For a festive touch scatter chocolate curls or a sprinkle of flaky salt on top before serving.

Cultural and Historical Context

Cheesecake has been beloved since ancient Greece but American cheesecake bars are a modern take making it easy to enjoy a bite-sized treat. The addition of stout gives a nod to classic beer and chocolate pairings common in Irish baking traditions.

Recipe Questions & Answers

→ Can I use a different type of beer?

Yes, you can substitute the stout with another dark beer for a similar depth. Lighter beers yield a less pronounced chocolate flavor.

→ How do I get a smooth cheesecake filling?

Ensure all dairy ingredients are at room temperature and mix gently, scraping down the bowl to prevent lumps and over-mixing.

→ Why combine graham crackers and pretzels for the crust?

The mix of pretzels and graham crumbs creates a unique salty-sweet crunch that complements the rich chocolate filling.

→ What’s the best way to cut clean bars?

Chill thoroughly and use a sharp knife wiped with a warm, damp cloth between cuts to get neat slices.

→ Can these cheesecake bars be frozen?

Yes, freeze the undecorated bars in an airtight container for up to two months. Thaw overnight before topping and serving.