These luxurious cheesecake bars combine a cocoa-almond crust, creamy Mediterranean-style cheesecake filling, and a rich cherry-chocolate topping. Inspired by Mediterranean ingredients such as Greek yogurt, almonds, honey, and cherries, they offer a wonderful balance of tangy, sweet, and chocolatey flavors.
Yield: 12–16 bars
Prep Time: 30 minutes
Bake Time: 40–45 minutes
Chilling Time: 4–6 hours (or overnight)
Total Time: About 6–7 hours
Ingredients
For the Chocolate Almond Crust
- 1½ cups (150 g) almond flour
- ½ cup (60 g) all-purpose flour
- ¼ cup (25 g) unsweetened cocoa powder
- ⅓ cup (70 g) brown sugar
- ¼ tsp salt
- 6 tbsp (85 g) unsalted butter, melted
- 1 tsp vanilla extract
For the Cheesecake Filling
- 450 g (16 oz) cream cheese, softened
- 1 cup (240 g) Greek yogurt
- ¾ cup (150 g) granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 2 tbsp cornstarch
For the Chocolate Cherry Layer
- 2 cups (300 g) fresh or frozen cherries, pitted
- ¼ cup (50 g) sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
- 100 g (3.5 oz) dark chocolate, finely chopped
Optional Garnish
- Toasted sliced almonds
- Dark chocolate shavings
- Fresh cherries
- Light dusting of cocoa powder
Step 1: Prepare the Baking Pan
- Preheat oven to 175°C (350°F).
- Line a 9 × 9-inch (23 × 23 cm) baking pan with parchment paper.
- Leave some overhang on two sides for easy lifting later.
Step 2: Make the Chocolate Almond Crust
In a mixing bowl combine:
- Almond flour
- All-purpose flour
- Cocoa powder
- Brown sugar
- Salt
Mix well.
Add:
- Melted butter
- Vanilla extract
Stir until the mixture resembles moist crumbs.
Press Into Pan
- Transfer mixture to prepared pan.
- Press firmly and evenly across the bottom.
- Use the bottom of a measuring cup for a smooth surface.
Pre-Bake
Bake for 10 minutes.
Remove and cool slightly.
Step 3: Prepare the Cheesecake Filling
Beat Cream Cheese
- Place softened cream cheese in a large bowl.
- Beat until completely smooth.
This may take 2–3 minutes.
Add Remaining Ingredients
Add:
- Greek yogurt
- Sugar
- Vanilla
- Lemon zest
- Lemon juice
- Cornstarch
Beat until smooth.
Add Eggs
- Add eggs one at a time.
- Mix on low speed after each addition.
Do not overbeat.
Too much air can cause cracking.
Step 4: Fill and Bake
- Pour cheesecake mixture over the crust.
- Spread evenly.
Bake at 175°C (350°F) for 30–35 minutes.
The Cheesecake Is Done When
- Edges are set.
- Center has a slight wobble.
- Top looks matte rather than wet.
Step 5: Cool Gradually
- Turn off the oven.
- Leave the cheesecake inside with the door slightly open for 15 minutes.
This reduces the chance of cracking.
- Remove and cool completely.
Step 6: Make the Cherry Layer
In a saucepan combine:
- Cherries
- Sugar
- Lemon juice
Cook over medium heat for 5–7 minutes.
The cherries will soften and release juices.
Thicken
- Mix cornstarch and water separately.
- Stir into the cherry mixture.
- Cook 1–2 minutes until thickened.
Remove from heat.
Step 7: Add the Chocolate
While the cherry mixture is hot:
- Add chopped dark chocolate.
- Stir until completely melted.
You should have a glossy cherry-chocolate topping.
Allow to cool for about 10 minutes.
Step 8: Add the Topping
- Spread the cherry-chocolate mixture evenly over the cooled cheesecake.
- Smooth gently with a spatula.
Step 9: Chill
- Refrigerate for at least 4–6 hours.
- Overnight chilling gives the best texture.
The layers will firm up and become easier to slice.
Step 10: Slice and Serve
- Lift the cheesecake from the pan using the parchment overhang.
- Place on a cutting board.
- Use a sharp knife warmed in hot water.
- Wipe the blade clean between cuts.
Cut into:
- 12 large bars
- or 16 smaller bars
Optional Garnish
Before serving, sprinkle with:
- Toasted almonds
- Chocolate shavings
- Fresh cherries
- Cocoa powder
Storage
Refrigerator
- Store covered for up to 5 days.
Freezer
- Freeze individual bars for up to 2 months.
- Thaw overnight in the refrigerator.
