Filed Under: Bar Dessert | Cheesecake

Chocolate Stout Cheesecake Bars

Recipe By Tessa Arias
August 27th, 2012

Chocolate Stout Cheesecake Bars have a rich chocolate flavor, a tang of cream cheese, richness from the stout, and saltiness in the crust.

Yield: 8 cheesecake squares

Prep Time: 10 minutes

Cook: 40 minutes

Tessa's Recipe Rundown...

Taste: These cheesecake bars have a rich chocolate flavor that works wonderfully with the tang of the cream cheese, the richness of the stout, and the saltiness of the crust. You don’t really taste the stout distinctly, it just enhances the chocolate flavor.
Texture: I love this crust! The pretzels give it a little bit more crunch but it still holds its shape and provides a wonderful bed for the cheesecake filling.
Ease: So much easier than baking a traditional cheesecake. You don’t have to worry about these cheesecake bars cracking or preparing a water bath.
Appearance: I think these look pretty darn tasty.
Pros: Easier than traditional cheesecake, absolutely delicious.
Cons: Not exactly health food.
Would I make this again? Yes.

Chocolate Stout Cheesecake Bars have a rich chocolate flavor, a tang of cream cheese, richness from the stout, and saltiness in the crust.

Chocolate Stout Cheesecake Bars

Chocolate Stout Cheesecake Bars

Sometimes you just need to combine chocolate and beer. When the vessel for this flavor combination happens to be cheesecake, everything just feels right in the world, if only for a fleeting moment. I think that’s the magic of dessert and of chocolate especially. One bite and you’re transported somewhere else. A beautiful place where all that matters is that you savor each bite of chocolate goodness that you have. This recipe definitely takes you to that place! There’s so much goodness going on here but I especially love the pretzels in the crust. They add a perfect bit of salty crunch which takes this cheesecake to the next level.

How to make
Chocolate Stout Cheesecake Bars

Yield: 8 cheesecake squares
Prep Time: 10 minutes
Cook Time: 40 minutes
Inactive Time 2 hours 10 minutes
Total Time: 3 hours
Chocolate Stout Cheesecake Bars have a rich chocolate flavor, a tang of cream cheese, richness from the stout, and saltiness in the crust.



  • 4 full graham cracker sheets
  • 1 1/2 cups small twist pretzels
  • 2 tablespoons packed light brown sugar
  • 4 tablespoons unsalted butter, melted


  • 4 ounces bittersweet chocolate, chopped
  • 1/3 cup stout beer
  • 8 ounces cream cheese, at room temperature
  • 1/4 cup sour cream
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon instant espresso powder
  • 1 large egg
  • 1 tablespoon cornstarch


For the crust:

  1. Preheat oven to 325°F. Line an 8x8-inch baking pan with foil or parchment paper, leaving a slight overhang on two sides. Using a food processor, pulse the graham crackers, pretzels, and sugar until finely ground. Add the butter and pulse until mixture is evenly moistened. Press the mixture into the bottom of the prepared pan.

For the filling:

  1. In a small saucepan combine the chocolate and beer over medium-high heat. Heat until the chocolate is melted, stirring constantly. Remove from heat and allow to cool.
  2. Wipe the processor bowl clean and add the cream cheese and sour cream. Process until smooth, scraping sides of the bowl as needed. Add both sugars, cocoa powder, vanilla and espresso powder and process until well combined. Scrape down the sides of the bowl and add the egg and cornstarch and pulse to combine. Add the melted chocolate mixture and pulse until combined. Pour the filling over the cookie crust.
  3. Bake for 35 to 40 minutes, or until the edges of the cheesecake are set and the center is only slightly jiggly. Remove to a wire rack and cool completely. Cover and chill in the refrigerator for at least 2 hours, but preferably overnight. Use the foil to lift the cheesecake from the pan and place on a cutting board. Using a sharp knife, slice into bars. For cleaner cuts, dip knife in hot water and wipe between cuts.
Course: Dessert
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Nouvelle Jordan — August 28, 2012 at 10:23 am

    Thanks for your post. I also feel that laptop computers are getting to be more and more popular today, and now tend to be the only form of computer utilised in a household. This is because at the same time that they are becoming more and more economical, their working power is growing to the point where they’re as highly effective as pc’s through just a few in years past.

  2. #
    Erin @ The Spiffy Cookie — August 28, 2012 at 11:31 am

    Definitely saving this for St. Patty’s day. Love the new blog design too!

  3. #
    [email protected] — August 28, 2012 at 5:52 pm

    Oh these are perfect for St Patty’s day! I agree, sometimes you just have to combine chocolate and beer. And, the only con is that it’s not a health food? I’m in for these! Delicious!

  4. #
    Erika - The Teenage Taste — August 29, 2012 at 4:19 am

    I’ve never tried the beer + chocolate flavor combination before, but it must be good with all of the chocolate stout cakes, cupcakes, and now cheesecake around blog world. Personally, I just love the fact that you used a pretzel crust! It’s such a nice contrast to the chocolate cheesecake.

  5. #
    Sonya — September 9, 2012 at 5:18 pm

    I’ve just taken the brownies out of the oven. Its going to be really hard waiting for them to cool and chill in the fridge.

    • #
      Tessa — September 9, 2012 at 7:34 pm

      That’s definitely the hardest part about cheesecake!

  6. #
    Lindsay — January 18, 2013 at 10:06 am

    Oh man…I cannot wait to make these for a tailgate party!!! Im going to top them with a chocolate ganache and beer-candied bacon 🙂 thoughts?

  7. #
    Meghan — January 12, 2015 at 2:29 pm

    These look amazing and I want to make them for a party. Do you think I could triple the recipe and make them in a sheet pan? Dimensions work out okay, but I’m not sure on the height of the bars. My sheet pan in 1.25 inches tall, would they go over or do you think it would work? Thanks!!

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