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Chocolate Murder Beer Cheesecake Bars

5 from 2 votes


For the Chocolate Cookie Crust:

  • 9 full-sized chocolate graham crackers
  • 5 tablespoons unsalted butter melted

For the Filling:

  • 2 (8oz each) packages full-fat cream cheese, at room temperature
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 ¾ cups (10 ounces) bittersweet chocolate chips, melted
  • 2 egg yolks
  • 1 Tablespoons unsweetened natural cocoa powder
  • 1 teaspoon espresso powder
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • 1/3 cup chocolate stout beer
  • 2 teaspoons vanilla extract

For the Chocolate Ganache:

  • 6 ounces semi-sweet chocolate finely chopped
  • ¼ cup (2oz) heavy cream
  • ¼ cup (2oz) chocolate stout beer


  • Preheat the oven to 325°F.
  • Add the graham crackers to a food processor, process until just crumbs. Add the melted butter, process until well combined.
  • Spray an 8x8 pan with cooking spray. Press the graham cracker mixture into the bottom of the pan until well compacted.
  • In the bowl of a stand mixer add the cream cheese, beating until well-whipped.
  • Add both kinds of sugars, mixing until well combined.
  • Turn the mixer on low and slowly add the melted chocolate until well mixed. Add the egg yolks, mixing until well combined.
  • Stop the mixer, add the cocoa powder, espresso powder, cornstarch, and salt, mix until combined.
  • Add the beer, mix until just combined.
  • Add the filling over the crust.
  • Bake for 45 minutes or until the edges are set and the center is still slightly wobbly when the rack is shaken, it will set as it cools. Allow to cool to room temperature.
  • Add all the ganache ingredients to a bowl, microwave for 30, stir and repeat until melted and well combined.
  • Pour the ganache over the filling. Refrigerate until chilled, 4 hours or overnight. Bars are best served the day after they are made.