If you’ve ever dreamed of biting into a rich, creamy dessert reminiscent of your favorite candy bar, then this Copycat Hershey’s Chocolate Bar Cheesecake Recipe is about to become your new obsession. Combining the lusciousness of a classic cheesecake with the deep, irresistible flavors of Hershey’s chocolate, this recipe delivers a show-stopping treat that’s perfect for sharing or savoring all by yourself. From its decadent cocoa-infused crust to the smooth, chocolate-filled filling, every bite embodies comfort and indulgence in the most delightful way.
Ingredients You’ll Need
Gathering the right ingredients is half the fun and the secret to nailing this Copycat Hershey’s Chocolate Bar Cheesecake Recipe. Each component plays a crucial role—whether it’s the tangy cream cheese lending that signature cheesecake softness or the bittersweet chocolate chips that make the flavor sing.
- All-purpose flour: Provides structure and body to the crust and cake layers.
- Sugar: Adds essential sweetness that balances the rich chocolate flavors.
- Cocoa powder: Gives that deep chocolate intensity without overpowering the cheesecake.
- Cream cheese: The star ingredient delivering a silky, tangy creaminess critical to cheesecake texture.
- Eggs: Act as binders to keep the batter smooth and help it rise evenly.
- Semi-sweet chocolate chips: Melted into the mix, they infuse the filling with real Hershey’s-like chocolate goodness.
- Unsalted butter: Enhances richness and moisture while controlling salt levels precisely.
- Heavy whipping cream: Adds luscious creaminess and smoothness to the cheesecake.
How to Make Copycat Hershey’s Chocolate Bar Cheesecake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C) and greasing a springform pan thoroughly. This simple prep ensures your cheesecake releases easily once baked, setting the stage for flawless presentation.
Step 2: Mix the Cake Batter
In a bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt for the perfect chocolate base. Then, add milk, oil, vanilla extract, and egg, stirring until smooth and cohesive. Slowly mix in hot water to deepen the flavor and achieve a luscious batter consistency. This step lays down the foundation that perfectly complements the creamy cheesecake topping.
Step 3: Bake the Cake Layer
Pour half of the chocolate batter into your prepared pan. Bake it for about 30 minutes until it sets with a slight bounce to the touch. This layer becomes the delicious, moist base that supports your indulgent cheesecake filling.
Step 4: Prepare the Cheesecake Filling
Beat the cream cheese until smooth and silky, then blend in sugar, cocoa powder, sour cream, and vanilla until beautifully combined. Melt your semi-sweet chocolate chips carefully and whisk them into the mixture with the eggs. The result is a luscious, chocolate-packed filling that captures the essence of that iconic Hershey’s chocolate bar.
Step 5: Assemble and Bake
Pour your decadent cheesecake mixture over the cooled cake layer. Lower the oven temperature to 325°F (163°C) and bake for 60 to 70 minutes. The cheesecake should set with a slight jiggle in the center—a perfect sign that it’s creamy and just right.
Step 6: Cool and Frost
Allow the cheesecake to cool completely to room temperature. Once cooled, frost with a rich chocolate buttercream or your favorite chocolate frosting to amp up the indulgence and add a glossy finish.
How to Serve Copycat Hershey’s Chocolate Bar Cheesecake Recipe
Garnishes
Keep it simple with a dusting of cocoa powder or shaved Hershey’s chocolate on top for a beautiful presentation. Fresh berries or a drizzle of caramel sauce add pops of color and contrasting flavors to elevate the experience even more.
Side Dishes
Pair this cheesecake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to balance the richness. A cup of hot coffee or espresso also complements the deep chocolate and tangy cream cheese notes beautifully.
Creative Ways to Present
For a fun twist, try serving in mini mason jars layered with crushed cookie crumbs between cheesecake slices. Alternatively, top individual squares with mini Hershey’s chocolate bars or nuts to create a delightful, personalized dessert experience.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cheesecake tightly with plastic wrap or store in an airtight container and refrigerate. It will stay fresh and flavorful for up to 4 days, giving you plenty of time to enjoy every last bite.
Freezing
This Copycat Hershey’s Chocolate Bar Cheesecake Recipe also freezes well. Wrap it securely to prevent freezer burn, then thaw overnight in the fridge before serving to retain the creamy texture.
Reheating
Cheesecake is best enjoyed chilled, but if you prefer a slightly warmed slice, place it in the microwave for 10 to 15 seconds. This softens the texture slightly while keeping the flavors intact.
FAQs
Can I use milk chocolate instead of semi-sweet chocolate chips?
Absolutely! Milk chocolate will result in a sweeter, creamier cheesecake. Just keep in mind the flavor balance may shift slightly compared to the classic Hershey’s semi-sweet profile.
Do I need a springform pan for this recipe?
While a springform pan is ideal for easy removal and presentation, you could use a regular cake pan lined with parchment paper, though it might be trickier to release the cheesecake intact.
Is it necessary to bake the cake layer before adding the cheesecake filling?
Yes, baking the cake layer first ensures it sets properly, creating a sturdy base that supports the creamy cheesecake without sogginess or mixing layers.
Can I make this cheesecake dairy-free?
Replacing cream cheese and heavy cream with dairy-free alternatives can work, but it may affect the texture and richness. Using vegan cream cheese and coconut cream is a great place to start experimenting.
How long should I let the cheesecake chill before serving?
For the best flavor and texture, chill your cheesecake in the refrigerator for at least 4 hours, preferably overnight. This allows it to firm up and the flavors to meld beautifully.
Final Thoughts
This Copycat Hershey’s Chocolate Bar Cheesecake Recipe is more than just a dessert; it’s a celebration of everything we love about chocolate and cheesecake wrapped into one irresistible treat. Whether you’re making it for a special occasion or a cozy night in, the rich, creamy layers promise to impress and delight. Give it a try and watch it become a cherished favorite in your dessert repertoire!
Print
Copycat Hershey’s Chocolate Bar Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours 10 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Copycat Hershey’s Chocolate Bar Cheesecake combines rich chocolate flavors with a creamy, smooth cheesecake filling on top of a moist cocoa-flavored cake base. Perfect for chocolate lovers, this decadent dessert features a chocolate-infused crust and a luscious chocolate cream cheese layer, finished with chocolate buttercream frosting. Ideal for celebrations and gatherings, it yields 16 servings with a balance of intense chocolate and creamy texture.
Ingredients
Cake Base
- 1 cup all-purpose flour
- 1 cup sugar
- 6 tbsp cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 large egg
- 1/2 cup hot water
Cheesecake Filling
- 24 oz cream cheese, softened
- 3/4 cup sugar
- 2 tbsp cocoa powder
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 6 oz semi-sweet chocolate chips, melted
- 3 large eggs
Other
- 1 ¾ cups unsalted butter (for chocolate buttercream frosting)
- ¾ cup heavy whipping cream (for chocolate buttercream frosting)
- Additional ingredients for chocolate buttercream frosting (e.g., powdered sugar, cocoa powder) as desired
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a springform pan well to ensure the cake doesn’t stick.
- Make the Cake Batter: In a mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add milk, vegetable oil, vanilla extract, and one egg. Mix until the batter is smooth. Then stir in hot water carefully to blend it into the batter.
- Bake Cake Base: Pour half of the chocolate batter into the prepared springform pan. Bake at 350°F (175°C) for about 30 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool slightly.
- Prepare Cheesecake Filling: Beat the softened cream cheese in a large bowl until smooth and creamy. Gradually add sugar, cocoa powder, sour cream, vanilla extract, and melted chocolate chips. Mix well. Then add eggs one at a time, mixing until fully incorporated and smooth.
- Assemble and Bake Cheesecake: Pour the cheesecake filling evenly over the cooled cake base. Reduce oven temperature to 325°F (163°C) and bake for 60 to 70 minutes, or until the center is set and slightly jiggly. Avoid overbaking to keep the cheesecake creamy.
- Cool and Frost: Allow the cheesecake to cool completely to room temperature, then refrigerate for several hours or overnight to fully set. Frost with chocolate buttercream frosting made from butter, heavy cream, cocoa powder, and powdered sugar before serving.
Notes
- Ensure the cream cheese is softened to avoid lumps in the filling.
- Using a springform pan makes removing the cheesecake much easier without cracking.
- Do not overbake the cheesecake to maintain a creamy texture.
- The chocolate buttercream frosting ingredients and quantities can be adjusted according to personal taste and desired consistency.
- Let the cheesecake chill overnight for the best flavor and texture.
