Imagine sinking your fork into a silky layer of chocolate cheesecake, resting on a buttery brownie base, and topped with swirls of toasted marshmallow meringue. Cozy Hot Chocolate Cheesecake Bars are everything you love about a mug of hot cocoa, reimagined into a rich, sliceable dessert. Whether you’re snowed in or just dreaming of chilly days, these bars turn any ordinary evening into a decadent celebration.

The creamy chocolate layer is a perfect contrast to the fudgy bottom, and that torched meringue topping? It adds just the right touch of campfire nostalgia. This is the dessert you’ll want to bring to every winter gathering, serve at your holiday table, or sneak from the fridge when no one’s watching.

What Kind of Crust Should I Use?

These bars start with a dense, chocolate brownie base that holds up the cheesecake without crumbling. Skip the graham crackers—this is a dessert built for serious chocolate lovers. Make sure the brownie layer is baked and cooled before adding the cheesecake to ensure clean layers that don’t bleed together.

Ingredients for the Cozy Hot Chocolate Cheesecake Bars

Brownie Base: A classic cocoa powder and butter combination forms a rich, dense foundation. This layer gives structure and deep chocolate flavor.

Chocolate Cheesecake: Cream cheese, sour cream, and melted chocolate come together for a tangy, smooth filling that melts in your mouth. A touch of instant espresso enhances the chocolate.

Toasted Meringue Topping: Egg whites and sugar whipped to glossy peaks and then torched for that signature s’mores finish. You can use mini marshmallows too for extra fun.

Vanilla Extract & Salt: A dash of each enhances the sweetness and rounds out the flavors in all layers.

Sugar & Eggs: Essential in both the brownie and cheesecake layers for structure, texture, and sweetness.

Cocoa Powder: Dutch-processed cocoa gives the brownie its deep color and smooth flavor profile.

How To Make the Cozy Hot Chocolate Cheesecake Bars

Step 1: Prepare the Brownie Base

Preheat your oven to 325°F (163°C). Line an 8×8 inch baking pan with parchment paper. Melt butter and mix with sugar, eggs, vanilla, salt, and cocoa powder. Stir until glossy. Add flour last and mix until just combined. Spread the batter into the pan and bake for 20–22 minutes. Let it cool completely.

Step 2: Make the Chocolate Cheesecake Layer

In a mixing bowl, beat softened cream cheese until smooth. Add sugar and mix until incorporated. Blend in sour cream, melted chocolate, vanilla extract, espresso powder, and a pinch of salt. Beat in the eggs one at a time until smooth. Pour over the cooled brownie base and smooth the top. Bake for 35–40 minutes or until the center is just set.

Step 3: Chill and Set

Allow the bars to cool at room temperature for 1 hour. Then refrigerate for at least 4 hours, or overnight, to set the cheesecake layer completely. This step is key for clean slicing.

Step 4: Whip Up the Meringue Topping

In a heatproof bowl over simmering water, whisk egg whites and sugar until sugar dissolves and the mixture is warm. Transfer to a mixer and whip until stiff, glossy peaks form. Spread or pipe the meringue over the chilled cheesecake bars.

Step 5: Toast and Serve

Use a kitchen torch to toast the meringue until golden brown. Top with mini marshmallows if you like. Slice into squares with a warm knife and serve chilled or at room temp for the ultimate cozy indulgence.

How to Serve and Store Cozy Hot Chocolate Cheesecake Bars

These bars are rich and satisfying, so a small square goes a long way. Serve them chilled straight from the fridge for a firmer texture, or let them sit at room temperature for 10–15 minutes for a creamier bite. The toasted meringue stays beautifully puffy for hours, making this a great make-ahead dessert.

To store, keep the bars covered in an airtight container in the refrigerator for up to 5 days. If you want to freeze them, skip the meringue layer and add it fresh before serving. Wrap tightly in plastic wrap and foil, and freeze for up to 2 months.

Frequently Asked Questions

Can I make these without a kitchen torch?

Absolutely! You can pop the meringue-topped bars under a broiler for 30–60 seconds. Just keep a close eye—they brown fast.

Can I use store-bought brownie mix?

Yes, if you’re short on time. Choose a dense, fudgy brownie mix and bake as the package directs. Let it cool before adding the cheesecake layer.

What kind of chocolate should I use for the cheesecake?

Go for semi-sweet or bittersweet chocolate for a deep cocoa flavor. Milk chocolate will make it sweeter and more mellow.

Can I substitute the meringue topping?

If you’re not into meringue, top the bars with whipped cream or even a drizzle of chocolate ganache.

Do I need to use espresso powder?

Espresso powder just boosts the chocolate flavor—it doesn’t make the bars taste like coffee. You can skip it, but the depth it adds is worth trying.

Want More Cheesecake Dessert Ideas?

If you’re smitten with these Cozy Hot Chocolate Cheesecake Bars, you’ll love diving into more unique cheesecake twists from the Life with Jam kitchen:

Try these tangy Lemon Raspberry Swirl Cheesecake Cups for a fruity, bright option.
For a cookie hybrid, check out Caramel Cheesecake Cookies with gooey centers and buttery edges.
These Cherry Cheesecake Puppy Chow bites are great for snacking or gifting.
Cool off with a scoop of Butter Pecan Ice Cream on the side.
And don’t miss Strawberry Cheesecake Poke Cake for a dreamy party treat.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Life with Jam on Pinterest

And I’d love to hear how yours turned out. Did you add a different topping? Torch your meringue or keep it soft? Drop your comments below and let’s swap tips and tricks!