Cheesecake-Chocolate Pudding Bars

By Samantha Seneviratne

Updated August 5, 2021

  • Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 2
Total Time
1 hour, plus 5½ hours’ chilling
Rating
4(685)
Comments
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You may know it as chocolate delight or chocolate lush, but while this dessert has many names, the recipe rarely varies. Traditionally, it starts with a salty nut base, followed by a mixture of cream cheese and Cool Whip, a layer of boxed-mix chocolate pudding, and then even more Cool Whip. This from-scratch version starts with a crumbly pecan shortbread, which adds texture and salt. The homemade pudding tastes of deep, dark chocolate and serves as the perfect contrast to the simple no-bake cheesecake layer. Gilding the lily with freshly whipped cream and chocolate shavings isn’t imperative, but it certainly takes it to another level.

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Ingredients

Yield:9 servings

FOR THE PECAN CRUST

  • ⅔ cup/86 grams all-purpose flour

  • ⅔ cup/80 grams finely chopped pecans

  • ½ teaspoon kosher salt

  • 5 tablespoons/76 grams unsalted butter, melted 

FOR THE CHEESECAKE LAYER

  • 8 ounces cream cheese, at room temperature

  • ½ cup/62 grams confectioners’ sugar

  • 2 teaspoons pure vanilla extract

  • ¾ cup/187 milliliters cold heavy cream

FOR THE PUDDING

  • 3 ounces/85 grams bittersweet or semisweet bar chocolate, chopped

  • 2 tablespoons unsalted butter

  • ¼ cup plus 2 tablespoons/75 grams granulated sugar

  • 3 tablespoons cocoa powder

  • 3 tablespoons cornstarch 

  • ½ teaspoon kosher salt

  • 1 ½ cups/375 milliliters whole milk

  • 3 large egg yolks

FOR SERVING

  • 1 cup/250 milliliters cold heavy cream

  • 1 tablespoon confectioners’ sugar

  • Chocolate shavings (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (9 servings)

46 grams carbs; 171 milligrams cholesterol; 630 calories; 15 grams monosaturated fat; 4 grams polyunsaturated fat; 26 grams saturated fat; 49 grams fat; 1 gram trans fat; 2 grams fiber; 326 milligrams sodium; 8 grams protein; 32 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Prepare the crust: In a large bowl, combine the flour, pecans, salt and melted butter; mix with a fork until everything is evenly moistened. Tip the mixture into an 8-by-8-inch baking dish and spread into an even layer. Press the mixture into a flat, even layer using your fingertips. Bake until dry and golden, about 25 minutes. Set aside to cool.

  2. Step 2

    While the crust cools, prepare the cheesecake layer: In a large bowl with an electric mixer on medium, beat the cream cheese and confectioners’ sugar until fluffy and smooth, about 2 minutes. Beat in the vanilla. In a separate bowl, beat the heavy cream with an electric mixer on medium until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Spread evenly over the prepared crust. Cover and refrigerate until firm, about 1 ½ hours.

  3. Step 3

    Prepare the pudding: Set the chopped chocolate and butter in a medium bowl. Place a fine-mesh sieve over the bowl and set aside. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch and salt. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks.

  4. Step 4

    Heat the mixture over medium, whisking constantly, until it has thickened and just come to a low boil. Continue to cook the pudding, whisking, for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Let the pudding stand for 1 minute, then whisk it with the butter and chocolate until smooth. Refrigerate until cool, about 1 hour. (To speed up the process, spread the pudding into an even layer on a rimmed baking sheet. Stir often until the pudding has cooled, about 10 minutes.)

  5. Step 5

    Whisk to remove any lumps that may have formed while cooling. Dollop the cold pudding over the top of the cheesecake. Carefully spread the pudding out into an even layer. Cover and chill until set, at least 4 hours and up to overnight.

  6. Step 6

    Whip the remaining heavy cream and confectioners’ sugar to stiff peaks. Spread on top of the pudding. Garnish with chocolate shavings and cut into squares to serve.

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Ratings

4 out of 5
685 user ratings
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Comments

mary

The order should be reversed for ease and timing: make the pudding first!

Corri-Lynn

When I was a kid , my Mom and Aunties called this dessert Sex in Pan.

dorothy dortin

I have been making this dessert literally for well over 30 years so who knows how long it's been around or the origin. My recipe calls for two 3.9 oz boxes of your favorite flavor instant chocolate pudding with 3 cups very cold whole milk. Every once in a while I do a graham cracker crust. The 9x13 pan is empty within 48 hours. When I make this for company it never fails to surprise me they have never heard of it but every time ask for the recipe. I have one in the printer ready to go.

Leah LM

Decadent and delicious! I added a hefty pinch of salt to the whipped cream and used salted butter in the crust and pudding to balance the sweetness. Agree with the notes to make the pudding first. Also, be careful – for me, the pudding went from starting to thicken to having little chunkies in it over the span of just a few seconds. Luckily, I got it smooth again after vigorous whisking in the bowl, off the heat. This was a hit at a barbecue.

Ann

Has anyone tried peanuts in the crust? My husband can’t eat tree nuts but this recipe is right in his wheelhouse and I would love to make it for him!!!!

HeatherD

I’ve always heard this called chocolaté lasagna and everyone loves it.

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