Syrok Recipe (Russian Chocolate Glazed Cheesecake Bars)

Syrok (or сырок), also known as the Russian chocolate-glazed sweet cheese bar (or глазированный шоколадом творожный сырок), is a classic Russian treat made with sweetened tvorog (farmer’s cheese) and coated in a thin layer of chocolate.

Syrok was one of those things we almost always bought at the store because there were so many options and they were very inexpensive.

But over time, those convenient little bars began to fill up with stabilizers, artificial flavors, palm oil, and other additives, turning what was once considered a healthy snack for kids into something many families didn’t feel good about.

That’s when homemade versions like this one made a big comeback—and honestly, they’re even better.

What is Syrok?

There are two main kinds of syrok—the simple version, which is just sweetened farmer’s cheese mixed with vanilla and sometimes raisins, and the more indulgent version: chocolate-glazed syrok, which is what we’re making here.

Outside of Russia, you can sometimes find these bars at European delis or specialty shops. They go by many names, including:

• cheesecake bars;
• curd bars;
• sweet cheese bars;
• quark bars;
• cottage cheese bars;
• farmer’s cheese bars.

And the prices can be steep.

Whatever they’re called, they all point to the same thing: a nostalgic, chocolate-covered dessert bar that’s surprisingly easy to make at home for a fraction of the cost.

Ingredient Notes

These simple ingredients come together to create the creamy, chocolate-glazed cheesecake bars that define authentic syrok:

Here is a brief overview of the ingredients:

• Farmer’s cheese – This recipe is traditionally made with tvorog, a dry, unsalted Russian-style cottage cheese, but it can be tough to find outside Eastern Europe. Farmer’s cheese is the closest match and works perfectly.
• Unsalted butter – Butter helps smooth out the texture of the cheese mixture and adds rich, indulgent flavor.
• Powdered sugar – Traditional recipes call for powdered sugar, but if you’re looking for a healthier option, monk fruit sweetener or a drizzle of honey are good alternatives. Just note that natural sweeteners may slightly alter the texture and sweetness.
• Vanilla extract – Just a splash of pure vanilla extract (NOT imitation) balances the tangy cheese and rounds out the sweetness.
• Chocolate – You’ll melt chopped chocolate (dark, milk, or white) with either unsalted butter or coconut oil to create the signature chocolate-dipped coating! I prefer coconut oil, as it gives the coating a firmer finish and a subtle shine once it sets.
• Coconut oil (optional) – As mentioned above, I like adding coconut oil to the chocolate glaze, but you can also add butter instead.

Optional Filling

• Dulce de leche or berry jam – Totally optional, but adding a layer of dulce de leche or berry or apricot jam takes these bars to the next level. For this post, I made them with raspberry jam.

How to Make Russian Syrok

Ready to make a batch of creamy chocolate-covered syrok bars? Here, I’ll walk you through every step of the way:

Step 1: Make the cheese mixture.

Blend the farmer’s cheese, melted butter, powdered sugar, and vanilla extract in a large bowl using an immersion blender until smooth. Then spoon the mixture into a piping bag (or a zip-top bag with the corner snipped off).

If adding the filling, fill a small piping bag with dulce de leche or berry jam.

Step 2: Shape the bars (choose one method):

Option 1: Without a mold.

Line a cutting board or baking sheet with plastic wrap, then pipe the cheese mixture directly onto the plastic wrap, forming roughly 3-inch-long and 1-inch-thick bars.

Cut the plastic wrap into sections, then wrap each bar tightly, shaping them into clean, uniform rectangles as you go. Once wrapped, place the bars in the freezer until they’re completely solid.

Option 2: With a mold.

If adding the filling, pipe the cheese mixture into silicone molds, filling them halfway. Then pipe a touch of dulce de leche or berry jam into the center. Top off with the remaining cheese mixture.

Otherwise, fill each mold to the top and smooth the surface with a flat knife or spatula.

Pop the molds in the freezer until the bars are completely solid.

Step 3: Make the chocolate glaze.

Microwave the chocolate and coconut oil (or butter) together in a heat-safe container (I recommend something deep and narrow, like a coffee mug) in short 5-10-second bursts, stirring between each, until it reaches 92°F (33.3°C) for dark chocolate, or 90°F (32.2°C) for milk/white chocolate.

Alternatively, melt it gently over a double boiler on the stovetop.

Step 4: Coat the bars in chocolate glaze (pour-over method).

Line a tray or cutting board with parchment paper or plastic wrap. Remove the bars from the freezer and unwrap them (or pop them out of the molds). Keep one or two bars at room temperature and place the rest back in the freezer.

Set two skewers or chopsticks across a bowl or container. Place one frozen bar on top of them. Holding a mug of warm chocolate glaze in one hand, spoon the glaze over the top and sides of the bar.

Lift the bar with a fork and lightly dip or press the bottom into the chocolate that has pooled in the bowl, or spoon a little underneath to coat it evenly.

Transfer the coated bar to the prepared tray, pushing it off the fork with a toothpick. Repeat with the remaining bars.

Let the bars rest in the fridge for 1 to 2 hours before serving.

Variations

Here are a few popular ways to customize the classic version:

• Lemon zest – Vanilla is classic, but adding a little bit of lemon zest can give the creamy cheese filling a whole new vibe.
• Shredded coconut – Consider folding shredded coconut into the cheese mixture before piping. Shredded coconut helps to firm up the filling, absorb moisture, and give it a lightly chewy texture and sweet aroma. It’s also a popular flavor variation (“кокосовый сырок”).
• Fillings – For a fun variation, try filling the bars with dulce de leche or strawberry, raspberry, blueberry, cherry, or apricot jam to create syrok bars with a filling (“творожный сырок с начинкой”).
• Cocoa powder – Stir in 1–2 teaspoons of cocoa powder into the cheese mixture to create chocolate-flavored cheese cake bars (“творожный сырок с шоколадной начинкой”).

Storing & Freezing

To store: Keep your finished bars in an airtight container in the refrigerator for 5-7 days. If stacking, layer them between parchment paper, so the chocolate coating doesn’t stick.

To freeze: Syrok freezes very well! Once the chocolate coating is fully set, place the bars in a single layer on a parchment-lined tray and freeze until solid. Then transfer them to a freezer-safe bag or container. They’ll keep for up to 2 months. Thaw in the fridge for 1 to 2 hours for the best texture.

FAQs

More Eastern European Recipes

If you loved these chocolate-covered cheesecake bars, here are a few more traditional dishes to try next:

• Pashtet Recipe (Russian Chicken Liver Pâté)
• Russian Vinaigrette Salad (Beet and Potato Salad Recipe)
• Okroshka (Russian Cold Soup)
• Russian Fisherman Soup – Uha
• Easy Borscht Recipe (Beet Soup with Beef)