Chocolate No Bake Cheesecake Bars

Chocolate no-bake cheesecake bars are a creamy, decadent dessert that’s perfect for chocolate lovers. With a crunchy chocolate cookie crust and a rich, velvety chocolate cheesecake layer, these bars are easy to make and require no oven time. Perfect for parties, holidays, or a satisfying weeknight treat, they’re a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

  • No-bake convenience: No oven required, perfect for warm days or quick prep.
  • Rich and creamy: A luscious chocolate cheesecake filling that’s smooth and indulgent.
  • Customizable: Add your favorite toppings or flavor twists.
  • Perfect for sharing: Easy to cut into bars for serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

  • Chocolate sandwich cookies (e.g., Oreos), crushed into fine crumbs
  • Unsalted butter, melted

For the Cheesecake Filling:

  • Cream cheese, softened
  • Powdered sugar
  • Semi-sweet or dark chocolate, melted and cooled
  • Heavy cream, whipped to soft peaks
  • Vanilla extract

Optional Toppings:

  • Whipped cream
  • Chocolate shavings or curls
  • Fresh berries
  • Crushed nuts

Directions

Make the Crust:

  1. Prepare the pan:
    • Line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy removal.
  2. Mix the crust:
    • In a medium bowl, combine the crushed chocolate cookies and melted butter. Mix until evenly coated.
  3. Press into the pan:
    • Press the cookie mixture firmly into the bottom of the prepared baking dish. Chill in the refrigerator while preparing the filling.

Make the Cheesecake Filling:

  1. Melt the chocolate:
    • In a microwave-safe bowl, melt the chocolate in 20-30 second intervals, stirring between each interval, until smooth. Let it cool slightly.
  2. Beat the cream cheese:
    • In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
  3. Add chocolate and vanilla:
    • Mix the melted chocolate and vanilla extract into the cream cheese mixture until fully combined.
  4. Fold in whipped cream:
    • Gently fold the whipped cream into the chocolate mixture until smooth and airy.

Assemble the Cheesecake Bars:

  1. Spread the filling:
    • Pour the cheesecake filling over the chilled crust and spread it evenly with a spatula.
  2. Chill:
    • Refrigerate for at least 4 hours, or until firm.

Serve:

  1. Cut and garnish:
    • Use the parchment overhang to lift the cheesecake from the pan. Slice into bars and garnish with whipped cream, chocolate shavings, or fresh berries, if desired.

Servings and Timing

  • Servings: Makes about 12 bars
  • Prep Time: 20 minutes
  • Chill Time: 4 hours
  • Total Time: 4 hours 20 minutes

Variations

  • Mint chocolate: Add a teaspoon of mint extract to the filling and top with crushed mint candies.
  • Peanut butter twist: Swirl melted peanut butter into the filling before chilling.
  • Nutty addition: Add crushed hazelnuts or almonds to the crust or as a topping.
  • White chocolate: Use white chocolate instead of dark for a sweeter option.

Storage

  • Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
  • Freezing: Freeze the bars in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.

FAQs

1. Can I use store-bought whipped topping?

Yes, substitute whipped cream with store-bought whipped topping for convenience.

2. What if I don’t have chocolate sandwich cookies?

Use graham crackers or any chocolate cookies as a substitute for the crust.

3. How do I ensure the filling sets?

Chill the bars for at least 4 hours, or overnight, to ensure the filling is firm enough to slice.

4. Can I use milk chocolate instead of dark?

Yes, but the bars will be sweeter. Adjust the sugar to your taste.

5. Can I make these in a different pan size?

Yes, double the recipe for a 9×13-inch pan, or halve it for a smaller pan.

6. How do I make neat slices?

Use a sharp knife dipped in warm water, wiping between cuts for clean edges.

7. Can I add a fruit layer?

Yes, add a thin layer of strawberry or raspberry jam over the crust before adding the filling.

8. What if my chocolate seizes?

Add a teaspoon of oil or cream and stir vigorously to bring it back to a smooth consistency.

9. Can I make these dairy-free?

Use dairy-free cream cheese, whipped topping, and chocolate for a vegan-friendly version.

10. What pairs well with these bars?

Serve with coffee, tea, or a glass of milk for a classic pairing.

Conclusion

Chocolate no-bake cheesecake bars are a decadent and easy dessert that’s perfect for any occasion. Their creamy filling and crunchy crust make them an irresistible treat for chocolate lovers. Customize with your favorite toppings and enjoy a dessert that’s both simple and impressive. Try them today and indulge in every luscious bite!

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Chocolate No Bake Cheesecake Bars

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These Chocolate No-Bake Cheesecake Bars are creamy, rich, and loaded with chocolate flavor. With a crunchy cookie crust and smooth cheesecake filling, they’re an easy and decadent dessert perfect for any occasion.

  • Author: Beth
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 12 bars 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Ingredients

Scale

For the Crust:

  • 1 1/2 cups chocolate cookie crumbs (e.g., Oreo crumbs)
  • 1/4 cup unsalted butter, melted

For the Chocolate Cheesecake Filling:

  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream, whipped to stiff peaks

For the Chocolate Ganache (Optional):

  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream

Optional Garnishes:

  • Whipped cream
  • Shaved chocolate
  • Fresh berries

Instructions

  1. Prepare the Crust:
    • Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
    • In a mixing bowl, combine the cookie crumbs and melted butter. Mix until evenly moistened.
    • Press the mixture firmly into the bottom of the prepared pan. Refrigerate while preparing the filling.
  2. Make the Cheesecake Filling:
    • In a large bowl, beat the softened cream cheese, powdered sugar, cocoa powder, and vanilla extract until smooth and creamy.
    • Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
  3. Assemble the Bars:
    • Spread the chocolate cheesecake filling evenly over the chilled crust. Smooth the top with a spatula.
  4. Add the Ganache (Optional):
    • Heat the heavy cream in a small saucepan or microwave until hot but not boiling.
    • Pour the hot cream over the chocolate chips and let sit for 1–2 minutes, then stir until smooth.
    • Pour the ganache over the cheesecake layer, spreading it evenly.
  5. Chill and Set:
    • Cover the pan and refrigerate for at least 4 hours or until firm.
  6. Cut and Serve:
    • Use the parchment paper overhang to lift the bars from the pan. Cut into squares and garnish with whipped cream, shaved chocolate, or fresh berries if desired.

Notes

  • Use gluten-free cookies for a gluten-free version.
  • Substitute the cocoa powder in the filling with melted chocolate for a richer flavor.
  • Store leftovers in the refrigerator for up to 3 days.

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