A chocolate crust made from crushed Oreo cookies and a no-bake cheesecake layer is made with rich cream cheese whipped until silky smooth and mixed with melted chocolate, powdered sugar and a splash of vanilla. Whipped cream cheese lightens the texture into a mousse-like consistency that melts on the tongue. This dish is easy to prepare and with zero oven time.
Browse more No-Bake Desserts and check out this luscious strawberry jello pie, peaches and cream pie and these easy no-bake lemon cheesecake.
Scroll below the recipe card for process images, ingredient and recipe notes
No-Bake Chocolate Cheesecake Bars
Ingredients
Step by Step Directions
- Line a 9×9 pan with parchment paper. Lining the pan is optional but it makes it really easy to remove from the pan.
- Place the Oreo cookies in your food processor. Pulse for 30 seconds to 1 minute or until you have fine crumbs.
- Pour the cookie crumbs into a medium mixing bowl and add the melted butter. Stir until the crumbs are coated and will stick together if pressed between your fingers.
- Press the crust into the bottom of your prepared pan. Use your fingers or the bottom of a glass to press the mixture firmly. Pop it in the fridge while you make the cheesecake filling.
- In the bowl to your stand mixer, beat the cream cheese and 3/4 cup powdered sugar until smooth. Reserve the remaining 1/4 cup powdered sugar for later.
- Add the sour cream, melted chocolate and vanilla extract and beat until smooth.
- In a separate bowl, beat the whipping cream and powdered sugar together until stiff peaks form.
- Add the whipped cream to the cream cheese bowl and use a rubber spatula to carefully fold the two together until combined.
- Spoon the filling over the crust and smooth it out evenly. Put in the fridge for at least 4 hours (or up to overnight) to set.
- Slice and serve. Top with chocolate syrup and whipped cream and enjoy chilled.
Nutrition
The provided nutrition information is an estimate and not guaranteed, and that the reader is responsible for verifying ingredients for allergies and dietary needs
Notes
• You can freeze these bars either whole or sliced by wrapping tightly in two layers of plastic wrap. Wrap that in a layer of tin foil and freeze for up to 2 months. Thaw in the fridge when you are ready to serve. Once you have thawed, avoid re-freezing as it can affect the texture of the cheesecake layer.
• Use a high quality semi-sweet or dark chocolate for this dessert. A higher quality one will melt a little easier and smoother.
• Full fat cream cheese is the key to this dessert. It whips up easier and sets better.
• Fold the whipped cream into the cream cheese carefully. You don’t want to lose the volume in the whipped topping.
• For nice clean slices, warm the knife up under hot water. Wipe clean and slice smoothly. Wipe the knife between each cut.
Tried this recipe?
Let us know how it was!Ingredients Notes
- Sugar – The powdered sugar mixes well for a smooth texture, using a granulated sugar will result in a gritty texture so always use the powdered sugar.
- Cream Cheese – A full fat was used and recommended in the recipe for rich flavor and creamy texture.
Process Images: No-Bake Chocolate Cheesecake Bars
Images correspond to the instruction number in the recipe card above.
Helpful Tips
How to make the recipe if you don;t have a food processor or stand mixer.
- If you don’t have a stand mixer, you can achieve the same results with a hand mixer.
- If you don’t have a food processor, crumble the cookies and place in a large Ziploc style plastic bag and use a rolling pin to crush the cookies.
Both easy and elegant these chocolate cheesecake bars are over the top delicious!