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Chocolate No-Bake Cheesecake Bars

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  • Author: clara
  • 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

Description

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.

Ingredients

Units 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.

Find it online: https://recipe.ukfinda.com/chocolate-no-bake-cheesecake-bars.htm