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No-bake Chocolate Cheesecake Bars

These decadent no bake chocolate cheesecake bars have a buttery oreo crust and a rich chocolatey cheesecake center that is sure to become a new family favorite.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
refrigeration 4 hours
Total Time 4 hours 15 minutes
Servings 16 cheesecake bars
Calories 297kcal
Author Dina

Ingredients

Instructions

  • Place 24 whole Oreos in a food processor and pulse until you get fine crumbs. Then add 1/4 cup of melted unsalted butter into the food processor and pulse again until the butter is well combined.
  • Line a 9x9 inch baking dish with parchment paper and press the Oreo crust into the bottom of the pan. You can use your hands or the bottom of a measuring cup in this step.
  • At this point, you can either refrigerate the crust for at least 4 hours or bake it at 350 degrees Fahrenheit for about 5 minutes. This is just to set the crust in place. 
    Steps to make No-bake Chocolate Cheesecake Bars: grind the Oreos with melted butter in a food processor, then press them into a baking pan and bake to set.
  • In the meantime place 2 (8ounce) bricks of softened cream cheese into a large mixing bowl along with 1 cup of granulated sugar, 1/4 teaspoon salt, and 1/4 teaspoon vanilla extract. Using an electric hand mixer, beat everything together until well combined.
  • Now melt 12 oz of semisweet chocolate chips in a microwave-safe bowl and add it to the cheesecake batter making sure to scrape all the melted chocolate out of the. Bowl. Then add 1/4 cup of Dutch-processed cocoa powder. Give it another mix and set it aside. Be sure to use Dutched cocoa since it gives these cheesecake bars a rich chocolate flavor.
    Steps to make No-bake Chocolate Cheesecake Bars: combine the cream cheese, sugar, salt, melted chocolate chips, vanilla, and cocoa for the filling.
  • In a separate bowl whisk 3/4 cup cold heavy cream using an electric hand mixer until stiff peaks form.
  • Then add it to the cream cheese mixture. Mix just until well incorporated. Scrape down the sides and bottom of the bowl as needed.
  • Pour the cheesecake batter right over the Oreo crust and smooth it out with a spatula. Place in the refrigerator for at least 4 hours before serving.
    Steps to make No-bake Chocolate Cheesecake Bars: whip the heavy cream, then add it to the cheesecake filling and add it to the crust, and finally set it in the fridge.

Video

Notes

  • Use room temperature cream cheese- if you happen to forget to let it warm up. Just let it heat up in the microwave on the "soften butter" setting.
  • Cold heavy cream is vital- in order to get perfect stiff peaks, you want your cream straight out of the fridge before whipping.
  • Use full fat- whether it be for the cream cheese or heavy cream, the higher the fat, the better. Do not use light cream cheese. Always make sure your cream is at least 36-40 % fat.
  • Do not freeze- Don't do this to speed up the setting process. This will result in a "too hard to bite" cheesecake.

Nutrition

Calories: 297kcal | Carbohydrates: 27g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 215mg | Potassium: 107mg | Fiber: 1g | Sugar: 21g | Vitamin A: 633IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg