Death by Chocolate No-Bake Cheesecake Bars
🍫 Ingredients
For the crust:
24 Oreo cookies (with filling)
5 tbsp unsalted butter, melted
For the chocolate cheesecake filling:
16 oz (2 blocks) cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 ½ cups semisweet or dark chocolate chips, melted and slightly cooled
1 cup heavy whipping cream
For the ganache topping:
1 cup semisweet chocolate chips
½ cup heavy cream
Optional Toppings:
Chocolate shavings
Mini chocolate chips
Crushed Oreos
Whipped cream
🛠️ Instructions
1. Make the crust:
Line an 8x8 or 9x9 inch pan with parchment paper, leaving an overhang for easy removal.
In a food processor, blitz Oreos into fine crumbs.
Mix in the melted butter until well combined.
Press the mixture firmly into the bottom of the pan. Use the back of a spoon or a flat-bottomed glass.
Pop into the fridge while you prep the filling.
2. Make the chocolate cheesecake filling:
In a large bowl, beat softened cream cheese until smooth and fluffy.
Add powdered sugar and vanilla extract; beat until fully incorporated.
Pour in the melted chocolate and mix until rich and creamy.
In a separate bowl, whip heavy cream until stiff peaks form.
Gently fold the whipped cream into the chocolate cheesecake mixture. Be careful not to deflate it!
Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
Chill for 30 minutes while you make the ganache.
3. Make the ganache topping:
In a microwave-safe bowl, heat the heavy cream until just simmering (not boiling).
Pour over chocolate chips and let sit for 2–3 minutes.
Stir until silky smooth.
Let cool slightly, then pour over the cheesecake layer and smooth it out.
4. Chill & Set:
Refrigerate the whole pan for at least 4 hours, preferably overnight, until firm.
5. Slice & Serve:
Lift out using the parchment paper.
Slice into bars with a warm knife for clean cuts.
Garnish with your favorite chocolatey toppings.