Introduction
Indulge in these luxurious Death by Chocolate No-Bake Cheesecake Bars, perfect for any chocolate lover. With a rich chocolate cookie crust, creamy chocolate cheesecake, and a decadent ganache topping, these bars are pure chocolate bliss.
Ingredients
For the Chocolate Cookie Crust:
24 chocolate sandwich cookies (Oreos or similar)
70g unsalted butter, melted
For the Chocolate Cheesecake Layer:
226g cream cheese, softened
60g powdered sugar
1 teaspoon vanilla extract
215g semi-sweet chocolate chips, melted and cooled slightly
240ml heavy whipping cream, cold
For the Chocolate Ganache Topping:
130g semi-sweet chocolate chips
80ml heavy whipping cream
Optional Toppings:
Mini chocolate chips
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 0 minutes (No bake)
Total Time: 4 hours 20 minutes (including chilling time)
Yield: 16 bars
Directions
1. Prepare the Chocolate Cookie Crust:
Place the chocolate sandwich cookies in a food processor and pulse until finely crushed.
Transfer the crumbs to a mixing bowl and add the melted butter. Mix until well combined.
Press the mixture into the bottom of a greased 9-inch square baking pan. Refrigerate while preparing the cheesecake layer.
2. Make the Chocolate Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese until smooth.
Add the powdered sugar and vanilla extract, beating until combined.
Fold in the melted and slightly cooled chocolate chips until smooth.
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the chocolate cream cheese mixture.
Spread the chocolate cheesecake layer evenly over the chilled cookie crust and return to the refrigerator.
3. Prepare the Chocolate Ganache Topping:
In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream.
Microwave in 20-second intervals, stirring frequently, until the chocolate is melted and the mixture is smooth.
Allow the ganache to cool slightly before pouring over the chocolate cheesecake layer.
4. Assemble and Serve:
Pour the chocolate ganache over the cheesecake layer and spread evenly.
Optional: Sprinkle mini chocolate chips on top for added texture and flavor.
Refrigerate for at least 4 hours, or until fully set.
Cut into bars and serve chilled. Enjoy the chocolaty delight!
Detailed Directions and Instructions
Prepare the Chocolate Cookie Crust:
Place the chocolate sandwich cookies in a food processor and pulse until finely crushed, creating a texture reminiscent of sand. Transfer the crumbs to a mixing bowl and introduce the melted butter, blending until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of a greased 9-inch square baking pan, forming a sturdy crust. Refrigerate the crust while you prepare the creamy cheesecake layer, allowing it to set slightly.
Make the Chocolate Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese until it is luxuriously smooth and creamy. Gradually add in the powdered sugar and vanilla extract, continuing to beat until well combined and luscious. Gently fold in the melted and slightly cooled semi-sweet chocolate chips until the mixture is velvety and homogeneous. In a separate bowl, whip the cold heavy cream until it forms thick, stiff peaks that hold their shape beautifully. Carefully fold this whipped cream into the chocolate cream cheese mixture, combining them gently to maintain the lightness. Spread this silky chocolate cheesecake layer evenly over the chilled cookie crust and return it to the refrigerator.
Prepare the Chocolate Ganache Topping:
In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream, allowing the flavors to meld. Heat the mixture in the microwave in 20-second intervals, stirring frequently until the chocolate is completely melted and the ganache is smooth and shiny. Let the ganache cool slightly; this prevents it from melting the cheesecake layer when poured.
Assemble and Serve:
Pour the glossy chocolate ganache over the cheesecake layer, carefully spreading it to create an even finish. If desired, sprinkle mini chocolate chips on top for an irresistible crunch and visual appeal. Cover the pan and refrigerate for at least 4 hours, or until the entire dessert is firm and fully set. When ready to serve, slice into bars, revealing the luscious layers of chocolate delight. Enjoy chilled, and watch as your taste buds dance with joy.
Notes
Ensure your cream cheese is softened to room temperature for easy blending and a creamy consistency. When whipping the heavy cream, use a chilled bowl and beaters for the best results. For the ganache, stir well to incorporate air and get that beautiful, shiny finish. These bars can be stored in the refrigerator for a creamy treat anytime, but they may not last long due to their addictive nature.
Cook techniques
Crushing Cookies
Using a food processor to finely crush chocolate sandwich cookies helps create a uniform crumb that binds well with melted butter for a solid crust.
Mixing Cream Cheese
Beat the softened cream cheese until it is completely smooth to ensure a creamy texture in the cheesecake layer, preventing lumps.
Folding in Whipped Cream
Gently fold the whipped cream into the chocolate mixture using a spatula. This technique incorporates air, keeping the cheesecake light and fluffy.
Making Ganache
Combine chocolate chips and heavy cream in a microwave-safe bowl, and heat incrementally to control the melting process, ensuring a smooth ganache without scorching.
Chilling Layers
Refrigerate layers at different stages; this sets the crust and the cheesecake, resulting in a firmer structure for cutting bars.
Cutting Bars
Use a sharp knife warmed under hot water to cut the chilled cheesecake bars neatly and prevent cracking or crumbling.
FAQ
Can I use different cookies for the crust?
Yes, any chocolate cookie can be used to create the crust, but Oreos are a popular choice for their flavor and texture.
How long do the cheesecake bars need to chill?
The bars should chill for at least 4 hours to ensure they set properly for slicing.
Can I make this recipe ahead of time?
Absolutely! These bars can be made a day or two ahead of when you plan to serve them, making them perfect for parties.
What if I don’t have a food processor?
You can place the cookies in a zip-top bag and crush them using a rolling pin if a food processor is unavailable.
How should I store leftovers?
Store any leftover cheesecake bars in an airtight container in the refrigerator for up to a week.
Conclusion
Indulging in Death by Chocolate No-Bake Cheesecake Bars is a heavenly experience for chocolate enthusiasts. The combination of a chocolate cookie crust, a velvety chocolate cheesecake filling, and a rich ganache topping creates an irresistible dessert that is both easy to make and satisfyingly delicious. Perfect for any occasion, these bars are sure to impress family and friends alike.
More recipes suggestions and combination
Cookies and Cream No-Bake Cheesecake Bars
Replace the chocolate cookie crust with crushed Oreo cookies and add crushed Oreos into the cheesecake layer for a cookies and cream twist.
Chocolate Mint No-Bake Cheesecake Bars
Add peppermint extract to the cheesecake layer and top with crushed peppermint candies for a refreshing minty flavor.
Peanut Butter Chocolate No-Bake Cheesecake Bars
Incorporate creamy peanut butter into the cheesecake layer for a decadent peanut butter chocolate combination.
Nutty Chocolate No-Bake Cheesecake Bars
Fold in chopped nuts, such as walnuts or pecans, into the cheesecake layer for added crunch and flavor.
White Chocolate Raspberry No-Bake Bars
Substitute semi-sweet chocolate with white chocolate in the cheesecake layer and add fresh raspberries for a fruity contrast.
Caramel Drizzle No-Bake Cheesecake Bars
Drizzle homemade or store-bought caramel sauce over the chocolate ganache for a sweet and salty flavor enhancement.
