4.5 from 519 votes
Death-By-Chocolate No Bake Cheesecake Bars
Death-By-Chocolate No Bake Cheesecake Bars feature a rich chocolate crust made from crushed Oreos blended with melted butter and dark chocolate, topped with a smooth, creamy cheesecake filling combining cream cheese and a silky dark chocolate ganache with whipped cream. The mixture is chilled until firm and sprinkled with mini semi-sweet chocolate chips for added texture. This dessert requires no baking, delivering a dense and velvety chocolate cheesecake layered with contrasting textures.
Prep Time
10 mins
Additional Time
3 hrs
Total Time
3 hrs 10 mins
Servings:
16
Calories:
267 kcal
Course:
Baked Goods
Cuisine:
International
Ingredients
- 18 Oreo cookies
- ¼ cup butter melted, unsalted
- 1 tablespoon dark chocolate melted
- 4 ounces cream cheese softened, brick-style
- 8 ounces dark chocolate chopped
- ¾ cup heavy whipping cream
- 1 tablespoon Baileys Irish cream optional, or Kahlua
- ½ teaspoon salt optional and to taste but recommended
- ½ cup chocolate chips mini, semi-sweet
Instructions
- Line a 9x9-inch pan with aluminum foil for easier cleanup and spray with cooking spray; set aside.
- To the canister of a food processer, add the Oreos (whole) and process on high speed until you have fine crumbs; set aside.
- To a small microwave-safe bowl, add the butter, 1 tablespoon chocolate, and heat on high power until the chocolate and butter have melted and can be stirred smooth.
- Pour melted chocolate and butter mixture into the food processor, process on high speed to incorporate, turn crumb mixture out into the prepared pan, and hard-pack the mixture to form and even flat crust layer; set aside.
- To a large mixing bowl, add the cream cheese, and beat with a handheld electric mixer on high speed until fluffy; set aside.
- To a separate, large, microwave-safe bowl, add the 8 ounces chopped chocolate, heavy cream, and heat in 30-second increments until the chocolate has melted and can be stirred smooth into the cream and mixture is silky, likely about 90 seconds total, but microwaves vary and you don't want to scorch your mixture.
- Transfer the creamy chocolate mixture into the bowl with the cream cheese and beat on high power until smooth and combined.
- Optionally add the liquor and/or salt. I really recommend not skipping the salt because it complements the chocolate flavors in the dessert and balances the richness. Actually, I added 1 full teaspoon and we still didn't think it tasted like a salted chocolate dessert but all tastes and preferences vary.
- Evenly spread the mixture over the crust.
- Evenly sprinkle with the mini chocolate chips and refrigerate for at least 3 hours, or overnight or a few days in advance, before slicing and serving. After the 3-hour point when dessert is well chilled, cover with foil when dessert is in the fridge. Initially, there will be some heat which will create condensation and that's why initially you don't want to cover it but after it's sufficiently chilled, yes cover it.
Cup of Yum
Notes
- Store the cheesecake bars in the refrigerator for up to 10 days to maintain texture and freshness.
- Using Baileys Irish cream or Kahlua enhances the chocolate flavor but is optional.
- Line the pan with foil before pressing the crust for easier removal and cleanup.
Nutrition Information
Serving
1
Calories
267kcal
(13%)
Carbohydrates
24g
(8%)
Protein
2g
(4%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
5g
(29%)
Cholesterol
29mg
(10%)
Sodium
147mg
(6%)
Fiber
2g
(8%)
Sugar
17g
(34%)
Nutrition Facts
Serving: 16 Serving
Amount Per Serving
Calories 267
% Daily Value*
| Serving | 1 | |
| Calories | 267kcal | 13% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 29mg | 10% |
| Sodium | 147mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.