No Bake Chocolate Cheesecake Bars Recipe
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No Bake Chocolate Cheesecake Bars Recipe
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No Bake Chocolate Cheesecake Bars make getting your chocolate cheesecake fix a whole lot easier! With an Oreo crust, rich and tangy filling, and fluffy whipped cream topping, these bars are always a hit.
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Ingredients
For the Crust
- 30 Oreo cookies about 2 3/4 cups when pulsed
- ½ cup unsalted butter melted
For the Filling
- 1 cup chocolate chips semi-sweet
- 24 ounces cream cheese softened
- ½ cup granulated sugar
- ¼ cup cocoa powder unsweetened
- 1 teaspoon vanilla extract
- 12 ounces whipped topping thawed, brand Cool Whip
For the Topping
- 1 cup heavy whipping cream
- 3 Tablespoons powdered sugar
- 5 Oreo cookies coarsely crushed
Instructions
Make the Crust.
- In a food processor, pulse the Oreo cookies until they become fine crumbs.
- Add melted butter to the crumbs and pulse until combined.
- Press crumb mixture into the bottom of a 13x9 baking dish. Make sure to press firmly. Freeze crust until filling is ready.
Make the Chocolate Filling.
- In a microwave safe bowl, melt chocolate chips for one minute. Stir until smooth (if needed, add an additional 15-30 seconds). Set aside.
- In a large mixing bowl, beat softened cream cheese with sugar, vanilla, and cocoa powder. Scrape down the sides of the bowl as needed, mixing until well blended.
- Beat in the melted chocolate, scraping down the sides of the bowl. Fold in Cool Whip and mix until no whipped topping shows.
- Pour chocolate filling into the prepared crust. Set aside.
Make the Topping.
- In a clean, dry mixing bowl, beat heavy whipping cream with powdered sugar on high speed until stiff peaks form (about 3 minutes).
- Spread whipped cream over the top of the chocolate filling. Cover with plastic wrap and refrigerator for 4 hours or overnight.
- To serve, sprinkle top with Oreo cookie crumbs and cut into bars.
Notes
- Choose regular Oreo cookies (or chocolate sandwich cookies) instead of the Double Stuf. Use the whole cookie with filling.
- Swap out the homemade whipped cream topping and use Cool Whip instead for an easy substitution.
- For an even more decadent dessert, drizzle the top with chocolate syrup before serving!
- Store cheesecake in refrigerator for up to 5 days.
- Freeze cheesecake in plastic wrap, then foil for up to 2 months. Thaw in refrigerator overnight.
- See blog post for more tips and tricks.
Nutrition Information
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Serving
1bar
Nutrition Facts
Serving: 20bars
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1bar |
* Percent Daily Values are based on a 2,000 calorie diet.
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