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No Bake Chocolate Cheesecake Bars Recipe
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No Bake Chocolate Cheesecake Bars Recipe

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.

Prep Time
15 mins
Chill Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 20 bars
Course: Cake
Cuisine: American

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.
    Cup of Yum
  1. In a food processor, pulse the Oreo cookies until they become fine crumbs.
  2. Add melted butter to the crumbs and pulse until combined.
  3. 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.
  1. In a microwave safe bowl, melt chocolate chips for one minute. Stir until smooth (if needed, add an additional 15-30 seconds). Set aside.
  2. 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.
  3. Beat in the melted chocolate, scraping down the sides of the bowl. Fold in Cool Whip and mix until no whipped topping shows.
  4. Pour chocolate filling into the prepared crust. Set aside.
Make the Topping.
  1. In a clean, dry mixing bowl, beat heavy whipping cream with powdered sugar on high speed until stiff peaks form (about 3 minutes).
  2. Spread whipped cream over the top of the chocolate filling. Cover with plastic wrap and refrigerator for 4 hours or overnight.
  3. 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

Serving 1bar

Nutrition Facts

Serving: 20 bars

Amount Per Serving

Calories

% Daily Value*

Serving 1bar

* Percent Daily Values are based on a 2,000 calorie diet.