A no-bake chocolate cheesecake with crust made from crushed Oreo cookies and a creamy cheesecake layer is made with rich cream cheese whipped until silky smooth and mixed with melted chocolate, powdered sugar and a splash of vanilla. Whipped cream cheese lightens the texture into a mousse-like consistency that melts on the tongue. This dish is easy to prepare and with zero oven time.
Give these small batch pumpkin cheesecake bars a chance this holiday season!
Ingredients Notes
- Sugar – The powdered sugar mixes well for a smooth texture, using a granulated sugar will result in a gritty texture so always use the powdered sugar.
- Cream Cheese – A full fat was used and recommended in the recipe for rich flavor and creamy texture.
Process Images: No-Bake Chocolate Cheesecake Bars
Images correspond to the instruction number in the recipe card above.
Helpful Tips
How to make the recipe if you don’t have a food processor or stand mixer.
- If you don’t have a stand mixer, you can achieve the same results with a hand mixer.
- If you don’t have a food processor, crumble the cookies and place in a large Ziploc style plastic bag and use a rolling pin to crush the cookies.
No-Bake Chocolate Cheesecake Bars
Indulge in a decadent treat with a fudgy Oreo cookie crust, topped with a velvety no-bake cheesecake layer. Whipped cream is folded in to create a light, mousse-like texture that melts effortlessly in your mouth. This dish is easy to prepare and with zero oven time, this is perfect for potlucks.
Servings 9 bars
Calories 421kcal
Ingredients
- 1 bag (14.3 ounce) Oreo cookies, approximately 36 cookies
- ⅓ cup unsalted butter melted
- 8 ounces cream cheese softened
- 1 cup powdered sugar divided
- ¼ cup sour cream
- 1 cup semi-sweet chocolate melted and cooled
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- chocolate syrup and whipped cream for serving
Instructions
- Line a 9×9 pan with parchment paper. Lining the pan is optional but it makes it really easy to remove from the pan.
- Place the Oreo cookies in your food processor. Pulse for 30 seconds to 1 minute or until you have fine crumbs.
- Pour the cookie crumbs into a medium mixing bowl and add the melted butter. Stir until the crumbs are coated and will stick together if pressed between your fingers.
- Press the crust into the bottom of your prepared pan. Use your fingers or the bottom of a glass to press the mixture firmly. Pop it in the fridge while you make the cheesecake filling.
- In the bowl to your stand mixer, beat the cream cheese and 3/4 cup powdered sugar until smooth. Reserve the remaining 1/4 cup powdered sugar for later.
- Add the sour cream, melted chocolate and vanilla extract and beat until smooth.
- In a separate bowl, beat the whipping cream and powdered sugar together until stiff peaks form.
- Add the whipped cream to the cream cheese bowl and use a rubber spatula to carefully fold the two together until combined.
- Spoon the filling over the crust and smooth it out evenly. Put in the fridge for at least 4 hours (or up to overnight) to set.
- Slice and serve. Top with chocolate syrup and whipped cream and enjoy chilled.
Notes
- If you happen to have leftovers, store covered in the fridge for up to 4 days.• You can freeze these bars either whole or sliced by wrapping tightly in two layers of plastic wrap. Wrap that in a layer of tin foil and freeze for up to 2 months. Thaw in the fridge when you are ready to serve. Once you have thawed, avoid re-freezing as it can affect the texture of the cheesecake layer.•
- Use a high quality semi-sweet or dark chocolate for this dessert. A higher quality one will melt a little easier and smoother.
- Full fat cream cheese is the key to this dessert. It whips up easier and sets better.
- Fold the whipped cream into the cream cheese carefully. You don’t want to lose the volume in the whipped topping.
- For nice clean slices, warm the knife up under hot water. Wipe clean and slice smoothly. Wipe the knife between each cut.
Nutrition
Serving: 1bar | Calories: 421kcal | Carbohydrates: 26g | Protein: 4g | Fat: 34g | Sodium: 145mg | Fiber: 2g | Sugar: 22g
