The Top No-bake Chocolaty Cheesecake Bars

These smooth No-bake Chocolaty Cheesecake Bars are so opulent, indulgent, and incredibly simple to create. The creamy cheesecake and Oreo base are a perfect combination!

If you enjoy no-bake cheesecakes, you will absolutely delight in our small berry cheesecake bites or elevate this formula and craft the most incredible chocolaty cheesecake bars.

Recipe Particulars

It is undeniable that cheesecake is positively delectable… and also slightly picky. That’s precisely why everyone ADORES no-bake cheesecakes! You get all that sugary-tart taste and creamy consistency, without the bother. I adore this straightforward formula because it simplifies one of my preferred desserts.

• FLAVOR: These chocolaty cheesecake bars possess the faultless equilibrium of intense chocolaty essence from the semisweet chocolate and Dutch cocoa with the sourness of the cream cheese. Every nibble is so delightfully flawless!
• CONSISTENCY: Silky and creamy, these bars are so opulent and decadent. The Oreo base is buttery and contributes some crispness.
• TIME: It will take about 15 minutes to organize these bars and 4 hours to cool them.
• SIMPLICITY: This formula is straightforward and uncomplicated to craft. With some fundamental ingredients and no baking required, you can even prepare it in advance.

What You’ll Require

Ingredient Remarks

• Oreos– These will be utilized for the base. Any brand is acceptable.
• Butter- Unsalted is optimal here so we can regulate the saltiness.
• Cream cheese- Full-fat cream cheese is optimal as it gives the bars a rich, silky, and creamy consistency.
• Heavy cream- 36% heavy cream whips up really well to make these cake bars fluffy and delightful.
• Semisweet chocolate– These chocolate chips are not exceedingly sweet, but contribute great flavor. They also serve as a great topping.
• Dutch-processed cocoa– This ingredient is rich and silky with a gentle flavor. It will imbue your chocolaty cheesecake with the finest chocolaty essence.

Enhancements and Alternatives

• Utilize an alternative base- You can use other variations of Oreos, such as golden or mint, or you can construct the base with graham crackers.
• Prepare it gluten-free- Replace the cookies with gluten-free Oreos for a gluten-free delight.
• Replace standard cocoa powder- These chocolaty cheesecake bars can be prepared with regular cocoa powder with a minor alteration in taste. You can also utilize cacao powder, but may need to increase the sugar to counter its absence of sweetness.
• Incorporate sour cream- For a more tangy flavor, utilize sour cream with the whipped heavy cream for additional flavor.

How to Prepare No-bake Chocolaty Cheesecake Bars

• Create the base. Combine the Oreos and melted butter in a food processor until they are fine granules.
• Prepare. Press the base crumbs into the pan and bake for 5 minutes in the oven at 350 degrees Fahrenheit just to solidify it.

Pro Tip: When pressing the crumbs into the baking pan, I use either my hands or the bottom of a measuring cup to get them firmly packed.

• Craft the filling. Now combine the cream cheese, sugar, salt, vanilla, melted chocolate, and cocoa in a large bowl.

• Incorporate the whipped cream. Whisk the heavy cream and blend it to the cheesecake filling. Then pour it over the base and refrigerate for at least 4 hours.

Recipe Pointers

• Utilize room temperature cream cheese– if you forget to let it warm up. Simply let it heat up in the microwave on the “soften butter” setting.
• Chilled heavy cream is crucial– to achieve perfect stiff peaks, you should use cream straight from the fridge before whipping.
• Utilize full fat– whether it be for the cream cheese or heavy cream, the higher the fat, the better. Do not use light cream cheese. Always make sure your cream is at least 36-40 % fat.
• Do not freeze– Do notMake these modifications to speed up the configuration process. This will lead to a cheesecake that is “too difficult to bite”.

  

  Frequently Asked Questions

  What is the reason why my no-bake cheesecake isn’t solidifying?

  A cheesecake that doesn’t require any baking typically takes up to 4 hours to solidify enough to serve. It’s best to make it the night before. If your no-bake cheesecake is not solidifying, you may have over-mixed the filling, breaking the emulsion of the cream cheese.

  How can you remove lumps from a no-bake cheesecake?

  Lumps can form in no-bake cheesecake filling when the cream cheese has not been beaten enough. Mix it until the filling is soft and smooth to avoid lumpy or grainy cheesecake filling. Use a hand or stand mixer to do this, as a food processor will over-mix and your filling won’t set properly.

  

  Serving Ideas

  These No-bake Chocolate Cheesecake Bars are a delightful dessert that can be combined with many others. These bars are excellent with toppings, cookies, pies, and coffee.

  • Toppings: Add some Chantilly Cream, Chocolate Ganache, Raspberry Sauce, Simple Cherry Pie Filling, fresh berries, or homemade Strawberry Jam as toppings to these fantastic bars.
  • Cookies: Match this treat with Cookies And Cream Cookies, Chocolate Thumbprint Cookies, Coffee Cookies, or Chewy M&M Cookies.
  • Pies: Create a dessert selection with these cheesecake bars along with a Chocolate Cream Pie, Blueberry Pie, Homemade Apple Pie, or Perfect Peach Pie.
  • Beverages: Indulge in one of these chocolate cheesecake bars with a Caramel Frappuccino (Starbucks Copycat), Iced Caramel Macchiato, Pumpkin Spice Latte, or a sweet Hot Chocolate.

  Prepare This Recipe earlier

  Prepare in advance: You can arrange the base for these cheesecake bars and refrigerate it. You can also make these bars a day in advance and simply store them in the refrigerator until you’re ready to serve.

  Storage: Keep these No-bake Chocolate Cheesecake Bars covered with plastic wrap or in an airtight container in the fridge for up to 5 days.

  Freeze: After your cheesecake has set in the fridge you can freeze any leftovers for later. To do so, wrap the cheesecake in plastic wrap, then foil, and keep frozen for up to 3 months.

  More Fantastic Cheesecake Desserts!

  • 

    New York Style Cheesecake

  • 

    Pumpkin Cheesecake Bars

  • 

    No Bake Mini Cheesecakes (VIDEO)

  • 

    Easy Oreo Cheesecake (VIDEO)

  Watch how to make this recipe HERE

  Complete Recipe Instructions

  

  • Place 24 whole Oreos in a food processor and pulse until you get fine crumbs. Then add 1/4 cup of melted unsalted butter into the food processor and pulse again until the butter is well combined.

  • Line a 9×9 inch bakingplat avec du papier parchemin et presser la croûte d’Oreo dans le fond du moule. Vous pouvez utiliser vos mains ou le fond d’une tasse à mesurer à cette étape.

  • À ce stade, vous pouvez soit réfrigérer la croûte pendant au moins 4 heures, soit la cuire à 350 degrés Fahrenheit pendant environ 5 minutes. C’est juste pour fixer la croûte en place. 

  • Pendant ce temps, placez 2 (8 onces) briques de fromage à la crème ramolli dans un grand bol mélangeur avec 1 tasse de sucre granulé, 1/4 cuillère à café de sel et 1/4 cuillère à café d’extrait de vanille. À l’aide d’un batteur électrique à main, battez tout ensemble jusqu’à ce que ce soit bien combiné.

  • Faites fondre 12 oz de pépites de chocolat mi-sucré dans un bol allant au micro-ondes et ajoutez-les à la pâte à cheesecake en veillant à racler tout le chocolat fondu du. Bol. Ensuite, ajoutez 1/4 tasse de poudre de cacao traitée au cacao. Mélangez à nouveau et mettez de côté. Assurez-vous d’utiliser du cacao hollandais car il donne à ces barres de cheesecake une saveur de chocolat riche.

  • Dans un bol séparé, fouettez 3/4 tasse de crème liquide froide à l’aide d’un batteur électrique à main jusqu’à obtenir des pics fermes.

  • Ensuite, ajoutez-le au mélange de fromage à la crème. Mélangez juste assez pour bien incorporer. Grattez les parois et le fond du bol au besoin.

  • Versez la pâte à cheesecake directement sur la croûte d’Oreo et lissez-la avec une spatule. Placez au réfrigérateur pendant au moins 4 heures avant de servir.

  • Utilisez du fromage à la crème à température ambiante– si vous oubliez de le laisser se réchauffer. Laissez-le simplement chauffer au micro-ondes sur le réglage “ramollir le beurre”.
  • La crème liquide froide est indispensable– pour obtenir des pics fermes parfaits, vous voulez que votre crème sorte directement du réfrigérateur avant de battre.>
  • Utilisez du plein gras– que ce soit pour le fromage à la crème ou la crème liquide, plus la teneur en matières grasses est élevée, mieux c’est. N’utilisez pas de fromage à la crème léger. Assurez-vous toujours que votre crème contient au moins 36 à 40 % de matières grasses.
  • Ne pas congeler– Ne faites pas ça pour accélérer le processus de prise. Cela donnera un cheesecake “trop dur à mordre”.

  Calories : 297kcal | Glucides : 27g | Protéine : 3g | Graisse : 20g | Graisses saturées : 11g | Cholestérol : 54mg | Sodium : 215mg | Potassium : 107mg | Fibre : 1g | Sucre : 21g | Vitamine A : 633UI | Acide ascorbique: 1mg | Calcaire: 42mg | Fer: 2mg