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.
If you like your cheesecake in bar form, be sure to try my Cherry Chocolate Chip Cheesecake Bars. Looking for more no bake recipes? You’ll love this No Bake Peanut Butter Eclair Cake.
Why You’ll Love These No Bake Chocolate Cheesecake Bars
Chocolate Cheesecake ranks up there as one of the best desserts. Especially when you’re in the mood for something decadent, but making it the traditional way can be a lot of work.
Not so with these No Bake Chocolate Cheesecake Bars!
The easy no bake method takes a lot of the muss and fuss out of making cheesecake (or cheesecake bars, in this case). You are left with the decadent treat you crave without all the effort.
Here’s what makes this recipe for creamy chocolate cheesecake bars a standout:
- EASY- No water bath, no long cooling process, and no worrying about the cheesecake cracking on top!
- With a chocolate Oreo crust and rich chocolate cheesecake filling, these easy chocolate cheesecake bars are sure to satisfy both cheesecake and chocolate lovers!
- This recipe makes a 9×13 pan of cheesecake bars, which means it’s perfect for serving a crowd.
- When you want a sweet treat when it’s hot outside and you don’t want to turn on your oven, no bake cheesecake bars are ideal! (Be sure to try these 75+ No Bake Desserts too.)
Important Ingredient Notes
- Oreo cookies – You’ll need some for the oreo cookie crust and some for the topping. Use regular Oreos, not Double Stuf.
- Semi-sweet chocolate chips – Melted chocolate chips infuse every bite of these no bake cheesecake bars with chocolate flavor.
- Cream cheese – Let the cream cheese soften to room temperature so it’s easy to mix with the rest of the ingredients.
- Unsweetened cocoa powder – For double the chocolate in the filling!
- Cool Whip – This gives the filling a light texture. Use our homemade cool whip recipe for an easy substitute.
- Heavy whipping cream – For making a fluffy whipped cream topping.
How to Make No Bake Chocolate Cheesecake Bars
Prepare the Crust:
- Pulse the Oreos in your food processor to form fine crumbs.
Add the melted butter and pulse until the crumbs are moistened. - Press the crumb mixture into the bottom of a baking dish and place it in the freezer.
Make the Chocolate Filling:
- Melt the chocolate chips in the microwave until they’re smooth. In a large mixing bowl, beat the cream cheese with the sugar, vanilla, and cocoa powder, scraping down the sides of the bowl as needed.
- Beat in the melted chocolate, then fold in the Cool Whip. Pour the chocolate cheesecake filling into the crust.
Make the Topping and Serve:
- Beat the heavy whipping cream with the powdered sugar on high speed until stiff peaks form. Spread the whipped cream over the chocolate filling.
- Cover the pan with plastic wrap and refrigerate for 4 hours or up to overnight. Sprinkle the Oreo crumbs on top and cut into bars before serving.
Tips and Tricks
- You can use the entire Oreo cookie to make the crust, including the filling. No need to scrape it off!
- A flavored Oreo would work well in this recipe, as long as you choose a flavor that complements the chocolate. Java chip, chocolate, or peanut butter Oreos would work; lemon Oreos, not so much!
- Swap the homemade whipped cream with Cool Whip for an easier option. Cool Whip will also last longer in the fridge.
- Drizzle the tops of the no bake cheesecake bars with chocolate syrup before serving to add some more decadence.
- Store the bars in refrigerator for up to 5 days.
- Freeze no bake chocolate cheesecake bars wrapped in plastic wrap, then foil for up to 2 months. Thaw in refrigerator overnight before serving.
- Feel free to get creative with the toppings! Fresh raspberries would be delicious, or add chopped candy bars for a fun treat.
Chocolate Lover Desserts
- Chocolate Chip Cookie Lasagna
- Dark Chocolate Cake Recipe
- Chocolate Mayonnaise Cake Recipe
- German Chocolate Brownies
- Chocolate Hazelnut Tart
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.
Ingredients
For the Crust
- 30 Oreo Cookies, about 2 3/4 cups when pulsed
- ½ cup unsalted butter, melted
For the Filling
- 1 cup semi-sweet chocolate chips
- 24 ounces cream cheese, softened
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 12 ounces Cool Whip, thawed
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 13×9 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
Serving: 1bar
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
