Chocolate Layered No Bake Cheesecake Bars
Indulge in pure chocolate decadence with these irresistible Chocolate Layered No Bake Cheesecake Bars. Featuring a buttery chocolate sandwich cookie crust, these bars are topped with two luscious layers of creamy cheesecake—one vanilla and one rich chocolate—for a showstopping dessert that's as easy to make as it is impressive. With no baking required and just 30 minutes of prep time, this recipe is perfect for hot summer days or when you're looking for a stress-free treat. The velvety filling, balanced with the delicate bitterness of semi-sweet chocolate, pairs beautifully with the crunchy cookie base, creating a heavenly texture in every bite. Whether you're making these cheesecake bars for a party or indulging in a weeknight dessert, they're sure to be a crowd-pleaser. Refrigerate overnight for perfect layering, and don't forget the optional dusting of cocoa powder for a professional finish.
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Recipe Information
Ingredients
- 24 cookies Chocolate sandwich cookies
- 6 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 cups Heavy cream, cold
- 1.5 cups Semi-sweet chocolate chips
- 2 tablespoons Powdered sugar
- 1 teaspoon Cocoa powder (optional, for garnish)
Instructions
Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a food processor, blend the chocolate sandwich cookies into fine crumbs. Transfer to a bowl and mix well with the melted butter until evenly combined.
Press the cookie mixture firmly into the bottom of the prepared pan to create an even crust. Place the pan in the freezer while preparing the filling.
In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Set aside.
In a separate chilled bowl, whip the cold heavy cream and powdered sugar until stiff peaks form.
Fold the whipped cream gently into the cream cheese mixture until fully incorporated, ensuring a light and fluffy filling.
Divide the filling in half. Melt the semi-sweet chocolate chips in the microwave in 30-second intervals, stirring until smooth, and let cool slightly.
Mix the melted chocolate into one-half of the filling until thoroughly combined to create the chocolate layer.
Spread the plain cream cheese mixture evenly over the chilled crust. Use a spatula to smooth it out.
Carefully layer the chocolate cream cheese mixture on top of the plain layer, spreading it evenly.
Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the layers to set.
Once set, lift the cheesecake out of the pan using the parchment paper overhang. Cut into 12 bars using a sharp knife, cleaning the knife between cuts for clean edges.
Optional: Lightly dust the tops with cocoa powder for garnish before serving.
Nutrition Facts
Calories |
9719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 633.9 g | 813% | |
| Saturated Fat | 336.9 g | 1684% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1223 mg | 408% | |
| Sodium | 4879 mg | 212% | |
| Total Carbohydrate | 1025.6 g | 373% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 716.1 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1030 mg | 79% | |
| Iron | 36.8 mg | 204% | |
| Potassium | 1864 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
