Ribbon Bar Cheesecake
Indulge in the ultimate dessert experience with this no-bake Ribbon Bar Cheesecake, a decadent fusion of creamy cheesecake filling and ribbon chocolate bars like Kit Kat or Twix. Featuring a buttery graham cracker crust and a luscious cream cheese and whipped cream base, this cheesecake is loaded with chunks of ribbon bars that create delightful chocolate swirls in every slice. A touch of gelatin ensures a firm yet silky texture, while a sprinkle of chocolate shavings or extra ribbon bar pieces on top adds an irresistible finishing touch. Perfect for parties or special occasions, this no-fuss dessert comes together in just 30 minutes and requires no oven time—simply chill and serve for a show-stopping treat that promises to impress.
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Recipe Information
Ingredients
- 200 grams Graham crackers
- 100 grams Unsalted butter
- 600 grams Cream cheese
- 150 grams Powdered sugar
- 250 milliliters Heavy cream
- 2 teaspoons Vanilla extract
- 200 grams Ribbon chocolate bars (chopped, e.g., Kit Kat or Twix)
- 10 grams Gelatin powder
- 3 tablespoons Water (for gelatin)
- 50 grams Chocolate shavings or additional ribbon bars (optional, for garnish)
Instructions
Crush the graham crackers into fine crumbs using a food processor or by placing them in a plastic bag and rolling with a rolling pin.
Melt the butter over low heat and combine it thoroughly with the graham cracker crumbs.
Press the mixture into the base of a 9-inch (23 cm) springform pan, smoothing out evenly. Chill in the refrigerator for at least 15 minutes to firm up.
In a small bowl, sprinkle the gelatin powder over 3 tablespoons of cold water and let it bloom for about 5 minutes. Then gently heat it in the microwave for 15-20 seconds or until fully dissolved. Allow to cool slightly.
In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream to soft peaks using a hand or stand mixer. Fold the whipped cream into the cream cheese mixture gently to keep the filling light and airy.
Stir the dissolved gelatin into the cheesecake filling, ensuring it is evenly distributed.
Chop the ribbon chocolate bars into small pieces. Reserve a handful for topping, and gently fold the rest into the cheesecake mixture, creating a ribbon-like swirl throughout the filling.
Pour the cheesecake mixture over the chilled graham cracker crust, spreading it evenly with a spatula.
Smooth out the top and scatter the reserved chocolate bar pieces or optional garnish (e.g., chocolate shavings) over the surface.
Cover the springform pan with plastic wrap and refrigerate the cheesecake for at least 6 hours or preferably overnight to allow it to set.
Once set, gently remove the cheesecake from the springform pan. Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 270 mg | 12% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 31.3 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 80 mg | 6% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 137 mg | 3% | |
*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.
