If you’re craving something indulgent but want to skip the oven, these Death-By-Chocolate no bake cheesecake bars are the perfect treat. Rich, creamy, and packed with chocolate flavor, they’re easy to whip up and impress anyone with your dessert skills.
This no bake cheesecake bars recipe combines a chocolate cookie crust with a luscious chocolate cheesecake filling and a decadent ganache topping, making it a chocolate lover’s dream come true. Keep reading for everything you need to make these bars your new favorite dessert.
Why You'll Love This Recipe
- Easy to make with no baking required
- Rich, creamy texture that melts in your mouth
- Perfect for chocolate lovers craving an intense dessert
- Great for parties, potlucks, or an elegant dessert at home
- Can be made ahead and stored for convenience
Ingredients
Gather these ingredients to create the layers of your Death-By-Chocolate no bake cheesecake bars:
- 2 cups chocolate cookie crumbs (about 30 cookies, finely crushed)
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, melted and cooled slightly
- 2 teaspoons vanilla extract
- 4 ounces bittersweet chocolate, chopped
- 1/2 cup heavy cream (for ganache)
- 1 tablespoon unsalted butter (for ganache)
- Chocolate shavings or curls for garnish (optional)
- Fresh raspberries for garnish (optional)
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 0 minutes (no baking)
- Total Time: 5 hours 25 minutes (including chilling)
- Servings: 12 bars
- Calories: Approximately 410 per serving
How to Make Death-By-Chocolate No Bake Cheesecake Bars
- In a medium bowl, combine the chocolate cookie crumbs and melted butter until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9x9-inch square pan lined with parchment paper, creating an even crust layer. Chill in the refrigerator while preparing the filling.
- In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy using an electric mixer on medium speed.
- Slowly add the melted semi-sweet chocolate and vanilla extract, mixing until fully incorporated and smooth.
- In a separate chilled bowl, whip 1 cup of heavy cream to stiff peaks, then gently fold it into the chocolate cream cheese mixture.
- Spread the chocolate cheesecake filling evenly over the chilled crust, smoothing the top with a spatula. Return the pan to the refrigerator to set for at least 4 hours or overnight.
- To make the ganache, heat 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chopped bittersweet chocolate and butter in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
- Pour the ganache evenly over the set cheesecake layer and spread carefully. Chill again for 30 minutes to set the ganache.
- Before serving, garnish with chocolate shavings and fresh raspberries if desired. Cut into 12 bars and enjoy!
Tips for the Best Results
- Use room temperature cream cheese to avoid lumps in the filling.
- Chill the heavy cream bowl and beaters before whipping for best volume.
- Press the crust firmly to avoid crumbling when slicing.
- Allow enough chilling time for the cheesecake to fully set for clean cuts.
- For a deeper chocolate flavor, use high-quality bittersweet chocolate in the ganache.
Storage and Reheating
Store your no bake cheesecake bars in an airtight container in the refrigerator for up to 5 days. This keeps the texture creamy and the ganache shiny. For longer storage, you can freeze the bars tightly wrapped for up to 2 months. Thaw in the fridge overnight before serving.
Because these bars are served chilled, reheating isn’t recommended. Instead, let frozen bars thaw completely in the refrigerator for the best texture and flavor.
Frequently Asked Questions
Can I use a different cookie for the crust?
Yes! You can substitute chocolate wafer cookies with Oreos (without filling) or any chocolate cookie you prefer. Just crush them finely and measure the crumbs for the crust.
Is it possible to make this recipe dairy-free?
To make a dairy-free version, use dairy-free cream cheese and heavy cream alternatives, along with vegan chocolate. The texture may vary slightly but will still be delicious.
How do I prevent the ganache from cracking?
Make sure to pour the ganache over a cold, set cheesecake and chill it gently. Avoid sudden temperature changes and do not freeze after adding ganache to prevent cracking.
Can I add nuts or other toppings?
Absolutely! Chopped toasted nuts, sea salt flakes, or fresh berries all make excellent toppings to add texture and flavor to your cheesecake bars.
