After my kids brought home their report cards—filled with proud little As and a couple of hard-earned Bs—I wanted to celebrate in a way that felt fun and effortless.
No big dinner, no balloons, just something sweet and rewarding, like a pat on the back in dessert form. We had already done cupcakes the month before, and I could tell they were starting to roll their eyes at anything with sprinkles. So this time, I went for something rich, chilled, and undeniably chocolatey.
The fridge had just enough cream cheese and whipping cream to make a no-bake cheesecake filling, and I knew we had half a package of chocolate cookies in the pantry. My youngest helped crush them into crumbs while my oldest stirred the melted chocolate into the cream cheese. Watching them work together—barefoot in pajamas, trading off who got to lick the spoon—was maybe the best part of the whole process.
The bars went into the fridge just after lunch and were ready by dinner. We sliced them into neat little squares, and before I could blink, the first row vanished. They were smooth and cool, with a cookie crust that had just the right amount of crunch. My daughter said it tasted like “chocolate mousse and brownies got married.” I couldn’t have said it better myself.
Short Description
These Chocolate No-Bake Cheesecake Bars feature a crunchy cookie crust, a silky chocolate cream cheese filling, and a glossy ganache topping. Easy to prepare and rich in flavor, they’re a crowd-pleaser perfect for any occasion.
Key Ingredients
For the Chocolate Cookie Crust:
- 24 chocolate sandwich cookies (Oreos or similar), finely crushed
- 5 tablespoons unsalted butter, melted
For the Chocolate Cheesecake Layer:
- 8 oz (226g) cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1¼ cups semi-sweet chocolate chips, melted and cooled slightly
- 1 cup heavy whipping cream, cold
For the Chocolate Ganache Topping:
- ¾ cup semi-sweet chocolate chips
- ⅓ cup heavy whipping cream
Optional Toppings:
- Mini chocolate chips
- Chocolate curls
- Whipped cream
- Crushed Oreos
Tools Needed
- Food processor or zip-top bag (for crushing cookies)
- 8×8-inch baking pan
- Hand mixer or stand mixer
- Mixing bowls
- Rubber spatula
- Saucepan
- Whisk
Cooking Instructions
Step 1: Make the Chocolate Cookie Crust
Crush the sandwich cookies into fine crumbs using a food processor or by hand in a zip-top bag. Mix with melted butter until evenly moistened.
Press the mixture into a parchment-lined or greased 8×8-inch baking pan. Use the bottom of a glass to press it flat. Refrigerate while you make the filling.
Step 2: Prepare the Chocolate Cheesecake Layer
Beat softened cream cheese with powdered sugar and vanilla until smooth. Stir in the melted, slightly cooled chocolate chips.
In another bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the chocolate mixture in three additions. Spread evenly over the chilled crust and smooth the top. Refrigerate for 2–3 hours until set.
Step 3: Make the Chocolate Ganache Topping
Heat the heavy cream in a saucepan over medium-low until it starts to simmer.
Pour over chocolate chips in a heatproof bowl. Let sit for 2–3 minutes, then whisk until smooth and shiny. Let cool slightly, then pour over the cheesecake layer and spread evenly.
Step 4: Add Optional Toppings
Sprinkle mini chocolate chips, curls, crushed Oreos, or pipe whipped cream around the edges. Get creative!
Step 5: Chill Until Set
Refrigerate for another 2–3 hours, or overnight, until the ganache is firm and layers are fully set. Slice and serve chilled.
Why You’ll Love This Recipe
– No oven required
– Easy to prep in advance
– Customizable toppings
– Decadent without being overly sweet
– Kid- and adult-approved
Mistakes to Avoid & Solutions
1. Crust won’t hold together:
Make sure the cookies are crushed finely and well mixed with melted butter. If still crumbly, add ½ tablespoon more butter.
2. Cheesecake layer is grainy:
Use room-temperature cream cheese and beat until completely smooth before adding chocolate.
3. Ganache is too runny:
Let the ganache cool slightly before pouring it on. If it’s still thin, add a few more chocolate chips and whisk again.
4. Whipped cream deflates in the filling:
Fold it in gently and in parts, not all at once, to keep the filling airy.
5. Bars won’t slice cleanly:
Chill overnight for the cleanest cuts. Use a hot knife (dip in hot water and wipe dry) for neat edges.
Serving and Pairing Suggestions
– Slice into small squares and serve on a dessert platter for parties
– Pair with espresso or a glass of red wine for a more grown-up dessert
– Top with fresh berries or a drizzle of raspberry sauce for color contrast
– Serve buffet-style with other no-bake treats like fruit parfaits
– Garnish with gold sprinkles or edible glitter for a festive twist
Storage and Reheating Tips
Storage: Keep bars in an airtight container in the fridge for up to 5 days.
Freezing: Freeze individual slices on a tray, then transfer to a freezer-safe container. Keep up to 1 month.
Thawing: Let thaw in the fridge overnight before serving.
Reheating: No need to reheat. These bars are meant to be served cold!
FAQs
1. How do I make these bars gluten-free?
Use gluten-free chocolate sandwich cookies for the crust. All other ingredients are typically gluten-free, but always double-check labels.
2. Can I use milk chocolate instead of semi-sweet?
Yes, but it’ll be sweeter and less rich. Reduce powdered sugar slightly to balance it.
3. Can I make these ahead of time?
Absolutely. They’re best chilled overnight, making them ideal for prepping in advance.
4. What if I don’t have heavy cream?
For the ganache, you can use full-fat coconut milk. For whipping, you’ll need actual heavy cream or a whipped topping alternative.
5. Can I double the recipe?
Yes! Use a 9×13-inch pan and double all ingredients. Chill time may need an extra hour.
Tips & Tricks
– Let chocolate cool slightly before mixing with cream cheese to prevent seizing.
– Use a metal bowl and cold beaters to whip cream faster.
– Line your pan with parchment paper for easy removal and cleaner slicing.
– Chill overnight for the most stable layers.
– Use a serrated knife for cleaner cuts through the ganache.
Recipe Variations
Peanut Butter Twist:
Swap ¼ cup of cream cheese with peanut butter. Use chocolate-peanut butter chips in the ganache for a Reese’s-style bar.
Mint Chocolate Bars:
Add ½ teaspoon mint extract to the cheesecake layer. Use crushed mint candies or Andes mints as toppings.
Mocha Cheesecake Bars:
Add 1 teaspoon instant espresso powder to the chocolate mixture and sprinkle espresso beans on top.
Fruit-Forward Version:
Swirl in raspberry jam before spreading the cheesecake layer and top with fresh raspberries.
Nutty Crunch:
Mix chopped toasted almonds or pecans into the crust and sprinkle more on top of the ganache.
New Final Thoughts
These no-bake cheesecake bars have quietly become our family’s go-to “you did great” treat. They come together without fuss and taste like something from a fancy bakery case. No one misses the oven, and no one minds licking the bowls.
They’re the kind of dessert that feels comforting and celebratory all at once—something simple that marks a little win in a big way. When the kids ask for “those chocolate bars you made last time,” I know exactly what they mean. And I’m already reaching for the cream cheese.
Chocolate No-Bake Cheesecake Bars
Ingredients
For the Chocolate Cookie Crust:
- 24 chocolate sandwich cookies Oreos or similar, finely crushed
- 5 tablespoons unsalted butter melted
For the Chocolate Cheesecake Layer:
- 8 oz (226g) cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1¼ cups semi-sweet chocolate chips melted and cooled slightly
- 1 cup heavy whipping cream cold
For the Chocolate Ganache Topping:
- ¾ cup semi-sweet chocolate chips
- ⅓ cup heavy whipping cream
Optional Toppings:
- Mini chocolate chips
- Chocolate curls
- Whipped cream
- Crushed Oreos
Instructions
- Crush cookies into fine crumbs and mix with melted butter. Press firmly into a parchment-lined 8×8-inch pan. Chill while prepping the filling.
- Beat cream cheese, powdered sugar, and vanilla until smooth. Mix in melted chocolate. Whip heavy cream to stiff peaks, then fold into the chocolate mixture in three parts. Spread over crust and chill for 2–3 hours.
- Heat cream until it simmers, then pour over chocolate chips. Let sit, then whisk until smooth. Cool slightly, pour over cheesecake layer, and spread evenly.
- Top with mini chocolate chips, curls, crushed Oreos, or whipped cream. Decorate as desired.
- Refrigerate 2–3 more hours, or overnight, until firm. Slice and serve cold.
