No-Bake Chocolate Cheesecake Bars (Print Version)
# Ingredients:
→ For the Crust
01 -
1½ cups chocolate cookie crumbs
02 -
¼ cup unsalted butter, melted
→ For the Cheesecake Layer
03 -
16 oz cream cheese, softened
04 -
½ cup granulated sugar
05 -
1 teaspoon vanilla extract
06 -
1 cup mini chocolate chips, divided
→ For the Chocolate Ganache Topping
07 -
1 cup heavy cream
08 -
1 cup semi-sweet chocolate chips
# Instructions:
01 -
Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides to lift the bars out easily later.
02 -
Combine the chocolate cookie crumbs and melted butter in a medium bowl, stirring until the crumbs are fully coated. Press the mixture firmly and evenly into the bottom of the prepared pan. Chill in the refrigerator while preparing the filling.
03 -
In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy, about 2-3 minutes. Ensure there are no lumps. Fold in ¾ cup of the mini chocolate chips evenly.
04 -
Spread the cheesecake filling over the chilled crust in an even layer, smoothing the top with a spatula. Chill in the refrigerator for 3-4 hours, or until the filling is firm.
05 -
Heat the heavy cream in a small saucepan over medium heat until it starts to simmer (do not boil). Remove from heat and add the semi-sweet chocolate chips. Let sit for 1-2 minutes, then stir until smooth and glossy.
06 -
Pour the warm ganache over the chilled cheesecake layer, spreading it evenly to the edges. Garnish with the remaining ¼ cup of mini chocolate chips.
07 -
Chill the pan in the refrigerator for an additional 1-2 hours until the ganache is fully set.
08 -
Use the parchment paper overhang to lift the dessert out of the pan. Cut into 12 bars with a sharp knife, wiping clean between cuts for neat edges. Serve chilled.
# Notes:
01 -
For the best texture, ensure the cream cheese is fully softened before mixing the filling.
02 -
Wipe the knife clean between cuts for neat dessert slices.