When it comes to indulgent yet effortless treats, nothing compares to these Chocolate No Bake Cheesecake Bars. With a rich and creamy chocolate filling over a buttery Oreo crust, this easy chocolate dessert delivers maximum flavor with minimal effort—no oven required.
Perfect for celebrations, potlucks, weeknight cravings, or just a decadent snack, this recipe is fast, foolproof, and guaranteed to please. Inspired by the style of Averie Cooks, these No Bake Cheesecake Bars are the ultimate make-ahead dessert. They set beautifully in the fridge, slice cleanly, and taste like something you’d find in a gourmet bakery.
Whether you’re a beginner or a baking pro, this dessert is for you.
Table of Contents
What Are Chocolate No Bake Cheesecake Bars?
These Chocolate No Bake Cheesecake Bars are a chilled dessert featuring three luscious layers. First comes the Oreo crust, made from crushed cookies and melted butter. Then there’s the rich chocolate cream cheese filling, which gets its velvety texture from whipped topping and melted chocolate. Finally, the bars are finished with a smooth chocolate ganache for an extra layer of indulgence.
Unlike traditional cheesecake that requires baking and water baths, this no bake chocolate cheesecake comes together in just minutes and sets up in the refrigerator. It’s creamy, chocolatey, and completely satisfying.
They’re also freezer-friendly, easy to slice, and perfect for serving at room temperature or chilled. If you’re looking for a showstopping dessert without the stress, this is it.
Ingredients for Chocolate No Bake Cheesecake Bars (With Measurements)
To make one 8×8-inch pan (about 9–12 bars), you’ll need:
For the Oreo crust:
- 24 Oreo cookies (regular, not Double Stuf)
- 5 tablespoons unsalted butter, melted
For the chocolate cheesecake filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1½ cups semisweet chocolate chips, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1½ cups whipped topping (such as Cool Whip)
For the chocolate ganache topping:
- ¾ cup heavy cream
- 1 cup semisweet chocolate chips
Optional toppings:
- Shaved chocolate
- Mini chocolate chips
- Crushed Oreos
- Peanut butter drizzle for a chocolate peanut butter fudge vibe
This combination creates a balanced richness without being overly sweet, and you can easily adjust for personal preference or dietary needs.
Recommended Kitchen Tools and Equipment
To make these chocolate cheesecake bars successfully, gather the following:
- Food processor or zip-top bag and rolling pin (to crush Oreos)
- Mixing bowls
- Hand or stand mixer
- Rubber spatula
- Microwave-safe bowl (for melting chocolate)
- 8×8 or 9×9-inch baking pan
- Parchment paper (for easy removal)
- Offset spatula (to smooth layers)
No oven is required, and cleanup is minimal—just what you want from a no-fuss dessert.
How to Make Chocolate No Bake Cheesecake Bars – Step-by-Step Guide
Step 1: Prepare the crust
Crush the Oreos into fine crumbs using a food processor. Combine the crumbs with melted butter until the mixture resembles wet sand. Press it firmly into a parchment-lined 8×8-inch pan to form an even base. Chill in the refrigerator while preparing the filling.
Step 2: Make the filling
In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the vanilla extract and melted chocolate, mixing until fully incorporated. Fold in the whipped topping gently using a spatula until the mixture is light and fluffy.
Spread the cheesecake filling evenly over the chilled crust. Smooth the top with an offset spatula. Return to the refrigerator and chill for at least 2 hours or until firm.
Step 3: Make the ganache
Heat the heavy cream in the microwave or on the stovetop until steaming but not boiling. Pour it over the chocolate chips in a bowl. Let sit for 2–3 minutes, then stir until smooth. Allow the ganache to cool slightly before pouring over the chilled cheesecake layer.
Spread the ganache evenly and return to the refrigerator to chill for another hour, or until fully set.
Step 4: Slice and serve
Once fully chilled and firm, lift the bars out of the pan using the parchment paper. Slice into squares and top with optional garnishes like chocolate shavings or crushed cookies.
Tips for the Creamiest No Bake Chocolate Cheesecake Texture
Use full-fat cream cheese at room temperature. It ensures smooth blending and a rich mouthfeel.
Fold the whipped topping gently. Overmixing can deflate the light texture and make the filling dense.
Cool the melted chocolate slightly before adding to the cream cheese. If it’s too hot, it can cause the mixture to seize or separate.
Chill each layer thoroughly before adding the next. This helps the layers stay distinct and firm.
For clean slices, run your knife under hot water and wipe between cuts.
Easy Variations and Flavor Additions
These easy chocolate desserts are endlessly customizable. Try these fun variations:
Add a swirl of peanut butter or Nutella in the filling for extra richness.
Use mint extract instead of vanilla and top with crushed mint cookies.
Swap out the Oreo crust for a graham cracker or chocolate wafer crust.
Use dark chocolate or white chocolate chips in the ganache for a flavor twist.
Top with berries or cherries for a fruity contrast to the richness.
Make a marbled version by swirling melted white and semisweet chocolate into the cheesecake layer.
These ideas make your no bake cheesecake bars unique every time.
How to Make the Perfect Oreo Crust
A good crust is the foundation of any bar dessert. Here’s how to get it right:
Use classic Oreos, not Double Stuf. The extra cream makes the crust too soft.
Crush them finely for a smooth texture that holds together well.
Use enough butter to bind the crumbs, but not so much that it becomes greasy.
Press the crumbs firmly into the pan using the bottom of a measuring cup or glass.
Chill the crust before adding the filling. It sets the butter and prevents the crust from breaking apart when sliced.
This technique ensures your Oreo base is firm, flavorful, and able to support the creamy filling above.
Common Mistakes to Avoid in No Bake Cheesecake Bars
Using cold cream cheese can result in a lumpy filling. Always soften it first.
Skipping the chilling time can lead to runny or loose bars that won’t hold their shape.
Overmixing the filling after adding whipped topping can make it lose its lightness.
Adding warm ganache to the cheesecake layer too soon can cause melting or uneven texture.
Using too much sugar or chocolate can overwhelm the flavor and texture balance.
Avoid these pitfalls, and you’ll get consistent, bakery-quality results every time.
How to Store and Freeze Chocolate No Bake Cheesecake Bars
Once chilled and set, these bars store beautifully. Here’s how:
Refrigerator: Store in an airtight container for up to 5 days. Keep them cold to maintain structure.
Freezer: Freeze whole or sliced bars tightly wrapped in plastic, then foil. Store in a container for up to 2 months.
Thaw overnight in the refrigerator. Do not thaw at room temperature, as it can affect texture and cause condensation.
These storage tips make it easy to prep ahead or enjoy leftovers whenever a chocolate craving hits.
Nutrition Information (Per Serving)
Based on 12 servings per pan:
Calories: 320
Total Fat: 22 g
Saturated Fat: 12 g
Cholesterol: 45 mg
Sodium: 180 mg
Carbohydrates: 28 g
Sugars: 20 g
Protein: 4 g
Calcium: 6% DV
Iron: 8% DV
Potassium: 150 mg
For a lighter version, use reduced-fat cream cheese and light whipped topping, though texture and flavor may change slightly.
Chocolate No Bake Cheesecake Bars FAQ
Can I make these bars ahead of time?
Yes, they’re perfect for make-ahead desserts. Prepare the day before and chill overnight for best results.
Can I use whipped cream instead of whipped topping?
Yes, but make sure it’s stabilized whipped cream to prevent weeping or softening.
What’s the best way to cut clean slices?
Use a sharp knife, dip it in hot water, and wipe clean between each slice.
Do these bars need to be frozen?
No, chilling in the fridge is enough. But freezing is great for longer storage or firmer texture.
Can I add peanut butter to the filling?
Yes! Add 2–3 tablespoons of creamy peanut butter for a chocolate peanut butter fudge twist.
Can I use white chocolate instead of semisweet?
Absolutely. Just reduce the added sugar slightly, as white chocolate is sweeter.
Final Thoughts and Call to Share
These Chocolate No Bake Cheesecake Bars are proof that you don’t need an oven—or hours in the kitchen—to make a truly indulgent dessert. With a creamy filling, rich ganache, and a crispy Oreo base, every bite delivers chocolate bliss. Whether you’re a fan of chocolate cheesecake bars, looking for donuts recipes, or browsing through easy chocolate desserts, this one deserves a top spot in your favorites.
Loved this recipe? Share it with friends and subscribe to our blog for more easy, irresistible desserts just like this one. We’d love to hear how you personalized your bars in the comments below.
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Decadent Chocolate No Bake Cheesecake Bars
- Total Time: 3 hours (chilling time included)
Description
When it comes to indulgent yet effortless treats, nothing compares to these Chocolate No Bake Cheesecake Bars.
Ingredients
For the Oreo crust:
- 24 Oreo cookies (regular, not Double Stuf)
- 5 tablespoons unsalted butter, melted
For the chocolate cheesecake filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1½ cups semisweet chocolate chips, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1½ cups whipped topping (such as Cool Whip)
For the chocolate ganache topping:
- ¾ cup heavy cream
- 1 cup semisweet chocolate chips
Optional toppings:
- Shaved chocolate
- Mini chocolate chips
- Crushed Oreos
- Peanut butter drizzle for a chocolate peanut butter fudge vibe
This combination creates a balanced richness without being overly sweet, and you can easily adjust for personal preference or dietary needs.
Instructions
Step 1: Prepare the crust
Crush the Oreos into fine crumbs using a food processor. Combine the crumbs with melted butter until the mixture resembles wet sand. Press it firmly into a parchment-lined 8×8-inch pan to form an even base. Chill in the refrigerator while preparing the filling.
Step 2: Make the filling
In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the vanilla extract and melted chocolate, mixing until fully incorporated. Fold in the whipped topping gently using a spatula until the mixture is light and fluffy.
Spread the cheesecake filling evenly over the chilled crust. Smooth the top with an offset spatula. Return to the refrigerator and chill for at least 2 hours or until firm.
Step 3: Make the ganache
Heat the heavy cream in the microwave or on the stovetop until steaming but not boiling. Pour it over the chocolate chips in a bowl. Let sit for 2–3 minutes, then stir until smooth. Allow the ganache to cool slightly before pouring over the chilled cheesecake layer.
Spread the ganache evenly and return to the refrigerator to chill for another hour, or until fully set.
Step 4: Slice and serve
Once fully chilled and firm, lift the bars out of the pan using the parchment paper. Slice into squares and top with optional garnishes like chocolate shavings or crushed cookies.
Notes
Use full-fat cream cheese at room temperature. It ensures smooth blending and a rich mouthfeel.
Fold the whipped topping gently. Overmixing can deflate the light texture and make the filling dense.
Cool the melted chocolate slightly before adding to the cream cheese. If it’s too hot, it can cause the mixture to seize or separate.
- Prep Time: 20
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 20 g
- Fat: 22 g
- Carbohydrates: 28 g
- Protein: 4 g
Keywords: No Bake Cheesecake Bars
