Indulge in a decadent treat with a fudgy Oreo cookie crust, topped with a velvety no-bake cheesecake layer. Whipped cream is folded in to create a light, mousse-like texture that melts effortlessly in your mouth. This dish is easy to prepare and with zero oven time, this is perfect for potlucks.
Course Dessert
Cuisine American
Keyword no-bake chocolate cheesecake bars
Prep Time 30 minutesminutes
Chilling Time 4 hourshours
Servings 9bars
Calories 421kcal
Ingredients
1bag(14.3 ounce) Oreo cookies, approximately 36 cookies
⅓cupunsalted butter melted
8ouncescream cheese softened
1cuppowdered sugar divided
¼cupsour cream
1cupsemi-sweet chocolate melted and cooled
1teaspoonvanilla extract
1cupheavy cream
chocolate syrup and whipped cream for serving
Instructions
Line a 9x9 pan with parchment paper. Lining the pan is optional but it makes it really easy to remove from the pan.
Place the Oreo cookies in your food processor. Pulse for 30 seconds to 1 minute or until you have fine crumbs.
Pour the cookie crumbs into a medium mixing bowl and add the melted butter. Stir until the crumbs are coated and will stick together if pressed between your fingers.
Press the crust into the bottom of your prepared pan. Use your fingers or the bottom of a glass to press the mixture firmly. Pop it in the fridge while you make the cheesecake filling.
In the bowl to your stand mixer, beat the cream cheese and 3/4 cup powdered sugar until smooth. Reserve the remaining 1/4 cup powdered sugar for later.
Add the sour cream, melted chocolate and vanilla extract and beat until smooth.
In a separate bowl, beat the whipping cream and powdered sugar together until stiff peaks form.
Add the whipped cream to the cream cheese bowl and use a rubber spatula to carefully fold the two together until combined.
Spoon the filling over the crust and smooth it out evenly. Put in the fridge for at least 4 hours (or up to overnight) to set.
Slice and serve. Top with chocolate syrup and whipped cream and enjoy chilled.
Notes
If you happen to have leftovers, store covered in the fridge for up to 4 days.• You can freeze these bars either whole or sliced by wrapping tightly in two layers of plastic wrap. Wrap that in a layer of tin foil and freeze for up to 2 months. Thaw in the fridge when you are ready to serve. Once you have thawed, avoid re-freezing as it can affect the texture of the cheesecake layer.•
Use a high quality semi-sweet or dark chocolate for this dessert. A higher quality one will melt a little easier and smoother.
Full fat cream cheese is the key to this dessert. It whips up easier and sets better.
Fold the whipped cream into the cream cheese carefully. You don’t want to lose the volume in the whipped topping.
For nice clean slices, warm the knife up under hot water. Wipe clean and slice smoothly. Wipe the knife between each cut.