Death-By-Chocolate No Bake Cheesecake Bars Recipe

If you’re a chocolate lover looking for a quick and indulgent dessert, these Death-By-Chocolate no bake cheesecake bars are just what you need. Creamy, rich, and layered with chocolate goodness, this recipe is a guaranteed crowd-pleaser every time you make it.

this Recipe

You’ll love how easy it is to whip up these no bake cheesecake bars without turning on your oven, making them perfect for warm days or last-minute gatherings. Keep this recipe handy—it’s absolutely worth bookmarking!

Why You’ll Love This Recipe

• Super rich and chocolatey, satisfying any sweet tooth.
• No baking required—easy and quick prep for busy days.
• Perfectly creamy texture with a firm crust base.
• Great for make-ahead dessert and entertaining.
• Versatile to customize with toppings or add-ins.

Ingredients

Gather these simple ingredients to create your Death-By-Chocolate no bake cheesecake bars.

• 2 cups chocolate cookie crumbs (about 30 chocolate sandwich cookies, finely crushed)
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1/2 cup heavy cream
• 8 oz semi-sweet chocolate, melted and slightly cooled
• 1/4 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• Optional toppings: chocolate shavings, mini chocolate chips, chocolate drizzle

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes (including chilling)
• Servings: 12 bars
• Calories: approximately 350 per serving

How to Make Death-By-Chocolate No Bake Cheesecake Bars – Recipe Worth Bookmarking

1. In a medium bowl, combine the chocolate cookie crumbs and melted butter until the mixture resembles wet sand.
2. Press the crumb mixture firmly into the bottom of a 9×9-inch square pan lined with parchment paper, creating an even crust layer. Chill in the fridge for 15 minutes.
3. In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy using a hand mixer or stand mixer.
4. Add the heavy cream, cocoa powder, vanilla extract, and salt to the cream cheese mixture. Beat until fully combined and fluffy.
5. Slowly pour in the melted chocolate while continuing to mix on low speed until the batter is uniform and glossy.
6. Pour the chocolate cheesecake filling over the chilled crust and spread evenly with a spatula.
7. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours or until the cheesecake bars are firm.
8. Once set, remove from the pan using the parchment paper edges. Cut into 12 squares and garnish with chocolate shavings or mini chocolate chips, if desired.
9. Serve chilled and enjoy a rich, creamy bite of chocolate heaven.

Tips for the Best Results

• Use room temperature cream cheese for a smooth, lump-free filling.
• Don’t skip chilling times; it helps the bars firm up perfectly for clean cuts.
• If the melted chocolate is too hot, let it cool slightly to avoid curdling the cheesecake mixture.
• For extra texture, mix some chopped nuts or chocolate chips into the crust.
• Store leftovers covered tightly to maintain freshness and prevent drying.

Storage and Reheating

Keep your no bake cheesecake bars in an airtight container in the refrigerator for up to 5 days. They stay creamy and delicious when properly stored.

You can freeze these bars for up to 2 months. Thaw overnight in the refrigerator before serving. No need to reheat—these bars are best enjoyed chilled!

Frequently Asked Questions

Can I make these bars gluten-free?

Yes! Simply substitute the chocolate cookie crumbs with a gluten-free chocolate cookie or crush gluten-free chocolate wafers. This makes the crust safe for gluten-sensitive diets without compromising flavor.

Can I use milk chocolate instead of semi-sweet?

Absolutely. Milk chocolate will make the bars sweeter and creamier. Just be sure to adjust the powdered sugar if needed to balance sweetness.

How long do these cheesecake bars need to chill?

A minimum of 4 hours chilling time is recommended to allow the bars to set properly. For best texture, overnight refrigeration works even better.

Can I double this recipe for a larger batch?

Yes, doubling is easy. Use a larger pan (like 9×13 inches) and adjust chilling times accordingly. Just keep an eye on the thickness of the crust and filling layers.