Best 5 Chocolate Layered No Bake Cheesecake Bars Recipes

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Indulge in the exquisite delight of Chocolate Layered No-Bake Cheesecake Bars, a symphony of flavors that will tantalize your taste buds. These delectable treats combine a rich and creamy cheesecake filling, nestled between layers of decadent chocolate ganache and a buttery graham cracker crust. The smooth and velvety texture of the cheesecake, perfectly complemented by the rich and intense chocolate, creates an irresistible harmony that will leave you craving for more. The no-bake preparation makes it an effortless dessert, perfect for any occasion. Each bite offers a delightful symphony of textures and flavors, making these cheesecake bars an absolute delight. Whether you're a chocolate aficionado or a cheesecake enthusiast, these Chocolate Layered No-Bake Cheesecake Bars are sure to become a favorite.

The recipe includes detailed instructions for making the graham cracker crust, the creamy cheesecake filling, and the luscious chocolate ganache, ensuring a perfect balance of flavors and textures. Additionally, tips and variations are provided to customize the dessert to your liking, such as using different types of chocolate or adding a layer of fresh berries for a refreshing touch. The article also offers a helpful guide on how to cut and serve the cheesecake bars, ensuring clean and elegant presentation. With its ease of preparation, stunning appearance, and irresistible taste, the Chocolate Layered No-Bake Cheesecake Bars are a must-try for any dessert lover.

Let's cook with our recipes!

CHOCOLATE-LAYERED NO-BAKE CHEESECAKE BARS



Chocolate-Layered No-Bake Cheesecake Bars image

Here's another recipe that came out of the Baker's Chocolate Famous Name Brand Recipes cookbook, 'Desserts for Chocolate Lovers.' Preparation time DOES NOT include the 3 hours needed in the refrigerator to set up.

Provided by Sydney Mike

Categories     Bar Cookie

Time 15m

Yield 16 serving(s)

Number Of Ingredients 8

1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
2 tablespoons granulated sugar
8 ounces semisweet baking chocolate, divided
4 (8 ounce) packages cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla
1 (8 ounce) container whipped topping, thawed

Steps:

  • Line 13"x9" pan with foil, extending ends of foil over sides of pan to use later to lift out of pan.
  • Mix graham crumbs, butter & 2 tablespoons sugar.
  • Press firmly onto bottom of prepared pan, then refrigerate while preparing filling.
  • Microwave 6 of the chocolate squares in microwaveable bowl on HIGH 1 minute, then stir until chocolate is completely melted.
  • Set aside to cool slightly.
  • With electric mixer on medium, beat cream cheese, 1/2 cup sugar & vanilla in large bowl until well blended.
  • Gently stir in whipped topping.
  • Pour half of batter into medium bowl, & stir into it the melted chocolate.
  • Pour this mixture over crust, then cover that with the remaining plain batter.
  • Melt remaining 2 chocolate squares as directed on package, then drizzle over batter.
  • Refrigerate 3 hours or until firm.
  • Using foil handles, remove cheesecake from pan, then cut into bars.
  • Store tightly covered in refrigerator.

Nutrition Facts : Calories 390.8, Fat 30.7, SaturatedFat 17.5, Cholesterol 81.5, Sodium 241.4, Carbohydrate 27.2, Fiber 1.1, Sugar 21.1, Protein 5

JELL-O NO-BAKE CHOCOLATE CHEESECAKE BARS



JELL-O No-Bake Chocolate Cheesecake Bars image

The cheesecake mix helps make these frozen no-bake bars so easy to make.

Provided by My Food and Family

Categories     Recipes

Time 1h15m

Yield 16 servings

Number Of Ingredients 5

1 pkg. (11.1 oz.) JELL-O No Bake Real Cheesecake Dessert
5 Tbsp. butter, melted
2 Tbsp. sugar
1-1/2 cups cold milk
2 oz. BAKER'S Semi-Sweet Chocolate, melted, divided

Steps:

  • Line 8-inch square pan with foil, with ends of foil extending over sides. Mix Crust Mix, butter and sugar until blended; press onto bottom of prepared pan.
  • Beat milk and Filling Mix with mixer on low speed 30 sec. Beat on medium speed 3 min. (Filling will be thick.) Spread crust with half the filling. Blend remaining filling with half the chocolate; spread over layer in pan. Drizzle with remaining chocolate.
  • Refrigerate 1 hour or until firm.

Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 180 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 14 g, Protein 2 g

NO-BAKE CHEESECAKE BARS



No-Bake Cheesecake Bars image

No-bake cheesecake is an excellent dessert for cooks with a lot of friends and not a lot of time. Unlike a traditional cheesecake, the no-bake variety is eggless, making it smooth, light, and all about the dairy. This version includes tangy Greek yogurt and a bit of whipped cream for added loft. Serve big squares with in-season fresh fruit or a dollop of fresh jam.

Provided by Samantha Seneviratne

Categories     cookies and bars, dessert

Time 20m

Yield 24 servings

Number Of Ingredients 9

18 whole graham crackers (about 9 1/2 ounces/269 grams)
8 tablespoons/113 grams unsalted butter (1 stick), melted
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
1 1/2 pounds/678 grams full-fat cream cheese, at room temperature
1 1/2 cup/185 grams confectioners' sugar
1 tablespoon pure vanilla extract
2 cups (1-17.6 ounce/500 grams container) full-fat Greek yogurt, at room temperature
1 1/4 cup cold heavy cream

Steps:

  • Line a 13-inch-by-9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2 1/4 cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt, and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
  • In a large bowl, beat the cream cheese, confectioners' sugar and vanilla with an electric mixer until fluffy, 3 minutes. Beat in the yogurt just until combined, about 30 seconds. In a separate bowl, beat the cream until you have stiff peaks. With a large rubber spatula, fold the cream into the cream-cheese mixture. Transfer the filling to the prepared crust and spread it out into an even layer. Cover with plastic wrap and refrigerate until very cold, at least 6 hours or up to overnight. Keep the bars refrigerated until serving.
  • To serve, cut the bars away from the two exposed edges of the pan with a sharp knife. Use the parchment overhang to very carefully transfer the bar to a cutting board. (Be careful: The crust is tender.) Cut into squares to serve.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 20 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 179 milligrams, Sugar 13 grams, TransFat 0 grams

TRIPLE-LAYER CHOCOLATE CHEESECAKE



Triple-Layer Chocolate Cheesecake image

Nothing is as wonderful as cheesecake! This one features delicious chocolate crust and white chocolate flavor! It's so beautiful, guests will be impressed. -Caryn Wiggins, Columbus, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 20

1 package (9 ounces) chocolate wafer cookies, crushed
3/4 cup sugar, divided
1/2 cup butter, melted
2 packages (8 ounces each) cream cheese, softened, divided
3 large eggs
1 teaspoon vanilla extract, divided
1/3 cup packed dark brown sugar
2 ounces semisweet chocolate, melted and cooled
1-1/3 cups sour cream, divided
1 tablespoon all-purpose flour
1/4 cup chopped pecans
3 ounces cream cheese, softened
1/4 teaspoon almond extract
GLAZE:
5 ounces semisweet chocolate, divided
1/4 cup heavy whipping cream
1/2 cup white baking chips
2 teaspoons canola oil
Raspberries, optional
Mint leaves, optional

Steps:

  • Combine the wafer crumbs, 1/4 cup sugar and butter. Press onto the bottom and 2 in. up the sides of 9-in. springform pan; set aside. , In a small bowl, beat one 8-oz. package cream cheese, 1/4 cup sugar and 1/3 teaspoon vanilla until smooth. Lightly beat 1 egg; add to cream cheese mixture and beat on low speed just until combined. Stir in melted chocolate and 1/3 cup sour cream. Spoon over crust. , In another bowl, beat second 8-oz. package of cream cheese, brown sugar, flour and 1/3 teaspoon vanilla until smooth. Lightly beat 1 egg; add to cream cheese mixture and beat on low speed just until combined. Stir in pecans. Carefully spoon over chocolate layer. Place pan on a baking sheet., Beat 3-oz. package of cream cheese, almond extract, and remaining sugar, sour cream and vanilla until smooth. Lightly beat remaining egg; add to cream cheese mixture and beat on low speed just until combined. Carefully spoon over pecan layer. , Bake at 325° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., For glaze, chop 3 oz. semisweet chocolate and place in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Remove sides of springform pan; spread glaze over top of cheesecake to within 1/2 in. of edges. Refrigerate until serving., For chocolate curls, melt remaining semisweet chocolate; spread with a spatula into a very thin layer on a baking sheet. Chill for 2 minutes or until set., Microwave white chips and oil at 70% power for 1 minute; stir. If necessary, microwave at additional 10-15 second intervals, stirring until melted. Spread with a spatula into a very thin layer on a second baking sheet. Chill for 2 minutes or until set., To make curls, push a metal spatula firmly along the baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm to curl, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.) Use a toothpick to carefully place each chocolate curl on a waxed paper-lined baking sheet. Refrigerate until ready to use., Arrange chocolate curls on top of cheesecake just before serving. Garnish with raspberries and mint if desired.

Nutrition Facts : Calories 624 calories, Fat 44g fat (25g saturated fat), Cholesterol 148mg cholesterol, Sodium 347mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 2g fiber), Protein 9g protein.

NO-BAKE CHEESECAKE BARS



No-Bake Cheesecake Bars image

Discover No-Bake Cheesecake Bars. The ease of the No-Bake Cheesecake Bars drew you in; the chocolate, graham and creamy layers will keep you coming back.

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 8

1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
2 Tbsp. sugar
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 tsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of pan. Refrigerate while preparing filling.
  • Melt 6 oz. chocolate as directed on package; cool slightly. Beat cream cheese, 1/2 cup sugar and vanilla in large bowl with mixer until blended. Gently stir in COOL WHIP. Pour half the batter into medium bowl; stir in melted chocolate. Pour over crust; cover with remaining plain batter. Melt remaining chocolate; drizzle over batter.
  • Refrigerate 3 hours or until firm. Use foil handles to remove cheesecake from pan before cutting to serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Tips:

  • Use high-quality chocolate for the best flavor. A good semisweet or bittersweet chocolate will work well.
  • Make sure the cream cheese is at room temperature before mixing it. This will help it blend smoothly with the other ingredients.
  • Don't overmix the batter. Overmixing can make the cheesecake tough.
  • Chill the cheesecake for at least 4 hours before serving. This will help it set and firm up.
  • Garnish the cheesecake with fresh berries, chocolate shavings, or whipped cream before serving.

Conclusion:

This chocolate layered no-bake cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of chocolate and cheesecake is always a winner, and the no-bake method makes this recipe even more convenient. With a few simple ingredients and a little bit of time, you can enjoy this delightful cheesecake in no time.

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