What’s Cookin’ – No-bake Chocolate Cheesecake Bars
August 2026 Recipe…
No-Bake Chocolate Cheesecake Bars are the perfect cool treat for hot summer days. These bars have a thick, buttery graham cracker crust that pairs perfectly with the smooth and silky chocolate cheesecake top. This is a quick and easy recipe that tastes gourmet. Enjoy!
No-bake Chocolate Cheesecake Bars
Makes: 16 bars || Prep Time: 20 minutes
Chill Time: 3+ hours || Total Time: 3 hours, 20 minutes+
Ingredients:
For Crust
- 18 graham crackers, finely crushed
- 1/3 cup brown sugar
- 1/2 cup butter, melted
For Cheesecake
- 1 cup heavy whipping cream
- 16 oz. cream cheese, softened
- 1 tsp. vanilla
- 3/4 cup powdered sugar
- 1/3 cup Dutch process cocoa powder
- 1/2-3/4 cup chocolate chips, melted
Directions
Step 1: Line an 8×8-inch baking dish with parchment paper and set aside. Crush graham crackers into fine crumbs using a food processor and add to a medium sized bowl. (If you don’t have a food processor, you can place the graham crackers in a large zip-top bag and smash them into fine crumbs with a rolling pin.) Add the brown sugar and melted butter to the graham cracker crumbs and mix together well. Once combined, pour the crust mixture into the lined 8×8-inch dish. Firmly and evenly press the crust mixture onto the bottom of the lined baking dish and make sure it is compact. Set the crust aside.
Step 2: In a small bowl, add the heavy whipping cream and use an electric hand mixer to whip the cream into soft peaks (this step will take several minutes). Once the cream is whipped, set aside.
Step 3: Add the softened cream cheese and vanilla to a large bowl and beat well with an electric hand mixer. Add the powdered sugar and cocoa powder and beat again. Add the whipped cream to the cream cheese mixture and beat on low until just combined. Carefully pour the cheesecake mixture over the top of the graham cracker crust and use a rubber spatula to spread it out evenly and smoothly.
Step 4: Add the chocolate chips to a small microwaveable container and melt in the microwave for 15- to 20-second increments, mixing the chocolate between each increment until fully melted. When the chocolate is fully melted, carefully drizzle it over the top of the cheesecake and swirl it around gently with the tip of a butter knife.
Step 5: Place the cheesecake in the refrigerator and let it chill for several hours or overnight. Once fully chilled, lift the cheesecake out of the dish by the parchment paper edge and place on a solid surface to cut. Use a sharp knife to cut 16 square bars.
