No-Bake Chocolate Cheesecake Biscuit Bars

These no-bake chocolate cheesecake biscuit bars by Baking Cherry are the most delicious and decadent dessert bars I have ever made in a while. It has three different layers. The base is made from a mixture of biscuit crumbs, chocolate, heavy cream, cocoa powder, and butter. The second layer is the cheesecake filling. It is a mixture of cream cheese, butter, sugar, cocoa powder, and vanilla extract. Then, for the top, a spread of chocolate ganache.

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Making these no-bake bars is not as hard as you think, but time-consuming since you will be making three layers. But I am telling you, it is so worth it! You can’t resist these dessert bars once you try them. The combination of different textures and flavors is amazing! They are the perfect treats to munch after a savory meal.

Here’s another no-bake recipe for you: No-Bake Chocolate Clusters Recipe

Easy Chocolate Cheesecake Biscuit Bars Ingredients

For the biscuit base:

• 2 2/3 cup of biscuit crumbs
• 2/3 cup of semi-sweet or milk chocolate
• 2 tablespoons of unsweetened cocoa powder
• 1/3 cup of heavy cream (slightly warm)
• 1/4 cup of unsalted butter (room temperature)

For the cheesecake filling:

• 1 cup of cream cheese (room temperature)
• 1/4 cup of unsalted butter (room temperature)
• 1/2 cup of powdered sugar
• 3 tablespoons of unsweetened cocoa powder
• 1/2 teaspoon of vanilla extract

Chocolate ganache topping:

• 1/2 cup of semi-sweet chocolate
• 1/4 cup of heavy cream

How to Make Chocolate Cheesecake Biscuit Bars

Step 1:

Make the biscuit base. Add the semi-sweet chocolate in a microwave-safe bowl and microwave in 30-second intervals. Stirring after every interval until fully melted.

Step 2:

Place the biscuit crumbs in a different bowl, then add the unsweetened cocoa powder. Mix until well combined. Pour the slightly warm heavy cream and the melted chocolate, then add the room-temperature unsalted butter. Mix until a thick dough forms.

Step 3:

Line a 7-inch baking pan all around with parchment paper. Leave an overhang for easy lifting. Press the mixture into a lined 7-inch square baking pan using the back of the pan.

Step 4:

Make the cheesecake filling. In a large bowl, add the room-temperature cream cheese and room-temperature unsalted butter. Sift the powdered sugar and unsweetened cocoa powder directly over the bowl. Stir to combine using a spatula, then beat at medium speed until creamy. Add the vanilla extract and whisk again.

Step 5:

Spread the cream cheese mixture over the biscuit base. Refrigerate for about an hour.

Step 6:

While waiting make the topping. In a microwave-safe bowl, add the semi-sweet chocolate and heavy cream. Microwave in 30-second intervals. Mix with a spatula until smooth and melted.

Step 7:

Pour the topping on top of the cheesecake filling, Refrigerate for 4 hours before serving. Remove from the pan, cut into squares, and serve. Enjoy!

No-Bake Chocolate Cheesecake Biscuit Bars