I recently brought these super easy no-bake chocolate cheesecake bars to a gathering and I was told they were “definitely blog-worthy”. And they’re so easy it’s worth sharing this awesome dessert recipe with you all!
You can’t get easier than a no-bake cheesecake. And chocolate cheesecake at that! The crust is the only part that needs to be baked…and even that is just graham crackers and butter. Baking it helps to form a solid base, but you can do that and let it cool while you’re making the delicious chocolate cheesecake topping.
I think making these in a 9×13 baking dish gives the perfect ratio of crust to cheesecake. These are very rich, so serving these as mini bars is ideal. I’ll post the recipe here and then I’ll explain below a little bit more on how to make these!
As I mentioned in the recipe, you can make a parchment paper sling for the bottom of the baking dish to help with taking these out before cutting. I also recommend freezing the bars before cutting because the filling is pretty creamy; it will be hard to cut if they’re too soft. Another tip is to cut them with a wet knife.
You’ve probably seen or heard about Pamela’s Graham Crackers. For this recipe I actually used the Pamela’s Chocolate Grahams instead and they really upped the chocolate factor! I’ve actually seen these at quite a few stores around Minneapolis where I live, so as long as you have access to a typical store with a variety of gluten-free options you should be able to find these. If you can’t then that’s totally fine too! Just use regular graham crackers to make a crust. These will be just as tasty!
Mi-Del also makes pre-made gluten-free pie crusts and they have a chocolate version. Just spread the chocolate cheesecake mixture into the already made pie crust and serve in slices instead of as bars.
If you want to get really easy, you can place chocolate creme cookie (aka Oreos – a gluten-free version, of course) at the bottom of a cupcake liner. Then fill the cupcake liner with the cheesecake mixture. I will say that this batter is pretty creamy so it can get a tad messy, but I have also done it that way before!
Also, in regards to the whipped cream, I highly suggest making your own. It’s very easy and I think it tastes like Cool Whip..but even better!! It’s just 1 cup heavy whipping cream, ¼ cup powdered sugar, and 1 teaspoon vanilla extract (instructions are within the recipe above).