Double Chocolate Cheesecake Bars – Perfect no bake decadent dessert for chocolate lovers! Easy, delicious, creamy bittersweet chocolate and white chocolate cheesecake and crunchy Oreo crust!

It’s no secret that I absolutely love cheesecake. I love the combination of rich chocolate and creamy cheesecake, so creating the perfect and delicious No Bake chocolate cheesecake recipe was on my to do list. Made with an Oreo crust, these bars have a delicious texture when combined with bittersweet and white chocolate cheesecake filling. Oreos make a great addition to desserts because of their crunch and flavor.

How to make Chocolate Cheesecake Bars?
– First of all is Oreo crust. It is just simple mixture of Oreo crumbs and melted butter pressed in the bottom of the pan.
– Place in the freezer while you make the filling
To make cheesecake filling:
– Melt 10 ounces bittersweet chocolate and set aside to cool
– Melt 10 ounces white chocolate and set aside to cool
– In medium bowl, mix cream cheese and powdered sugar until smooth
– In separate bowl, mix 2 cups heavy cream until soft peaks form, add vanilla extract and continue mixing until stiff peaks form
– Add cream cheese mixture into beaten heavy cream mix on low speed just to combine
– Divide mixture into 2 equal portions in separate bowls
– To the first half of the mixture add melted bittersweet chocolate and mix on low speed to combine then pour filling over the crust
– To the second half of the mixture add melted white chocolate and mix on low speed to combine then mixture carefully spoon over of the top of the bittersweet chocolate mixture
– Set in the fridge to firm
– Refrigerate for at least 6 hours or until set
To make chocolate topping:
– In a medium saucepan stir together cream and chocolate on low heat until the chocolate is completely melted and mixture is smooth
– Cool and pour over cheesecake
– When the cheesecake is completely set, pull the overhang of the foil to lift the cheesecake from the pan and transfer onto cutting board
– Cut and serve, drizzle with chocolate syrup if desired

This Chocolate Cheesecake Bars can be decorated in so many different ways. You could pipe whipped cream on top instead chocolate topping, or use strawberries or raspberries. You can also drizzle with caramel sauce and top with chocolate curls, chocolate chips, chopped nuts…
How long will it keep?
This Cheesecake Bars and any leftovers can be covered and stored in the fridge for up to 3-4 days
Can I freeze this Chocolate Cheesecake Bars?
To freeze a Chocolate Cheesecake Bars, wrap in several layers of plastic wrap and place in the freezer. I recommend leaving any topping off the cheesecake until serving if you are going to freeze it. Thaw at room temperature for at least 2 hours for easier slicing.
I will admit this worked a lot better than I thought it would and it looked so much better compared to how I thought it would. I like the hint of different tastes of chocolate of each bite. The slight bittersweet chocolate and the utterly lovely white chocolate make a dreamy combination for anything Double Chocolate Cheesecake Bars. Enjoy!

Double Chocolate Cheesecake Bars

Recipe by lidiacookbookCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

30

minutes

Total time

6

hours 

30

minutes

Double Chocolate Cheesecake Bars – Perfect no bake decadent dessert for chocolate lovers! Easy, delicious, creamy bittersweet chocolate and white chocolate cheesecake and crunchy Oreo crust!

Ingredients

• For the crust:

• 2 ½ cups Oreo cookie crumbs, about 26 Oreo cookies

• 6 tablespoons unsalted butter, melted

• For cheesecake filling:

• 16 oz cream cheese, softened

• 1 cup powdered sugar

• 2 cups heavy whipping cream

• 1 teaspoon vanilla extract

• 10 ounces bittersweet chocolate-chopped

• 10 ounces white chocolate- chopped

• For chocolate topping:

• ½ cup heavy cream

• ½ cup bittersweet chocolate, finely chopped

• For serving:

• Chocolate syrup, optional

Directions

• To make crust:
• Finely crush the cookies in a food processor, add melted butter and blend until it is all moistened
• Press crumb mixture onto bottom of the prepared 9×9-inch square pan with aluminum foil leaving an overhang on each side for easy removal. Lightly grease the edges of the pan with cooking spray, set in the freezer to firm while making cheesecake layer
• To make cheesecake filling:
• Melt 10 ounces bittersweet chocolate and set aside to cool
• Melt 10 ounces white chocolate and set aside to cool
• In medium bowl, mix cream cheese and powdered sugar until smooth
• In separate bowl, mix 2 cups heavy cream until soft peaks form, add vanilla extract and continue mixing until stiff peaks form
• Add cream cheese mixture into beaten heavy cream mix on low speed just to combine
• Divide mixture into 2 equal portions in separate bowls
• To the first half of the mixture add melted bittersweet chocolate and mix on low speed to combine then pour filling over the crust
• To the second half of the mixture add melted white chocolate and mix on low speed to combine then mixture carefully spoon over of the top of the bittersweet chocolate mixture
• Set in the fridge to firm
• Refrigerate for at least 6 hours or until set
• To make chocolate topping:
• In a medium saucepan stir together cream and chocolate on low heat until the chocolate is completely melted and mixture is smooth
• Cool and pour over cheesecake
• When the cheesecake is completely set, pull the overhang of the foil to lift the cheesecake from the pan and transfer onto cutting board
• Cut and serve, drizzle with chocolate syrup if desired