Enjoy these no-bake chocolate cheesecake biscuit bars with a delicious chocolate and biscuit base, creamy cheesecake filling, and smooth chocolate ganache topping! This dessert is super easy to make and perfect for any occasion!
Prep time: 30mins | Yield: 16
Step-by-Step Video Recipe:
Written Recipe:
No-Bake Chocolate Cheesecake Biscuit Bars
Yield:
8 servigs
Prep Time:
30 minutes
Enjoy these no-bake chocolate cheesecake biscuit bars with a delicious chocolate and biscuit base, creamy cheesecake filling, and smooth chocolate ganache topping!Â
Ingredients
For the Biscuit Base:
- 260g Biscuits (about 2 + 2/3 cup) Biscuit crumbs
- 2/3 cup (100g) Semi-sweet or milk chocolate
- 2 Tbsp (12g) Unsweetened cocoa powder
- 1/3 cup (80g) Heavy cream, slightly warm
- 1/4 cup (55g) Unsalted butter at room temperature
For the Cheesecake Filling:
- 1 cup (226g) Cream cheese at room temperature
- 1/4 cup (55g) Unsalted butter at room temperature
- 1/2 cup (68g) Powdered sugar
- 3 Tbsp (18g) Unsweetened cocoa powder
- 1/2 tsp vanilla extract
For the Chocolate Ganache Topping:
- 1/2 cup (75g) Semi-sweet chocolate*
- 1/4 cup (60g) Heavy cream
- *For milk chocolate, use 3/4 cup (115g) instead of 1/2 cup
Instructions
For the Biscuit Base:
- Line a 7-inch (18cm) square cake ring or pan baking pan with parchment paper. If using a baking pan, leave an overhang for easy lifting. Set aside.
- Process the biscuits until fine crumbs form. If you don't have a food processor, place the biscuits in a ziplock bag and crush them with a rolling pin.
- Melt the chocolate in the microwave in 30-second intervals, stirring until smooth.
- In a large bowl, mix together biscuit crumbs and cocoa powder. Add the heavy cream, melted chocolate, and softened butter. Stir with a spatula until a thick dough forms.
- Press the mixture evenly into the prepared pan using the back of a spoon and set aside.
For the Cheesecake Filling:
- In another bowl, place the cream cheese and butter. Sift the powdered sugar and cocoa powder over the top. Stir roughly with a spatula to prevent the powder from scattering around. Then beat at medium speed until creamy. Add vanilla if desired.
- Spread the cream cheese mixture over the biscuit base and chill for at least 1 hour.
For the Chocolate Ganache Topping:
- Prepare the ganache by heating the chocolate and cream in the microwave in 30-second intervals, stirring until smooth.
- Pour it over the chilled cream cheese layer.
- Refrigerate for about 4 hours or until serving time.
- Remove from the pan, cut into squares, and serve.
