No Bake Triple Chocolate Cheesecake Bars*

By srumbel

If you’re looking for an easy, no bake cheesecake recipe, then these chocolate cheesecake bars need to be in your life! Made with layers of OREO’s, hot fudge, and chocolate cheesecake, these cheesecake bars are every chocolate lovers dream!
from delightfulemade.com

Ingredients

• 25 chocolate sandwich cookies (like OREO's)
• 5 Tbsp. butter, melted
• 1/2 c. hot fudge ice cream topping
• 1 (8 oz.) pkg., cream cheese, room temperature
• 1/2 c. powdered sugar
• 4 oz. bittersweet chocolate baking bar, melted
• 1 (8 oz.) container, frozen whipped topping, thawed
• 1/2 c. mini chocolate chips

Details

Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

Line a 9x9" square pan with aluminum foil.
Crush the 25 OREO cookies in a food processor. Add the melted butter, and pulse in the processor a few more times to combine. Pour the crumb mixture into the lined pan, and press firmly to the bottom of the pan. Set aside.
With a hand or stand mixer, cream together the cream cheese and powdered sugar and mix until creamy and slightly fluffy. With the mixer running on the lowest speed, gradually add the melted chocolate to the cream cheese mixture. Stop often to scrape down the sides of the bowl. Once all the chocolate has been mixed in, mixture will be rather thick.
With the mixer running on lowest speed, gradually add in the thawed whipped topping. Mix until smooth and completely combined with the cream cheese mixture. Spread evenly over the top of the crust, making sure to spread firmly and evenly into corners of the pan. Refrigerate for at least 1-2 hours, or until firmly set.
Just before serving, lift the cheesecake from the pan using the sides of the aluminum foil. Cut into 16 even squares and then top with the mini chocolate chips. Refrigerate any leftovers in an airtight container.

Notes

To create a more firm crust, and evenly cut squares, bake the OREO crust for about 5 minutes at 350 degrees. This is completely optional, and no longer makes this recipe "no-bake". However, baking the crust (again, completely optional) for this short time, helps firm up the crust yielding uniform squares.

Yields 16 squares