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No-Bake Triple Chocolate Cheesecake Bars

Creamy, silky, and SO very chocolatey. And no oven needed.

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Hi. Are you looking for something to crush a chocolate craving? Maybe something that’s so chocolatey it’s triple chocolate? As in, three layers of varying chocolate flavors and textures? Sounds pretty great, right? Nice and indulgent. But what if they’re nice and easy too? Well that sounds pretty perfect. They’re these No-Bake Triple Chocolate Cheesecake Bars and you don’t even have to turn your oven on to get them.

I love cheesecake. I love chocolate. So these are a winning combination in my book. They’re made even more winning by the fact that you don’t have to bake anything. That’s just nice sometimes, you know? But when you’re not baking, you often have to chill things for a while for them to set, but that just takes some planning ahead and that’s no big deal. That’s the case here.

You’re going to start with your crust, which is crushed Oreos mixed with melted butter and then pressed into the bottom of a baking pan. Easy. You want to pop that in the freezer while you work on the filling so it has time to set up.

The filling is chocolate cheesecake through and through but I love it because it’s not too sweet. You get some tang from the cream cheese but it’s not too chocolatey.

To make it, you mix together cream cheese and sugar and then stir in melted chocolate chips and some cocoa powder. But we don’t want it to be too dense, so then you’re going to whip up some heavy whipping cream and fold that into the cream cheese mixture. Then you have an airier but still very indulgent chocolate cheesecake situation.

Spread that filling over the chilled crust, smooth it out a bit, and top it with some mini chocolate chips. (Or chocolate shavings or regular chocolate chips, if you wish.)

Chill it until it sets and you’re ready to slice and serve. It will take around three hours to fully set, but you can make this well ahead of time if you need to. It can hang out in the fridge for up to three days, if needed.

And small slices will do! These are pretty rich and indulgent so a small serving is all you really need. In fact, I gave away at least half of this batch and we still had plenty. One person I gave them to reported back that they were almost “too good.” I agree!

Yield(s): Serves 12

15m prep time

3h inactive

Rated 4.6 out of 5
Rated by 9 reviewers

Allergens: Milk, Gluten

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you're making mealtime meaningful.
100% of the Share to Care sponsor fees fund meals for families in need. Learn More
For the crust:
  • 1 regular package Oreo cookies (36 cookies)
  • 1/2 cup (1 stick) unsalted butter, melted
For the filling:
  • 2 (8 oz each) bricks cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 12 oz semisweet chocolate chips
  • 3/4 cup heavy whipping cream, chilled
  • 3/4 cup mini semi-sweet chocolate chips
  1. Pulse Oreos in a food processor or place in a zip-top bag and crush until you have fine crumbs.
  2. Add melted butter and pulse (or stir) until well combined.
  3. Line a 9x9-inch baking dish with foil or parchment paper so you are able to lift the bars out easily later.
  4. Press crumb mixture firmly into the bottom of the pan. Place in freezer while you work on the filling.
  5. In a large bowl, beat the cream cheese, sugar, salt, and vanilla with an electric mixer until smooth.
  6. In a microwave-safe bowl, melt the 12 oz of chocolate chips in 30 second increments, stirring in between. Pour melted chocolate into cream cheese mixture, followed by the cocoa powder.
  7. Beat or stir cream cheese mixture until well combined. Set aside.
  8. In a separate bowl, beat the whipping cream with an electric mixer until you have stiff peaks.
  9. Add whipped cream to cream cheese mixture, then stir until well combined.
  10. Pour batter over chilled cookie crust, then smooth out with a rubber spatula.
  11. Top evenly with the mini chocolate chips, then chill until set, at least 3 hours and up to 48 hours, before slicing and serving. Enjoy!

Recipe adapted from Averie Cooks.