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1. Prepare the Graham Cracker Crust:
- In a medium bowl, mix the graham cracker crumbs and sugar together.
- Add the melted butter and stir until the mixture resembles wet sand.
- Press the crumb mixture into the bottom of a greased 9×9-inch baking dish or a similar-sized pan to form a firm, even crust.
- Refrigerate the crust while you make the cheesecake filling.
2. Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
- Spread the cheesecake filling evenly over the chilled graham cracker crust.
3. Prepare the Chocolate Layer:
- In a microwave-safe bowl, heat the heavy cream until it just begins to simmer (about 30-40 seconds in the microwave).
- Pour the hot cream over the chocolate chips and let it sit for 1-2 minutes to melt the chocolate.
- Stir the mixture until smooth and fully combined, then add the vanilla extract and mix again.
- Pour the chocolate ganache over the cheesecake layer and spread it evenly with a spatula.
4. Chill:
- Refrigerate the entire dessert for at least 4 hours, or until it’s fully set.
5. Serve:
- Once chilled, cut into squares and serve. For an extra touch, you can garnish with whipped cream or chocolate shavings!
These No-Bake Chocolate Cheesecake Bars are so rich and indulgent. The combination of chocolate and cheesecake is always a hit! I bet they were a big hit when you made them. 🍫🧀
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