These no-bake Chocolate Chip Cheesecake Bars have a buttery graham cracker crust, creamy cheesecake filling, and rich chocolate ganache for the ultimate treat!
Why You’ll Love This Recipe
- Combines the rich flavors of cheesecake, gooey marshmallow, and chocolate ganache.
- No baking required, making it a perfect treat for warm weather.
- Easy to prepare ahead of time and store in the freezer.
- Great for parties, gatherings, or just a personal indulgence.
- The perfect balance of creamy, crunchy, and chocolaty goodness.
Ingredients
For the crust:
- 1 and 1/2 cups (150g) finely crushed graham cracker crumbs
- 1/4 cup (60g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
For the cheesecake:
- 16 oz (450g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 cup (240ml) heavy cream
- 1 teaspoon vanilla extract
- 1 and 1/4 cups marshmallow fluff
For the ganache:
- 1 cup (170g) semi-sweet chocolate chips
- 1/2 cup (120ml) heavy cream
Directions
- Line a 9×9 inch (23×23 cm) baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined, then press firmly into the base of the prepared pan to form the crust. Refrigerate while preparing the filling.
- In a large bowl, beat cream cheese and sugar with an electric mixer until smooth and creamy. Add in the heavy cream and vanilla extract, beating until stiff peaks form.
- Gently fold in the marshmallow fluff until evenly distributed throughout the cream cheese mixture.
- Spread the cheesecake mixture evenly over the prepared crust. Smooth the top with a spatula, and freeze for at least 4 hours or until firm.
- To prepare the ganache, heat the cream in a small saucepan over medium heat until it almost begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for a minute, then stir until completely smooth.
- Remove the frozen cheesecake bars from the pan using the parchment overhang. Drizzle with chocolate ganache before cutting into bars. Allow to sit at room temperature for about 10 minutes before serving for the best texture.
Servings and Timing
- Servings: 12 bars
- Prep Time: 20 minutes
- Cooking Time: 0 minutes
- Total Time: 4 hours 20 minutes (including freezing)
- Calories per serving: 320 kcal
Variations
- Peanut Butter Twist: Swirl in some peanut butter into the cheesecake layer for an extra nutty flavor.
- Cookies & Cream: Substitute graham crackers with crushed chocolate sandwich cookies for a different crust.
- Extra Chocolatey: Use dark chocolate ganache instead of semi-sweet for a richer flavor.
- S’mores Crunch: Sprinkle mini marshmallows and crushed graham crackers over the ganache for extra texture.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Keep in a freezer-safe container for up to 2 months. Let thaw slightly before serving.
- Serving Tip: Allow to sit at room temperature for about 10 minutes before eating for the best texture.
FAQs
Can I use store-bought graham cracker crust instead?
Yes, but a homemade crust provides better texture and flavor.
Can I make this dairy-free?
Yes, use dairy-free cream cheese and coconut cream as substitutes.
How do I prevent the cheesecake layer from being too soft?
Make sure to whip the heavy cream to stiff peaks and freeze the bars properly.
Can I use milk chocolate instead of semi-sweet?
Yes, but it will make the ganache slightly sweeter.
How long should I freeze the bars before serving?
At least 4 hours, but overnight is best for a firmer texture.
Can I add marshmallow topping instead of fluff?
Marshmallow fluff works best, but you can try melted mini marshmallows as a substitute.
How do I cut the bars neatly?
Use a sharp knife dipped in warm water and wipe clean between cuts.
Can I make these ahead for a party?
Absolutely! Prepare a day in advance and keep frozen until serving.
What’s the best way to store leftovers?
Wrap tightly and store in the freezer for the freshest taste.
Can I use white chocolate for the ganache?
Yes! White chocolate will give a sweeter, creamier topping.
Conclusion
Chocolate Chip Cheesecake Bars are a delicious no-bake dessert that combines the best elements of chocolate chips and cheesecake. With layers of creamy, crunchy, and chocolaty goodness, they make the perfect treat for any occasion. Whether you enjoy them as a summer dessert or a year-round indulgence, they’re sure to be a crowd favorite!
Print
Chocolate Chip Cheesecake Bars
- Total Time: 4 hours 20 minutes (including freezing)
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
These no-bake Chocolate Chip Cheesecake Bars have a buttery graham cracker crust, creamy cheesecake filling, and rich chocolate ganache for the ultimate treat!
Ingredients
For the Crust:
- 1 ½ cups (150g) finely crushed graham cracker crumbs
- ¼ cup (60g) unsalted butter, melted
- ¼ cup (50g) granulated sugar
For the Cheesecake:
- 16 oz (450g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 cup (240ml) heavy cream
- 1 teaspoon vanilla extract
- 1 ¼ cups marshmallow fluff
For the Ganache:
- 1 cup (170g) semi-sweet chocolate chips
- ½ cup (120ml) heavy cream
Instructions
- Line a 9×9 inch (23×23 cm) baking pan with parchment paper.
- Mix graham cracker crumbs, melted butter, and sugar. Press into the pan and refrigerate.
- Beat cream cheese and sugar until smooth. Add heavy cream and vanilla, whipping until stiff peaks form.
- Fold in marshmallow fluff and spread over the crust. Freeze for 4 hours.
- Heat cream, pour over chocolate chips, and stir until smooth.
- Remove bars from the pan, drizzle with ganache, and slice. Let sit for 10 minutes before serving.
Notes
- Use a hot knife for clean slices.
- Store in the freezer for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
