No-Bake Chocolate Cheesecake Bars

No-bake chocolate cheesecake bars are an easy dessert for chocolate lovers! The Oreo cookie crust is topped with a rich and creamy chocolate cheesecake layer. The recipe is vegan, dairy-free, and gluten-free friendly. They’re made with healthy ingredients like cashews, coconut milk, cocoa powder, and maple syrup. Since this is a no-bake dessert, it’s a perfect treat for summer!

If you love chocolate and Oreo cookies, these No-Bake Chocolate Cheesecake Bars are calling your name. They contain a crumbly Oreo crust and a thick layer of creamy chocolate cheesecake. It’s a duo that is guaranteed to satisfy any chocolate lover!

One thing I absolutely love about these bars is how rich and creamy the chocolate cheesecake layer is. You’d never guess it’s secretly packed with wholesome, nutritious ingredients – like cashews, coconut milk, and real maple syrup. Melted chocolate and cocoa powder take it further, creating a decadent chocolate flavor.

Since this no-bake dessert requires no oven, it’s a fantastic treat for summertime. When the sun is beating down outside, you can sink your teeth into this refreshing chocolate indulgence. It’ll come straight from the freezer, making it convenient to grab whenever you please. Plus, you can bring it next level with toppings, like a dollop of whipped cream or fresh fruit!

PS: You’ll also enjoy my other desserts with Oreos, including Cookies and Cream Rice Krispie Treats, Cookie Monster Ice Cream, and Cookies and Cream Bark.

What are no-bake chocolate cheesecake bars made of?

• Chocolate sandwich cookies: Any type of chocolate sandwich cookie with vanilla cream will work for this dessert. I love using classic Oreo cookies, but you can swap them with other brands. My favorite options include Back 2 Nature and Newman’s Own.
• Butter or dairy-free butter: I recommend using unsalted butter for the best flavor. If you are dairy-free, use vegan butter. If you don’t need them to be dairy-free, you can use regular butter.
• Cashews: Raw cashews are a key ingredient in the creamy no-bake chocolate cheesecake layer. Do not use roasted and salted cashews – make sure they are raw.
• Coconut milk: Use full-fat canned coconut milk, not light coconut milk. Find it in the Asian cuisine aisle of the grocery store, near the curries and soups.
• Chocolate chips: Any type of chocolate chips will work well, including dark or milk varieties.
• Cocoa powder: Cocoa helps give the bars a rich chocolate flavor. Alternatively, you may use raw cacao powder.
• Maple syrup: The chocolate cheesecake layer is refined sugar-free because it’s naturally sweetened with maple syrup. If you don’t have any, you can use honey.
• Coconut oil: Unrefined coconut oil has a subtle coconut flavor, while the refined kind is flavorless. Both options work for these bars.
• Lemon juice: The tangy flavor of lemon juice helps mimic the tanginess in traditional dairy cheesecake. Therefore, it’s a necessary ingredient for creating an authentic cheesecake flavor.
• Vanilla extract: Vanilla enhances the chocolate flavor.
• Salt: Salt elevates all of the other ingredients.

How to make no-bake chocolate cheesecake bars

Step 1: Prepare the chocolate Oreo crust

First, line an 8×8-inch baking dish with parchment paper, leaving some of the paper hanging over the edges. This will help you remove the bars later on.

Next, in a food processor, add chocolate sandwich cookies. Pulse until a crumbled mixture forms. Add melted vegan butter, then pulse again until combined.

Then, transfer the cookie mixture to the baking dish. Using clean hands or a silicone spatula, firmly press it against the bottom of the dish. Set aside.

Step 2: Prepare the vegan chocolate cheesecake

After, add raw cashews, coconut milk, maple syrup, melted chocolate chips, coconut oil, cocoa powder, lemon juice, vanilla extract, and salt to a blender. Blend until smooth and creamy. Pour the cheesecake over the crust.

Step 3: Chill the chocolate cheesecake bars

Lastly, chill the chocolate cheesecake bars inside the freezer for 4 hours (or overnight). Remove cheesecake from the freezer and let thaw for 5-10 minutes before slicing. Enjoy!

Frequently asked questions (FAQ)

How to store vegan chocolate cheesecake bars

Store these no-bake chocolate cheesecake bars inside a sealed container. Keep them in the freezer, and consume within 2 months. Let the bars thaw for 5-10 minutes before enjoying!

If you try these No-Bake Chocolate Cheesecake Bars, please let me know your thoughts by leaving a rating and comment below!

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