No-Bake Chocolate Ganache Cheesecake Bars are a rich and elegant dessert consisting of a chocolate cookie crust, creamy cheesecake filling, and a glossy ganache topping. With no baking required, this indulgent treat is perfect for warm weather or any occasion when you want maximum flavor with minimal effort.

Why You’ll Love This Recipe

These bars are smooth, decadent, and surprisingly easy to prepare. They’re ideal for make-ahead entertaining and require no oven time. The layered textures—from crunchy crust to creamy filling and silky ganache—make every bite luxurious. They’re also freezer-friendly and can be cut into neat portions for serving.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chocolate sandwich cookies (such as Oreos)
Unsalted butter
Cream cheese
Powdered sugar
Vanilla extract
Heavy cream
Semi-sweet or dark chocolate chips
Salt (optional)

Directions

Line an 8×8-inch square baking pan with parchment paper.
In a food processor, pulse the chocolate cookies into fine crumbs. Mix with melted butter and press firmly into the bottom of the pan. Chill while preparing the filling.
In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until combined.
In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture.
Spread the cheesecake filling evenly over the chilled crust. Return to refrigerator to firm for at least 1 hour.
For the ganache, heat remaining cream until just simmering. Pour over chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth. Add a pinch of salt if desired.
Pour ganache over the cheesecake layer and spread evenly. Chill for at least 2–3 hours or until fully set.
Slice into bars and serve chilled.

Servings and timing

Servings: 12–16 bars
Prep Time: 25 minutes
Chill Time: 4 hours
Total Time: 4 hours 25 minutes

Variations

Use a graham cracker crust instead of chocolate cookies for a different flavor.
Add espresso powder to the ganache for a mocha version.
Sprinkle sea salt or chopped nuts on top for texture.
Substitute white chocolate for a contrasting finish.
Swirl in raspberry puree before topping with ganache for a fruity note.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 5 days. These bars can also be frozen for up to 1 month; wrap tightly before freezing. Thaw in the fridge before serving. These bars are best served cold and do not require reheating.

FAQs

Do I need to bake the crust?

No, the crust sets firmly after chilling and holds together well without baking.

Can I use store-bought whipped topping?

Yes, but freshly whipped cream will give the best texture and flavor.

How long should I chill before slicing?

At least 4 hours, but overnight is ideal for clean cuts and firm texture.

Can I make this in a larger pan?

Yes, use a 9×13-inch pan and adjust the quantities accordingly for more servings.

What type of chocolate is best for the ganache?

Semi-sweet or dark chocolate provides the best contrast to the creamy filling.

Can I make this ahead of time?

Yes, these bars are perfect for making 1–2 days in advance.

How do I get clean slices?

Use a sharp knife, dip it in hot water, and wipe clean between cuts.

Is this recipe gluten-free?

Not unless gluten-free cookies are used for the crust.

Can I use flavored cream cheese?

It’s best to use plain cream cheese to allow the ganache and vanilla to shine.

Why is my ganache too runny?

Ensure the ratio of chocolate to cream is correct and chill thoroughly for proper set.

Conclusion

No-Bake Chocolate Ganache Cheesecake Bars are a luxurious, crowd-pleasing dessert that comes together with ease and elegance. With their creamy layers and rich chocolate topping, they’re perfect for holidays, parties, or anytime you need a no-fuss, indulgent treat. Keep them chilled and enjoy a bite of pure decadence.

No-Bake Chocolate Ganache Cheesecake Bars

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No-Bake Chocolate Ganache Cheesecake Bars are a rich and decadent dessert featuring a buttery cookie crust, creamy chocolate cheesecake filling, and a smooth ganache topping—all without turning on the oven.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes (includes chilling)
Yield: 16 bars 1x
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Units Scale

2 cups chocolate cookie crumbs (e.g., Oreos, crushed)
1/2 cup unsalted butter, melted
16 oz (2 packages) cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips, melted and slightly cooled
1 cup heavy cream (divided)
1 cup semi-sweet chocolate chips (for ganache)

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Instructions

Line an 8×8-inch baking dish with parchment paper, leaving overhang on the sides.
In a bowl, mix cookie crumbs and melted butter until well combined. Press mixture firmly into the bottom of the dish to form the crust. Chill in the fridge while preparing filling.
In a large bowl, beat cream cheese, sugar, and vanilla until smooth and fluffy.
Mix in the melted chocolate and 1/2 cup of heavy cream until well incorporated.
Spread the chocolate cheesecake filling over the chilled crust and smooth the top.
In a small saucepan, heat the remaining 1/2 cup of heavy cream until just simmering. Pour over 1 cup of chocolate chips and let sit for 1–2 minutes.
Stir the mixture until smooth and glossy to make the ganache.
Pour ganache over the cheesecake layer and spread evenly.
Refrigerate for at least 4 hours, or until fully set. Cut into bars before serving.