These no bake chocolate cheesecake bars are rich, creamy and decadent. And with just four wholesome ingredients, they are almost guilt free!
When it comes to dessert, I have two big loves: chocolate, and cheesecake. How wonderful that these chocolate cheesecake bars unite these two passions of mine! And even better – they do not require baking.
I hardly ever eat sweets these days, I pretty much succeeded in weaning myself off sweet tastes (even low-carb and keto sweets – can you tell I’m proud?). So when I do indulge, it has to be AMAZING. And these cheesecake bars definitely are!
These no-bake chocolate cheesecake bars are wonderful. They are rich, creamy and super decadent. And with just four basic ingredients, they are almost guilt free – when eaten occasionally.
PS. Another great no bake cheesecake recipe is this recipe for no bake cheesecake bites.
- 14 oz dark chocolate, 70% cocoa - I used four (3.5 oz) Lindt bars*
- 2 tablespoons honey*
- 2 teaspoons pure vanilla extract
- 16 oz cream cheese, soft
- Line the bottom of a square 8-inch Pyrex pan with wax paper.
- In a small saucepan, over low heat, melt the chocolate with the honey and vanilla. Set aside.
- Place the cream cheese in the food processor bowl. Process until creamy, about 1 minute, stopping once to scrape the sides and bottom of the bowl.
- Gradually add the melted chocolate mixture. Process to incorporate, stopping to scrape the bowl as needed.
- Using a spatula, transfer the mixture to the prepared pan. Cover with cling wrap and refrigerate until set, about 4 hours.
- Cut into 16 squares with a serrated knife. Allow the bars to come to room temperature before serving.
*For a low carb version, use 90% chocolate instead of 70% and replace the honey with 1/4 cup Swerve sweetener. Nutrition info for this version:
Calories 245; fat 23g; saturated fat 13g; carbs 8g; sugars 1g; sodium 90mg; fiber 3g; protein 4g. 5 grams net carbs.
When using low carb sweeteners, I calculate their carbs as zero, because for many people, myself included, they have zero or minimal impact on blood sugar. However, you should always test for yourself and make sure that a particular recipe does not negatively impact your blood sugar.