Name: No-Bake Chocolate Cheesecake Biscuit Bars
Prep time: 25 min
Total time: 5 h 25 min
Cuisine: American
Ingredients: 2 2/3 cups biscuit crumbs; 2/3 cup semi-sweet or milk chocolate; 2 tablespoons unsweetened cocoa powder; 1/3 cup heavy cream, slightly warm; 1/4 cup unsalted butter, room temperature; 1 cup cream cheese, room temperature; 1/4 cup unsalted butter, room temperature; 1/2 cup powdered sugar; 3 tablespoons unsweetened cocoa powder; 1/2 teaspoon vanilla extract; 1/2 cup semi-sweet chocolate; 1/4 cup heavy cream

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These no-bake chocolate cheesecake biscuit bars are rich, creamy, and deeply chocolatey with three irresistible layers. A fudgy biscuit base, a smooth chocolate cheesecake center, and a glossy chocolate ganache topping come together to create an elegant dessert without ever turning on the oven. Perfect for gatherings, celebrations, or anytime you want a make-ahead treat that feels special.

Why You’ll Love This Recipe

This recipe is ideal when you want a show-stopping dessert with minimal baking effort. The layers are simple to prepare, the texture contrast is incredibly satisfying, and the flavor is perfectly balanced between chocolate richness and creamy sweetness. It’s also a great option for warm days when you want a chilled dessert that slices beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the biscuit base:

2 2/3 cups biscuit crumbs
2/3 cup semi-sweet or milk chocolate
2 tablespoons unsweetened cocoa powder
1/3 cup heavy cream, slightly warm
1/4 cup unsalted butter, room temperature

For the chocolate cheesecake filling:

1 cup cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1/2 cup powdered sugar
3 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla extract

For the chocolate ganache topping:

1/2 cup semi-sweet chocolate
1/4 cup heavy cream

Directions

Begin with the biscuit base. Place the semi-sweet chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring after each interval, until fully melted and smooth.
In a separate bowl, combine the biscuit crumbs and unsweetened cocoa powder. Pour in the slightly warm heavy cream and the melted chocolate, then add the room-temperature butter. Mix until a thick, uniform dough forms.
Line a 7-inch square pan with parchment paper, allowing extra paper to hang over the sides for easy removal. Press the biscuit mixture firmly and evenly into the bottom of the pan. Set aside.
To make the cheesecake filling, place the cream cheese and butter in a large bowl. Sift the powdered sugar and cocoa powder directly into the bowl. Mix with a spatula until combined, then beat until smooth and creamy. Add the vanilla extract and mix again until fully incorporated.
Spread the cheesecake filling evenly over the prepared biscuit base. Refrigerate for about 1 hour to allow the layer to set.
Prepare the ganache topping by combining the semi-sweet chocolate and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring well, until the mixture is smooth and glossy.
Pour the ganache over the chilled cheesecake layer and gently tilt the pan to spread evenly. Refrigerate for at least 4 hours, or until fully set. Lift from the pan, slice into bars, and serve chilled.

Servings and timing

This recipe yields approximately 9 to 12 bars, depending on how large you cut them.
Preparation time is about 25 minutes, with an additional chilling time of around 5 hours. Since it is a no-bake dessert, there is no cooking time required.

Variations

You can customize these bars in several ways. Use dark chocolate for a deeper, less sweet flavor or milk chocolate for a softer taste. Add a thin layer of chocolate spread between the base and cheesecake for extra indulgence. For texture, mix finely chopped nuts or chocolate chips into the biscuit base. You can also flavor the cheesecake layer with a hint of coffee powder for a mocha twist.

Storage/Reheating

Store the bars in an airtight container in the refrigerator for up to 5 days. For longer storage, they can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving. These bars are best enjoyed chilled and do not require reheating.

FAQs

Can I use any type of biscuits for the base?

Yes, plain sweet biscuits work best, as they allow the chocolate flavor to shine without overpowering it.

Do I need an electric mixer for the cheesecake layer?

An electric mixer helps achieve a smoother texture, but a sturdy spatula and some patience will also work.

Can I make this recipe ahead of time?

Absolutely. These bars are perfect for making a day in advance since they need time to chill and set.

How do I get clean slices when cutting?

Use a sharp knife and wipe it clean between each cut for neat, professional-looking bars.

Can I reduce the sweetness?

You can slightly reduce the powdered sugar in the cheesecake layer, but keep in mind it affects both sweetness and texture.

Is this recipe suitable for warm weather?

Yes, as long as the bars are kept refrigerated until serving, they hold up well even in warm conditions.

Can I double the recipe?

Yes, simply use a larger pan and ensure each layer is evenly spread and well chilled.

What if my ganache looks grainy?

This usually means it overheated. Stir gently and allow it to cool slightly; it should smooth out.

Can I add flavors to the ganache?

You can add a small amount of vanilla extract or a pinch of instant coffee powder for extra depth.

Do these bars need to stay refrigerated at all times?

They should be refrigerated for storage, but they can sit out for a short time while serving.

Conclusion

No-bake chocolate cheesecake biscuit bars are the perfect combination of ease and indulgence. With their layered textures, rich chocolate flavor, and make-ahead convenience, they’re a dessert you’ll come back to again and again. Whether for guests or a personal treat, these bars deliver impressive results with simple steps.

No-Bake Chocolate Cheesecake Biscuit Bars