Rich, creamy, and loaded with chocolate, these no-bake cheesecake bars are a chocoholic’s dream come true.

Units Scale

For the Crust:

For the Filling:

For the Topping:

Cook Mode Prevent your screen from going dark

Prepare the Pan:
- Line a 9×9-inch pan with aluminum foil for easy cleanup and lightly spray with cooking spray. Set aside.
Make the Crust:
- In a food processor, add the Oreo cookies (whole) and pulse on high speed until finely ground into crumbs.
- In a small microwave-safe bowl, melt the butter and 1 tablespoon of dark chocolate together, stirring until smooth.
- Pour the melted mixture into the food processor with the Oreo crumbs and process until well combined.
- Press the crumb mixture firmly into the prepared pan to form an even crust layer. Set aside.
Prepare the Filling:
- In a microwave-safe bowl, melt the 8 ounces of chopped dark chocolate in 20-second intervals, stirring after each, until smooth. Allow to cool slightly.
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the melted chocolate to the cream cheese, beating until well combined.
- Add the heavy whipping cream, Baileys or Kahlua (if using), and salt. Beat the mixture until light and fluffy.
Assemble the Bars:
- Spread the chocolate cheesecake filling evenly over the prepared crust.
- Sprinkle the mini semi-sweet chocolate chips over the top.
Chill:
- Cover the pan and refrigerate for at least 3 hours, or until set. For best results, refrigerate overnight.
Serve:
- Once set, lift the cheesecake out of the pan using the foil overhang.
- Cut into 16 squares and serve chilled.

For best results, use high-quality dark chocolate.
Ensure the cream cheese is fully softened to achieve a smooth filling.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.