Chocolate Cheesecake Squares anyone?! Really what more do I need to say to chocolate and cheesecake besides delicious!
These are so good! And they are no bake or basically no-bake. I do bake the crust part, but you could easily use a graham cracker crust if you prefer.
I have decided that 9×13 pans are my favorite way to make pies and cheesecake. They serve more and they are easier to make.
Why are they easier to make? Because you don’t have to perfect the crust. Or you at least don’t have to focus on making the crust pretty. Pressing it into a 9×13 pan solves that, which makes it perfect for those that don’t want to tackle a regular pie crust.
Really doesn’t that look so good? I won’t even admit how fast my family ate this pan of no bake chocolate cheesecake squares. I will just say that they did not last long.
If you need a dessert for a picnic, bbq, or potluck dinner these cheesecake bars would be perfect.
No Bake Chocolate Cheesecake Squares
A rich and delicious no bake chocolate cheesecake perfect for serving a crowd.
Ingredients
- 3 cups dark Chocolate Chips or Semi-Sweet Chocolate Chips
- 3- 8 ounce pacakages cream cheese, softened
- 1 cup sugar
- 1/4 cup butter softened
- 4 cups frozen whipped topping, thawed
- 1 unbaked pie crust for 9 inch pie, store bought, homemade pie crust, or gluten free pie crust, see not below
Instructions
- Preheat oven 375.
- Roll pie crust out into a rectangle and place in a 9x13 pan. Press crust out into the pan until it completely covers the bottom of the pan.
- Prick crust with a fork. This prevents crust from rising in the oven. You can also use pie weights if you prefer.
- Bake crust for about 20 minutes or until lightly golden brown.
- Set crust aside to cool completely.
- Place chocolate chips and the butter in small microwave-safe bowl. Microwave 30 seconds and stir. Microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Set aside.
- Beat cream cheese and sugar in large bowl on medium speed of mixer until creamy. Gradually add melted chips, beating on low speed until blended.
- Fold in whipped topping until blended and spoon into crust.
- Refrigerate until firm.
Notes
My favorite homemade pie crust, or gluten-free pie crust
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 575Total Fat: 38gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 47mgSodium: 296mgCarbohydrates: 54gFiber: 3gSugar: 33gProtein: 6g
Nutritional values are approximate and aren't always accurate.
Can you please tell me how many oz each for the chocolate chips and Coolwhip? I am not that handy in the kitchen and want to be sure to buy enough packages when I go to the store. Thanks!
The chocolate chips are about 2 packages. I believe one package is 1 3/4 cups. On the cool whip, I don’t have one to check the ounces on it. I know it was the larger of the cool whips that I used which I think is 12 ounces. I don’ think the basic cool whip size is quite 4 cups, but you could check the side of the container for that. I hope that helps and that you enjoy this. They are really easy to make.
Thanks so much…I like the idea of using the leftover chocolate chips for garnish too! I will need more cool whip as I only have one small container in the freezer…Thanks again! One more thing…I have a stand mixer and am wondering if there’s a fold in setting or if I have to do that part by hand.
You can do the main part with the mixer, but stir in the whipped cream by hand. If you beat cool whip or whipped cream with a mixer it will deflate it some and it will not be as light and fluffy. It is best to stir/fold it in by hand because you can get it mixed in gently. I hope you enjoy it!
Thanks so much…for the recipe and your help & advice for a novice!!
Have you tried it with a graham cracker crust for a total no-bake? Just wondering…
Yes before I was gluten free I used graham crackers or Oreos for the crust and it was really good. Especially with the Oreos. 🙂 I do not remember the amounts I used though for a 9×13 pan.
Wow! That was quick! Thanks! MMMMM! The oreos sound delish! I am also gonna try it with SF choc chips. They also make SF oreos now. Hmmmm… I see one of these in my VERY NEAR FUTURE… LIKE TONIGHT! LOL! 🙂
This looks really good. Do you think you could freeze and thaw the dessert to eat later? Thanks!
this sounds so good!
No bake cakes are really great because it’s just easier to prepare them. I will surely try this this weekend (my cheat day)! Thanks for sharing this yummy recipe. 🙂
Sounds yummy & would make it, but can’t due to the 1 cup sugar! 🙁
Can I whip heavy cream to stiff peaks and then fold it in instead of the cool whip? Thanks! 🙂
I think it would work, but I am not sure it would hold up for very long. I have never tried it that way, but I think it is worth a try.
Hi. Just wanted to let you know that I made this for a friend at an impromptu cookout and it was a huge hit. So much so that our neighbors have requested that I make this for Easter dinner this year. And I was going with the easy theme so I used a preformed graham cracker crust and halved the recipe. Again, it worked out great. Thanks again!
I am glad that you enjoyed it! It is one of my favorite desserts to make because it is so easy.
Lynn, you are amazing. I’m so glad I stumbled upon your site today and added it to my feed. A long time ago I had a recipe for a really good no bake chocolate cheesecake and I always thought about trying to tweak it to make smaller squares, and it looks like you did that for me!
I am glad you found this helpful. It works great and I hope you enjoy it too!