Only for serious chocoholics because they’re rich, creamy, decadent, and loaded with chocolate!! NO-BAKE and an easy MAKE-AHEAD dessert!!
Prep Time10 minutesmins
Additional Time3 hourshrs
Total Time3 hourshrs10 minutesmins
Course: Bars & Blondies
Cuisine: Dessert
Keyword: cheesecake bars, easy chocolate desserts, easy no bake desserts, no bake cheesecake bars, no bake cream cheese desserts
Servings: 16
Calories: 267kcal
Author: Averie Sunshine
Ingredients
18Oreo cookies
¼cupunsalted buttermelted
1tablespoondark chocolatemelted
4ouncesbrick-style cream cheesesoftened
8ouncesdark chocolatechopped
¾cupheavy whipping cream
1tablespoonBaileys Irish Cream or Kahluaoptional
½teaspoonsaltoptional and to taste but recommended
½cupmini semi-sweet chocolate chips
Instructions
Line a 9x9-inch pan with aluminum foil for easier cleanup and spray with cooking spray; set aside.
To the canister of a food processer, add the Oreos (whole) and process on high speed until you have fine crumbs; set aside.
To a small microwave-safe bowl, add the butter, 1 tablespoon chocolate, and heat on high power until the chocolate and butter have melted and can be stirred smooth.
Pour melted chocolate and butter mixture into the food processor, process on high speed to incorporate, turn crumb mixture out into the prepared pan, and hard-pack the mixture to form and even flat crust layer; set aside.
To a large mixing bowl, add the cream cheese, and beat with a handheld electric mixer on high speed until fluffy; set aside.
To a separate, large, microwave-safe bowl, add the 8 ounces chopped chocolate, heavy cream, and heat in 30-second increments until the chocolate has melted and can be stirred smooth into the cream and mixture is silky, likely about 90 seconds total, but microwaves vary and you don't want to scorch your mixture.
Transfer the creamy chocolate mixture into the bowl with the cream cheese and beat on high power until smooth and combined.
Optionally add the liquor and/or salt. I really recommend not skipping the salt because it complements the chocolate flavors in the dessert and balances the richness. Actually, I added 1 full teaspoon and we still didn't think it tasted like a salted chocolate dessert but all tastes and preferences vary.
Evenly spread the mixture over the crust.
Evenly sprinkle with the mini chocolate chips and refrigerate for at least 3 hours, or overnight or a few days in advance, before slicing and serving. After the 3-hour point when dessert is well chilled, cover with foil when dessert is in the fridge. Initially, there will be some heat which will create condensation and that's why initially you don't want to cover it but after it's sufficiently chilled, yes cover it.
Notes
Dessert will keep for at least 10 days in the fridge, and likely much longer, but store and consume it for as long as you're comfortable.