No-Bake Chocolate Cheesecake Biscuit Bars

Ingredients

For the Biscuit Base:

• 260g Biscuits (about 2 + 2/3 cups) Biscuit crumbs
• 2/3 cup (100g) Semi-sweet or milk chocolate
• 2 Tbsp (12g) Unsweetened cocoa powder
• 1/3 cup (80g) Heavy cream, slightly warm
• 1/4 cup (55g) Unsalted butter, at room temperature

For the Cheesecake Filling:

• 1 cup (226g) Cream cheese, at room temperature
• 1/4 cup (55g) Unsalted butter, at room temperature
• 1/2 cup (68g) Powdered sugar
• 3 Tbsp (18g) Unsweetened cocoa powder
• 1/2 tsp Vanilla extract

For the Chocolate Ganache Topping:

• 1/2 cup (75g) Semi-sweet chocolate
• 1/4 cup (60g) Heavy cream

For milk chocolate, use 3/4 cup (115g) instead of 1/2 cup.

Instructions

1. Preparing the Biscuit Base

1. Line a Pan: Line a 7-inch (18cm) square cake ring or baking pan with parchment paper, ensuring there is an overhang for easy lifting. Set aside.
2. Crush the Biscuits: Process the biscuits in a food processor until fine crumbs form. If you don’t have a food processor, place the biscuits in a ziplock bag and crush them with a rolling pin until fine.
3. Melt the Chocolate: Melt the chocolate in the microwave in 30-second intervals, stirring between each interval until smooth and fully melted.
4. Mix Ingredients: In a large bowl, combine the biscuit crumbs and cocoa powder. Add the slightly warm heavy cream, melted chocolate, and room temperature butter. Stir with a spatula until the mixture forms a thick, cohesive dough.
5. Form the Base: Press the mixture evenly into the prepared pan using the back of a spoon to ensure an even layer. Set aside.

2. Making the Cheesecake Filling

1. Combine Cream Cheese and Butter: In another large bowl, place the room temperature cream cheese and butter.
2. Add Dry Ingredients: Sift the powdered sugar and cocoa powder over the top of the cream cheese and butter mixture to prevent clumping. Stir roughly with a spatula to incorporate the dry ingredients without scattering the powder.
3. Beat Until Creamy: Using a hand mixer or stand mixer, beat the mixture at medium speed until it becomes creamy and smooth. Add the vanilla extract for additional flavor, if desired.
4. Spread the Filling: Evenly spread the cream cheese mixture over the biscuit base using a spatula. Chill in the refrigerator for at least 1 hour to allow the filling to set.

3. Preparing the Chocolate Ganache Topping

1. Heat the Chocolate and Cream: Prepare the ganache by combining the chocolate and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval until the chocolate is melted and the mixture is smooth.
2. Pour Over Filling: Pour the smooth ganache over the chilled cream cheese layer, ensuring it covers the entire surface evenly.
3. Chill Again: Return the pan to the refrigerator and chill for about 4 hours, or until the ganache is set and firm.

4. Serving the No-Bake Chocolate Cheesecake Biscuit Bars

1. Remove from Pan: Once fully set, use the parchment paper overhang to lift the dessert out of the pan carefully.
2. Cut into Squares: Using a sharp knife, cut the dessert into squares for serving. For clean cuts, wipe the knife with a warm, damp cloth between each slice.
3. Serve and Enjoy: Arrange the squares on a serving platter and enjoy this decadent, no-bake treat.

Tips for Perfect No-Bake Chocolate Cheesecake Biscuit Bars

• Use High-Quality Chocolate: For the best flavor and texture, use high-quality semi-sweet or milk chocolate.
• Room Temperature Ingredients: Ensure that the cream cheese and butter are at room temperature to achieve a smooth, creamy filling.
• Chill Time: Don’t rush the chilling process. Adequate chilling time is essential for the layers to set properly and make slicing easier.

These No-Bake Chocolate Cheesecake Biscuit Bars are a crowd-pleaser and a perfect addition to any dessert table. The combination of textures and flavors is sure to delight your taste buds, making it a must-try recipe for chocolate lovers.