No Bake Chocolate Cheesecake Bars #dessert #nobake

Today I'm sharing this overly simple, no prepare chocolate cheesecake recipe. It's smooth, it's chocolate-y, AND it's path simpler than making customary heated cheesecake. I cherish the mix of rich chocolate and velvety, tart cheesecake. In any case, I needed a recipe that had every one of the qualities of a customary prepared chocolate cheesecake without the pressure.

The cheesecake is flavorful alone or topped with other sweet fixings. Including crisp organic product like strawberries or spreading a layer of natural product pie filling over the top would be yummy. You can also sprinkle it with chocolate syrup or caramel sauce and top with whipped cream, chocolate chips, chocolate shavings, cleaved nuts, or coarsely slashed oreos.

ou can without much of a stretch twofold this recipe and utilize a 9×13 container. Another extraordinary thing about this no prepare sweet is that you can without much of a stretch utilize other dish shapes like a springform container or pie plates (You may need to make more oreo hull to cover the two plates). You can even make singular cheesecakes utilizing small scale pie container or clear plastic cups.

You can cover and store the cheesecake in the refrigerator for 3-4 days. To solidify, enable the cake to chill in the ice chest first. Spread with cling wrap at that point wrap the entire skillet with aluminum foil. Stop for as long as 3 months.

Also try our recipe Chocolate Dipped Strawberry Cheesecake

These simple, no heat chocolate cheesecake bars are flawlessly rich with a crunchy Oreo treat hull.

Ingredients
Oreo Crust

• 1 1/3 cup Oreo baking crumbs
• 1/3 cup unsalted butter , melted

Chocolate Cheesecake Filling

• 1 cup whipping cream
• 1 cup powdered sugar
• 10 oz cream cheese , very soft
• 1/4 cup sour cream
• 8 oz semi-sweet chocolate , melted and cooled
• 1 tsp vanilla extract

Instructions

1. Line an 8x8 or 9x9 inch square pan with aluminum foil.
2. In a medium bowl stir together the Oreo crumbs and melted butter. 
3. Press into the bottom of the prepared pan and place in the freezer while you make the filling. 
4. In a large bowl beat the whipping cream and 1/4 cup of the powdered sugar until stiff peaks form. 
5. In a separate bowl beat together the cream cheese and remaining powdered sugar (3/4 cup) until soft. Then beat in the sour cream, melted chocolate and vanilla extract. 
6. Mix the whipping cream into the cream cheese mixture until evenly combined. 
7. Spread the filling overtop of the Oreo cookie crust and place the cheesecake in the fridge for at least 4 hours to harden. 

Read more our recipe : Maple Chai Tea Latte

Source : https://bit.ly/2NH2eoF