These soft and creamy No Bake Dark Chocolate Cheesecake Bars combine the subtle tanginess of cheesecake with the irresistible taste of dark chocolate. Easily made gluten-free or vegan depending on your dietary needs, they’re a delicious lightened-up treat for any chocolate lover!
I’m having a hard time wrapping my head around the fact that it’s technically still fall. With no leaves on the trees and a healthy blanket of snow on the ground, things have been feeling pretty wintery here for a couple of weeks now… even though winter doesn’t officially start until the 22nd of December.
Mother Nature, apparently, likes to march to the beat of her own drum…
Either way! I think we can all agree that fall is on its way out, and that it’s time to trade all things pumpkin and spice for all things chocolate and gingerbread — a swap that you definitely won’t hear me complaining about, especially since I’ve been wanting to share these no bake dark chocolate cheesecake bars with you since I posted the pumpkin version over a month ago.
Food blogging is a funny thing. You try to post seasonally relevant content so that you can take advantage of the latest trends (#pumpkin, #fall, #Christmas, #cookies), which means there are times where you have to put a recipe idea on hold until “the time is right.”
I mean, it’s obviously not set in stone, but for the most part you see salads in the spring, smoothies in the summer, slow cooker meals in the fall, and… err… what the heck do you see in the winter? No, really… I have to ask because I don’t really pay attention to anything outside of the holiday desserts at this time of the year ?
And while I don’t think there’s anything wrong with planning an editorial calendar this way, sometimes I wonder if people don’t get tired of seeing the same flavours across the board; if strawberry muffins, as unseasonal as they might be, wouldn’t be a welcome distraction in a sea pumpkin spice everything. But on the other hand, would anyone actually make a pumpkin recipe in the spring? Ehhhhh… I don’t know.
The one thing I do know is that chocolate is always in season…
See what I did just there? ?
These no bake dark chocolate cheesecake bars are, in one word, amazing. In two words, absolutely irresistible. They’re ridiculously soft and creamy, but they’re also light and doughy. They’re basically what you would get if you took a cheesecake and tossed it into a food processor, crust and all… which I realize sounds a little strange, but there’s really no other way to describe something that’s both creamy and doughy.
BUT! I can tell you that they taste absolutely irresistible, with a subtle tangy cheesiness combined with the irresistible flavour of dark chocolate. And the best part is that you can easily make these to suit your dietary preferences. Need them to be gluten-free? Make them with gluten-free graham crackers. Need the to be vegan? Make them with vegan cream cheese and graham crackers made without honey. They’re a perfect treat for any chocolate lover!
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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No Bake Dark Chocolate Cheesecake Bars
- Total Time: 1 hour 15 mins
- Yield: 12 – 16 bars 1x
Ingredients
- 1 cup (~120g) graham cracker crumbs**
- ¼ cup coconut flour
- ¼ cup unsweetened cocoa powder
- 8 Tbsp. cream cheese, softened to room temperature***
- 2 Tbsp. honey
- 1 tsp. vanilla extract
- 2 – 3 Tbsp. unsweetened vanilla almond milk
- ⅓ cup dark chocolate chips
- 1 tsp. coconut oil
- graham cracker crumbs, cacao nibs, or chocolate shavings, for garnish
Instructions
- Line a 9×4 loaf pan with parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
- Add graham crackers, coconut flour, and cocoa powder to the bowl of a food processor and process until the graham crackers have broken down into fine crumbs. Add cream cheese, honey, and vanilla extract, and continue processing until the mixture sticks together and a dough begins to form. If it seems too crumbly or dry, add a small splash of almond milk to reach a moister consistency.**** The dough should be moist enough to hold together when you press it between your fingers, but not so moist that it’s wet and sticky.
- Transfer dough to your prepared baking pan and use a spatula or your hands to spread it evenly in the pan, making sure to press down firmly. Set aside.
- Place chocolate chips and coconut oil in a microwave-safe bowl and heat on high in 30 second increments until melted and smooth, making sure to stir between each.
- Pour chocolate over bars and use a spatula to spread it out evenly. Top with more graham cracker crumbs, cacao nibs, or chocolate shavings, if desired, and transfer pan to fridge for at least an hour to allow the bars to set.
- When bars have set, remove from fridge and allow to thaw for a few minutes before using a sharp knife to cut into individual bars or squares. Store bars in an airtight container in the fridge for up to 2 weeks, or freeze for longer periods.
Notes
* Cook time refers to chill time. ** To make these gluten-free, use certified gluten-free graham crackers. To make them vegan, use ones made without honey. *** To make these bars vegan, use a non-dairy cream cheese spread. To add a little bit of a richer flavour, replace 1 Tbsp. of cream cheese with 1 Tbsp. of roasted nut/seed butter. You can use either light or regular cream cheese. **** Add almond milk (or any milk) 1 tablespoon at a time until proper consistency is reached.
- Prep Time: 15 mins
- Cook Time: 1 hour
Keywords: cheesecake, chocolate, dark chocolate, gluten-free, no bake, no bake chocolate cheesecake, no bake dark chocolate cheesecake, recipe, soft and creamy, vegan
Looking for more no bake recipes? Try one of these!
Soft and Creamy No Bake Pumpkin Cheesecake Bites
No Bake Vegan Oatmeal Fudge Bars
No Bake Salted Caramel Pretzel Bars
No Bake Brownie Batter Truffles
No Bake Almond Fudge Protein Bars
I would like to know the nutrition information. Specifically calories.
Not the best thing to look at this time in the morning. Cocoa headaches…
I wonder if the same thing applies for those as for hangovers. You know… just keep [eating chocolate] 😉
I’m allergic to coconut..can I use regular flower and vegetable oil instead? Or do you recommend something else?
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Unfortunately not :/ Coconut flour is really unique and is necessary in this recipe. I haven’t tried it myself, but you -might- be able to get by with an equal amount of vanilla flavoured protein powder.
You’re so right about the seasonal thing…except I would totally make something pumpkin in the Spring but that’s just me 😛 Chocolate is ALWAYS a good idea.
Pssst! I dont know if Im the only one who took the time to read the whole thing but the end of your text before the recipe has a little something wrong… 😉
However! These do look delicious and Im definitely going to try this recipe!!
Oh now that’s just embarrassing! Thanks, M!
Maybe thats why I am finding it so difficult transitioning into summer -the whole blog world is promoting my favourite winter and fall foods! Hearty and warming foods, lots of hot chocolate and hot ciders… My head wants it but yet my body goes, heck no! Give me salad and smoothie recipes! Haha!
But chocolate – well, that’s good all year round… Unless it melts… Maybe no chocolate on the beach then… 😉
That’s how I felt last week with all the Thanksgiving stuff up — I literally treated the American Thanksgiving like a holiday, and my family was like… ehhh, what? 😆
Mmm this is my 2 favourites combined into 1–> YUM! And heck yes chocolate is always in season. I personally prefer a 70% content but if that’s not an option, I’ll take any other. I WISH it was wintery over here in Bombay- I miss the magic of Christmas especially the lights and winter dressing!
Winter hit us like a brick wall this week. I have to remember that athletic capris just don’t cut it anymore. Also, gloves need to be carried at all times from here on out.
You know I’m not super keen on chocolatey things, but dang, your recipes always make me change my mind!
“Chocolate is always in season”<you got that right, sister! These bars are like whoa. How about you bring me a few and I'll serve you a warm cup of hot cocoa?
Seriously though, I know what you mean about it feeling like winter already. It's been in the 30's here and I'm dying. I don't know how you Canadians do it!
You’ve got yourself a deal! And I really have no idea how we do it either… This year has been a lot milder so far, and it’s definitely nice not being THAT cold all the time!
Yum!! I’m definitely making these up for a christmas party or something. Thanks for sharing! I’ll be making the lactose free version. I’ll let you know how it goes!
Thanks Heather! I’d love to hear how you liked them!
I think 60% is a good choice. I don’t go higher because it is really bitter and I don’t like the taste. I find no point in making chocolate taste bad just for a few antioxidants. These bars look FABULOUS! You really have a way to my heart 🙂
It’s not too snowy here yet, but my toes are telling me it’s chilly outside and the temperatures will drop shortly.
Fuzzy socks and slippers for the win 😀
Chocolate is good year round, and I can only imagine these would be the same.
For me, the winter brings pasta, casseroles, (Mac and cheese) and all things warm and savory. It’s a happy place filled with carbs. 🙂
These look absolutely delicious, and I love that they’re a no-bake version! My fiancee loves cheesecake too, so I might have to make these for both of us.
Holy wowsas. These look increeedddible. I agree, thank goodness for chocolate always being in season!
“thank goodness for chocolate always being in season” <-- I couldn't have said it better myself 😀
I go back and forth on whether I like tanginess in my food, but for these, I am willing to try it out. This looks freaking delicious!
Haha! I’m the same way. Ok it’s December so…. gingerbread and peppermint and….. uh…..that’s all I got hahah. I try to keep things seasonal BUT if I want to post a “regular” sandwich recipe then I will. You are right though–it’s always chocolate season!
!! I’ve been having trouble thinking of holiday flavours too. Like what else is there besides gingerbread and peppermint??
omg this looks amazing! Dark chocolate + Cheesecake = Heavenly (and dangerous!)
That first sentence sums up my feelings right now, too. We also agree on chocolate season being all year round.
Pat yourself on the back 😉 as you performed some magic here because I don’t even like cheesecake – really not and it’s not an ED thing. Yet these make me want to reach through the screen to snag one. Maybe because chocolate is involved and I’m always up for that.
This texture is dreamy. I can’t stop eating all the sugar lately. Darn you cold temps.
You’re definitely not alone! Current #storyofmylife.
Chocolate really is always in season! I know that I can never turn it down.
I like dark over milk chocolate, but preferably around the 65-75% mark…the 80-90% stuff is a little too much for me.
I hear that! I thought I’d go hardcore and try some 90%… eeee. I managed to finish it, but it’s definitely not my first choice.
I agree chocolate is ALWAYS in season! You will be happy to know I registered today for January admissions. Tuition was 50% off so I could not say no. THANK YOU for your encouraging me to do it lady! xoxo
!!!! That’s so awesome! Let me know if you ever have any questions or want to chat!
You had me at chocolate…and cheesecake.
I’m shedding a tear right now. On those cheesecake sampler platters the only one I care about is the chocolate one!
85% is where it’s at!
Wow these look amazing! Yes yes and yes. I love the texture of cream cheese in making things soooo soft. I just used it in a pumpkin dip and it was over the moon amazing!
I wish people weren’t so strict with eating with the seasons! Pumpkin in the spring and gingerbread in the summer would be awesome ?
You’re absolutely right, chocolate is ALWAYS in season! Admittedly I might make pumpkin recipes until April (under 50 degrees, it’s acceptable in my opinion) and love berries year round but berries get expensive. Although chocolate cheesecake with berries…yum….
I definitely miss the abundance of fresh fruit in the colder months. Do you buy frozen berries? I find those are a lot more reasonable in price.
haha oh man I feel you on posting the seasonal recipes. I just posted my FINAL pumpkin recipe, and I almost feel like no one is going to give it its just due because Thanksgiving is over. Sad face 🙁
But you are right about chocolate – it is totally always in season!!
Oh my goodness..these look so amazing and fudgy. And no bake? Count me in for sure!
I love me some cheesecake! And yes to chocolate always being in season. I like my chocolate dark dark dark.
It actually felt more like spring this past week down where I am. We had temps near 70 at one point!
Hi Amanda! Looks like an amazing recipe, just wanted to confirm whether the ¼ unsweetened cocoa powder means cups or some other measurement?
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Oops! Definitely cups. Thanks for catching that, Riikka!
Oh dear gosh – I don’t know what to say – These look absolutely irresistible, Amanda! I am a chocolate-pumpkin-year-round kinda gal – but I don’t often post pumpkin recipes in the spring – though I must admit, I rarely ever get tired of seeing seasonal fair – I get such a kick out of the variety of things us bloggers can come up with with ONE ingredient! And speaking of one ingredient – you really have glorified chocolate and humble graham crackers in these amazing bars!
I adore dark chocolate – and it does look wintery – as in no leaves on the trees – but, this weekend we were in the high 60’s – after being in the 40s a few weeks ago – such weird weather lately! Happy Monday!
We’ve been having really crazy weather here too! Not only was the snow late by about a month, but we’re above freezing this whole week which almost -never- happens in December…
These look absolutely dreamy! At this point dark chocolate is definitely my favorite. Doesn’t look like winter yet here but I think it’s starting to get colder at least!
Chocolate is always in season, you are correct! It does not seem like winter here, it’s chilly today but averaging around 60 lately! I like to see all sorts of recipes, not just holiday ones. It does get tiring and repetitive for sure.
The moment we’ve all been waiting for! These seriously sound amazing and I love how easy it would be to taper to any diet! wow, I can’t believe it’s technically still fall either.. even though it’s not as cold here, the Christmas spirit is making me think it’s winter!
I’m starting to feel the Christmas spirit a bit more, but it was a little hard to listen to Christmas music when they started playing it about 2 weeks ago 😆