With a chocolate biscuit base and a light and fluffy white chocolate cheesecake filling, swirled with dark chocolate, these Triple Chocolate Cheesecake Bars are everything you want in a dessert!

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And did I say how easy they are to make? You can whip these Triple Chocolate Cheesecake Bars up in no time and they store incredibly well in the fridge...so make them in advance and you'll have dessert sorted, without the stress.

INGREDIENTS FOR TRIPLE CHOCOLATE CHEESECAKE BARS

I have to admit, these are really easy to make and you don't need anything fancy...

Arnotts Chocolate Ripple biscuits
Butter
Brown sugar
Philadelphia cream cheese
Caster Sugar
Vanilla extract
Gelatin powder, dissolved in boiling water
White chocolate
Cream
Dark chocolate

WHAT I LOVE ABOUT THESE BARS

You can make them ahead of time (no last minute rush)
Great for sharing, taking on picnics, or when you need to bring a plate
Perfect size for a dessert -a big wedge of cheesecake can be too rich for some people (pretty sure that's not me!)
They keep so well in the fridge and can be dessert for at least a few days (if yours last that long!)

HOW TO MAKE PERFECT TRIPLE CHOCOLATE CHEESECAKE BARS

Don't overcook the base, or it will be harder to cut. 10 minutes is enough. I also have a no-bake option (see recipe notes) but I prefer the sturdiness of the baked base
Make sure your cream cheese is at room temperature. That way everything will blend well together and you won't have a lumpy filling
Dissolve the gelatin well into the boiling water -you should stir it until it's smooth
Beat the cheese, sugar and vanilla until it's fluffy and smooth (no gritty sugar left behind)
Use great quality chocolate! I use Callebaut from Savour or I find Lindt to work very well
Melt your chocolates and allow them to cool again before adding to the filling/swirling through. If it's too warm it can melt the filling slightly, or seize when it mixes with colder ingredients
Let the cheesecake cool in the refrigerator for at least 3 hours (overnight is even better)

STORING TRIPLE CHOCOLATE CHEESECAKE BARS

If you don't have a house full of hungry sons, you can store these Cheesecake Bars in the fridge for up to a week. Or you can wrap them carefully and store in the freezer for up to 3 months -perfect snack to have saved for a rainy day. Or even a sunny day, for that matter!

Triple Chocolate Cheesecake Bars

With a chocolate biscuit base and a light and fluffy white chocolate cheesecake filling, swirled with dark chocolate, these Triple Chocolate Cheesecake Bars are everything you want in a dessert!

5 from 1 vote

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Prep Time 15

Cook Time 10

Chilling 3

Total Time 3 30

Course Dessert

Cuisine American, Australian, English

Servings

Ingredients

Biscuit Base

250 g Chocolate Ripple biscuits Arnotts, 1 packet
100 g Unsalted butter melted
2 tablespoon Brown sugar

Filling

500 g Cream cheese 2 x blocks, room temp
170 g Caster sugar
1 teaspoon Vanilla extract
2 teaspoon Gelatin powder
¼ cup Boiling water
200 g White chocolate melted and cooled *see notes
1 cup Cream whipped
50 g Dark chocolate melted and cooled

Instructions

Biscuit Base

Pre heat oven to 180°C
In a food processor, crush the biscuits
Add the melted butter and sugar, then process to combine
Press mixture into a lined 20cm x 20cm pan and smooth over
Bake for 10 minutes, then allow to cool while you make the filling

Filling

In a stand mixer, beat the cream cheese, caster sugar and vanilla extract until smooth
In a small bowl, mix together the gelatin powder and boiling water, then add to the cream cheese mixture and combine
Fold the melted white chocolate and whipped cream into the mixture
Pour mixture over the cooled biscuit base
Drizzle the melted dark chocolate over the top, then use a chopstick to make a swirled pattern
Refrigerate for at least 3 hours, preferably overnight
Once set, remove from pan and cut into 16 squares

Notes

NO BAKE OPTION:

You can make this a no-bake cheesecake slice by simply crushing a packet of Chocolate Ripple biscuits and mixing in 75g of melted butter. Press this into the pan, then top with the filling.

MELTING THE CHOCOLATE:

You can use a double boiler, or melt it in the microwave. If using the microwave, start with 30 seconds, then use 10 second bursts, stirring between each burst.

Keyword Cheesecake, Cheesecake Bars, Chocolate Cheesecake, Easy Dessert Recipe, Make ahead

Save this recipe 💌

Enter your email below, and I'll send this recipe straight to your inbox. You'll also be joining 1,000's of bakers, just like you, to receive my delicious recipes each week!

These make the perfect dessert for sharing. If you make them, I'd love you to share them on Instagram, or leave a rating/comment x