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!
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
And if you love to making bars, here's some more great Bars recipes....
Triple Chocolate Cheesecake Bars
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
- 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.
- 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.
Save this recipe 💌
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