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!
Servings: 16
Ingredients
Biscuit Base
- 250 g Chocolate Ripple biscuits Arnotts, 1 packet
- 100 g Unsalted butter melted
- 2 tbsp Brown sugar
Filling
- 500 g Cream cheese 2 x blocks, room temp
- 170 g Caster sugar
- 1 tsp Vanilla extract
- 2 tsp 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.
- 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.