Chocolate Layered No Bake Cheesecake Bars Recipes

Steps:

• Line 13"x9" pan with foil, extending ends of foil over sides of pan to use later to lift out of pan.
• Mix graham crumbs, butter & 2 tablespoons sugar.
• Press firmly onto bottom of prepared pan, then refrigerate while preparing filling.
• Microwave 6 of the chocolate squares in microwaveable bowl on HIGH 1 minute, then stir until chocolate is completely melted.
• Set aside to cool slightly.
• With electric mixer on medium, beat cream cheese, 1/2 cup sugar & vanilla in large bowl until well blended.
• Gently stir in whipped topping.
• Pour half of batter into medium bowl, & stir into it the melted chocolate.
• Pour this mixture over crust, then cover that with the remaining plain batter.
• Melt remaining 2 chocolate squares as directed on package, then drizzle over batter.
• Refrigerate 3 hours or until firm.
• Using foil handles, remove cheesecake from pan, then cut into bars.
• Store tightly covered in refrigerator.

Steps:

• Preheat oven to 350°. Line a 13x9-in. pan with foil, letting ends extend up sides; grease foil. In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar, cocoa and vanilla. Add egg; blend well. Add flour, baking powder and salt; stir just until combined. Spread as a thin layer in prepared pan. Bake until top appears dry, 6-8 minutes. , Meanwhile, in a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in cooled chocolate chips. Add beaten eggs; beat on low speed just until combined. Spread over brownie layer. Bake until filling is set, 25-30 minutes. Cool 10 minutes on a wire rack., For ganache, place chocolate chips in a small bowl. In a saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla; cool slightly, stirring occasionally. Pour over cheesecake layer; cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Lifting with foil, remove brownies from pan. Cut into bars.

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Mix Crust Mix, butter and sugar until blended; press onto bottom of prepared pan.
• Beat milk and Filling Mix with mixer on low speed 30 sec. Beat on medium speed 3 min. (Filling will be thick.) Spread crust with half the filling. Blend remaining filling with half the chocolate; spread over layer in pan. Drizzle with remaining chocolate.
• Refrigerate 1 hour or until firm.

Steps:

• Line a 13-inch-by-9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2 1/4 cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt, and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
• In a large bowl, beat the cream cheese, confectioners' sugar and vanilla with an electric mixer until fluffy, 3 minutes. Beat in the yogurt just until combined, about 30 seconds. In a separate bowl, beat the cream until you have stiff peaks. With a large rubber spatula, fold the cream into the cream-cheese mixture. Transfer the filling to the prepared crust and spread it out into an even layer. Cover with plastic wrap and refrigerate until very cold, at least 6 hours or up to overnight. Keep the bars refrigerated until serving.
• To serve, cut the bars away from the two exposed edges of the pan with a sharp knife. Use the parchment overhang to very carefully transfer the bar to a cutting board. (Be careful: The crust is tender.) Cut into squares to serve.

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of pan. Refrigerate while preparing filling.
• Melt 6 oz. chocolate as directed on package; cool slightly. Beat cream cheese, 1/2 cup sugar and vanilla in large bowl with mixer until blended. Gently stir in COOL WHIP. Pour half the batter into medium bowl; stir in melted chocolate. Pour over crust; cover with remaining plain batter. Melt remaining chocolate; drizzle over batter.
• Refrigerate 3 hours or until firm. Use foil handles to remove cheesecake from pan before cutting to serve.