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No-Bake Mini Chocolate Chip Cheesecake Bars

  • Prep time15 min
  • Portions 16
recipe image No-Bake Mini Chocolate Chip Cheesecake Bars


  • CRUST:
  • 40 chocolate wafer cookies
  • 3 Tbsp. granulated sugar
  • 1/2 cup Country Crock® Buttery Sticks, melted
  • 2 package (8 oz) cream cheese, at room temperature
  • 2/3 cup granulated sugar
  • 1 tsp. vanilla extract
  • 1 container (8 oz.) non-dairy whipped topping, thawed, (about 3 cups)
  • 1 cup mini semi-sweet chocolate chips, divided
  • 1/4 cup hot fudge topping
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Line 9-inch square baking pan with foil leaving 2-inch overhang. Spray with no-stick cooking spray.
  2. For CRUST, process cookies in food processor until crumbs form. Pour into bowl; stir in sugar, then melted Country Crock® Buttery Sticks, stirring until mixture holds together. Firmly press crumb mixture on bottom of prepared pan.
  3. For CHEESECAKE, beat cream cheese, sugar and vanilla in large bowl with electric mixer until light and fluffy, about 2 minutes. Fold in whipped topping until blended. Stir in 3/4 cup mini chocolate chips and spread evenly over crust. Sprinkle with remaining 1/4 cup mini chocolate chips.
  4. Refrigerate at least 8 hours to overnight. Drizzle with hot fudge topping. Cut into 16 bars.