Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

No-Bake Mini Chocolate Chip Cheesecake Bars

  • Cooking timeN/A
  • Prep time15 min
  • Recipe serves 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
Calories from Fat210.00
Total Fat24.00 g
Saturated Fat13.000 g
Trans Fat0.000 g
Polyunsaturated Fat3.000 g
Monounsaturated Fat6.000 g
Cholesterol30 mg
Sodium230 mg
Total Carbs36.00 g
Dietary Fiber1.0 g
Sugars29.00 g
Protein3.00 g
Vitamin D0.000 %
Calcium4 %
Iron6.00 %
Potassium112.000 mg
Omega-30.00 g
Omega-61.00 g
Vitamin C0.0 %
Vitamin A6.0 %


  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.