No Bake Vanilla Bean Cheesecake Bars is an easy dessert recipe that pleases chocolate and vanilla lovers alike ~ the creamy layer of vanilla-flecked cheesecake over a deep dark chocolate crumb crust is the best of all worlds!
I’m really a casual dessert lover, even during the holidays. The less you fuss over things, the better they taste, and that holds true for most things in my kitchen. These No Bake Vanilla Bean Cheesecake Bars are definitely no frills, but they are fabulous, and I think with their spiffy tuxedo color scheme they could absolutely be dressed up for an occasion. The crust is deeply chocolaty thanks to Nabisco’s Famous Wafers, and the contrast with the creamy top is striking. The little flecks of vanilla bean complete the ensemble. For now they’re rewarding me for a long day of work, so I think I’ll take mine with a cup of tea on the couch, but feel free to invite them to your next shindig.
This is why Nabisco Famous Chocolate Wafers are always in my cupboard, just look at that deep dark crust! And by the way, I see no need for the added sugar that so many crumb crust recipes call for…the cookies are plenty sweet on their own.
Once again, no need for added sugar in the filling, the white chocolate takes care of that. The end result is that these bars are rich and creamy in a kind of light and refreshing sort of way.
These are easy to make, and even easier to eat. I prefer them chilled, but you do what makes you happy 🙂
Don’t forget to pin these No Bake Vanilla Bean Cheesecake Bars!
No Bake Vanilla Bean Cheesecake Bars
- 12 ounces white chocolate chips or white confectionery finely chopped
- 1 cup heavy cream
- 8 ounces cream cheese at room temperature (regular cream cheese, not whipped)
- seeds scraped from 1 vanilla bean
- 1 package Nabisco Famous Chocolate Wafers
- 1/2 cup 1 stick unsalted butter, melted
- First make the crust. Put the cookies into the bowl of a food processor and process until completely smooth. Add the butter and pulse to combine well.
- Lightly spray a 9x9 square baking pan, and line with parchment if you want to be able to remove it for easy cutting later.
- Press the cookie crumb mixture evenly into the bottom of the pan, taking a few minutes to really tamp it down and get it even. I like to use my offset spatula to get the edges neat and even. Refrigerate.
- Put the chocolate chips or chopped confectionery into a microwave safe bowl and microwave on high for one minute. Remove and stir to melt the chocolate. If there are still lumps, give it 15 more seconds and try again. Don't over heat or the chocolate can seize up and be ruined. Once it is smooth, set it aside to cool briefly.
- Meanwhile whip the cream until soft peaks form. Set aside.
- Blend the room temperature cream cheese together with the melted chocolate and the vanilla bean seeds. Keep blending until smooth. Then fold in the whipped cream, and keep blending until that is smooth. You may need to whisk or beat it very briefly to get it all incorporated.
- Spread the mixture over the crust, evening it out from side to side.
- Put the pan back in the refrigerator until fully chilled, about 3 hours, or overnight.
- Cut into squares, Store in the refrigerator.
- You can substitute any plain cookie for the crumb crust — graham crackers or gingersnaps would be great. If you like the idea of chocolate, you can also use Oreos, no need to remove the filling.
- Make sure your bowl and utensils are dry before you melt your white chocolate, and take it slow. Any moisture or excessive heat can cause the chocolate to seize up on you.
- The cream cheese must be at room temperature so it will blend smoothly. Zap it for a few seconds in the microwave if necessary.
- If you don’t have a vanilla bean your can use 1 teaspoon of vanilla bean paste, one of my favorite ingredients of all time. It’s cheaper than buying the whole beans, but every teaspoon will give you a galaxy of little vanilla bean specks.