Do you ever have a recipe that sticks in your mind for a long time just waiting to be made? I had seen strawberry cheesecake with chocolate ganache at a store awhile back and just knew that I had to make it at home. Since I don’t make cheesecake very often, it was awhile before I actually set out to recreate it. I wish I had made it sooner, because these strawberry chocolate ganache cheesecake bars were everything I hoped they’d be!
Did you know that today is National Cheesecake Day? Even more reason to make these strawberry chocolate ganache cheesecake bars. I couldn’t let a day like this pass by! (Be sure to check out the list below for more great ways to celebrate.) Since I’ve been all about no bake recipes lately, I decided to take the no bake cheesecake route. Because they are no bake, these bars come together quickly and you don’t have to worry about whether or not they’re done (or am I the only one who struggles knowing when cheesecake is done?!).
A simple graham crust is topped with a rich, creamy layer of chocolate ganache. Since the theme of these bars is easy, I just used chocolate chips and heavy cream to create this velvety ganache. Cream cheese, whipped topping, and fresh strawberries make up the sweet cheesecake layer, while a sprinkling of mini chocolate chips tops it off. If the fact that it’s National Cheesecake Day isn’t reason enough to make these cheesecake bars, the rich chocolate ganache and sweet strawberry cheesecake should be!
- 1½ C finely crushed graham cracker crumbs
- 2 tbsp sugar
- ⅓ C butter, melted
- 1 C chocolate chips
- ½ C heavy whipping cream
- 2 (8 oz) packages ⅓ of the fat or regular cream cheese, softened
- ¾ C sugar
- 1½ C finely chopped strawberries
- 1 (8 oz) tub whipped topping, thawed
- mini chocolate chips for garnish
- Line an 8x8 or 9x9 inch baking dish with parchment paper or aluminum foil.
- In a bowl, stir together graham cracker crumbs, sugar, and butter. Press mixture into the bottom of prepared baking dish. Cover and place in refrigerate while making ganache.
- In a small saucepan, stir together chocolate chips and whipping cream. Bring to a boil over medium heat. Remove from heat and stir until until smooth. Pour over crust. Cover and place in refrigerator for 30 minutes or until ganache is set.
- In the bowl of stand mixer, or with an electric mixer, beat together cream cheese and sugar until creamy. Stir in strawberries. Gently fold in whipped topping. Spread over ganache layer. Top with mini chocolate chips.
- Refrigerate for 2 hours or until set.
- Cut into pieces and serve.
Be sure to check out more delicious cheesecake recipes from these great bloggers!
Pear cheesecake with gingersnap crust from Roxana’s Home Baking
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