Chocolate Fudge Swirl Freezer Bars
Serves 2 | with a Toasted Oat Crust
Creamy, tangy cheesecake with swirls of chocolate fudge sits atop a toasted oat crust in this lip-smacking dessert. These decadent cheesecake squares are exactly what no-bake dessert dreams are made of!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
113 mL
Cream
(Contains Milk)
1 cup
Quick Oats
(Contains Oats)
129 g
Cream Cheese
(Contains Milk)
¼ cup
Bittersweet Chocolate Chips
(Contains Soy)
½ cup
Icing Sugar
Not included in your delivery
6 tbsp
Butter*
(Contains Milk)
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, gather all required baking tools. Grease a 9x5-inch metal baking pan with 1/2 tsp butter. (TIP: Use the butter wrapper to grease the pan!) Line the base and sides of the pan with parchment paper, leaving a 2-inch overhang off the sides. (TIP: The overhang will make it easy for you to remove the freezer bars from the pan later.)Place chocolate chips in a small heatproof bowl.Add 4 tbsp cream to a small pot. Cook over medium heat, whisking constantly, until cream comes to a gentle simmer, 2-3 min. (TIP: The cream is ready when small bubbles form along the sides of the pot.) Carefully pour hot cream over chocolate chips. Let stand for 1 min before gently stirring with a spatula until chocolate is incorporated and mixture is smooth. Set aside.
Melt 6 tbsp butter in a large non-stick pan over medium heat. Stir in half the icing sugar, oats and 1/8 tsp salt. Cook, stirring often, until oats are golden, 6-7 min. Add 3 tbsp chocolate ganache, then stir to combine. Transfer oat mixture to the prepared baking pan, then press into an even layer on the bottom of the pan (TIP: Use the back of a measuring cup to press the mixture down.)Place in the freezer to set, 5-10 min.
Add cream cheese and remaining icing sugar to a large bowl. Beat with a hand whisk or electric mixer until combined and smooth, 1-2 min. Add remaining cream. Beat until mixture is smooth, 3-4 min. Pour cheesecake batter over chilled crust. Spoon remaining chocolate ganache over cheesecake in teaspoon-sized dollops. Insert a small knife or skewer into the batter and gently swirl chocolate ganache throughout. Place cheesecake in the freezer until firm, 1-2 hr.
Remove cheesecake from the freezer and run a sharp knife around the edges of the pan. Gently pull on the parchment paper to remove cheesecake. Cut into bars or squares, then transfer to a plate. Refrigerate until ready to serve.
