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. These decadent cheesecake squares are exactly what no-bake dessert dreams are made of!
Allergens:
Milk
•Oats
•Soy
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time2 hours
Cooking Time20 minutes
DifficultyMedium
Ingredients
/ serving 2 people
113 mL
Cream
(Contains Milk)
1 cup
Quick Oats
(Contains Oats)
3 piece
Cream Cheese
(Contains Milk)
¼ cup
Bittersweet Chocolate Chips
(Contains Soy)
½ cup
Icing Sugar
Not included in your delivery
6 tbsp
Butter*
0.13 tsp
Salt*
Nutrition Values
Calories1130 kcal
Fat81 g
Saturated Fat50 g
Carbohydrate90 g
Sugar53 g
Dietary Fiber8 g
Protein15 g
Cholesterol215 mg
Sodium390 mg
Trans Fat2.5 g
Potassium450 mg
Calcium225 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Parchment Paper
•Spatula
•Small Bowl
•Measuring Spoons
•Large Non-Stick Pan
•Large Bowl
•Whisk
Instructions
1
- 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.
2
- 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.
3
- 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.
4
- 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.