No-Bake Chocolate Cheesecake Brownies

2 hours 35 minutes

16 people

Dates are used to sweeten these no-bake fudgy brownies that are topped with a simple chocolate–cream cheese mousse that’s light and airy.

BROWNIE BASE:
1 bar (3.5 oz/100 g) Lindt EXCELLENCE Dark Chocolate Crispy Wafer Bar, divided
2 cups (500 mL) pitted dates (about 24 to 26)
1 cup (250 mL) raw almonds
1 cup (250 mL) quick-cooking rolled oats
1 tsp (5 mL) vanilla extract
1/4 tsp (1 mL) sea salt
CHOCOLATE CHEESECAKE MOUSSE:
1 bar (3.5 oz/100 g) Lindt EXCELLENCE Dark Chocolate Crispy Wafer Bar, finely chopped
8 oz (250 g) brick-style light cream cheese, softened
1/2 cup (125 mL) canned coconut cream (unsweetened)
1 tsp (5 mL) vanilla extract

Brownie Base: Line 8-inch (20 cm) square pan with parchment paper, with paper overhanging edges.
Set aside 1 square from Lindt chocolate bar; finely chop the rest of the bar.
Transfer chopped chocolate to heatproof bowl set over saucepan of barely simmering water (bowl should not touch water). Stirring occasionally, heat until chocolate is smooth and melted.
Meanwhile, in food processor, pulse dates, almonds, oats, vanilla and salt until well combined and a paste starts to form.
Remove bowl of chocolate from double boil. Add date mixture; stir until well combined. Scrape mixture into prepared pan; press into pan and smooth top. Transfer to refrigerator until ready to use.