Chocolate Layered No Bake Cheesecake Bars

Name: Chocolate Layered No Bake Cheesecake Bars
Prep time: 15 min
Total time: 195 min
Yield: 16
Ingredients: 2 pkg. semi-sweet baking chocolate; 12 HONEY MAID Honey Grahams, finely crushed (about 1-1/2 cups crumbs); ¼ cup butter, melted; 2 Tbsp. sugar; 4 pkg. brick cream cheese, softened; 1 tsp. vanilla; ½ cup sugar; 1 tub frozen whipped topping, thawed

For the best easy, no bake cheesecake, look no further! Layers of chocolate and vanilla cheesecake top a homemade graham crust in this delicious dessert recipe.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

Ingredient list

2 pkg. (4 oz. each) semi-sweet baking chocolate
12 HONEY MAID Honey Grahams, finely crushed (about 1-1/2 cups crumbs)
¼ cup butter, melted
2 Tbsp. sugar
4 pkg. (8 oz. each) brick cream cheese, softened
1 tsp. vanilla
½ cup sugar
1 tub (8 oz.) frozen whipped topping, thawed

Directions

Melt chocolate as directed on package; cool slightly.

Meanwhile, line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan. Refrigerate until ready to use.

Beat cream cheese, vanilla and 1/2 cup sugar in large bowl with mixer until well blended. Stir in whipped topping with whisk.

Pour half the cheesecake batter into medium bowl; stir in 3/4 of the melted chocolate. Pour over crust. Cover with remaining plain cheesecake batter. Drizzle remaining chocolate over batter.

Refrigerate cheesecake 3 hours or until firm. Use foil handles to remove cheesecake from pan before cutting into bars.

Recipe Tips

Size-Wise
Enjoy a serving of these easy-to-make cheesecake bars on occasion, but keep portion size in mind. One pan makes enough for 16 servings.
How to Store
Store these delicious bars in tightly covered container in refrigerator up to 3 days before serving.