Chocolate-Layered No-Bake Cheesecake Bars

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 1½ cups HONEY MAID Graham Cracker Crumbs
  • ¼ cup butter, melted
  • 2 Tbsp. sugar
  • 2 pkg. (4 oz. each) semi-sweet baking chocolate, divided
  • 4 pkg. (8 oz. each) brick cream cheese, softened
  • ½ cup sugar
  • 1 tsp. vanilla
  • 1 tub (8 oz.) frozen whipped topping, thawed

Nutrition facts

Recipe Tips

1

Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of pan. Refrigerate while preparing filling.

2

Melt 6 oz. chocolate as directed on package; cool slightly. Beat cream cheese, 1/2 cup sugar and vanilla in large bowl with mixer until well blended. Stir in whipped topping with whisk. Pour half into medium bowl; stir in melted chocolate. Pour over crust; cover with remaining plain batter. Melt remaining chocolate; drizzle over batter.

3

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