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Chocolate-Layered No-Bake Cheesecake Bars

Chocolate-Layered No-Bake Cheesecake Bars recipe
photo by:kraft
Excellent!!!
posted by
 a cook
on 11/16/2008
time
prep:
15 min
total:
3 hr 15 min
servings
total:
16 servings
Magazine Acquisition

What You Need

1-1/2
cups  HONEY MAID Graham Cracker Crumbs
1/4
cup  butter, melted
2
Tbsp.  sugar
2
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
4
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2
cup  sugar
1
tsp.  vanilla
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed

Make It

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.

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 COOL WHIP with whisk. Pour half into medium bowl; stir in melted chocolate. Pour over crust; cover with remaining plain batter. Melt remaining oz. chocolate; drizzle over batter.

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

Kraft Kitchens 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 in tightly covered container in refrigerator.
How to Neatly Cut Dessert Bars
When cutting creamy-textured desserts, such as cheesecake, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring clean cuts that leave the edges intact.
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