Chocolate-Layered No-Bake Cheesecake Bars

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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

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What You Need

1-1/2

cups HONEY MAID Graham Cracker Crumbs

1/4

cup butter, melted

Tbsp. sugar

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2

cup sugar

tsp. vanilla

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.