Creamy vanilla cheesecake and melted chocolate swirled together over a cocoa vanilla-wafer crust. Makes 24 to 36 bars.
These rich cheesecake bars have a crisp cocoa wafer crust and two-tone vanilla and chocolate filling. Chill them thoroughly before slicing into bars.
Helpful Tips
- Use softened cream cheese so the filling beats smooth.
- Use sweetened condensed milk, not evaporated milk.
- Refrigerate for several hours after cooling to help the bars set cleanly.
THE RECIPE
Marbled Cheesecake Bars
Prep25 min
Bake45–50 min
TotalAbout 4 hr 40 min
Yield24 to 36 bars
Ingredients
Instructions
- Make the chocolate crust: stir together the vanilla wafer crumbs, cocoa, and powdered sugar. Stir in the melted butter until blended. Press the mixture firmly onto the bottom of an ungreased 13 × 9 × 2-inch baking pan. Heat the oven to 300°F (150°C).
- Beat the cream cheese in a large bowl until fluffy. Gradually add the sweetened condensed milk, beating until smooth. Add the eggs and vanilla; mix well.
- Pour half of the cheesecake batter evenly over the crust. Stir the melted chocolate into the remaining batter. Drop spoonfuls of the chocolate batter over the vanilla batter. With a metal spatula or knife, gently swirl the batters together to marble.
- Bake for 45 to 50 minutes, or until set. Cool in the pan on a wire rack, then refrigerate for several hours until chilled. Cut into bars. Cover and store leftover bars in the refrigerator.
Frequently Asked Questions
Can evaporated milk replace the condensed milk?
No. Use sweetened condensed milk; evaporated milk is not interchangeable here.
How long should the bars chill?
After cooling, refrigerate the bars for several hours until fully chilled before cutting.
Recipe adapted from vintage cookbook pages supplied by the site owner; wording clarified for readability with AI assistance. Featured image: AI-generated food photography.