Chocolate Layered No-Bake Cheesecake Bars
CATEGORIES
INGREDIENTS
- 1-1/2 cups HONEY MAID Graham Cracker Crumbs
- 1/4 cup (1/2 stick) butter, melted
- 2 Tbsp. sugar
- 1 pkg. (8 squares) BAKER'S Semi-Sweet Baking 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
DIRECTIONS
- LINE 13x9-inch pan with foil, with ends of foil extending over sides of pan.
- Mix graham crumbs, butter and 2 Tbsp. sugar. Press firmly onto bottom of prepared pan. Refrigerate while preparing filling.
- MICROWAVE 6 of the chocolate squares in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted.
- Cool slightly.
- Beat cream cheese, 1/2 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended.
- Gently stir in whipped topping.
- Pour half of the batter into medium bowl; stir in melted chocolate.
- Pour over crust; cover with remaining plain batter.
- MELT remaining 2 chocolate squares as directed on package; drizzle over batter.
- Refrigerate 3 hours or until firm.
- Using foil handles, remove cheesecake from pan; cut into bars.
- Store in tightly covered container in refrigerator.
- Prep Time: 15 min
- Total Time: 3 hr 15 min
- Makes: 16 servings, one bar each