She Strengthens

Easy Cheesecake Bars: A Delicious Alternative to Traditional Cheesecake

Are you looking for a dessert that’s easy to make and can be enjoyed on-the-go? Look no further than these delicious cheesecake bars! With a cookie crust and a swirly chocolate-vanilla filling, they offer the best of traditional cheesecake without the hassle of finding a fancy baking pan.

Convenience at Its Finest

One of the best things about these cheesecake bars is that they can be made up to 2 days in advance and refrigerated in a covered container. This makes them perfect for busy lives or special occasions.

Ingredients You’ll Need

For the crust:

• 2 1/2 cups vanilla wafer cookie crumbs (such as Nabisco Nilla Wafers)
• 4 tablespoons unsalted butter (1/2 stick), melted

For the filling:

• 4 ounces bittersweet chocolate, coarsely chopped
• 2 tablespoons unsalted butter (1/4 stick)
• 1 1/3 cups granulated sugar
• 4 1/2 teaspoons all-purpose flour
• 3 (8-ounce) packages cream cheese, at room temperature
• 4 1/2 teaspoons vanilla extract
• 3 large eggs, at room temperature

Let’s Get Started!

To make the crust, heat your oven to 325°F and arrange a rack in the middle. Coat a 13-by-9-inch pan with butter. In a medium bowl, mix together the cookie crumbs and melted butter until thoroughly combined. Pour the crumb mixture into the pan and press evenly into the bottom and slightly up the sides.

The Filling: A Chocolate-Vanilla Dream

Combine the chocolate and butter in a small saucepan and cook over low heat, stirring frequently, until evenly melted. Remove from heat and let cool to room temperature, about 15 minutes. Whisk together the sugar and flour in a medium bowl and set aside.

Assembling the Bars

Place the cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth, about 1 minute. With the mixer running, pour in the sugar-flour mixture and beat until incorporated. Stop the mixer to scrape down the sides of the bowl and the paddle.

The Final Touches

Randomly drop spoonfuls of chocolate batter over the prepared crust, then drop spoonfuls of reserved vanilla batter in between the chocolate. Drag a knife through the batter in a figure eight to create a marbled pattern. Bake until the outer 1 inch of batter is set and puffed but the center is slightly jiggly, about 25 to 30 minutes. Remove to a rack and let cool completely. Refrigerate until well chilled and firm, about 1 to 2 hours. Cut into squares and serve.