Chocolate-layered No-bake Cheesecake Bars
- Prep Time: 15 Minutes (Total Time: 3 Hours 15 Minutes)
- Serving Size: 16
- 1-1/2 cups HONEY MAID Graham Cracker Crumbs
- 1/4 cup Butter, Melted
- 2 tablespoons Sugar
- 1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, Divided
- 4 pkg. (8 ounce each) PHILADELPHIA Cream Cheese, Softened
- 1/2 cup Sugar
- 1 teaspoon Vanilla
- 1 tub (8 ounce) COOL WHIP Whipped Topping, Thawed
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.
KRAFT KITCHENS TIPS
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.
RECIPE COURTESY OF KRAFT FOODS