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Double-Layer Cheesecake Bars

Can't choose between chocolate and vanilla cheesecake? Have both when you make this bar recipe with two distinct layers. —Andrea Price, Grafton, Wisconsin
  • Total Time
    Prep: 35 min. Bake: 30 min. + chilling
  • Makes
    2 dozen


  • 1 package yellow cake mix (regular size)
  • 1/4 cup canola oil
  • 3 large eggs, room temperature, divided
  • 1-1/4 cups milk chocolate chips, divided
  • 3 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract


  • Preheat oven to 350°. Reserve 1 cup dry cake mix for filling. In a large bowl, combine oil, 1 egg and remaining cake mix; stir until blended. Stir in 1/2 cup chocolate chips. Press onto the bottom of a greased 13x9-in. baking pan. Bake until set, 10-12 minutes.
  • Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, heavy cream, vanilla and reserved cake mix. Add remaining 2 eggs; beat on low speed just until blended. Remove 2 cups for chocolate topping; pour remaining batter over crust.
  • For topping, melt remaining chocolate chips. Stir into reserved cream cheese mixture; spoon over filling. Bake until center is almost set, 30-35 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Refrigerate leftovers.

Test Kitchen tips
  • Use a hot wet knife to get clean-cut pieces of cheesecake. Clean the knife between slices.
  • The crust is thicker and more sturdy than traditional cheesecake, almost a cross between a cookie and cake in texture.
  • Nutrition Facts
    1 bar: 292 calories, 19g fat (10g saturated fat), 61mg cholesterol, 248mg sodium, 28g carbohydrate (19g sugars, 1g fiber), 4g protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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    Average Rating:
    • Gail
      Dec 23, 2020

      This recipe is delicious. The only problem I had was "fitting" the crust into the pan. It took quite a lot of manipulating to get it to fit into 9x13 pan. Once it was in and baked it was fine. We loved this recipe and I will be making it again. Thank you!

    • delowenstein
      Jun 3, 2019

      2/28/2019: I'd prepared this recipe! I used half and half cream in place of whipping cream and 1/4 cup half and half cream in the remaining 3/4 cup of chocolate chips to melt the chips. I was pleased with this recipe and it was really good! Thank you for sharing it!

    • jbladl
      Dec 2, 2018

      Very tasty, but for some reason the bottom layer separated from the cheesecake layer.