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Chocolate-Vanilla Marble Cheesecake Bars

Jessie M
These chocolate-vanilla marble cheesecake bars are easy to make and have the perfect soft cheesecake texture. Chocolate and vanilla cheesecake swirled together atop a graham cracker crust.
Prep Time 20 mins
Cook Time 35 mins
Chilling Time 4 hrs
Servings 9 bars

Ingredients
  

Crust

  • 1/4 C salted butter melted
  • 1 & 1/4 C graham crackers crumbs

Cheesecake Batter

  • 16 oz cream cheese at room temperature (2 blocks)
  • 3/4 C white sugar
  • 1/4 C heavy cream at room temperature
  • 1/4 tsp salt
  • 2 large eggs at room temperature
  • 2 tsp vanilla extract
  • 6 oz bitter sweet baking chocolate

Instructions
 

  • Set oven to 325 F and line a square 8x8 baking pan with parchment paper. Make sure the paper slightly overhangs on the sides. This will allow you to easily remove the cheesecake from the pan.

Crust

  • In a medium sized bowl mix the graham cracker crumbs and melted butter together until well combined. The mixture will have the texture of wet sand.
  • Add the crumb mixture into your lined baking pan and using your hands or bottom of a measuring cup press and smooth the crumbs together evenly over the bottom of the pan.
  • Bake crust in the oven for 9 minutes. After remove and let cool to room temperature.

Cheesecake Batter

  • Chop the bakers chocolate and place in a microwave safe bowl. Melt in the microwave by stopping and stirring the chocolate in 20 second increments. Once melted set aside.
  • Using your stand mixer or hand held mixing beat cream cheese in a large bowl until smooth, this takes about 3 minutes.
  • Add in the sugar, salt, heavy cream, and vanilla extract. Mix on medium speed until well combined. Scraping down the bowl as needed.
  • Add in the two eggs and mix just till combined on a low speed.
  • Separate the batter equally into two bowls.
  • In one bowl add in the melted chocolate and using a rubber spatula gently fold in the chocolate.

Assembling the Cheesecake

  • Spoon in batter from both the chocolate and vanilla batter. Layer the batter so you get a nice mixture. I do this by first adding a few globs of one flavour then filling in the spots with the other. Keep repeating this until all the batter is added.
  • Next, take a butter knife and gently trace lines horizontally and then vertically. This will give your cheesecake the swirled marble effect.
  • Before going in the oven lightly tap the pan on the counter a few times. This will release any air bubbles that are trapped.
  • Bake cheesecake for 35 minutes or until edges are stiff and the middle is just a little jiggly.
  • Remove pan from the oven and let fully cool to room temperature.
  • Once at room temperature, move the cheesecake into the fridge. Let chill in the fridge for at least 4 hours or over night.
  • To serve, remove the chilled cheesecake from the fridge. Gently lift it from the pan using the overhanging parchment. Use a sharp knife to slice, be sure to wipe down the knife after each cut to get a clean cut.
  • Enjoy!
Keyword cheesecake, cheesecake bar, cheesecake bars, chocolate cheesecake, chocolate vanilla marble cheesecake bars, marble cheesecake, marble cheesecake bars, swirl cheesecake, vanilla