Chocolate-Vanilla Marble Cheesecake Bars

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.

Cheesecake might be one of my favourite desserts! What I love about cheesecake bars is they're easier to make than a traditional large, round cheesecake. There is no need for a water bath and no risk of developing large cracks.

I made these bars with the help of my two little kids and they loved spooning in the batter and swirling the knife to get that beautiful marble finish!

How to Make Chocolate-Vanilla Marble Cheesecake Bars

Preheat 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.

Making the 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.

Making the 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 cheesecake 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.

Serving the Cheesecake

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.

Storing the Cheesecake

Cheesecake should be stored in the fridge. The cheesecake will stay good up to three days after baking.

Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Chocolate-Vanilla Marble Cheesecake Bars!

If you make this cheesecake bars you can tag me on Instagram @jessiebakestreats and please leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

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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.

Print Recipe Pin Recipe

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!

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