• Prep Time: 35 mins
  • Cooking Time: 30 mins
  • Serves: 2 dozen

Double-Layer Cheesecake Bars

  • Recipe Submitted by on

 Ingredients List

  • 1 package yellow cake mix (regular size)
  • 1/4 cup canola oil
  • 3 large Nellie’s Free Range Eggs, divided use
  • 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 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.

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