These chocolate-vanilla marble cheesecake bars are simple to make and deliver a soft, creamy cheesecake texture. Smooth vanilla and rich chocolate cheesecake are swirled together over a buttery graham cracker crust for a beautiful marbled finish.
Cheesecake is one of my favourite desserts. I love cheesecake bars because they’re easier to prepare than a traditional round cheesecake — no water bath is required and there’s less risk of large cracks.
I made these with my two little helpers; they enjoyed spooning in the batter and swirling the knife to create the marbled pattern.
How to Make Chocolate-Vanilla Marble Cheesecake Bars
Preheat the oven to 325°F. Line an 8×8-inch square baking pan with parchment paper, leaving a slight overhang on the sides so you can lift the finished cheesecake out easily.
Making the Crust
In a medium bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand. Press the crumbs evenly into the bottom of the prepared pan using your hands or the bottom of a measuring cup. Bake the crust for 9 minutes, then remove and let it cool to room temperature.
Making the Cheesecake Batter
Chop the baker’s chocolate and place it in a microwave-safe bowl. Melt the chocolate in 20-second intervals, stirring between each, until smooth. Set aside to cool slightly.
In a large bowl, beat the room-temperature cream cheese with a stand mixer or hand mixer until smooth, about 3 minutes. Add the sugar, salt, heavy cream and vanilla extract and mix on medium until well combined, scraping down the bowl as needed. Add the eggs, one at a time, and mix on low just until combined.
Divide the batter evenly between two bowls. Stir the melted chocolate into one bowl, folding gently with a rubber spatula until the chocolate is fully incorporated.
Assembling the Cheesecake
Spoon alternating dollops of the chocolate and vanilla batter over the cooled crust. Layer the batter by placing a few globs of one flavor, then filling in gaps with the other, repeating until all the batter is used.
Use a butter knife to gently drag horizontal then vertical lines through the batter to create a marbled swirl. Lightly tap the pan on the counter a few times to release any trapped air bubbles.
Bake for about 35 minutes, or until the edges are set and the center still has a slight jiggle. Remove from the oven and allow the pan to cool completely to room temperature.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to let it firm up and the flavors meld.
Serving the Cheesecake
When ready to serve, lift the chilled cheesecake from the pan using the parchment overhang. Use a sharp knife to slice into bars, wiping the knife clean between cuts for neat slices.
Storing the Cheesecake
Store the cheesecake bars in the refrigerator. They will keep well for up to three days when properly covered.
Bake them solo or make it a family activity — either way, these Chocolate-Vanilla Marble Cheesecake Bars are sure to be a hit.
If you try this recipe, tag me on Instagram @jessiebakestreats and feel free to leave a review below — I’d love to hear your thoughts.
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Chocolate-Vanilla Marble Cheesecake Bars
Jessie M
Pin Recipe
Ingredients
Crust
- 1/4 C salted butter, melted
- 1 1/4 C graham cracker 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 bittersweet baking chocolate
Instructions
- Preheat oven to 325°F. Line an 8×8 baking pan with parchment, leaving an overhang for easy removal.
Crust
- Combine graham cracker crumbs and melted butter until the texture is like wet sand.
- Press crumbs evenly into the bottom of the prepared pan.
- Bake the crust for 9 minutes, then cool to room temperature.
Cheesecake Batter
- Chop and melt the chocolate in 20-second intervals, stirring until smooth. Set aside.
- Beat cream cheese until smooth, about 3 minutes.
- Add sugar, salt, heavy cream and vanilla; mix on medium until combined, scraping the bowl as needed.
- Add eggs and mix on low until just combined.
- Divide batter evenly between two bowls. Fold melted chocolate into one bowl to make the chocolate batter.
Assembling the Cheesecake
- Spoon alternating dollops of chocolate and vanilla batter over the crust, layering them for a good mix.
- Drag a butter knife horizontally and vertically through the batter to create the marble swirl.
- Tap the pan lightly to release air bubbles.
- Bake 35 minutes, until edges are set and the center still jiggles slightly.
- Cool to room temperature, then refrigerate at least 4 hours or overnight.
- Lift from the pan using the parchment overhang and slice with a sharp knife, wiping between cuts for clean slices.
- Enjoy!