Cake Batter Cheesecake Bars Recipe

There are a few things I could not live without in this life, and cheesecake is definitely one of those things! I love it. Seriously – they had to talk me out of serving cheesecake at my wedding luncheon and at the reception, too. I am still wishing they agree to let us have it at both…

This recipe combines the best of both worlds! The cute Erika over at the Teenage Taste created this amazing combo! And like peanut butter and chocolate, cheesecake and cake batter were meant to be together. The trickiest part was not eating the whole pan (even though I really wanted to!)…I have to fit in that wedding dress! 🙂

You will also want to try our Layered Cherry Cheesecake. It’s a family favorite!

Serves: 9

Cake Batter Cheesecake Bars Recipe

3 hr, 30 Prep Time

40 minCook Time

4 hr, 10 Total Time

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  • 1 3/4 cups vanilla wafer crumbs
  • 6 Tablespoons butter (melted)
  • 2 Tablespoons sugar
  • 2 (8 ounce) packages cream cheese (room temperature)
  • 3/4 cup sugar
  • 2 eggs
  • 1 egg yolk
  • 1/2 cup milk
  • 2 Tablespoons milk
  • 1 1/2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 1/2 cup yellow cake mix
  • 1/4 cup sprinkles


  1. Preheat oven to 350 degrees F.
  2. Grease a 9-inch square baking pan, then line with parchment paper; set aside.
  3. Stir together vanilla wafer crumbs, the melted butter, and 2 Tablespoons sugar. Press into the bottom of the prepared pan. Bake until the crust is just brown around the edges, 8 to 10 minutes.
  4. Meanwhile, beat the cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add the remaining 3/4 cup sugar and beat for an additional couple of minutes, until smooth.
  5. Add the eggs and yolk, 1/2 cup + 2 Tablespoons milk, vanilla, salt and beat again until completely combined and smooth.
  6. Finally, stir in the cake mix and sprinkles until smooth.
  7. Pour the filling over the crust. Set the pan in a larger pan (a 9 × 13-inch works for this), and add enough hot water to come halfway up the sides of the baking pan.
  8. Bake until just set, 40 to 45 minutes. Remove the baking pan from the water bath, and transfer to a wire rack. Let cool for 30 minutes, then refrigerate for at least 3 hours or overnight.
  9. Cut into bars. Store leftovers in an airtight container in the refrigerator.

Recipe from: The Teenage Taste


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10 Responses to “Cake Batter Cheesecake Bars Recipe”

  1. I don't really ever post comments, but I found this recipe on Pinterest and decided to make it and I'm so glad I did! I actually added cake batter Oreos to this recipe and changed it to an Oreo rather than vanilla wafer crust. I loved these bars - so much easier than a full cheesecake, and I can eat more than one at a time (maybe? they are quite decadent) ;) My friend, who isn't even that much of a dessert lover, has begged me to make another batch at least ten times. I got the ingredients today and will be doing so tomorrow, but more for me than her! :) Thanks so much for this recipe and Happy New Year!
  2. I am not much of a baker so this may sound like a silly question, but what is the purpose of baking the bars surrounded by the water bath? Can you do it without the water? I would be afraid that the water would boil over and run the bars. :(
    • That's how you get the light and fluffy cheesecake. The water won't boil over. You are only filling the 9 x 13 to come halfway up your 9 inch square pan that has your batter in it. Don't fill it any higher than halfway. These are so delicious....a family favorite!

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