Sundae Cheesecake Bars Recipe

Name: Sundae Cheesecake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 graham crackers, finely crushed (about 1-1/2 cups); 3 Tbsp. butter, melted; 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened; 1/3 cup sugar; 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream; 1/4 cup milk; 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding; 2 eggs; 1-1/2 cups COOL WHIP Whipped Topping (Do not thaw.); 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, chopped; 1 oz. BAKER'S White Chocolate; 12 maraschino cherries, drained, chopped; 1/4 cup chopped PLANTERS Pecans

Servings: persons

9 graham crackers, finely crushed (about 1-1/2 cups)
3 Tbsp. butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 eggs
1-1/2 cups COOL WHIP Whipped Topping (Do not thaw.)
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, chopped
1 oz. BAKER'S White Chocolate
12 maraschino cherries, drained, chopped
1/4 cup chopped PLANTERS Pecans

1
Heat oven to 350 degrees F.
2
Mix graham crumbs and butter until well blended; press onto bottom of 13x9-inch pan.
3
Bake 5 min.
4
Beat cream cheese and sugar with mixer until well blended.
5
Add sour cream and milk; mix well.
6
Blend in dry pudding mix.
7
Add eggs, 1 at a time, mixing on low speed after each just until blended.
8
Spread over crust.
9
Bake 30 min.
10
or until center is almost set.
11
Run knife around edge to loosen from pan; cool.
12
Microwave COOL WHIP and chopped chocolate on HIGH 1-1/2 min.
13
or until chocolate is melted, stirring after 1 min.
14
Cool 15 min.
15
Meanwhile, melt white chocolate as directed on package.
16
Spread COOL WHIP mixture over cheesecake; top with cherries and nuts.
17
Drizzle with melted white chocolate.
18
Refrigerate 1 hour.

1490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 9 graham crackers, finely crushed (about 1-1/2 cups), 3 Tbsp. butter, melted, 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, 1/3 cup sugar, and more.

Yes, Sundae Cheesecake Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sundae Cheesecake Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions