Cake Batter Cheesecake Bars is the best of both worlds if you love cheesecake and the cake batter flavor. The cheesecake batter bars are wonderfully creamy cheesecake bars with delicious sprinkles.
Instead of using the normal cheesecake filling, this one is homemade and mixed with colorful sprinkles to make tasty funfetti cheesecake bars for a delicious dessert.
While this recipe may seem complicated, it is a super easy recipe to make with a box of cake mix and a cheesecake mixture, so give this simple recipe a try!
Ingredient Notes
- Vanilla wafer crumbs
- Butter melted
- Sugar
- Cream cheese softened
- Sugar
- Eggs
- Egg yolk
- Milk
- Milk
- Vanilla extract
- Salt
- Yellow cake mix (I love the box Betty Crocker cake mix)
- Sprinkles (or jimmies)
How to make Cake Batter Cheesecake Bars:
- Preheat oven to 350 degrees F.
- Grease a 9-inch square baking cake pan, then line with parchment paper; set aside.
- Stir together vanilla wafer crumbs, the melted butter, and 2 Tablespoons sugar. Press into the bottom of the prepared pan. Bake for the first time until the crust is just brown around the edges, 8 to 10 minutes.
- 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.
- Add the eggs and yolk, 1/2 cup + 2 Tablespoons milk, vanilla, salt and beat again until completely combined and smooth.
- Finally, stir in the cake mix and sprinkles until smooth.
- 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.
- Bake until just set in the preheated oven for 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.
- Cut into bars or small squares. Store leftovers in an airtight container in the refrigerator.
Storing and Other Tips
If you have cheesecake lovers in your family these bars won’t last for long. But, until they disappear, keep them stored in an airtight container in the fridge for up to 4-5 days.
Ways to change the flavor of this cheesecake bar recipe:
If you want to keep this recipe but change it up, think about switching the rainbow sprinkles for mini chocolate chips, premade cookie dough, or pecan pieces.
Or you can always switch out the yellow boxed cake mix for some red velvet cake mix (or any other dry cake mix) and keep the baking process the same. It would be a perfect dessert for Valentine’s day!
More Cheesecake Recipes
- Lemon Cheesecake Pudding Cookies Recipe
- Red Velvet Cheesecake Swirl Cake Recipe
- Mini Oreo Cheesecakes Recipe
- Lion House Restaurant Style Cheesecake Recipe
Cake Batter Cheesecake Bars
Ingredients
- 1¾ cups vanilla wafer crumbs
- 6 Tablespoons butter, melted
- 2 Tablespoons sugar
- 2 (8 ounce) packages cream cheese, softened
- ¾ cup sugar
- 2 eggs
- 1 egg yolk
- ½ cup milk
- 2 Tablespoons milk
- 1½ teaspoons vanilla
- ¼ teaspoon salt
- ½ cup yellow cake mix
- ¼ cup sprinkles
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9-inch square baking pan, then line with parchment paper; set aside.
- 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.
- 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.
- Add the eggs and yolk, 1/2 cup + 2 Tablespoons milk, vanilla, salt and beat again until completely combined and smooth.
- Finally, stir in the cake mix and sprinkles until smooth.
- 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.
- 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.
- Cut into bars. Store leftovers in an airtight container in the refrigerator.
Notes
Nutrition
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Questions & Reviews