These Cake Batter Cheesecake Bars are a dreamy fusion of creamy cheesecake and nostalgic cake batter flavors. With a velvety smooth filling and a golden, buttery crust, every bite is a perfect balance of rich and sweet. The sprinkle-studded top adds a playful crunch, making them as fun to eat as they are to make.
In just 40 minutes of baking and a little patience for chilling, you’ll have a dessert that’s both indulgent and irresistible. The luscious texture melts in your mouth, while the vibrant vanilla and buttery notes create a treat that’s sure to steal the spotlight at any gathering.
Ingredients for Cake Batter Cheesecake Bars
- 1¾ cups vanilla wafer crumbs (or substitute with graham cracker crumbs)
- 6 Tablespoons butter, melted (unsalted preferred)
- 2 Tablespoons sugar (for the crust)
- 2 (8 ounce) packages cream cheese, softened (leave at room temperature for easier mixing)
- ¾ cup sugar (for the filling)
- 2 eggs (large, at room temperature)
- 1 egg yolk (adds richness to the filling)
- ½ cup + 2 Tablespoons milk (whole milk works best)
- 1½ teaspoons vanilla extract (pure vanilla for best flavor)
- ¼ teaspoon salt (balances the sweetness)
- ½ cup yellow cake mix (dry mix, not prepared)
- ¼ cup sprinkles (jimmies or nonpareils work well)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan and line it with parchment paper for easy removal. Set aside.
- Make the crust: In a bowl, combine the vanilla wafer crumbs, melted butter, and 2 Tablespoons sugar. Press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes, or until the edges are lightly browned. Remove from the oven and let cool slightly.
- Prepare the filling: In a large mixing bowl, beat the softened cream cheese on medium speed until fluffy, about 2 minutes. Add the remaining ¾ cup sugar and beat for another 2 minutes until smooth.
- Add wet ingredients: Beat in the eggs, egg yolk, ½ cup + 2 Tablespoons milk, vanilla extract, and salt until the mixture is completely smooth and well combined.
- Incorporate dry ingredients: Gently stir in the yellow cake mix and sprinkles until evenly distributed. Avoid overmixing to keep the sprinkles intact.
- Assemble and bake: Pour the filling over the baked crust. Place the 9-inch pan inside a larger pan (like a 9×13-inch pan) and fill the larger pan with hot water until it reaches halfway up the sides of the smaller pan. Bake for 40–45 minutes, or until the center is just set (it should jiggle slightly).
- Cool and chill: Remove the baking pan from the water bath and transfer it to a wire rack. Let cool for 30 minutes, then refrigerate for at least 3 hours or overnight to set completely.
- Serve: Once chilled, cut into bars. Store any leftovers in an airtight container in the refrigerator.
Fun Toppings to Elevate Your Cheesecake Bars
Take your Cake Batter Cheesecake Bars to the next level with creative toppings! Try a drizzle of vanilla glaze (mix 1 cup powdered sugar with 2-3 tablespoons milk) or a dollop of whipped cream for extra sweetness. For a fruity twist, add fresh berries like strawberries or raspberries. Chocolate lovers can sprinkle on mini chocolate chips or a dusting of cocoa powder. Don’t forget extra sprinkles for a pop of color!
Perfect Pairings: Serving Suggestions
These cheesecake bars are a crowd-pleaser on their own, but they pair beautifully with a cup of coffee or a glass of cold milk. For a party platter, serve them alongside mini cupcakes or cookies for a dessert spread. If you’re feeling fancy, garnish each bar with a mint leaf or a drizzle of caramel sauce for a restaurant-worthy presentation.
Storing and Keeping Them Fresh
Store your cheesecake bars in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual bars in plastic wrap and freeze them for up to 2 months. Thaw in the fridge overnight before serving. If you prefer a firmer texture, let them sit at room temperature for 10-15 minutes before enjoying.
Time-Saving Tips for Busy Bakers
Short on time? Use a pre-made graham cracker crust instead of making your own for the base. You can also prepare the filling the night before and bake it the next day. To speed up cooling, place the baked bars in the freezer for 30 minutes before refrigerating. These small tweaks can save you precious minutes without sacrificing flavor!
Common Questions Answered
Can I use a different cake mix flavor? Absolutely! Swap the yellow cake mix for chocolate, funfetti, or even red velvet for a unique twist. What if I don’t have a water bath pan? No worries—just place a shallow oven-safe dish of water on the rack below the cheesecake bars to create steam. Can I skip the sprinkles? Yes, but they add a fun texture and visual appeal, so we recommend keeping them in!
Cake Batter Cheesecake Bars
Ingredients
Crust
- 1¾ cups vanilla wafer crumbs
- 6 Tablespoons butter, melted
- 2 Tablespoons sugar
Filling
- 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.