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M&M Cheesecake Bars Recipe

These M&M Cheesecake Bars have a sweet graham cracker crust, creamy cheesecake filling, and a chocolate chip cookie dough packed with M&M's on top!

Prep Time
30 mins
Cook Time
30 mins
Chill Time
4 hrs
Total Time
5 hrs 5 mins
Servings: 24 large bars
Calories: 347 kcal
Course: Baked Goods
Cuisine: American

Ingredients

FOR THE CRUST:
  • 2 ½ cups Graham cracker crumbs about 18 full size grahams
  • ¼ cup granulated sugar
  • ½ cup unsalted butter melted
FOR THE CHEESECAKE FILLING:
  • 2 packages cream cheese, softened 8 ounce each
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
FOR THE COOKIE DOUGH:
  • ¾ cup unsalted butter softened
  • ½ cup granulated sugar
  • ¾ cup light brown sugar packed
  • 1 large egg
  • 2 Tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 ¾ cup all-purpose flour
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 cup milk chocolate morsels
  • 1 ½ cups M&M's I used milk chocolate, but any flavor would be delicious

Instructions

    Cup of Yum
  1. Line a 13x9 baking dish with parchment paper, set aside.
  2. In a food processor, pulse graham crackers with sugar until fine crumbs. Drizzle in melted butter and pulse until combined.
  3. Pour graham crumbs into bottom of baking dish. Using palm of your hand (or bottom of a cup) press crumbs firmly until they are combined (and slightly hardened) in bottom of pan.
  4. For the cheesecake filling, beat cream cheese with sugar eggs and vanilla using the whisk attachment of an electric mixer. Beat until fluffy and smooth, about 3-5 minutes. Pour over graham crust.
  5. For the cookie dough, beat butter with sugars for 2 minutes, until combined. Add milk, egg and vanilla. Beat until mixed. Add in flour, salt and baking soda and mix until fully combined. Fold in chocolate chips and M&M'S. Drop by large scoop onto top of cheesecake layer. Try to use your fingertips to spread gently until cheesecake is covered completely.
  6. Bake in a 350 degree oven for 30-35 minutes. Remove and cool completely. Once cooled, cover with plastic wrap and refrigerate for 4 hours or overnight. Cut into squares and enjoy!!

Notes

  • Do NOT use store bought graham cracker crumbs. Use a food processor and make your own crust. You'll thank me. It's so much better. There is just an off taste with those pre-made graham cracker crumbs.
  • Line your baking dish with parchment paper (or foil). It makes cutting the bars so much easier. After chilling, you just lift the entire dessert out of the pan and onto a large cutting board. Cut into desired sized and serve.
  • It's okay if the bars look a bit jiggly in the center when you take them out of the oven. The cheesecake layer will firm up as the bars cool.
  • Chill the bars for best results. I recommend letting them set in the fridge overnight, but if you can't wait that long, try to chill them for at least 4 hours. Believe me. These bars are worth the wait!

Nutrition Information

Serving 1bar Calories 347kcal (17%) Carbohydrates 45g (15%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 10g (50%) Polyunsaturated Fat 6g Cholesterol 55mg (18%) Sodium 178mg (7%) Fiber 1g (4%) Sugar 32g (64%)

Nutrition Facts

Serving: 24large bars

Amount Per Serving

Calories 347

% Daily Value*

Serving 1bar
Calories 347kcal 17%
Carbohydrates 45g 15%
Protein 4g 8%
Fat 17g 26%
Saturated Fat 10g 50%
Polyunsaturated Fat 6g 35%
Cholesterol 55mg 18%
Sodium 178mg 7%
Fiber 1g 4%
Sugar 32g 64%

* Percent Daily Values are based on a 2,000 calorie diet.