An ultra soft and creamy cheesecake filling sits on a layer of light sponge cake. Serve them as a snack, dessert or pop them into your packed lunches. An excellent treat anytime of the day.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
I've made this recipe a few times now. I've found that a few changes really make this better. Use the pudding cake mix. Use 2 8oz packages of cream cheese (the whipped cream cheese was MUCH easier to work with) 3 eggs 4 cups of sugar With those changes, the topping was much creamier, and the pudding based cake mix kept the bottom layer very moist, held together over all a lot better. Also, found that if you let this cool and settle 12-24 hours before presentation, it's just that much better. A very good recipe!! Always gets compliments and never a bite left. - 15 Jun 2005 (Review from Allrecipes US | Canada)
I did not like these bars at all. But, some people who tried them really liked them. The bars are not at all like cheesecake, so the name is very misleading. I thought they tasted like extremely sweet cream cheese frosting on a crust. Too much sugar and not enough cream cheese. - 10 Sep 2001 (Review from Allrecipes US | Canada)
My husband is not a dessert person and rarely eats sweets, but he loved this. He tells his friends that I try new recipes but don't make them often enough. My teenage children loved it also. Thanks for a great recipe! - 14 Jul 2001 (Review from Allrecipes US | Canada)