Sundae Cheesecake Bars

Sundae Cheesecake Bars

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"This creamy cheesecake is spread with a layer of chocolate, topped with chopped cherries and pecans, and then drizzled with white chocolate."
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15 m servings 138 cals
Serving size has been adjusted!

Original recipe yields 30 servings



  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 142 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

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


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Made these for church coffee hour....they are very good, went over well and I had people asking for the recipe....fairly simple to make......will be adding this recipe to my recipe box!