★★★★★

M&M Cheesecake Bars

These M&M Cheesecake Bars combine three desserts in one. A creamy cheesecake filling is surrounded by chocolate chip cookie dough packed with M&Ms! Colorful and sweet, these cheesecake bars are impossible to resist.

M&Ms make an ideal addition to so many sweet treats. M&M’S Cookie Bars meets Cheesecake Bars in this unbelievably delicious 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!

Why this Recipe Works

I have an obsession with cheesecake bars. From the very first Chocolate Chip Cheesecake Bar I made years ago to this Snickerdoodle version that went viral immediately!

Don’t even ask me to choose a favorite cheesecake bar, because I don’t think I could do it. Each flavor is unique and special, and serves a purpose depending on your mood or the occasion.

And sometimes you need a dessert bar that’s totally over the top. One that brings all of your favorite sweet treats together.

That’s how today’s M&M Cheesecake Bars recipe came to be. I always love biting into a cookie or bar with candy-coated chocolate M&Ms inside!

So, I took my affinity for baking with M&Ms and my obsession with cheesecake bars and combined them. I knew they’d be good but I wasn’t expecting how mind blowingly delicious these bars would be!

I love the rainbow of colors in every square, plus the creamy cheesecake center. These M&M Cheesecake Bars will be the hit of any party, guaranteed.

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!

Ingredient Notes

Graham crackers. Honey graham crackers are my favorite for the crust. You can also use cinnamon grahams or chocolate grahams to change up the flavors.

M&Ms. I used milk chocolate for a classic taste. Other M&Ms flavors and varieties would be delicious in these cheesecake bars too.

Vanilla extract. Learn How to Make Vanilla Extract to give your M&M Cheesecake Bars an even richer flavor.

Easy Instructions

Making homemade cheesecake bars takes just a few steps.

First, make the graham cracker crust:

Pulse graham cracker crumbs in a food processor with sugar to create crumbs. Add melted butter and combine. Press the crumbs into a lined baking dish.

Make the cheesecake filling:

Beat all the filling ingredients together until smooth and combined. Pour over the crust.

Add the cookie dough layer:

Beat butter and sugar together, then add egg and vanilla followed by dry ingredients. Fold in M&Ms and chocolate morsels, then spread the cookie dough over the cheesecake layer.

Bake for about 30 minutes or until the cookie layer is lightly browned. Transfer the bars to the fridge for a few hours before slicing and serving.

Tips and Tricks

  • 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!

Recipe FAQS

How do you store cheesecake bars?

Because of the cheesecake layer, these bars should be stored in the refrigerator. They will keep well covered and chilled for 4 to 5 days.

Can you make these without M&Ms?

Yes, you can omit the M&Ms for a delicious chocolate chip cheesecake bar recipe!

Can a sugar cookie crust be used instead of graham cracker?

I have not tested the recipe with a different cookie crust. I absolutely love the taste and texture of the graham cracker crust in these bars!

Can you freeze M&M Cheesecake Bars?

Yes, you can freeze these for up to 3 months! Place in the freezer until solid, then transfer frozen bars to freezer bags for storing. Let the bars thaw overnight in the fridge before serving.

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!

Yield: 24 large bars

M&M Cheesecake Bars

Prep Time 30 minutes
Cook Time 35 minutes
Chill Time 4 hours
Total Time 5 hours 5 minutes

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!

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 pkg (8 oz each) cream cheese, softened
  • 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

  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!!

Nutrition Information:

Yield:

24

Serving Size:

1 bar

Amount Per Serving: Calories: 347Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 55mgSodium: 178mgCarbohydrates: 45gFiber: 1gSugar: 32gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on August 7, 2017

Comments & Reviews

  1. the recipe came out perfect .. so good.. we did cut it when it was worm because we couldn’t wait 4 hrs or over night worm is amazing mmm thanks for sharing love the recipe this one is a keeper .. if you haven’t made it please do kids would love it

  2. I am not a baker and still learning . I followed the recipe to the very last instruction.  This did not come out well . The cookie dough was uncooked in some places  . the quantity is too much . Was not layered as it appears in the pictures .
    I should have thought before – cookies & cheese cake. Not the greatest combination.
    Unfortunately, I had  to chuck it in the bin . 

  3. The same thing happened to me Julie! I just put them in the oven, I hope they turn out! I do have to say I’m not a baker at all but these looked so yummy I had to try! 

  4. I made these this morning. The cheesecake layer was very light and also more liquid than the cookie dough. As soon as I scooped it on top it just sunk. There was no spreading it around either. There are no distinct layers but more of a crust with a swirled top.

    1. Hmmm, the cheesecake layer definitely should not be liquid. I’ve made cheesecake bars (and various version for years) and it’s for sure sturdy enough for cookie dough on top. Maybe double check your ingredients? Sorry!

    2. if i may say maybe the cheese you are using wasn’t a good one sometimes cream cheese can do that or u for got something.. mine came out perfect ..or maybe you didn’t mix it long-enough .. me and my 12 year old made it and it come out perfect and its amazing

  5. Oh yes ! My son’s favourite ingredients ! Could you imagine the look on his face after I take the plate loaded with these bars out, after lunch !?! 🙂

  6. Oh hunny, I am following you everywhere I can to get a peek at all of your yummy treats! These look incredible and I personally want to thank you for making these so I have a good excuse to work out. I am definitely making these! You have a new food blogger friend in me!

  7. All I can say is omg! These look soo amazing. Cheesecake is one of my favorite desserts and although I’m not much of a baker I could totally see myself making these. Going to pin now. Thanks for sharing!

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