If making a cheesecake seems too labor-intensive, these bars are the perfect compromise. With a cookie crust and a swirly chocolate-vanilla filling, they offer the best of the cake without the worries of finding the fancy baking pan. Of course, a perfect cheesecake is impressive, but it’s hard to beat a treat that can be eaten on the go.
Game plan: The cheesecake bars can be made up to 2 days in advance and refrigerated in a covered container.
This recipe was featured as part of our Dude Food for Dad’s Day menu.
For the filling:
by Amy Schulman | “Living Lively,” by Haile Thomas, is part plant-based cookbook, part empowerment manifesto. The 19...