Print Recipe

Root Beer Float No Bake Cheesecake Bars

Author: Lisa Longley

Ingredients

  • 9 graham crackers
  • 2 TBSPs sugar
  • 6 TBSPs butter melted
  • 3 8 oz packages of cream cheese room temperature
  • 1/2 cup sugar
  • 8 oz cool whip
  • 1 TBSP vanilla extract
  • 1 1/2 TBSP root beer concentrate

Instructions

  • Crush 9 sheets of graham crackers with 2 TBSPs granulated sugar, and mix with melted butter.
  • Press into the bottom of a 9 by 13 inch pan.
  • Beat together the sugar, cream cheese, and vanilla extract. Mix in the cool whip.
  • Remove 1/2 cup of the mixture.
  • Mix in the root beer extract to the remaining large amount of cheesecake batter.
  • Gently spread the mixture (minus the 1/2 cup) over the graham cracker crust. Then carefully swirl the 1/2 cup of the mixture into the top.
  • Refrigerate for at least 4 hours, then slice and enjoy!