Why You’ll Love This Recipe

You’ll love cheesecake bars because they’re far less fussy than a full cheesecake—no springform pan or water bath needed—yet still give you that satisfying cream-cheese richness. They’re perfect for potlucks, parties, or any time you want a dessert that’s elegant but simple to slice and serve. Plus, they can be made ahead and chilled until serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust

• Graham cracker crumbs (or cookie crumbs)
• Brown sugar (optional, for extra sweetness)
• Melted unsalted butter

For the filling

• Cream cheese (brick-style, full fat)
• Granulated sugar
• Sour cream (or a bit of heavy cream or Greek yogurt)
• Eggs
• Vanilla extract
• Lemon juice (and/or zest)
• All-purpose flour (optional, to help stabilize)
• Salt (a pinch)

Optional toppings or swirls

• Chocolate ganache
• Fruit compote or jam (strawberry, blueberry, raspberry, etc.)
• Fresh fruit
• Caramel or chocolate drizzle
• Crumb or streusel topping

Directions

1. Preheat and prepare pan
   Preheat your oven (often to around 325–350 °F / 160–175 °C, depending on recipe). Line an 8×8-inch (or similar) baking pan with parchment paper, leaving overhang so you can lift out the bars later.
2. Make the crust
   In a bowl, combine the graham cracker (or cookie) crumbs, sugar (if using), and melted butter. Stir until the mixture is evenly moistened and holds together when pinched. Press firmly into the bottom of the prepared pan. (Some recipes also press it slightly up the sides.) Pre-bake the crust for about 8–12 minutes, or until set and beginning to turn light golden. Remove and let the crust cool slightly before adding the filling.
3. Mix the cheesecake filling
   In a mixing bowl (stand mixer or hand mixer), beat the room-temperature cream cheese until smooth and creamy, with no lumps. Add the granulated sugar (and a pinch of salt), mixing until combined and smooth. Then mix in sour cream (or its substitute), vanilla extract, lemon juice (and/or zest), and flour if using. Finally, add the eggs one at a time, mixing gently after each, just until incorporated. Be careful not to overmix—too much air can cause cracks.
4. Pour filling and add toppings/swirls (optional)
   Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula. If desired, dollop or spoon in fruit jam, compote, melted chocolate, or curd, and swirl gently with a knife or skewer to create a marbled effect. You can also sprinkle on fruit or crumbs before baking.
5. Bake
   Bake in the preheated oven until the edges are set and the center is just slightly wobbly when you jiggle the pan. The baking time can vary depending on pan size and thickness, but often ranges from 25 to 40 minutes (or even longer in deeper pans). Avoid overbaking—the bars will continue to set as they cool.
6. Cool and chill
   Let the bars cool in the pan on a wire rack until close to room temperature. Then refrigerate for at least several hours (often 4–6 hours, or overnight) to let them fully set and chill.
7. Slice and serve
   Using the parchment overhang, lift the block from the pan and place it on a cutting board. Use a clean, sharp knife (wipe between cuts) to slice into bars. Serve chilled. Add fresh fruit, whipped cream, sauce, or a drizzle if desired.

Servings and timing

• Yields: About 16 bars (depending on cut size)
• Preparation time: ~15–20 minutes
• Crust prebake + filling prep: ~10–15 minutes
• Bake time: ~25–40 minutes (depending on pan and thickness)
• Chilling time: At least 4–6 hours, preferably overnight
• Total time (including chill): ~5–7 hours

Variations

• Chocolate cheesecake bars: Add melted chocolate or cocoa powder to the filling, or top with chocolate ganache.
• Fruit-swirl bars: Use raspberry, strawberry, or blueberry jam swirled into the batter before baking.
• Lemon or citrus bars: Increase the lemon juice or use a mix of lemon and orange to brighten the flavor.
• Oreo or cookie crust: Substitute Oreo or another cookie (crushed) for the graham cracker crust.
• Gluten-free version: Use gluten-free cookie crumbs or gluten-free graham-style crumbs for the crust.
• Mini bars or bites: Bake in a muffin tin or mini square pans for individual sized cheesecake bites.
• No-bake version: Use a no-bake cheesecake filling (cream cheese + whipped cream + gelatin or stabilizer) poured over a pressed crust, and chill until set.

Storage/Reheating

• Storage: Keep the cheesecake bars in an airtight container in the refrigerator. They stay fresh for 3–5 days.
• Freezing: You can freeze cheesecake bars (preferably uncut) by wrapping tightly in plastic wrap and foil. Freeze for up to 2–3 months. Thaw overnight in the refrigerator before serving.
• Serving from chilled state: Serve them directly chilled, or allow them to sit at room temperature for 10–15 minutes before serving to soften slightly. Avoid reheating, as that can affect texture—these are best eaten cold or chilled.

FAQs

What type of cream cheese should I use?

Use full-fat, brick-style cream cheese (not the spreadable kind in tubs). It gives the best texture and richness.

Why did my bars crack on top?

Overbaking, too much heat, or mixing in too much air can cause cracks. Bake just until the center is slightly wobbly and avoid drastic temperature changes.

Can I make these ahead of time?

Yes. In fact, bars often taste better the next day. Bake, cool, and refrigerate overnight before slicing and serving.

How do I get neat slices?

Use a sharp knife and wipe it clean between each cut. You can chill the bars until firm before slicing to reduce smearing.

Can I omit the lemon juice or zest?

Yes, but lemon helps cut through the richness and adds brightness. You can reduce or omit it depending on your taste.

Is baking a water bath necessary?

No. Because the bars are thinner and bake faster, you generally don’t need a water bath. Many recipes are designed to bake crack-free without it.

Can I reduce the sugar?

You can try reducing a small amount, but be careful—too little sugar may affect the texture or stability of the filling.

What toppings work well?

Fresh berries, fruit compote, chocolate or caramel drizzle, whipped cream, or a crumb topping are all great options.

Can I double the recipe?

Yes. Use a larger pan (e.g. 9×13) and adjust baking time accordingly (check for doneness as it gets thicker).

Can I make them dairy-free or vegan?

Yes, with substitutions: vegan cream cheese, plant-based sour cream or coconut cream, and dairy-free butter. Be aware texture may differ.

Conclusion

Cheesecake bars give you all the creamy, tangy goodness of a full cheesecake in a simpler, easier-to-serve form. With a buttery crust, smooth filling, and endless topping possibilities, they’re perfect for gatherings or just satisfying your dessert cravings. Because they bake more reliably and slice cleanly, they’re a great go-to whenever you want cheesecake without the fuss. Enjoy making and sharing them!

Cheesecake Bars

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Creamy, tangy cheesecake bars with a buttery graham cracker crust and smooth vanilla filling — all the flavor of classic cheesecake in a simple, sliceable form that’s perfect for sharing.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 6 hours (including chilling)
• Yield: 16 bars
• Category: Dessert, Bars
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 1/2 cups graham cracker crumbs (or cookie crumbs)
• 2 tbsp brown sugar (optional)
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese (brick-style, full fat, softened)
• 2/3 cup granulated sugar
• 1/3 cup sour cream (or Greek yogurt or heavy cream)
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1 tbsp lemon juice (and/or 1 tsp zest)
• 1 tbsp all-purpose flour (optional, for stability)
• Pinch of salt
• Optional toppings: chocolate ganache, fruit compote, caramel drizzle, or fresh fruit

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Instructions

1. Preheat oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a bowl, mix graham cracker crumbs, brown sugar (if using), and melted butter until evenly moistened. Press firmly into the pan to form the crust. Bake for 8–10 minutes, then let cool slightly.
3. In a large bowl, beat softened cream cheese until smooth and lump-free. Add sugar and a pinch of salt, mixing until creamy.
4. Mix in sour cream, vanilla extract, lemon juice, and flour (if using). Add eggs one at a time, mixing just until combined—avoid overbeating.
5. Pour filling over the cooled crust and smooth the top. If desired, swirl in fruit jam or melted chocolate for a marbled effect.
6. Bake for 25–40 minutes, until edges are set but the center slightly jiggles. Do not overbake; it will continue setting as it cools.
7. Cool the pan on a rack to room temperature, then refrigerate for at least 4–6 hours or overnight until fully chilled.
8. Lift the cheesecake from the pan using the parchment overhang, slice into bars, and serve chilled. Add toppings or drizzle if desired.

Notes

• Use full-fat brick cream cheese for best texture.
• Do not overmix or overbake to avoid cracks.
• Chill thoroughly before slicing for clean edges.
• For gluten-free bars, use gluten-free crumbs for the crust.
• These bars taste even better after a night in the fridge.

Nutrition

• Serving Size: 1 bar
• Calories: 230
• Sugar: 15g
• Sodium: 150mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0g
• Protein: 4g
• Cholesterol: 65mg