Cheesecake Bars

Easy Cheesecake Bars Recipe

I love ALL the cheesecakes! From mini cheesecakes with a graham cracker crust to a no-bake cheesecake, and I even make this cheesecake dip recipe when I need something quick!

Cheesecake bars are just as creamy and decadent as a traditional baked cheesecake, but they’re a bit denser which means there is no hassle about baking them in a water bath. Plus, they are portable and can be handheld, no fork required.

Why I Love This Recipe

• Easy to make. These easy cheesecake bars are made with a simple homemade graham cracker crust, a luscious filling and then baked for 45 minutes. That’s it!
• Individual portions. I used an 8×8 pan which makes about 9 squares bars. This is the perfect size for a family or part of a dessert table when entertaining.
• It’s customizable. Swap the graham cracker crust for an Oreo crust, top them with berries or my easy caramel recipe or make blackberry cheesecake bars!

Find the full printable recipe with specific measurements below.

• Graham cracker crust: Graham cracker crumbs, granulated sugar and melted butter.
• Cream cheese: Full-fat brick style cream cheese that is softened to room temperature. Avoid using a spreadable container of cream cheese because it has a higher water content. This will affect the creaminess of the filling.
• Large eggs: Starting with everything at room temperature is key to even baking. So take these out ahead of time, too.
• Sour cream: Adds a rich, creamy, tangy element to the heavy cream cheese which whips up and creams up nicely. This is also something that needs to be taken out of the fridge and brought to room temperature.
• Vanilla extract: A delicious flavor enhancer that gives the cheesecake bars a subtle vanilla flavor.

In a medium bowl, combine the graham crackers, sugar, and melted butter and mix well.

Pour the crumb mixture into a lightly greased 8×8 baking dish then pack it down firmly. Transfer it to a preheated 375°F oven and bake for 6-8 minutes.

In the bowl of a stand mixer, use the paddle attachment to beat the cream cheese and sugar until smooth.

To the cream cheese and sugar mixture, add 1 egg at a time mixing thoroughly between each egg. Scrap the sides of the bowl as you go. Add sour cream and vanilla then mix until smooth and creamy.

Pour mixture over the baked crust and place the baking dish in the oven for 45 minutes at 325°F or until the center appears set. It will continue to bake as it cools, so a slight jiggle is ok.

Once it’s out of the oven, cool completely on a wire rack. Then chill it in the fridge for at least 8 hours before serving. Slice into squares and enjoy a cheesecake bar with your favorite toppings.

Expert Tips

• Add a bit of citrus. Sometimes I like to add a splash of fresh lemon juice to the filling to brighten it up with a bit of tart citrus. Not much, just a subtle hint.
• Best smooth and creamy texture: Avoid overbeating your eggs or overbaking your cheesecake. Cheesecake bars are done when the center is no longer jiggly or a thermometer reaches 180°F – 190°F.
• Easy removal. Line the pan with parchment paper or foil with overhanging sides. That way you can use them to lift the entire batch of cheesecake bars out of the pan.
• Philadelphia strawberry cheesecake bars. For an easy copycat to this store bought favorite, evenly cut bars then remove a center portion of the cheesecake bar. Fill with strawberry jam!
• Cheesecake bars for a crowd: Cheesecake bars are perfect for serving a large group! Double the recipe and make the bars in a 13×9 inch pan, I always do this at the holidays with my recipe for pumpkin cheesecake bars.

Storing and Freezing

• In the fridge: Keep the cheesecake bars recipe in an airtight container in the fridge for up to 5 days. These are a great make ahead dessert!
• In the freezer: Cover each bar tightly with plastic wrap, then foil to avoid freezer burn. Keep them all in a freezer bag or container for up to 1 month. Thaw in the fridge overnight or at room temperature for a couple of hours.