Easy Cheesecake Bars Recipe

There’s something undeniably comforting about the creamy richness of cheesecake—but sometimes, you just want that luscious bite without the fuss of a water bath or a springform pan. That’s where these cheesecake bars come in. Easy to make, perfectly portable, and just as indulgent, they’ve become one of my go-to dessert recipes for gatherings, potlucks, and quiet nights in.

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I first started making cheesecake bars during the holiday season when I needed a dessert that felt special but didn’t keep me stuck in the kitchen all day. What began as a last-minute experiment turned into a household favorite. These bars are everything you love about classic cheesecake—smooth, tangy, sweet, and rich—but in a much more approachable format.

If you’re someone who wants the satisfaction of cheesecake with a fraction of the effort, you’re in for a treat.

Ingredients for Cheesecake Bars

To make a batch of delicious cheesecake bars, you’ll need just a handful of pantry staples—and a few refrigerator essentials. Each ingredient plays a key role in building the perfect texture and flavor, so I recommend using full-fat dairy for the creamiest results.

For the Crust:

• Graham cracker crumbs: These form the base of the crust. You can crush graham crackers by hand or use a food processor for a finer texture.
• Unsalted butter: Melted butter binds the crumbs together and gives that rich, golden flavor.
• Granulated sugar: Adds just a touch of sweetness to the crust and helps it caramelize slightly during baking.

For the Filling:

• Cream cheese: The star of the show. Make sure it’s room temperature so it mixes smoothly without lumps.
• Granulated sugar: Sweetens the filling just enough without overpowering the tang of the cream cheese.
• Sour cream: This adds extra creaminess and a slight tang, balancing out the sweetness.
• Vanilla extract: For depth of flavor.
• Large eggs: These help set the cheesecake. Always add eggs one at a time to keep the batter smooth.

Optional Toppings (for flair):

• Fresh berries
• Fruit compote or jam swirls
• Melted chocolate or caramel drizzle
• Whipped cream

These are totally optional, but they really elevate the look and taste for special occasions.

How Much Time Will You Need

These cheesecake bars are deceptively simple to prepare, but like any cheesecake, they do need chilling time to set fully. Here’s a rough timeline:

• Prep time: 15–20 minutes
• Bake time: 35–40 minutes
• Cooling time at room temperature: 1 hour
• Chill time in fridge: At least 4 hours (overnight is even better)

So, while the hands-on time is under 30 minutes, plan ahead so the bars have enough time to chill completely before slicing.

How to Make This Cheesecake Bars Recipe

Step – 1: Prepare the Pan and Oven

Preheat your oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides so you can lift the bars out easily later.

Step – 2: Make the Crust

In a medium bowl, mix 2 cups of graham cracker crumbs, 1/2 cup melted unsalted butter, and 1/4 cup granulated sugar. Stir until the mixture resembles wet sand.

Press this mixture firmly and evenly into the bottom of the prepared pan. I like to use the bottom of a measuring cup to pack it down tightly—it helps prevent crumbling later.

Bake the crust for 8–10 minutes, then remove and let cool slightly while you prepare the filling.

Step – 3: Beat the Cream Cheese

In a large mixing bowl (or stand mixer), beat 24 ounces of softened cream cheese on medium speed for 2–3 minutes until smooth and creamy. Scrape down the sides of the bowl a few times to ensure no lumps remain.

Step – 4: Add Sugar and Sour Cream

Add 1 cup granulated sugar, 3/4 cup sour cream, and 1 tablespoon vanilla extract to the cream cheese. Beat again until the mixture is fully combined and silky.

Step – 5: Add the Eggs

One at a time, add 3 large eggs, beating on low speed just until incorporated. Avoid overmixing here—too much air can cause cracks or puffiness. Once the mixture is smooth, pour it over the cooled crust.

Step – 6: Bake the Bars

Smooth out the top with a spatula and tap the pan gently on the counter to release any air bubbles. Bake for 35–40 minutes, or until the center is set but still slightly jiggly.

The edges will look puffed and slightly golden. That’s your sign to pull it out.

Step – 7: Cool and Chill

Let the bars cool at room temperature for about 1 hour, then transfer to the fridge for at least 4 hours, or overnight. This is essential for clean slicing and the best flavor.

Step – 8: Slice and Serve

Once chilled, lift the cheesecake bars out using the parchment paper overhang. Use a sharp knife (clean it between cuts!) to slice into squares or rectangles. Top with fresh berries or a dusting of powdered sugar if desired.

How to Store It

Cheesecake bars are excellent for make-ahead prep, and they store really well—both in the fridge and freezer.

In the Refrigerator:

Once the bars have cooled and been sliced, store them in an airtight container in the fridge for up to 5 days. I like to layer parchment paper between the bars if I’m stacking them.

In the Freezer:

These freeze beautifully. Place the bars (unsliced or sliced) on a baking sheet and freeze until solid, then wrap them tightly in plastic wrap and store in a freezer-safe container or zip-top bag. They’ll last up to 2 months. To serve, thaw in the fridge overnight or on the counter for 1–2 hours.

Pro tip: Freeze the bars without toppings for best texture. Add whipped cream, fruit, or sauces after thawing.

FAQ

Can I make cheesecake bars without graham crackers?

Yes! You can use crushed digestive biscuits, vanilla wafers, Oreos, or even a shortbread crust. Just follow the same method—adjust sugar slightly depending on the sweetness of your substitute.

Why are my cheesecake bars cracking?

This usually happens due to overbaking or overmixing the eggs. Make sure to beat gently and stop baking when the center is still a little jiggly.

Can I add fruit to the filling?

Absolutely. Swirl in raspberry jam or blueberry compote before baking for a fruity twist. Just be careful not to add too much liquid—thick fruit sauces work best.

Do I need a water bath?

Nope! One of the beauties of cheesecake bars is that you can skip the water bath. The lower baking temperature and thinner layer of filling make it unnecessary.

Can I make this gluten-free?

Yes, use gluten-free graham crackers for the crust. Make sure your other ingredients (like vanilla extract) are certified gluten-free as well.

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