Cheesecake Bars

If you’re craving a dessert that’s creamy, rich, and perfect for sharing, these Cheesecake Bars are exactly what you need. Combining a buttery graham cracker crust with a smooth, velvety cheesecake filling, these bars offer all the indulgence of classic cheesecake in a convenient, easy-to-cut form. Whether you’re serving them at a party, packing them for a picnic, or just enjoying a treat at home, these bars are sure to satisfy your sweet tooth.

Why This Recipe Is a Must-Try

What makes these Cheesecake Bars stand out is their simplicity without sacrificing flavor or texture. The crust is perfectly crumbly and sweet, providing a sturdy base that contrasts beautifully with the creamy cheesecake layer. Using just a handful of everyday ingredients, this recipe comes together quickly and doesn’t require any fancy equipment or complicated techniques. Plus, the bars bake evenly in a square pan, making them easy to slice into perfect portions. If you love cheesecake but want something easier to handle than a whole pie, this recipe is a game changer.

Another reason to try this recipe is its versatility. You can enjoy these bars plain, or customize them with toppings like fresh fruit, chocolate drizzle, or caramel sauce. For an extra special touch, serve them alongside other desserts like Coconut Shortbread Cookies for a delightful dessert spread. These bars hold well in the fridge and travel beautifully, so they’re great for gatherings or meal prep desserts.

Ingredients

• 1 1/2 cups graham cracker crumbs – This forms the delicious, crunchy crust.
• 1/3 cup sugar – Adds sweetness to the crust.
• 1/2 cup unsalted butter, melted – Binds the crust ingredients together and adds richness.
• 2 cups cream cheese, softened – The main ingredient for the creamy cheesecake filling.
• 1 cup sugar – Sweetens the cheesecake filling.
• 1 teaspoon vanilla extract – Enhances the flavor with a warm, aromatic note.
• 3 large eggs – Provide structure and richness to the cheesecake layer.
• 1/2 cup sour cream – Adds tanginess and moisture, keeping the cheesecake smooth.
• 1/4 cup all-purpose flour – Helps stabilize the cheesecake and prevent cracking.

How To Make Cheesecake Bars

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs and 1/3 cup sugar. Pour in the melted butter and stir until the mixture is evenly moistened and resembles wet sand. Press this mixture firmly into the bottom of a 9×9-inch square baking pan, creating an even layer. Bake the crust for about 10 minutes until it’s lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the 1 cup of sugar, continuing to mix until well combined and no lumps remain. Add the vanilla extract and mix again. Next, add the eggs one at a time, beating on low speed after each addition just until incorporated—overmixing can add too much air and cause cracks during baking.

Step 3: Add Sour Cream and Flour

Mix in the sour cream until fully combined, then sprinkle the flour over the mixture and gently fold it in. The flour will help the cheesecake bars hold their shape and prevent cracking.

Step 4: Bake the Bars

Pour the cheesecake filling over the pre-baked crust and spread it out evenly with a spatula. Bake in the preheated oven for 40-45 minutes. The edges should be set, and the center will still have a slight jiggle when you gently shake the pan. This ensures the cheesecake remains creamy and not overbaked.

Step 5: Cool and Chill

Remove the bars from the oven and allow them to cool to room temperature. Once cooled, cover the pan with plastic wrap or foil and chill in the refrigerator for at least 4 hours, preferably overnight. Chilling sets the cheesecake and makes slicing easier.

Step 6: Serve and Enjoy

Use a sharp knife to cut the cheesecake into squares or rectangles. For clean cuts, wipe the knife with a warm, damp cloth between slices. Serve plain or top with fresh berries, fruit compote, or a drizzle of chocolate or caramel sauce for extra indulgence.

Common Mistakes to Avoid

• Using cold cream cheese: Make sure your cream cheese is softened to room temperature to avoid lumps in the filling.
• Overmixing the batter: Mixing too vigorously after adding eggs can incorporate too much air, causing cracks.
• Skipping the sour cream: It adds moisture and tang, keeping the texture perfect.
• Not pre-baking the crust: This step prevents a soggy bottom and ensures a nice crunchy texture.
• Baking at too high a temperature: Low and slow baking helps prevent cracks and overcooked edges.

Dietary Options

• Gluten-Free: Use gluten-free graham cracker crumbs or substitute with crushed gluten-free cookies.
• Dairy-Free: Swap cream cheese and sour cream for dairy-free alternatives like vegan cream cheese and coconut yogurt.
• Lower Sugar: Reduce sugar amount slightly or use a natural sweetener like maple syrup, adjusting liquid amounts accordingly.
• Egg-Free: Use egg replacers such as flax eggs or commercial egg substitutes to make the recipe egg-free.

Seasonal Variations

• Berry Swirl: Add a swirl of raspberry or strawberry puree on top before baking for a fresh fruity twist.
• Pumpkin Spice: Incorporate pumpkin puree and warm spices like cinnamon, nutmeg, and cloves for fall vibes.
• Lemon Zest: Add lemon zest and a bit of lemon juice to the filling for a bright, citrusy flavor.
• Chocolate Chip: Fold mini chocolate chips into the filling for pockets of melty chocolate.
• Nutty Delight: Sprinkle chopped toasted pecans or walnuts over the crust before adding the filling.

Storage & Make-Ahead

These Cheesecake Bars keep exceptionally well. Store leftovers in an airtight container in the refrigerator for up to 5 days. If you want to prepare them in advance, bake the bars and chill them overnight for the best texture and flavor. You can also freeze the bars by wrapping them tightly in plastic wrap and placing them in a freezer-safe container for up to 2 months. To thaw, leave them in the refrigerator overnight before serving.

FAQ

Can I use regular sugar substitutes instead of granulated sugar?

Yes, you can substitute granulated sugar with natural sweeteners like coconut sugar or erythritol. Keep in mind that sugar substitutes can affect texture and sweetness level, so adjust according to your taste preferences.

Why did my cheesecake bars crack?

Cracks often happen due to overmixing the batter, baking at too high a temperature, or sudden temperature changes. To avoid this, mix gently, bake at a moderate temperature, and allow the bars to cool gradually before refrigerating.

Can I make these bars without eggs?

Absolutely! Use an egg replacer such as flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) or a commercial egg substitute to keep the bars egg-free while maintaining structure.

How do I get clean slices when cutting cheesecake bars?

For clean cuts, chill the bars thoroughly and use a sharp knife. Wipe the knife blade with a warm, damp cloth between cuts to prevent sticking and maintain neat edges.

Conclusion

These Cheesecake Bars are a perfect blend of creamy, sweet, and buttery goodness packed into an easy-to-serve square shape. Their simple ingredients and straightforward method make them accessible for bakers of all levels, while their delicious taste guarantees they’ll become a favorite dessert. Whether you enjoy them in their classic form or customize them with your favorite seasonal flavors, these bars are sure to impress. Don’t forget to try pairing them with other delicious treats for a delightful dessert spread!

Share on Pinterest