I’m super excited to share this recipe with you today. What are some of my favorite cheesecake bars? What are some of the best cheesecakes? I remember the first time I made these – it was for a neighborhood potluck, and I was 13 years old. I can’t remember what they were. I’m a little nervous because I’ve always been intimidated by cheesecake. What are some of the best cheesecake bars? Is the crust delicious? My kids ask for them every night, and they’re a lifesaver on busy nights when I still want to serve. What is something special? They’re not quite as decadent as a New York cheesecake, but in their own way, they are even better. Is it possible to grab a square and go? If you’ve ever found traditional cheesecake to be a bit too much work, or if you just want to have fun with it, then this is the recipe. What are some of the best cheesecake bars?
What are cheesecake bars?
What are these little squares of happiness? Think of them as a deconstructed, more manageable, and dare I say, even more fun version of an old movie. What is the best cheese Instead of a whole, round cake that requires careful water baths and tricky slicing, cheesecake bars are used. Are baked in a rectangular pan and then cut into neat, bite-sized portions. What is the same rich, creamy, tangy cheesecake filling you know and love? Buttery graham cracker crust. What is the beauty of chocolate chips? Is it possible to glaze a cake? What are cheesecakes like? What is the best texture without the fuss? What are some of the best desserts to serve at a picnic? I like to call them “anytime cheesecake” because they really do fit into any occasion!
Why you’ll love this recipe?
There are so many reasons why I keep coming back to this cheesecake bars recipe, and I just know you’re going to adore it too. First off, the flavor is absolutely incredible. That creamy, smooth filling has just the right amount of tang from the cream cheese and a hint of sweetness that’s perfectly balanced. The graham cracker crust adds a lovely buttery crunch that just melts in your mouth. But what I really love most about this recipe is how surprisingly simple it is. I mean, seriously, it’s so straightforward. You don’t need any fancy equipment or complicated techniques. It’s pretty much foolproof, which is a huge win in my book. Plus, it’s really cost-effective. The ingredients are all pretty basic and readily available, so you can whip up a batch without breaking the bank. And the versatility! You can eat these plain, top them with fresh berries, drizzle with chocolate sauce, or add a fruit swirl. They’re perfect for a casual get-together or even a more elegant dessert if you dress them up a bit. Honestly, they’re my go-to when I need a dessert that looks impressive but comes together in a flash. They’re way easier than a full cheesecake, and I think the portion control is a nice bonus, though I rarely stick to just one square!
How do I make cheesecake bars?
Quick Overview
How do you make cheesecake bars? How do I make a graham cracker crust? What’s the best way to make a cream cheese pie crust? Is there a way to keep How easy is it to get that perfect creamy texture without any cracks or fuss? Once cooled, you can add a glaze or just slice and enjoy. What is the most satisfying part of this process? This recipe is all about embracing simplicity and achieving that classic cheesecake flavor and texture. How do you get texture without stress?
Ingredients
For the Main Batter: What is the main battery
2 cups graham cracker crumbs (about 14 full Graham Crackers): (I used a whole wheat bread)
1/2 cup unsalted butter, melted.
2 tablespoons of granulated sugar. 2
Pinch of salt
For the Filling:
3 (8-ounce) packages of cream cheese, softened to room temperature.
1 cup granulated sugar. 1 teaspoon
2 large eggs, at room temperature
1 teaspoon pure vanilla extract.
1/4 cup sour cream, at room temperature (this is key for extra creaminess! )
One tablespoon lemon juice (optional, but adds a nice tang)
For the Glaze:
1 cup powdered sugar. 1 teaspoon salt.
2-3 tablespoons milk or lemon juice
1/2 teaspoon vanilla extract. 1 teaspoon salt.
What are the steps to
Step 1: Preheat & Prep Pan
First things first, get that oven preheated to 325°F (160°C). I like to line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides. What makes lifting the bars out so much easier later on, and who doesn’t love less cleanup? How do you make sure the parchment paper comes up a bit higher than the sides of the pan? When trying to lift the whole thing out to cut.
Step 2: Mix Dry Ingredients
In a medium bowl, combine your graham cracker crumbs, melted butter, and granulated sugar. Set aside. What are some of the best crumbs you’ve ever eaten? Give it a good stir with spout or fork. Is it wet sand? What is the recipe for cheesecake bars?
Step 3: Mix Wet Ingredients
Now for the star of the show – the filling! In a large bowl, beat the cream cheese with an electric mixer (a stand mixer or hand mixer) until smooth. Remove from the heat. What is the best way to make it smooth and creamy? I always make sure my cream cheese is at room temperature. What is the best way to get lump-free filling? Then, gradually beat in the granulated sugar until it’s well incorporated and the mixture is light. Next, add the eggs one at a time, beating well after each addition. Don’t overmix here – just until they’re combined. Stir in the vanilla extract and lemon juice, and finally, gently mix into the sour cream. Is the filling smooth and creamy?
Step 4: Combine
What is the easiest way to make a crust? What should I do with graham cracker crumb mixture? How do you use the bottom of a glass to get it nice and firm? Then, carefully pour the cream cheese filling over the crust. What is the best way to spread a thin layer of lotion evenly with your spatula? What makes cheesecake bars so beautiful?
Step 5: Prepare Filling
You’ve already done this in Step 3! The “Prepare Filling” step is where you combine the cream cheese, sugar, eggs, vanilla, and sour cream. How do I make a cream until it’s smooth and luscious The room temperature ingredients are really crucial here – they help everything emulsify perfectly. What makes cheesecake bars so delicious? If your cream cheese is still cold, you’ll end up with lumps, and nobody wants that!
Step 6: Layer & Swirl
In this particular recipe, we’re not layering or swirling the main filling. Is it a simple pour over the crust? If you wanted to add swirls, now would be the time! What are some good ways to make a fruit compote or drizzle chocolate over cream cheese? Use a toothpick or knife to swirl the filling. For this classic recipe, though, it’s just that beautiful, creamy layer of pure cheesecake goodness. On top of the crumbly crust.
Step 7: Bake
Bake in your preheated oven for about 30-35 minutes. You’re looking for the edges to be set and slightly golden, while the center should still have a slight wobble when you gently shake the pan. It’s like jiggling Jell-O – the center should move a little. Don’t overbake it, or your cheesecake bars might become dry. I’ve learned that ovens can be finicky, so it’s always good to check a few minutes early.
Step 8: Cool & Glaze
Once the cheesecake bars are baked, let them cool in the pan on a wire rack for about an hour. This slow cooling process is super important to prevent cracking and ensure that perfect texture. Once they’re mostly cooled, you can make the glaze. Whisk together the powdered sugar, 2 tablespoons of milk (or lemon juice for a tangier glaze), and 1 cup of water. Serve warm. How do I make a smooth paste with vanilla extract If it’s too thick, add a tiny bit more liquid. If you find it too thin add more powdered sugar. Do you spray this over cooled bars? Then, cover the pan and chill them in the refrigerator for at least 3-4 hours, or preferably if you like. This chilling time is essential for bars to firm up properly and for the flavors to meld.
Step 9: Slice & Serve
Once everything is chilled and firm, use the parchment paper overhang to lift the entire block of parchment. How do I get cheesecake bars out of the pan? Place it on a cutting board and cut it into squares. For really clean cuts, wipe your knife clean between each slice. Can a knife be dipped in hot water? Serve them chilled, and watch them disappear!
What should I serve it with?
What are some of the best cheesecake bars? I love breakfast with a steaming mug of coffee. They’re not overly sweet, so they’d be a nice treat to start the day, especially if you top them with some fruit. Is it a good idea to sprinkle some fresh raspberries with cinnamon? For brunch, they’re always a hit. I like to arrange them on a pretty platter and maybe add some fresh fruit like strawberries or raspberries. I’ve never had any, but I love to do it. Blueberries on the side for a pop of color. What are some good cocktails to serve with a chilled mimosa or sparkling cider? As a dessert, they’re fantastic on their own, but if you want to elevate them, dunk some ice cream and drizzle it over them. What are some good ways to enjoy dark chocolate with raspberry coulis? What are some great Side Dishes to serve with vanilla bean ice cream? For those cozy snack moments, they’re perfect with a glass of milk or tequila. My family loves them cut into smaller squares for an afternoon pick-me-up with whatever fruit is in the fridge.
How do you make cheesecake bars?
I’ve made these cheesecake bars more times than I can count, and along the way, I’ve picked up a few tricks that really make a difference. When it comes to the graham cracker crust, make sure your butter is fully melted and evenly coats all the crumbs. Pressing it firmly into the pan helps create a solid base that doesn’t fall apart. For the filling, the most important tip is to use room temperature cream cheese, eggs, and sour cream. This ensures a super smooth, lump-free batter. I’ve tried making it with cold ingredients before, and it’s just not the same – you end up with little bits of cream cheese floating around, and it’s a pain to mix. When you’re mixing the filling, be careful not to overbeat once the eggs are in. Overmixing can introduce too much air, which can lead to cracking. A gentle mix until just combined is perfect. For baking, don’t be tempted to bake them until the center is completely firm. That slight wobble is exactly what you want. They’ll continue to set as they cool. If you’re like me and love a pretty swirl, try making a simple berry compote or melting some chocolate. Dollop it on top of the cheesecake filling before baking and use a knife or skewer to swirl it through. Don’t go too deep, or you’ll disrupt the crust. If you want to change up the flavor, a little bit of orange zest or almond extract can be wonderful additions to the filling. And for the glaze, start with less liquid than you think you need; it’s easier to thin it out than to thicken it back up.
What are some Storing and Reheating Tips?
These cheesecake bars are fantastic for making ahead, which is why I love them so much. Once they’re baked and cooled, you can store them in the refrigerator, uncovered, for about 1-2 hours to allow them to firm up before glazing. Once glazed, cover the pan tightly with plastic wrap or transfer the bars to an airtight container. They’ll stay delicious in the refrigerator for up to 3-4 days. The flavor often gets even better after a day! If you want to freeze them, I highly recommend slicing them into bars first. Then, wrap each bar individually in plastic wrap, followed by a layer of aluminum foil. They can be kept in the freezer for up to 2 months. To thaw, unwrap them and let them sit at room temperature for about 30 minutes, or transfer them to the refrigerator overnight. You don’t really need to reheat them, as they’re best served chilled. If for some reason they’ve become a bit too firm from the fridge, just let them sit out for 10-15 minutes before serving. For the glaze, it’s best to add it just before chilling and serving. If you’re freezing them, you might want to add the glaze after thawing to keep it looking its best.
What are the most frequently asked questions on
Final Thoughts
So there you have it, my absolute favorite cheesecake bars recipe! I truly believe this is one of those recipes that will become a staple in your kitchen, just like it has in mine. They are the perfect balance of creamy, tangy, and sweet, with that irresistible graham cracker crust. They’re so easy to make, and the fact that they’re bars means they’re perfect for sharing (or not sharing, I won’t tell!). If you love this recipe, you might also enjoy my no-bake lemon cheesecake cups or my simple chocolate lava cakes – both are crowd-pleasers too! Give these cheesecake bars a try, and I can’t wait to hear how they turn out for you. Drop a comment below and let me know your favorite way to enjoy them, or if you discovered any fun variations!
Cheesecake bars
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 0.25 cup granulated sugar
- 0.375 cup unsalted butter, melted
Cheesecake Filling
- 24 oz cream cheese, softened
- 0.75 cup granulated sugar
- 0.0625 cup all-purpose flour
- 1 teaspoon vanilla extract
- 3 large eggs
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a medium bowl, combine graham cracker crumbs and sugar. Pour in melted butter and stir until well combined. Press the mixture evenly into the bottom of the prepared baking pan.
- Bake the crust for 10 minutes. Remove from oven and let cool slightly.
- In a large bowl, beat cream cheese and sugar with an electric mixer until smooth. Beat in flour and vanilla extract.
- Add eggs one at a time, beating well after each addition.
- Pour the cheesecake filling over the cooled crust. Bake for 25-30 minutes, or until the edges are set and the center is still slightly jiggly.
- Let the cheesecake bars cool completely in the pan on a wire rack. Then, chill in the refrigerator for at least 2 hours before cutting into bars.
