Cheesecake Bars Recipe
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This easy cheesecake bars recipe is made with a graham cracker crust, and a creamy cheesecake filling on top. Everything you love about cheesecake in bar form!
As much as I love a classic cheesecake I don’t always like the hassle of making one. The whole water bath and wrapping up the springform pan kind of hassle. But creamy cheesecake bars? Now that I can get on board with any time.
And as you may know I’m a huge fan of cheesecake bars around here. Like these sopapilla cheesecake bars, these easy no bake oreo cheesecake bars or no bake banana pudding cheesecake bars, or my lemon cheesecake bars, or my favorite Nutella cheesecake bars.
Cheesecake bars are the perfect dessert for a potluck or summer backyard barbeque!
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Why This Recipe Works
- Flavor: Made with pure vanilla extract for the best vanilla filling. The vanilla filling pairs so well with the buttery graham cracker crust.
- Texture: Creamy cheesecake layer due to the addition of sour cream and softened cream cheese. Make sure both are at room temperature so you get a smooth filling with no lumps!
- Ease: Making a cheesecake usually requires a water bath, but by making your cheesecake in bar form means you get everything you love about a cheesecake without all the hassle! And baking in bar form means no springform pan needed. These bars are baked in a square pan for ease!
Ingredients Needed
- Graham crackers – If you can’t find graham crackers, you can use digestive biscuits or Nilla wafers.
- Brown sugar – I used light brown sugar for the graham cracker crust but granulated sugar or dark brown sugar will also work. You can always make your own brown sugar!
- Butter – I used unsalted butter but salted butter will also work.
- Cream cheese – Make sure your cream cheese is softened so it blends up smoothly. And use full-fat cream cheese in the blocks for best texture.
- Granulated sugar
- Sour cream – I used full-fat sour cream but a plain full fat Greek yogurt will also work.
- Eggs – Use room temperature eggs for a smooth filling.
- Vanilla extract
How To Make These Cheesecake Bars
Make crust:
Position a rack in the center of the oven. Preheat the oven to 350oF (180oC).
Line a 8×8-inch square baking pan with tin foil or parchment paper. Spray with cooking spray. Set aside.
Place graham crackers in a food processor and pulse into fine crumbs. Or you can place in a large plastic bag and crush with a rolling pin.
In a medium bowl, stir together the graham cracker crumbs, brown sugar and melted butter until a crumbly mixture forms.
Press the graham cracker mixture into the bottom and slightly up the sides of the prepared pan.
Bake the graham cracker crust for 8 to 10 minutes, until set. Remove from the oven cool while you prepare the cheesecake filling. Lower the oven temperature to 325°F.
Make cheesecake batter:
In a stand mixer fitted with a paddle attachment (or you can do this in a large bowl with a hand mixer) beat the cream cheese and sugar together one medium speed until smooth.
Add in the sour cream, eggs, vanilla extract, and beat on low speed until combined, scraping down the sides of the bowl as needed.
Pour the cream cheese mixture on top of the crust and spread into a smooth layer.
Bake in the preheated 325oF oven, for 35 to 40 minutes, until the edges are set but the middle of the bars are still soft in the center. The bars will continue to firm up as they cool.
Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate for 4 hours or until firm. Cut into bars and serve.
Recipe Variations
- Make an Oreo cookie crust instead. Use Golden Oreo or regular Oreo cookies and combine with melted butter.
- Add lemon juice – You can add a little lemon juice to the filling. Add 1/2 teaspoon to 1 teaspoon.
Serving Suggestions
You can simply enjoy these plain or feel free to dress them up! I love serving with homemade whipped cream on top and fresh fruit. But you can try using canned fruit filling, like cherry pie filling!
Or drizzle on some chocolate ganache or caramel sauce!
Storage Instructions
You want to store these cheesecake bars in an airtight container in your fridge for up to 4 days. For longer storage, I recommend freezing them.
You can freeze for up to 3 months. I like to wrap any bars in plastic wrap or aluminum foil and store in plastic bag. Thaw overnight in the fridge before serving. I did find that the crust and topping will soften slightly.
Recipe FAQS
The edges of the bars should be set, but the middle of the bars should have a slight wobble. The bars will continue to set up as they cool.
I like to cut with a large clean knife. And make sure to wipe off the knife in between each slice so you get a neat cut.
This is probably due to overmixing or overbaking. Overmixing will cause too much air to be incorporated. The bars will puff in the oven and then collapse after cooling causing crack. And overbaking can cause cracks. Take the bars out when the bar edges are set but the middle is slightly jiggly.
To be on the safe side, only let the bars sit out for 2 hours. After that it’s best to cover and refrigerate them.
More Cheesecakes To Try!
If you’re craving more cheesecake then be sure to try my homemade lemon cheesecake topped with a fresh lemon curd! Or my Biscoff cheesecake. The cheesecake has a Biscoff cookie crust, and topped with more cookie butter!
And you can’t go wrong with a classic cherry cheesecake with a homemade cherry topping! And if you’re craving more cheesecake bars, be sure to check out my 14 cheesecake bar recipes!
More Recipes To Try
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake
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Don’t forget to grab a copy of my cookbook, Cheesecake For All Seasons! It’s an easy to download digital e-book with over 50 delicious cheesecake recipes, toppings, tips and tutorials for you to master making cheesecake at home!
Cheesecake Bars
Ingredients
For the crust:
- 1 ½ cups (180 g) graham cracker crumbs about 12 crackers
- ¼ cup (53 g) packed light brown sugar
- 6 tablespoons (85 g) unsalted butter melted
For the vanilla cheesecake layer:
- 16 ounces (2 packages, 454 g) cream cheese, at room temperature
- 1 cup (200 g) granulated sugar
- 1/4 cup (60 g) sour cream
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
Instructions
Make crust:
- Position a rack in the center of the oven. Preheat the oven to 350°F (180°C).
- Line a 8×8-inch square baking pan with tin foil or parchment paper. Spray with cooking spray. Set aside.
- Place graham crackers in a food processor and pulse into fine crumbs. Or you can place in a large plastic bag and crush with a rolling pin. In a small mixing bowl, stir together the graham cracker crumbs, brown sugar and melted butter until a crumbly mixture forms. 1 ½ cups (180 g) graham cracker crumbs ¼ cup (53 g) packed light brown sugar 6 tablespoons (85 g) unsalted butter
- Press the graham cracker mixture into the bottom and slightly up the sides of the prepared pan.
- Bake the graham cracker crust for 8 to 10 minutes, until set. Remove from the oven cool while you prepare the lemon cheesecake filling. Lower the oven temperature to 325°F.
Make cheesecake batter:
- In a stand mixer fitted with a paddle attachment (or you can do this in a large mixing bowl with a hand mixer) beat the cream cheese and sugar together one medium speed until smooth. 16 ounces (2 packages, 454 g) cream cheese, 1 cup (200 g) granulated sugar
- Add in the sour cream, eggs, vanilla extract, and beat on low speed until combined, scraping down the sides of the bowl as needed. 1/4 cup (60 g) sour cream 3 large eggs 2 teaspoons vanilla extract
- Pour the filling on top of the crust and spread into a smooth layer.
- Bake in the preheated 325°F oven, for 35 to 40 minutes, until the edges are set but the middle of the bars are still soft in the center. The bars will continue to firm up as they cool.
- Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate for 4 hours or until firm. Cut into bars and serve.
Notes
- Storage: You want to store these cheesecake bars in an airtight container in your fridge for up to 4 days. For longer storage, I recommend freezing them.
- Freezing: You can freeze for up to 3 months. I like to wrap any bars in plastic wrap or aluminum foil and store in plastic bag. Thaw overnight in the fridge before serving. I did find that the crust and topping will soften slightly.
- Graham crackers – If you can’t find graham crackers, you can use digestive biscuits or Nilla wafers.
- Brown sugar – I used light brown sugar for the graham cracker crust but granulated sugar or dark brown sugar will also work.
- Butter – I used unsalted butter but salted butter will also work.
- Cream cheese – Make sure your cream cheese is softened so it blends up smoothly. And use full-fat cream cheese in the blocks for best texture.
- Sour cream – I used full-fat sour cream but a plain full fat Greek yogurt will also work.
These cheesecake bars were soooo creamy! Loved them!
Wonderful, so glad that you loved them!
I made these bars over the weekend and they were great! Perfectly creamy and so delicious!
Great to hear, I’m so happy they were a hit!
These cheesecake bars are incredible! I love everything about them and love them in a bar form. So creamy, decadent and loved the crust!
Great, I’m so happy that you loved them!
The combo of cheesecake and graham cracker crust was to die for. I also loved that these were in easy to eat bars. Thank you so much!
Thank you, so happy you enjoyed them!
These Cheesecake Bars are absolutely delicious, so easy to make and the perfect cheesecake flavor! Seriously, the best no-fuss summer dessert, everyone loved them! Thank you!
Thank you, so happy that you enjoyed them!