Cheesecake Bars Recipe

Why You’ll Love This Recipe

Cheesecake Bars are the perfect handheld version of classic cheesecake—creamy, smooth, and rich with a buttery graham cracker crust. They’re easy to slice, serve, and share, making them ideal for potlucks, parties, or satisfying a cheesecake craving without the fuss of a springform pan. Versatile and crowd-pleasing, these bars offer all the flavor of a full cheesecake in a portable form.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:
graham cracker crumbs
unsalted butter (melted)
granulated sugar

For the filling:
cream cheese (softened)
granulated sugar
sour cream
eggs
vanilla extract
all-purpose flour (optional, for extra structure)

directions

Preheat oven to 325°F (163°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.

In a bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined.

Press the mixture firmly into the bottom of the pan to form a crust. Bake for 8–10 minutes, then set aside to cool slightly.

In a large bowl, beat softened cream cheese and sugar until smooth and creamy.

Add sour cream, vanilla extract, and flour (if using), and mix until combined.

Beat in eggs one at a time, mixing just until incorporated—do not overmix.

Pour the filling over the crust and smooth the top.

Bake for 30–35 minutes, or until the center is just set and slightly jiggly.

Turn off the oven and crack the door open. Let bars cool for 30 minutes, then chill in the refrigerator for at least 3 hours or overnight.

Lift the bars out of the pan using the parchment overhang and slice into squares.

Servings and timing

This recipe yields approximately 24 bars.
Preparation time: 20 minutes
Baking time: 30–35 minutes
Cooling and chilling time: 4 hours
Total time: 4.5–5 hours

Variations

Add a swirl of raspberry, strawberry, or chocolate sauce before baking.
Top with fresh fruit, whipped cream, or chocolate ganache after chilling.
Use a cookie crust (Oreos, vanilla wafers, gingersnaps) for a flavor twist.
Add lemon zest or juice for a tangy citrus version.

storage/reheating

Store in an airtight container in the refrigerator for up to 5 days.
Freeze individual bars for up to 2 months; thaw in the fridge overnight.
Serve chilled—no reheating needed.

FAQs

Can I use low-fat cream cheese?

Yes, but full-fat gives the best texture and flavor.

Do I need to bake the crust first?

Yes, prebaking ensures a firm, non-soggy base.

How do I get clean slices?

Chill fully and wipe the knife clean between cuts.

Can I make these gluten-free?

Yes, use gluten-free graham crackers and ensure other ingredients are GF-certified.

Can I double the recipe?

Yes, use a larger sheet pan or bake in two batches.

What if my bars crack?

Minor cracks are fine—cover with topping if desired. Avoid overbaking and rapid cooling to reduce cracking.

Can I add toppings before baking?

Yes, try chocolate chips, fruit preserves, or streusel.

Are these good for a party?

Absolutely—they’re easy to transport and serve.

How do I know they’re done?

The edges should be set and the center slightly jiggly when gently shaken.

Can I skip the flour?

Yes, it’s optional—it just adds slight firmness.

Conclusion

Cheesecake Bars are a creamy, dreamy dessert that’s simple to make and perfect for any occasion. With their rich filling, buttery crust, and easy-to-slice format, they deliver the flavor of a full cheesecake in a convenient, shareable square. Whether classic or customized, these bars are a guaranteed hit.

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