These Cheesecake Bars are divine and will absolutely delight you. You’ll quickly find that cheesecake is just as satisfying in bar form as it is as a cake.
These Cheesecake Bars quickly climbed to the top of my “can’t stop eating” list. There isn’t an ounce of chocolate involved, yet I still wanted to hide them so I could eat every single one.
One afternoon I made these while my husband was fasting for a medical procedure. My boys and I teased him a little as we enjoyed the bars, but we did save him a couple and he forgave us. Simply put: these are incredible. If you love cheesecake, these bars will win you over. You can add fruit or another topping if you like, but they truly shine on their own.
The bars feature a substantial buttery graham cracker crust topped with a thick, luscious cream cheese layer—pure heaven.
On a personal note, today would have been my Grandpa Saley’s 100th birthday. He passed nearly 19 years ago and I still think of him often. I was fortunate to have both of my maternal grandparents in my life for many years—my grandpa would have loved these bars. To celebrate his memory, I encourage you to make these Cheesecake Bars.
Happy 100th Birthday Grandpa! 🎉🎂 🎉
TIPS FOR MAKING CHEESECAKE BARS:
- Bring the cream cheese to room temperature—take it out of the fridge 2–3 hours before you start for the best texture.
- Don’t skip the flour in the graham cracker crust; it helps the crust hold up under the filling.
- Press the crust evenly into the pan using the bottom of a measuring cup for a uniform layer.
- You can use unsalted butter in the crust, but if you do, add 1/8 teaspoon of salt to the mixture.
- Lining the pan with foil is optional, but it makes lifting the bars out easier and produces cleaner slices.
- Plan ahead: the bars need to cool at room temperature for 2 hours, then chill at least 3 hours in the refrigerator.
Cheesecake Bars
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- Total Time: 1 hour 10 minutes
- Yield: 12 to 16 bars (depending on how big you cut them)
Description
These Cheesecake Bars are rich, creamy, and simple to make. They offer all the classic cheesecake flavor with the convenience of a bar—perfect for gatherings, potlucks, or an everyday treat.
Ingredients
CRUST:
- 7 whole graham crackers, broken into 1-inch pieces
- 6 tablespoons butter, melted and cooled
- 3 tablespoons brown sugar
- 2 tablespoons flour
FILLING:
- 2 packages (8 oz each) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Line an 8×8-inch pan with foil and lightly spray with cooking spray. Set aside.
CRUST:
- Place graham crackers in a food processor and pulse to fine crumbs, about 30 seconds. Add melted butter, brown sugar, and flour; pulse until combined. Press the mixture evenly into the prepared pan. Bake 12–15 minutes, until the crust begins to brown at the edges. Let cool completely in the pan on a wire rack.
FILLING:
- Using a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, 1–3 minutes, scraping the bowl as needed. Add the sugar and beat until combined, about 1 minute.
- Add the eggs one at a time, mixing about 30 seconds after each. Add sour cream, lemon juice, and vanilla; mix until just combined, about 30 seconds.
- Pour the filling over the cooled crust and spread into an even layer. Bake until the edges are set but the center still jiggles slightly, about 35–40 minutes. Cool completely in the pan on a wire rack, about 2 hours, then refrigerate until chilled, at least 3 hours or up to 24 hours.
- Lift the bars from the pan using the foil and cut into squares to serve.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Brownies & Bars
- Cuisine: American
IF YOU MAKE THIS RECIPE I’D LOVE TO HEAR WHAT YOU THINK!
Recipe Source: ATK’s The Perfect Cookie (recipe adapted)