These Cheesecake Bars are the easiest way to make cheesecake! Smooth and creamy cheesecake filling on top of a graham cracker crust. Top with fruit, chocolate, caramel, whipped cream, and more. These bars bake up perfectly every time; no need for a water bath or special baking equipment.
You know that I love coming up with desserts that are twists on a classic (see Carrot Cake Cookies, Strawberry Shortcake Cupcakes, and Cheesecake Cookies). So, I was instantly drawn to the idea of Cheesecake BARS! No springform pan, no water bath, just a few simple steps to the perfect pan of cheesecake. Try this version, too: Churro Cheesecake.
Why this recipe works
- Flavor: The classic combination of buttery graham cracker crust and sweet and tangy cheesecake filling. The cheesecake itself is flavored with vanilla extract and just a touch of fresh lemon juice.
- Texture: Supremely creamy filling over a melt-in-your-mouth graham cracker crust.
- Ease: No complicated steps, water bath, or springform pan needed. These bars get baked in an 8×8 square baking pan.
- Versatile: These bars are a blank canvas. Serve them as-is or top them with fresh fruit, fruit compote, caramel, fudge sauce, or whipped cream. More on this below.
Recipe tips
- Line the baking pan with foil for easy removal and clean up.
- Cream cheese, eggs, and sour cream should be softened to cool room temperature. This ensures that it will mix up smoothly with no lumps.
- Adding flour to the graham cracker crust helps make it a bit sturdier.
- Remove the pan from the oven when the center of the cheesecake is still a bit jiggly. It will firm up as it cools.
- Cool to room temperature (around 2 hours on a wire rack), then transfer to the refrigerator to cool completely before cutting and serving.
Toppings
Love topping on your cheesecake? Here are some options for you to choose from:
- Blueberry sauce
- Strawberry sauce
- Roasted strawberries
- Whipped cream
- Caramel sauce
- Chocolate sauce
- Store bought fruit sauce/compote
- Easy Berry Topping: Stir together the fresh berry of your choice along with the same flavor of jam (about 1-2 tablespoons of jam for each cup of berries). Allow the mixture to sit at room temp for about 30 minutes so the berries can release some of their juices.
Serving and storage
Serving: These bars are best served chilled. Serve as-is or with the toppings suggested above.
Storage: Cool to room tempertaure immediately after baking, then store in the refrigerator for up to 3 days. You can also freeze for up to 1 month.
Make ahead: This recipe can be made one day ahead of serving.
More cheesecake recipes
Recipe
Cheesecake Bars
These Cheesecake Bars are the easiest way to make cheesecake! Creamy vanilla cheesecake on top of a graham cracker crust. Top these bars with fruit, chocolate, caramel, whipped cream, and more!
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Servings: 12
Calories: 170kcal
Ingredients
Crust:
- 8 rectangular graham cracker sheets, broken into pieces
- 3 tablespoons granulated sugar
- 2 tablespoons all purpose flour
- pinch salt
- 6 tablespoons unsalted butter, melted and cooled slightly
Filling:
- Two 8-oz packages brick style cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs, room temperature
- ¼ cup sour cream, room temperature
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 325°F with a rack in the middle position. Line an 8×8 baking pan with foil and grease the foil (I use nonstick spray).
Crust:
- Place the graham crackers in the bowl of a food processor and process until they are broken down into fine crumbs. Add sugar, flour, and salt and pulse briefly to combine. Add the melted butter and process until all of the crumbs are moist.
- Sprinkle the mixture into the prepared pan and press into an even layer (just on the bottom, not up the sides).
- Bake for 12-14 minutes, until fragrant and just beginning to brown.
- Place on a wire rack to cool to room temperature.
Filling:
- Using a stand mixer with the paddle attachment, beat the cream cheese for 1-2 minutes, until smooth and creamy. While beating, gradually add sugar. Beat in the eggs one at a time, scraping the side and bottom of the bowl as needed. Add sour cream, lemon juice, and vanilla, scraping the sides and bottom as needed. Beat until just combined, being careful to not overmix.
- Pour filling over crust and smooth into an even layer. Bake until the edges are set and just beginning to darken, but the center is still a bit jiggly, about 35-40 minutes. Place the pan on a wire rack to cool for 2 hours. Transfer to the refrigerator to cool completely, at least 4 hours or up to 24 hours.
Notes
Serving: These bars are best served chilled. Serve as-is or with the toppings suggested below.
Storage: Cool to room temperature immediately after baking, then store in the refrigerator for up to 3 days. You can also freeze for up to 1 month.
Make ahead: This recipe can be made one day ahead of serving.
Topping options:
- Blueberry sauce
- Roasted strawberries
- Whipped cream
- Caramel sauce
- Chocolate sauce
- Store bought fruit sauce/compote
- Easy Berry Topping: Stir together the fresh berry of your choice along with the same flavor of jam (about 1-2 tablespoons of jam for each cup of berries). Allow the mixture to sit at room temp for about 30 minutes so the berries can release some of their juices.
Nutrition
Calories: 170kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 77mg | Potassium: 38mg | Fiber: 1g | Sugar: 16g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Jenn says
This recipe is a breeze! I love that I can skip the pesky water bath and have a way of getting our cheesecake fix all Spring long with this tasty recipe!
Allison says
Thanks! Enjoy!
Yasmin says
How many grams of cookie crumbs will I need because I’m just going to use other basic cookies for the crust.
Allison says
Hi, Yasmin. You’ll need somewhere around 1-1/4 to 1-1/3 cups of crumbs. Enjoy!
Renee Goerger says
These cheesecake bars are incredibly delicious. I love cheesecake, but I may love these cheesecake bars, best.
Allison says
Yay! Enjoy!