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Closeup of a cheesecake bar topped with blueberry sauce
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5 from 3 votes

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!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 48 minutes
Cooling 6 hours
Total Time 7 hours 3 minutes
Servings 12
Calories 170kcal



  • 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


  • Two 8-oz packages brick style cream cheese softened
  • 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


  • Preheat oven to 325°F with a rack in the middle position. Line an 8x8 baking pan with foil and grease the foil (I use nonstick spray).


  • 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.


  • 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.


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.


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