These luscious Cheesecake Bars are the perfect indulgence, combining creamy richness with a delightful crumbly crust. In just 20 minutes of prep and 35 minutes of baking, you’ll create a decadent treat that’s both luxurious and easy to enjoy. The velvety filling melts in your mouth, while the buttery graham cracker base adds a satisfying crunch.
Each bite is a harmonious blend of tangy cream cheese sweetness, enhanced by a hint of vanilla. Let the bars chill for 6 hours, and you’ll be rewarded with a dessert that’s as stunning as it is delicious. Whether for a party or a cozy night in, these bars are sure to impress.
Perfectly portioned into 16 squares, these Cheesecake Bars are ideal for sharing or savoring one at a time. With 377 calories per serving, they offer a guilt-free way to enjoy a classic dessert. The smooth, dense texture is complemented by a hint of tanginess, making each bite unforgettable.
A touch of sugar balances the richness, while the golden crust adds a warm, buttery contrast. These bars are not just a dessert; they’re a celebration of flavor and simplicity. Whip them up, let them chill, and watch them disappear in no time!
Ingredients for Cheesecake Bars
- Crust:
- 1 ½ cups (170 g) graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar (firmly packed)
- 7 Tablespoons unsalted butter (melted)
- Cheesecake:
- 24 oz (680 g) cream cheese (softened, use brick-style full-fat)
- 1 cup (200 g) granulated sugar
- ½ cup (120 g) sour cream
- 1 teaspoon vanilla extract
- 3 large eggs (room temperature preferred)
- Ganache (optional):
- 4 oz (113 g) semisweet or dark chocolate (finely chopped, or substitute chocolate chips)
- ½ cup (118 ml) heavy cream
Step-by-Step Instructions
- Prepare the Crust:
- Preheat oven to 325°F (165°C). Line a 9×9” baking pan with parchment paper or foil (optional).
- In a bowl, stir together graham cracker crumbs, granulated sugar, and brown sugar until combined.
- Add melted butter and mix until all crumbs are moistened.
- Press the mixture evenly into the bottom of the prepared pan. Set aside (no pre-baking needed).
- Make the Cheesecake Batter:
- In a large mixing bowl, beat cream cheese and sugar with an electric mixer on medium speed until smooth and lump-free.
- Add sour cream and vanilla extract. Mix on low speed until combined.
- Lightly beat one egg with a fork, then add it to the batter. Mix on low speed until just combined. Repeat with the remaining eggs.
- Scrape the sides and bottom of the bowl to ensure even mixing.
- Bake the Cheesecake:
- Pour the batter evenly over the crust in the prepared pan.
- Bake on the center rack for 35-45 minutes, or until the cheesecake is almost set (the center will jiggle slightly, and the edges may puff).
- Let the cheesecake cool to room temperature, then refrigerate for at least 5-6 hours (preferably overnight).
- Prepare the Ganache (Optional):
- Place chopped chocolate in a heatproof bowl.
- Heat heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over the chocolate.
- Cover the bowl with foil and let sit for 5 minutes without stirring.
- Remove the foil and whisk gently until the chocolate is smooth and fully melted.
- Pour the ganache evenly over the chilled cheesecake. Use a spatula to smooth if needed.
- Refrigerate for 15-20 minutes until the ganache sets, then cut into squares and serve.
Creative Topping Ideas for Cheesecake Bars
While the optional chocolate ganache is a classic choice, there are plenty of other ways to dress up your cheesecake bars. Try a drizzle of caramel sauce or a sprinkle of crushed nuts for added texture. Fresh berries like strawberries or raspberries make a vibrant and refreshing topping, or you can dust the bars with powdered sugar for a simple yet elegant finish.
Perfect Serving Suggestions
These cheesecake bars are a crowd-pleaser on their own, but you can elevate your presentation by pairing them with a dollop of whipped cream or a scoop of vanilla ice cream. For a brunch or tea party, cut them into smaller bite-sized pieces and serve alongside coffee or tea. They also make a great dessert for potlucks or holiday gatherings!
Storage and Reheating Tips
Store your cheesecake bars in an airtight container in the refrigerator for up to 5 days. If you’d like to freeze them, wrap individual bars in plastic wrap and place them in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before serving. For best texture, avoid reheating—these bars are meant to be enjoyed chilled!
Recipe Variations to Try
Switch up the flavor profile by using chocolate graham crackers for the crust or adding a tablespoon of lemon zest to the cheesecake batter for a citrusy twist. For a nutty variation, mix finely chopped pecans into the crust. If you’re feeling adventurous, swirl in some raspberry jam or peanut butter before baking for a marbled effect.
Time-Saving Tips for Busy Bakers
To save time, use pre-made graham cracker crust instead of making your own. You can also prepare the cheesecake batter a day ahead and store it in the fridge, then bake it when you’re ready. If you’re short on chilling time, pop the bars in the freezer for 2-3 hours instead of refrigerating overnight—just be sure to let them soften slightly before serving.
Cheesecake Bars
Ingredients
Crust
- 1 ½ cups graham cracker crumbs (170 g)
- 2 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar firmly packed
- 7 Tablespoons unsalted butter melted
Cheesecake
- 24 oz cream cheese softened (use brick-style full-fat cream cheese) (680 g)
- 1 cup granulated sugar (200 g)
- ½ cup sour cream (120 g)
- 1 teaspoon vanilla extract
- 3 large eggs room temperature preferred
Ganache (optional)
- 4 oz semisweet or dark chocolate finely chopped (may substitute chocolate chips, no chopping needed) (113 g)
- ½ cup heavy cream (118 ml)
Instructions
- Preheat oven to 325F (165C) and line a 9×9” baking pan with parchment paper or foil (optional). Set aside.
- Stir together graham cracker crumbs and sugars until combined.
- Add melted butter and stir until all crumbs are moistened.
- Press crumbs evenly into the bottom of prepared baking pan and set aside (no need to pre-bake before adding cheesecake batter).
- Combine cream cheese and sugar in large mixing bowl (or in bowl of stand mixer) and use an electric mixer (or paddle attachment on mixer) to beat on medium-speed until smooth, creamy, and lump-free.
- Add sour cream and vanilla extract and stir on low-speed until combined.
- Lightly beat one egg with a fork then add it to the cheesecake batter and stir on low-speed until just-combined. Repeat with remaining eggs. Scrape the sides and bottom of the bowl to ensure all ingredients are evenly combined.
- Pour batter evenly over graham cracker crust in prepared baking pan.
- Transfer to the center rack of 325F (165C) preheated oven and bake for 35-45 minutes or until cheesecake is almost set (the center will still have some jiggle but will mostly be set, the edges may have puffed a bit, and if you lightly touch the center with your finger it should spring back to the touch).
- Allow cheesecake to cool to room temperature then transfer to refrigerator to chill completely, at least 5-6 hours, preferably overnight.
- After cheesecake has completely chilled, top with chocolate ganache if desired.
- Place chopped chocolate in a heatproof bowl. Pour cream into small saucepan and heat over medium heat. As soon as you see the cream beginning to simmer, remove from heat and pour evenly over chocolate. Do not stir, just cover the bowl with foil and allow to sit for 5 minutes undisturbed.
- Remove foil and gently whisk ingredients together until chocolate is smooth and completely melted.
- Pour evenly over cheesecake bars, using a spatula to smooth if necessary. Transfer to refrigerator until ganache has set (about 15-20 minutes) then cut into squares and serve.