Cheesecake Bars Recipe

Cheesecake bars scattered on a marble surface. A small plate of strawberries in the background.

Cheesecake bars are so easy and are perfectly rich and creamy, with just the right hint of tang. Great for sharing at parties!

Course Dessert

Cuisine American

Prep Time 1

Cook Time 30

Chill Time 6

Total Time 7 30

Servings squares

Calories 235kcal

Author John Kanell

Equipment

Hand mixer
8x8-inch baking pan

Ingredients

For the Crust:

1½ cups graham cracker crumbs (180g, from 11 large graham cracker sheets)
3 tablespoons light brown sugar
6 tablespoons unsalted butter melted (85g)

For the Filling:

2 (8-ounce/ 226g) packages cream cheese room temperature
⅔ cup granulated sugar (133g)
⅓ cup sour cream room temperature (80g)
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
3 large eggs room temperature

Instructions

Preheat the oven to 350°F. Spray an 8x8-inch pan with nonstick cooking spray. Line the pan with parchment paper, leaving a 2-inch overhang on at least 2 of the sides.
In a large bowl, stir to combine the graham cracker crumbs and brown sugar. Drizzle the melted butter all over and stir well to combine. (Pinch the mixture between your fingers and thumb. If it holds together on it’s own, the crust is ready. If it is sandy and falls apart, add 1 more tablespoon of melted butter and stir to combine.)
Place the mixture in the prepared baking pan. Use a flat-bottomed glass or measuring cup to firmly press the mixture into the bottom of the pan. Bake for 10 to 12 minutes, until golden brown around the edges. Set aside for about 45 minutes to cool.
Decrease the oven temperature to 325°F.
Meanwhile, in a large bowl beat the cream cheese with a hand mixer on high speed for 1 minute until fluffy and smooth. Scrape down the sides and bottom of the bowl.
Add the granulated sugar and beat for 1 minute until well combined.
Add the sour cream, lemon juice, and vanilla and beat for 30 seconds, until combined. Scrape the bottom and sides of the bowl. If any small pieces of cream cheese remain, continue to mix until it’s smooth.
Add the eggs and beat on low speed for about 30 seconds or just until combined.
Pour the mixture over the cooled crust. Bake for 30 to 35 minutes until the edges are slightly puffed and the middle is nearly set. (It should move just slightly.) Let cool completely for about 2 hours on a wire rack, then refrigerate for at least 4 hours until very cold.
Slice into bars and serve topped with fresh fruit, whipped cream, or chocolate ganache, if you like.

Video

https://youtu.be/BJ9fONuX888

Notes

To make graham cracker crumbs: Place 11 whole sheets of graham crackers in a food processor and pulse until the sheets are broken down into fine crumbs. You can then add the sugar and butter straight to the bowl of the food processor and pulse until it is well combined, rather than transferring the crumbs to a large bowl.
To make sure the crust is ready to bake, pinch the crust mixture between your fingers and thumb. It should hold together. If it is sandy and falls apart, add 1 more tablespoon of melted butter and stir to combine, then try the pinch test again. The amount of butter needed can vary depending on whether you use boxed crumbs or make your own from graham cracker sheets, so I always do the test to ensure my crust will hold together nicely.
You can use a stand mixer to make the filling. Beat on medium speed with the paddle attachment or whisk attachment until you add the eggs. Incorporate the eggs at low speed just until combined.
This recipe also works in a 9x9-inch baking pan. The bars will be slightly thinner and may cook more quickly. Start to check the bars for doneness after 25 minutes in the oven.

Nutrition