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cheesecake bars recipe

Creamy Cheesecake Bars Recipe (Easy, Make-Ahead Dessert Bars)

Bake these ultra-creamy cheesecake bars with a buttery graham-cracker crust—perfect for parties, bake sales, or weeknight desserts. Simple ingredients, step-by-step photos, and freezer-friendly!

🍰 Why You’ll Love These Cheesecake Bars

Cheesecake flavor in convenient grab-and-go squares—what’s not to love? These cheesecake bars deliver classic New-York-style richness with a fuss-free, slice-and-serve format.

  • ✅ No water-bath drama
  • ✅ 15 minutes of prep
  • ✅ Perfect for make-ahead or freezing
  • ✅ Customizable toppings (fruit, chocolate, caramel)

🛒 Ingredients

Crust

  • 1 ½ cups graham-cracker crumbs (about 10 sheets)
  • 3 Tbsp granulated sugar
  • 6 Tbsp melted unsalted butter

Filling

  • 16 oz (450 g) cream cheese, room temp
  • ½ cup granulated sugar
  • ¼ cup sour cream
  • 2 large eggs, room temp
  • 1 tsp vanilla extract
  • 1 Tbsp lemon juice (brightens flavor)
  • Pinch salt

Optional toppings: fresh berries, chocolate drizzle, salted caramel, whipped cream

👩‍🍳 Instructions

  1. Prep & Crust

    • Preheat oven to 325 °F / 160 °C.
    • Line an 8×8-inch pan with parchment, leaving overhang.
    • Mix crumbs, sugar, and butter; press firmly into even layer.
    • Bake 10 min, then cool slightly.

  2. Make the Filling

    • Beat cream cheese & sugar until silky (2 min).
    • Blend in sour cream, vanilla, lemon juice, and salt.
    • Add eggs one at a time on low speed (prevents extra air).
    • Pour over crust; smooth top.

  3. Bake

    • Bake 30–35 min—edges set, center still wobbly.
    • Turn off oven, crack door 2 inches, cool 15 min (prevents cracking).
    • Remove, cool to room temp, then chill 3 h (or overnight).

  4. Slice & Serve

    • Lift with parchment. Warm a sharp knife, wipe between cuts for clean edges.
    • Add toppings, plate, and enjoy!

🍓 Flavor Variations

Version How-To
Swirl Dollop ¼ cup raspberry jam on batter, swirl before baking
Chocolate Add 2 oz melted dark chocolate + 1 Tbsp cocoa to half the batter, layer & marble
Oreo® Swap graham crumbs for crushed Oreos; fold extra chunks into filling
Caramel Pecan Drizzle salted caramel after baking; top with toasted pecans

🧊 Storage & Freezing

  • Fridge: Airtight up to 5 days.
  • Freeze: Wrap individual bars; freeze up to 2 months. Thaw overnight in fridge.

🥄 Nutrition (1 bar of 12)

Calories Carbs Fat Protein Sugar
230 18 g 16 g 4 g 14 g

❓ FAQ

Why cool in the oven first?
Gradual cooling reduces sudden temperature shock—fewer cracks.

Can I double the recipe?
Yes—bake in a 9×13 pan; extend time to 40–45 minutes.

Can I use low-fat cream cheese?
Full-fat yields the creamiest texture; low-fat works but is less rich.

✅ Final Thoughts

These easy cheesecake bars pack all the luscious flavor of traditional cheesecake into shareable squares—ideal for potlucks, holiday trays, or late-night cravings. Grab your mixer and let’s get baking!

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