Tessa’s Recipe Rundown
Taste: Sweet and tangy with a hint of both lemon and vanilla for perfect balance.
Texture: Creamy and rich without being heavy with a crisp buttery crust.
Ease: Much easier than a full-sized cheesecake, no springform pan or water bath required!
Why You’ll Love This Recipe: You get all the flavor of classic cheesecake in neat, portable squares that bake fast and slice beautifully.
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As much as I love a tall, dramatic cheesecake, they can be finicky. Water baths, cracked tops, guessing if the center is done… it can be a headache.
These cheesecake bars remove all of that stress.
Because they’re thinner, they bake more evenly and cool faster. There’s less risk of dramatic cracking, no need for a water bath, and slicing is simple thanks to the parchment overhang.
In my testing, this format is significantly more forgiving for home bakers, especially if this is your first time making cheesecake.
If you’ve ever been intimidated by cheesecake, this is where to start.
Reader Love
I LOVE this recipe!!!!! This is my go to recipe when I want cheesecake but not the hassle of the water bath and stuff. I also love how well they cut into bars which is perfect for entertaining. I added some mini Chocolate Chips a few times and that was a huge hit! Great recipe! Thank you for sharing!!!!
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Reader Love
These are PERFECT!!! No toppings needed! Naked and DELICIOUS! Everyone raved about them! Follow the instructions and you’ll have a perfectly perfect tray of cheesecake bars to die for!!!
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Sprinkle of Science
Ingredient Notes
A few key ingredients truly determine whether your cheesecake bars turn out creamy or disappointing:
- Graham Crackers: Finely ground crumbs are essential. Large crumbs create a crumbly mess when sliced. A food processor works best for even texture. Feel free to use store-bought crumbs.
- Cream Cheese: Use full-fat blocks, not tubs. Make sure it’s completely softened to room temperature. Quality matters here! I prefer Philadelphia.
- Sour Cream: Adds tang and softens the texture slightly. Without it, the bars are noticeably denser. You can use full-fat plain yogurt instead if needed.
- Eggs: Essential for structure. I have yet to find a suitable substitute. Make sure they’re at room temperature so they blend into the batter smoothly.
- Lemon Juice: You won’t taste lemon directly — it enhances the cheesecake’s tang and balances sweetness.
How to Make Cheesecake Bars (Step-by-Step)
- Prepare the pan. Preheat the oven to 350°F and line a 9 by 13-inch pan with parchment paper, leaving an overhang on two sides for easy removal and slicing. I prefer metal pans because they create straight edges and bake more evenly.
- Make the crust. Pulse the graham crackers in a food processor until very fine (or use premade crumbs). Add melted butter and pulse until moistened. The mixture should hold together when squeezed between your fingers. Press firmly into the pan with the bottom of a measuring cup so it won’t crumble later. Bake for 10 minutes. Reduce oven to 325°F.
- Beat the cream cheese and sugar. Using an electric mixer fitted with the paddle attachment, beat the softened cream cheese and sugar for at least 1 full minute, or until completely smooth. Scrape down the bowl.
- Add remaining ingredients. Mix in the sour cream, then the eggs one at a time. Don’t overmix once the eggs are added. Stir in the vanilla, lemon juice, and salt. The batter should be thick and smooth.
- Bake. Pour into the cooled crust then tap the whole pan on the counter to release air bubbles. Bake for 40-45 minutes, until:
- Edges are slightly puffed and look dry
- The center jiggles and wobbles just slightly when shaken
- The internal temperature reaches about 150-155°F
- Cool & chill. Cool completely at room temperature, then cover and refrigerate for at least 6 hours or overnight. This is essential to well-set bars with balanced flavor. Use a large sharp knife and wipe it off in between cutting for clean slices.
Storage & Make Ahead
These bars can be made and refrigerated 2 days ahead of time or frozen in an airtight container for up to 2 months. Defrost overnight in the fridge or on the counter for a couple of hours before serving.
FAQs
I don’t have graham crackers. Can I use a different crust?
You can use the same amount (2 cups or 270g crumbs) of digestive biscuits, vanilla wafers, Biscoff cookies, or any crunchy cookie you’d like! Please note that Biscoff cookies are a little richer than graham crackers (which are drier), so add just enough butter until it holds together when pressed.
Do cheesecake bars need a water bath?
No. Because they are thinner than a traditional cheesecake, they bake more evenly and are less prone to cracking.
Why are my cheesecake bars watery?
Watery cheesecake bars are usually caused by underbaking, using reduced-fat or generic cream cheese, or not chilling long enough. I always bake with Philadelphia brand cream cheese. The center should reach about 150–155°F before cooling.
Can I halve this recipe?
Yes, halve all ingredients and bake in an 8×8-inch pan. Reduce bake time slightly and look for the same visual doneness cues.
Cheesecake Bars
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Ingredients
For the crust:
- 18 (270 grams) graham crackers
- 12 tablespoons (170 grams) unsalted butter, melted and slightly cooled
For the filling:
- 32 ounces cream cheese, completely softened to room temperature
- 2 cups (400 grams) granulated sugar
- 1/2 cup (114 grams) sour cream, at room temperature
- 6 large eggs, at room temperature
- 4 teaspoons vanilla extract
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon fine sea salt
Topping options:
Chocolate ganache (use 1:1 ratio) Salted caramel sauce Butterscotch sauce - Fruit preserves
- Whipped cream
- Fresh fruit
Instructions
Make the crust:
- Preheat the oven to 350°F. Line a 9 by 13-inch baking pan with parchment, leaving an overhang.
- In a food processor, pulse the crackers until finely ground. Add the butter and pulse until moistened. Press the crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake until fragrant, about 10 minutes (longer if using a glass dish). Place on a cooling rack to cool completely. Reduce oven temperature to 325°F.
Make the filling:
- In a large bowl, use an electric mixer to beat the cream cheese and sugar until smooth and creamy, scraping down the sides of the bowl often, for at least 1 minute. Add the sour cream, then the eggs one at a time, blending after each addition until combined. Scrape down the sides of the bowl. Add in vanilla, lemon juice, and salt, and blend until just combined. Don’t over-mix.
- Spread batter evenly over cooled crust. Tap against the counter a few times to release air bubbles. Bake at 325°F until just set in center and edges are puffed and slightly cracked, about 40 to 45 minutes (longer if using a glass dish). Transfer to rack to let cool completely.
- Cover with foil and refrigerate for at least 6 hours or overnight before slicing into squares.
- The cheesecake can be made and refrigerated 2 days ahead of time or frozen in an airtight container for up to 2 months.
More Cheesecake Bar Recipes You’ll Love:
- Nutella Cheesecake Bars
- Creme Brulee Cheesecake Bars
- Chocolate Stout Cheesecake Bars
- Raspberry Lemonade Cheesecake Bars
- Chocolate Chip Cookie Cheesecake Bars
Photos by Ashley McLaughlin.
I’ve made these three times so far, so it’s safe to say this is now my go-to recipe for cheesecake bars! Really easy to make and they turn out delicious every time. I prefer these to regular cheesecake, as they’re easier to store and look super cute!
Some alterations I’ve tried:
Yogurt instead of sour cream, which still turned out perfect.
Half this recipe in an 8×8 pan, which is great for smaller parties.
Mixing everything by hand instead of using a mixer (just make sure to let everything come to room temperature so it comes together smoothly, and also mix the cream cheese well with the sugar so it’s completely smooth before adding the other ingredients)
Wow, thanks for all your feedback! I know your response will help many other readers who ask those questions, so we appreciate it! So happy to hear how much you love this recipe, thanks so much for taking the time to comment 🙂
when should i add the ganache topping ? do i have to wait the 6 hours or just until it’s cold ?!
Hi Sara! We recommend waiting at least 6 hours before topping so the cheesecake has time to cool and set. Enjoy your bars!
Has anyone made this recipe using less sugar?
My 16-yo son made these as his first “solo bake” after baking with me for mos. It was for his dads bday, who is a HUGE cheesecake fan, He deemed it, not only GREAT, but the best cheesecake he’s had, “better than Cheesecake Factory!”
Clearly, it was a huge hit!!
Wow! This is a huge compliment! Thanks so much for the kind words – so glad these cheesecake bars were a hit.
If I were to top this with apple crisp or streusel, would you recommend it bake it with the cheesecake?
Yes, I’d recommend baking with the cheesecake bars! Let us know how that turns out – that sounds delicious!
These were a HIT at my BFF’s birthday party last weekend! Absolutely delicious!!!
So happy to hear that!
Hi! The recipe says to use a 9×13 baking pan, is that a metal baking pan or does glass work as well?
Hi Christine! We prefer a metal baking pan, though a glass pan will also work. You’ll just need to bake the crust as well as the filling longer. Let us know how it goes!
I’m dying to make this in a couple days. However, I live in a country where I can’t find blocks of cream cheese, only the spreadable ones. Do you think it will be okay? Should I modify anything like the liquids, or add anything?
Hi Jeanny! Please make sure to use full-fat, high-quality cream cheese. The spreadable type of cream cheese shouldn’t be used as it’s normally processed differently and is too aerated. I hope you can find something that will work well, I wish I could help more!
I just put these in the oven and realized that I didn’t put parchment down inside. Will I ever be able to get them out?
Oh no! How did it go, Liz? We definitely recommend using the parchment overhang to easily lift the entire tray of cheesecake up and out of the pan all at once, though you should have been able to at least slice in the pan and remove individually.
Can I omit the lemon? I like simple plain cheesecake and worried you’ll be able to taste the lemon..? Thanks!
Hi Lis, the lemon’s acidity actually balances out the fatty and “cheesy” taste of the cream cheese, which results in the delicious thick and creamy texture you want in cheesecake. As lemon juice is an acidic ingredient, it helps hold the ingredients together to give you the thickness in a cheesecake that you want. I personally couldn’t taste the lemon juice at all, though I do love lemon! I felt that the lemon juice just enhanced the tanginess of the cheesecake. You are welcome to experiment with another acidic ingredient, but just know we haven’t tested them. I hope that helps!
Hi Tessa! I love your recipes and I am very grateful for the baking wisdom that you share with all
I have made this recipe but I placed it in cupcakes shape. This was my first time ever making homemade cheesecake and I think I might have over mixed it since it began to crack on top. I figured the baking time might have to be reduced but I’m still working on it. I did place them in cupcake wax papers and I’m also worried I made a big mess and mistake!!!
Do you have any advice for making cheesecake cupcakes in the future?
Hi Brenda! We haven’t tried making this recipe in a muffin tin, but you will definitely need to reduce the time. Cracked cheesecake primarily happens due to overmixing, opening the oven door too much, but also overbaking. I would suggest trying one of our mini cheesecake recipes next so you can get a feel for the timing, then experiment with other recipes on your own after 🙂 Search “mini cheesecake” on our site for a few recipes, including our Chocolate Strawberry Mini Cheesecakes and our Mini Turtle Cheesecakes. Included in the tips above each recipe is our favorite mini cheesecake pan, though using paper or foil liners in a standard muffin tin will work just fine 🙂 Hope that helps!
The feedback I got was it’s PERFECT 🙂
Best feedback you can get! So glad to hear that, Desiree!
Fantastiche e dolcissime, anche se ho cambiato qualche ingrediente, per mancanza di reperibilità
So happy to hear that, Marco! What ingredients did you have to substitute?
Can this recipe be halved and baked in a 8×8 inch pan?
Hi Chandra! That should work fine 🙂 Please let us know what you think!