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.
Hi! I haven’t tried your cheesecake bars yet, but I wondered if I could substitute heavy whipping cream instead of sour cream. I usually prefer that? They look wonderful. By the way your homemade oreos are amazing!! Thank you!!
Hi Randee, we haven’t tried that substitution ourselves, so I can’t say for sure how it’d turn out. I’d recommend making the recipe as written first, then experimenting with the substitution so you have something to compare it to. If you decide to try it, let us know how it turns out! And thank you for the compliment on the homemade Oreos! 🙂
Can this recipe be doubled for a half sheet pan and then use a cookie cutter to make hearts for Valentine’s Day?
Thank you so much!
Can this be made in a 11×14 pan? I am guessing adjusting the ingredients by 25% would be easy, just curious about the baking time, and if the center will set without the edges burning.
We haven’t tried that, so I can’t say for sure on the adjustments needed. Let us know how it goes if you give it a try!
I haven’t tried this yet, but it looks delicious. Just one question – when you say 18 graham crackers – are those the small individual crackers that you snap apart? (not the big sheets of crackers)? I do not have a kitchen scale in which to weigh 270 grams. Thanks for any clarification you can give.
Hi, Deb! I mean the entire sheet, not the individual segments you snap apart.
Hi Deb! Great question! When we say 18 graham crackers, we mean the full sheets, which are the larger rectangles before you snap them apart. Most boxes contain three sealed packets, and I believe each packet typically has 8–9 sheets. So you’ll need about two packets to reach 18 sheets. I hope that helps, but let us know if you have any other questions!
Oops supposed to read both sides not Stef’s.
Can I use parchment paper instead of foil. Do I have to grease the foil or the parchment on both Stef’s. One side or not at all
Hi Jill! This recipe calls for parchment paper, so yes! 🙂 There’s no need to grease the parchment with this recipe. If you meant to ask about foil, yes, that could also work. Just be sure to grease the part that will touch the crust.
I missed the note about low fat cream cheese- it’s a long weekend here and most places were out and only had light! Can anyone attest to an outcome with low fat? Mine is currently in the oven hahahaha
Hi Lesley! We haven’t personally tried these cheesecake bars with low fat cream cheese, but previous recipes have not been quite as creamy or had the smoothest texture when using low fat cream cheese. Hopefully your cheesecake bars turned out perfectly delicious and were a hit at your Thanksgiving celebration 🙂
Is it an absolute must to completely cool it down before putting it in the fridge?
Yes, this allows it to set properly and have the best texture. If you put a warm cheesecake in the fridge, it will sweat, possibly causing cracks and also causing condensation on the tops of your bars.
Wasnt set at all at 40 minutes. Took double for edges to be cracked like described
Do you have an oven thermometer, Julia? Taking double the time to bake makes me think the temperature may be off in your oven! Hopefully it still turned out delicious 🙂
Oh good point. Yeah it was pure liquid at 40 i should definitely check the oven
Just out of curiosity, what elevation did you bake this recipe at?
Just at my house. Google says 181.63 meters / 595.91 feet. I did buy an oven thermometer though and I’m planning to check
Also to be clear. Tasted wonderful! Crust was a bit too crumbly but that was probably on account of I used a rolling pin instead of a food processor. I did a second batch with a bit of sugar and salt in the crust and that seemed to help.
Genuinely tho, I baked this to bring for my coworkers at the restaurant where I’m a busser and the chef told me to pursue pastry school.
Same! Mine took an extra 30 minutes to be puffed and cracked on the edges and my oven runs a little hot usually.
Can you add fruit to the filling?
Hi Janene! We haven’t tested this recipe with fruit in the filling (on top it’s delish, though!), so I can’t say for sure if it’d crack or not. You’re welcome to experiment, and if you do, let us know how it goes! You could also use our Raspberry Lemonade Cheesecake Bars instead and swap out the raspberries and lemon with other fruit. I hope that helps!
This looks like a really good recipe! What would be your suggestion on how long to bake if I were making individual cheesecakes baked in a cupcake pan! Please and thank you!
Hi Laura! We haven’t tried making this recipe as individual mini cheesecakes. Feel free to experiment and let us know how it goes 🙂
Could these be made with an oreo crust?
We haven’t tried that, but I don’t see why not! Let us know what you think if you give it a try 🙂
I just saw a video of a lady using the refrigerated cookies with the stamped holiday designs. She lined the pan with the unnamed cookies (design facing the bottom of the pan) and used it as her crust. Her video showed these beautiful Halloween squares, so my thought on an orea crust, absolutely!!