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 have a quick question on the graham crust. If I use prepackaged graham crumbs how many cups to use for the crust on the cheesecake bars. Thank you in advance. Can’t wait to make these for my family!! When I do make them I’m going to top the cheesecake with an Ambrosia mix with the fruits.
Hi Tessa! I’m looking at making this recipe, but one of the people I’m baking for has a citrus allergy. Do you think I would be okay to just leave out the lemon juice, or is there a non-citrus ingredient I could substitute? Thanks so much!
Hi Annaka! You can omit the lemon juice, the bars will just be a little less tangy.
This was a fabulous recipe and the results were so delicious considering the relatively low effort it takes to make this. I kept the cheesecake ingredients the same, but swapped out the graham crackers for some gluten free vanilla wafers (by weight). I did reduce the butter in crust to about 7 or 8 tablespoons and added an extra pinch of salt and it held together great! The cheesecake was so creamy and the flavor was really nice and well balanced. The visual cues in the recipe were spot on. Will definitely be a repeat recipe!
Hi! Can I bake 2 at a time? Does that up the baking time? And do I need to bake them on the same or separate rack?
We’ve never baked two at a time, so I can’t say for sure!
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!!!!
Yay! I’m thrilled you love the recipe. They really are perfect for entertaining, aren’t they?!
Hi all!
Planning on making these bars soon, but would love to make them strawberry cheesecake bars. If I were to add strawberry preserves, would you recommend adding it on top and baking so that it can incorporate well? Also, how much preserves do you think I can add without it interfering too much with the bake itself or bake time?
Thank you!
Hi Sammi! We haven’t tried added preserves to the cheesecake bars before baking them, but you could use our Raspberry Lemonade Cheesecake Bars for inspiration! Let us know how they turn out 🙂
Can I bake 2 at a time?? If so, do you recommend side by side or upper and lower rack? Which I don’t like.
Thank you
I’m allergic to eggs. What can I use as a good substitute for this recipe? I’d like to make it for my birthday.
Hi Dee! The eggs are a crucial ingredient for the structure of the cheesecake in this recipe. To ensure it turns out for your birthday, I’d recommend searching for an egg-free cheesecake bar recipe instead.
Hi Emily and gang, currently working on these bars. I have made a few adjustments based on my preference by only using 1C of sugar (batter tasted yummy). Also, half of the crust crumbs are cereal. I love bars over cakes for feeding masses and easy storage. I figured this would be great vs springform pan. I intend to top w dulce de leche and berries, hence reducing the sugar in filling. Excited for the end result =P will update tomorrow, if we can wait that long
Update: family loved the bars, we served it with of dulce de leche and fresh berries or a strawberry lemon sauce topped w fresh berries. Because the bars weren’t overly sweet, it wasn’t over indulgent n rich! Perfect amount of crust to filling ratio. Will be making these again!
Whoops, missed seeing the update! Yay! I’m so happy to hear everyone loved them and that they turned out perfectly. Thanks for sharing!
Love your creativity and excitement! Using cereal as a crust sounds delish. These cheesecake bars aren’t overly sweet to begin with and really are perfect for feeding a crowd. Just a quick note: reducing the sugar that much can affect the texture and structure of the cheesecake, but we hope it still turns out great—especially with that dulce de leche topping (yum!!) Can’t wait to hear how they turn out! 🙂
Planning on making these for my daughter’s birthday. I have a ceramic coated baking dish,does that change the baking time?
Exciting! Yes, this recipe will likely need longer to bake if using a ceramic dish. It could take an extra 5-15 minutes, you’ll need to check against the sensory cues for doneness. You want the center to look dry on top but wiggle just slightly when the pan is moved back and forth, and for the edges to be puffed and slightly cracked. Hope she enjoys the bars!
Made these for Easter and then again on Mothers Day. When I tell you we all could have made ourselves sick… its THAT good. I crave it all the time. It’s now our requested holiday dessert. 10/10! I cant wait to try to experiment with flavor enhancement/changes.
So thrilled that these cheesecake bars were such a hit with your family, Charlee! Thanks so much for the comment 🙂
This turned out great! I did use a glass pan and halved the recipe to bake in a 9×9. The crust baked for 12 minutes in my oven (glass pan) and the filling took 48 minutes. Would make again for sure!