Best Cheesecake Bars Recipe - Easy & Foolproof!

The Ultimate, Foolproof Cheesecake Bars Recipe

If you’ve ever found yourself craving that luscious, creamy texture of classic cheesecake but hesitated at the thought of a water bath or tricky springform pan, you’re in exactly the right place. This cheesecake bar recipe is your answer. It distills everything we love about New York-style cheesecake into a simple, no-fuss bar form that’s perfect for potlucks, parties, or a just-because treat. I’ve made this recipe countless times in my own kitchen, and it has never, ever let me down. Whether you’re a total beginner or a seasoned baker, this guide will give you the confidence to create perfect, creamy, crack-free cheesecake bars every single time.

Why You'll Love This Cheesecake Bar Recipe

This recipe is designed for real life. There’s no special equipment needed beyond a mixing bowl and a standard baking pan. The method is straightforward, but I’ll walk you through the subtle cues—the color of the crust, the slight jiggle of the center—that signal doneness. The result is a velvety-smooth filling on a buttery, crisp graham cracker base, cut into neat, shareable squares. They’re the ideal homemade cheesecake bars for when you want maximum reward with minimal stress.

Ingredients for Perfect Cheesecake Bars

Here’s what you’ll need, broken into two simple parts. Using full-fat, room-temperature ingredients is non-negotiable for the best texture. Trust me on this.

For the Graham Cracker Crust:

• 1 ½ cups (150g) graham cracker crumbs (about 12 full sheets)
• ⅓ cup (65g) granulated sugar
• 6 tablespoons (85g) unsalted butter, melted
• Why it matters: The butter acts as the glue, creating a firm, crisp base that holds its shape when sliced. Don’t skimp!

For the Cheesecake Filling:

• 24 ounces (680g) full-fat cream cheese, room temperature
• ¾ cup (150g) granulated sugar
• ⅔ cup (160g) full-fat sour cream, room temperature
• 2 teaspoons pure vanilla extract
• 3 large eggs, room temperature
• Why it matters: Room-temperature cream cheese and eggs are the secret to a smooth, lump-free filling. Cold ingredients lead to overmixing, which can incorporate too much air and cause cracks.

How to Make Cheesecake Bars: Step-by-Step

Follow these clear stages for bakery-worthy results.

1. Prepare the Pan & Crust

First, preheat your oven to 325°F (160°C). Line an 8x8 or 9x9-inch baking pan with parchment paper, leaving an overhang on two sides. This "sling" will make lifting out the baked bars incredibly easy.

In a medium bowl, stir together the graham cracker crumbs and sugar. Pour in the melted butter and mix until the mixture resembles wet sand and holds together when pinched. Press it firmly and evenly into the bottom of your prepared pan. I like to use the bottom of a measuring cup to really compact it. Bake for 10 minutes, then set it aside to cool slightly while you make the filling. You should smell a lovely, toasty, buttery aroma.

2. Make the Filling & Assemble

In a large bowl (or stand mixer fitted with the paddle attachment), beat the room-temperature cream cheese on medium-low speed until it’s completely smooth and creamy, about 2 minutes. Scrape down the bowl. This step is crucial—you’re eliminating any chance of lumps.

Add the sugar and beat for another minute until combined. Then, mix in the sour cream and vanilla extract. Finally, add the eggs one at a time, beating on low speed just until each egg is fully incorporated before adding the next. Stop mixing as soon as the last egg disappears. Over-beating the eggs is a prime cause of cracks.

3. Bake to Perfection

Pour the silky filling over the warm (not hot) crust and gently smooth the top. Tap the pan lightly on the counter to release any large air bubbles.

Bake for 35-45 minutes (time varies by pan size). The bars are done when the edges are set and puffed, but the center still has a slight, gentle jiggle—think Jell-O, not liquid. It will firm up as it cools. The top will be matte and may have a very slight golden hue.

4. Cool & Chill Completely

This is the most important step for clean slices! Let the pan cool completely on a wire rack at room temperature. Then, cover it and refrigerate for at least 4 hours, preferably overnight. This long chill sets the texture and deepens the flavor beautifully.

Pro Tips for Success

• The Room Temp Rule: Plan! Take your cream cheese, eggs, and sour cream out of the fridge 1-2 hours before you start. This is the 1 tip for a flawless, easy cheesecake bar result.
• Avoid Overmixing: Once the eggs are added, mix on low speed and only until just combined. Over-beating incorporates excess air, which expands and collapses in the oven, leading to cracks and a less dense texture.
• Test for Doneness Early: Start checking your bars at the 35-minute mark. It’s better to have a slightly underdone center (which will set in the fridge) than an overbaked, dry, and cracked one.
• Use a Hot Knife: For picture-perfect slices, run your knife under very hot water, wipe it dry, and make a cut. Repeat for each slice.

Storage & Make-Ahead Tips

• Storage: Keep bars in an airtight container in the refrigerator for up to 5 days.
• Freezing: These bars freeze beautifully! Place chilled, cut bars on a parchment-lined tray and freeze solid (about 2 hours). Then, transfer them to a freezer bag or container. They’ll keep for up to 3 months. Thaw overnight in the fridge.
• Make-Ahead: This is an ideal make-ahead dessert. Simply prepare, bake, and chill fully 1-2 days before you need to serve them.

Delicious Variations to Try

Once you’ve mastered the classic, these easy twists are always a hit:

• Lemon Cheesecake Bars: Add the zest of two lemons and 2 tablespoons of fresh lemon juice to the filling. The bright, citrusy tang cuts through the richness perfectly.
• Berry Swirl Cheesecake Bars: Before baking, dollop ¼ cup of seedless raspberry or strawberry jam over the filling. Use a toothpick to gently swirl it into a marbled pattern.
• Chocolate Chip Cheesecake Bars: Fold 1 cup of mini chocolate chips into the filling just before pouring. You can also add a tablespoon of cocoa powder to the crust for a double-chocolate version.

Creamy Cheesecake Bars

Easy, no-fuss cheesecake bars with a buttery crust and velvety smooth filling. Perfect for beginners!

Prep Time:
20 minutes

Cook Time:
40 minutes

Chill Time:
4 hours

Total Time:
5 hours

Yield:
16 bars

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Ingredients

For the Crust

• 1 ½ cups (150g) graham cracker crumbs
• ⅓ cup (65g) granulated sugar
• 6 tbsp (85g) unsalted butter, melted

For the Filling

• 24 oz (680g) full-fat cream cheese, room temp
• ¾ cup (150g) granulated sugar
• ⅔ cup (160g) full-fat sour cream, room temp
• 2 tsp pure vanilla extract
• 3 large eggs, room temperature

Instructions

1. Prep: Preheat oven to 325°F (160°C). Line an 8x8 or 9x9-inch pan with parchment paper, leaving overhang on two sides.
2. Crust: Mix crumbs and sugar. Stir in melted butter. Press firmly into the pan. Bake 10 min, then cool slightly.
3. Filling: Beat cream cheese until smooth. Add sugar, mix. Add sour cream and vanilla, mix. Add eggs one at a time, mixing on low until just combined.
4. Bake: Pour filling over crust. Bake 35-45 min until edges are set but center jiggles slightly when shaken.
5. Chill: Cool completely at room temperature, then refrigerate at least 4 hours (overnight is best).
6. Slice: Use parchment to lift bars from the pan. Cut with a hot, clean knife for perfectly square pieces.

Notes: Room temperature ingredients are key to a smooth, crack-free filling. Store bars in fridge up to 5 days or freeze up to 3 months.

Conclusion

And there you have it—a truly reliable, foolproof cheesecake bar recipe that’s ready for your kitchen. There’s something so satisfying about sliding that pan out of the fridge, using the parchment to lift out the slab, and cutting into those perfectly creamy, dreamy squares. I hope this recipe becomes your new go-to dessert for every occasion. Don’t forget to bookmark or pin this page so you can come back to it anytime the cheesecake craving strikes. If you make them, I’d love to hear how it went—happy baking!

FAQ: Your Cheesecake Bars Questions, Answered

How do I know when my cheesecake bars are done baking?

The key sign is a set outer edge with a center that still has a slight, gentle jiggle when you lightly shake the pan. The center will look matte, not glossy, and will firm up completely during the chilling process. Overbaking leads to a dry texture and cracks.

Can I use low-fat cream cheese or sour cream in this recipe?

I don't recommend it. Full-fat dairy is essential for the proper structure, rich flavor, and creamy mouthfeel of classic homemade cheesecake bars. Low-fat versions contain more water and stabilizers, which can result in a softer, less stable, and sometimes grainy texture.

What can I use instead of graham crackers for the crust?

Absolutely! You can use the same quantity (1 ½ cups) of crushed digestive biscuits (popular in the UK), vanilla wafers, or even Oreo cookie crumbs (with the filling scraped out) for a chocolate crust.

Why do my cheesecake bars crack on top?

Cracks are usually caused by three things: overmixing the batter (which adds too much air), overbaking, or cooling too quickly. Ensuring your ingredients are at room temperature, baking just until the center is jiggly, and letting the bars cool gradually at room temperature before chilling will prevent almost all cracks.

Can I double this cheesecake bar recipe?

Yes! Simply double all ingredients and bake in a 9x13-inch pan. The baking time may increase slightly; start checking for doneness around the 45-minute mark, looking for that same set-edge, jiggly-center doneness cue.

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