Cheesecake Bars have just 5 ingredients in their rich sour cream-cream cheese filling over a buttery graham cracker crust. Perfect for a crowd or snacks on the go.
If you want all the taste of a New York Cheesecake without all the fuss, you are going to love this easy Dessert Recipe. Perfect for parties or whenever you want creamy cheesecake on the go!
CHEESECAKE BARS
Cheesecake is one of those desserts that everyone loves but usually only make for special occasions. Between the water bath and slowly cooling the cheesecake in the oven, it takes a lot of patience to make. This easy recipe cuts out all the fuss while still giving you creamy cheesecake every time.
Cheesecake Bars are an easy cheesecake recipe that uses only a handful of ingredients and little cleanup. You could easily make this entire recipe all in one large bowl. Make your graham cracker crust, then rinse and dry out the same bowl to make the cheesecake filling. Use aluminum foil to line the baking dish for even easier cleanup.
Serve Cheesecake Bars with a drizzle of Salted Caramel Sauce or Chocolate Ganache for an easy flavored cheesecake recipe. For a classic topping, serve your Cheesecake Bars with this simple homemade Strawberry Topping, made with only 3 ingredients!
You want to store cheesecake in the refrigerator but it tastes best served at room temperature. After they have been chilled, bring the Cheesecake Bars to room temperature for about 30 minutes for the ultimate creamy cheesecake texture.
MORE DELICIOUS CHEESECAKE RECIPES:
New York Cheesecake
Chocolate Hazelnut Cheesecake
Oreo Cheesecake
Chocolate Cheesecake
Serve these to a Crowd
Cheesecake Bars are the best cheesecake recipe for parties, potlucks, or feeding a crowd. You can cut them larger or smaller depending on how many people you are serving. Bake them in a smaller 8×8 inch pan for thicker bars (like brownies), or in a 9×13 baking pan for thinner Cheesecake Bars that you can cut into bitesized pieces.
Make a trio of mini Cheesecake Bites for an easy bridal shower dessert using the variations below. You could make three different batches, or divide the cheesecake filling into thirds and bake in the same pan with aluminum foil dividers. Cut your Cheesecake Bars into bite sized pieces and serve in mini cupcake liners.
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VARIATIONS ON CHEESECAKE BARS
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- Crust: Make a Graham Cracker Crust with crushed Oreos, vanilla wafers, sugar cones, ginger snaps, or hard pretzel twists.
- Fruit Swirl: Swirl a raspberry or strawberry jam or jelly on top of the cheesecake filling. Pipe from a plastic bag in a few lines across top and gently swirl with a knife.
- Chocolate Chip: Substitute 30 Oreo cookies (with filling) and leave out sugar in the graham cracker crust. Add 1 cup mini chocolate chips to the cheesecake filling, then sprinkle the top of the cheesecake with another ¼ cup mini chocolate chips before baking.
- Lemon: Turn these into creamy Lemon Bar-Cheesecake hybrids by adding lemon curd to the cheesecake filling.
- Pie Filling: Top each Cheesecake Bar with spoonful canned blueberry or cherry pie filling.
SOME DELICIOUS TOPPING IDEAS:
Stabilized Whipped Cream (w/ Cream Cheese)
Easy Whipped Cream
Homemade Cool Whip
Easy Strawberry Topping
HOW TO STORE CHEESECAKE BARS
- Serve: Cheesecake Bars can be at room temperature for up to 2 hours before you need to refrigerate them.
- Store: Place Cheesecake Bars in an airtight container, or cover with plastic wrap, and refrigerate for up to 1 week.
- Freeze: Wrap Cheesecake Bars tightly with plastic wrap, place in a sealed container, and freeze for up to 3 months. Thaw in the refrigerator overnight then leave at room temperature for 30 minutes to serve.
Ingredients
Graham Cracker Crust
- 3 cups graham cracker crumbs , (24 full crackers)
- 1/2 cup sugar
- 12 tablespoons unsalted butter , melted
Cheesecake Filling
- 32 ounces cream cheese , softened (4 blocks)
- 1 cup sugar
- 4 large eggs
- 1/2 cup sour cream
- 2 teaspoon vanilla extract
Instructions
- Preheat oven to 325 degrees and spray a 9x13 baking dish with baking spray.
- Mix the graham cracker crumbs, sugar and melted butter together then press it into the baking dish in an even layer.
- To your stand mixer add the cream cheese and sugar on high speed until light and fluffy.
- Lower the speed to medium and add in the eggs, sour cream and vanilla until smooth.
- Carefully spread mixture on the crust and bake for 40-45 minutes, until set and firm.
- Chill completely before serving.
Nutrition
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I actually double this and they still turn out amazing!
Good to hear and glad you enjoyed the Cheesecake Bars.
Delicious! Made this with a water bath and it turned out great! Used a dulce de leche cream swirled in then more as a topper. It was a hit!
i made it and it cracked , i made a second one using a water bath and it was perfect
Delicious, never fail, and so easy to whip up! Thanks a million for this lovely recipe!
You’re so welcome Sandra and thank you for the 5 star review!
These cheese cake bars did not dissapoint. They tasted like NY cheesecake, and were a breeze to make. It really helped to put parchment under the graham cracker crust. I’ll be making this again soon.
So glad to hear you loved them Jan! Whoever invented parchment paper is my friend. hahaha. Thanks so much for the 5 star review.
This is delicious! Easy to make! I prefer this to spring form pan. Making for Christmas ?
great recipe it was delicious
Yay! Thanks so much for the 5 star rating.
Great recipe.Family loved it,I made a blueberry compote to go over it.
I made this recipe two times in the last two weeks for different events. It was a hit both times! The first time I made it, I thought it was a large amount of graham crackers and the crust would be too thick. It was perfect thickness to be able to pick up the bars. I used parchment paper in the pan and pulled it out to cut them into bars. I put a raspberry or strawberry on each bar. Really yummy and looks fancy!
This was delicious!
Fabulous! Easy to make and absolutely delicious.
This recipe was so delicious. I will definitely be making this again and again. It is so simple yet so good. I cut the recipe in half because it was just for my husband and I and it still came out perfect. Thank you for sharing this awesome recipe.
I make the whole pan for my husband and I. I cut it into 6 bars and wrap up 5 bars individually and freeze. That way we aren’t eating cheesecake for days!
Great idea Tammy!
Loved the taste! I followed the instructions perfectly and still the graham cracker crust stuck to the dish. It was a mess. So I just scooped it out and put it in dishes and then put the strawberry topping on top. People loved it but what a mess trying yo get it out!!!!
I’ve made the cheesecake several times with a generous 3 tablespoons of lemon juice and it’s always come out great! But what’s the best way to cut it? That’s the one thing I haven’t figured out yet!
What do you mean to cut it? Would love to help. Are you asking where you’d add it in? Or how to lessen the amount?
Sorry, I meant the best way to slice it!
The cheesecake texture is perfect, although mine cracked slightly when cooling. I also noticed the crust is crunchy and hard, but I did plop the crust by itself in the oven for 5 minutes by itself, prior to adding the cheesecake mixture. If I don’t do that, will it work better (not crunchy)? I was really trying to avoid a SOGGY crust lol. Thank you!!
Yes, that’s why. Trust me it won’t be soggy, no need to prebake it 🙂
I used mixed berry cream cheese for a fun twist it was a very big success
I made this for the very first time as a surprise dessert for my husband who adores cheesecake. His favorite part is the crust and this recipe looked good.
Well, it did not disappoint??
My husband and all our guests loved this so much there was hardly any room for all the holiday cookies I baked lol.
Thank you for a recipe that will be used again and again in our home?
I made this for the very first time as a surprise dessert for my husband who adores cheesecake. His favorite part is the crust and this recipe looked good.
Well, it did not disappoint??
My husband and all our guests loved this so much there was hardly any room for all the holiday cookies I baked lol.
Thank you for a recipe that will be used again and again in our home?
We don’t need a 9 by 13 cheesecake so I’m thinking of half the recipe for the filling and put in one graham cracker crust. I believe it will work!! I would also top it with a few strawberries!!
These are THE BEST! I made them for a Christmas party last year and I’m getting texts this year to PLEASE bring them again haha! Super easy and I love that there’s no water bath or springform pan needed. Cut into squares and it’s an easy crowd-pleaser!
I cut the recipe in 1/2 (which worked perfectly) and it came out great! The crust was perfect and the cheesecake was excellent and it was ridiculously easy. Great recipe!
These bars are amazing, and it’s wonderful to be able to make them for a crowd my families a cheesecake family always make a
10 inch one and my recipe is very basic for a cheesecake it’s pretty much like this cheese eggs vanilla sugar now and your recipe I was not paying attention carefully and I did not add the sour cream but they still came out wonderful my mistake thank you once again
If I wanted to make this a banana pudding cheesecake bar, could I just add a little instant banana pudding powder?
My family just lives these bars. Gone in 1 day!!!
Is there any way that I could achieve a more lemony flavor into the cheesecake without changing the recipe that much!
Add lemon extract to batter
I squeeze lime juice in it
My family loved these bars so much, i almost did not get one! Thank you for sharing. Always enjoy your delicious recipes
I made the cheesecake bars for Christmas dessert everyone absolutely love them they were so quick and easy to make thank you so much for this recipe
Thank you Janice!
Mine was still almost liquid in the middle after 45 minutes. still baking it going on 55. I noticed one person said they had to bake for 60 minutes. Hopefully it will be done by then.
I’ve had to bake mine for 60 minutes both times I made it. But it turns out great!!
I would love to turn these into pumpkin cheesecake bars (with a gingersnap cookie crumb crust). Do you think I could just add pumpkin to this recipe…and if so, any suggestion on how much pumpkin puree I would add?
I would think just sub out the sour cream for the pumpkin
At my grandson’s request for his birthday I made a small 7″ cheesecake using half of the batter for the filling and 1/3 the ingredients for the crust.
I topped it with sliced fresh strawberries and brushed them with a glaze made from strained, heated strawberry preserves.
I baked it closer to 60 minutes looking for edges that were set with a bit of jiggle remaining in the middle. Since it was such a small springform, I baked it in my slow cooker and I could watch it bake through the glass top. Fun!
This recipe continues to delight in interesting new ways!
This is awesome Rainey, so glad you enjoyed this recipe, and Happy Birthday to your grandson!
I’ve made these many times. They’re excellent! They’re easy to make and set up like a charm. I even made the mistake once of using 12 ounces of butter in the crust instead of 12 tablespoons and people were still all over them like white on rice!
I add a splash of lemon extract to the filling. I’d like to add a lemon curd layer but I’m chicken about them setting up as perfectly as the original recipe. I also make the crust with ginger snaps sometimes. A full container of Trader Joes ginger snaps is just slightly more generous than 3 cups of crumbs. It works anyway. …especially if you’re using 12 ounces of butter. =o
Love this!! I love that you make it your own by adding your favorites!
Can you mix canned or fresh fruit in the batter before you bake?
I haven’t tried it that way, but maybe! The fruit would need to be drained though I would think.
Hi Sabrina
I only get extra large eggs can I still use four in this recipe
Have a wonderful day
Sharon
Sure!
I made this for a birthday party. The birthday “boy” wanted cheesecake instead of a traditional cake. It was a hit !! Everyone loved it. So easy to make and just a few ingredients. I made several toppings and let everyone top their own piece. This is definitely being added to my favorite recipe file.
Thanks for coming back to let me know, Kim.
I would love to make this adding mango purée. How much can I add?
I’m sorry I just haven’t tested the cheesecake bars with mango puree, so I can’t advise you on it. If I was looking to try to I would add a thin layer on top and swirl it in with a toothpick rather than blending with the batter.
I just made this. came out very good. not too sweet. . served with many toppings, coconut, strawberry topping.
So glad you enjoyed it! thank you so much for the review! Happy Thanksgiving!
Love that I have everything already to make these! They look amazing!
Sounds like these were meant to be then! Enjoy!!
I love cheesecake so this is definitely going to be one of my favorites! I tried it and it is indeed so worth it. My kids and I love it so much. Thank you for this recipe!
Thanks for coming back to let me know how much you all enjoyed it, Natasha.
Can we make ahead and freeze?
Hi can this be frozen?
Freeze: Wrap Cheesecake Bars tightly with plastic wrap, place in a sealed container, and freeze for up to 3 months. Thaw in the refrigerator overnight then leave at room temperature for 30 minutes to serve.
I love these as quick snacks to grab. It’s like I’m having a mini dessert so feel less guilty!
Perfect for satisfying a craving!