Easy Cheesecake Bars
Creamy, tangy cheesecake on a buttery graham cracker crust, baked in an 8-inch pan and cut into neat bars.
Cheesecake bars give you everything you love about cheesecake with none of the stress. There's no springform pan and no water bath, and they slice cleanly into squares.
Room-temperature cream cheese is the most important step. Cold cream cheese makes a lumpy filling.
Easy Cheesecake Bars
Per bar, estimated: 230 calories · 3 g protein · about $0.54 How we estimate
Ingredients
For the crust
- 1½ cups (150 g) graham cracker crumbs
- 6 tbsp (85 g) unsalted butter, melted
- 2 tbsp (25 g) sugar
For the filling
- 16 oz (450 g) cream cheese, at room temperature
- ½ cup (100 g) sugar
- 2 large eggs, at room temperature
- ½ cup (120 g) sour cream
- 1 tsp vanilla extract
- 1 tsp lemon juice
Instructions
- Heat the oven to 350°F (175°C). Line an 8 × 8-inch (20 × 20 cm) pan with parchment, leaving some hanging over two sides.
- Mix the crumbs, melted butter and sugar and press firmly into the bottom of the pan. Bake for 8 minutes, then lower the oven to 325°F (165°C).
- Beat the cream cheese and sugar on medium speed for 2 minutes until completely smooth, scraping the bowl.
- Beat in the eggs one at a time on low speed, just until mixed. Beat in the sour cream, vanilla and lemon juice.
- Pour the filling over the crust and smooth the top.
- Bake at 325°F (165°C) for 35 to 40 minutes, until the edges are set and the center still jiggles slightly.
- Cool in the pan for 1 hour, then refrigerate for at least 4 hours. Lift out with the parchment and cut into 16 bars with a knife wiped clean between cuts.
Tips for success
- Beat on low after adding the eggs. Too much air causes cracks.
- The center should look slightly underdone when you take it out. It sets as it chills.
- Top with fresh berries, cherry pie filling or caramel sauce before serving.
Storing and reheating
Keep covered in the fridge for up to 5 days, or freeze individually wrapped bars for up to 2 months.
Equipment you'll need
- 8 × 8-inch baking pan
- Electric mixer
- Parchment paper
Questions
Can I use low-fat cream cheese?
Full-fat cream cheese gives the best texture. Reduced-fat cream cheese works but the bars will be softer.
Why did my bars crack?
Usually from overbaking or overbeating. A few small cracks are fine and are easy to hide with a topping.
Calories, protein and cost are estimates calculated from the main ingredients and typical US supermarket prices. They will vary with the brands you buy, where you shop and your portion size. Measurements are given in US cups and spoons with approximate metric weights. Oven temperatures can vary, so check doneness using the signs described in each step. Always check labels if you are cooking for someone with a food allergy.
