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Cream Cheese Cheesecake Bars with Graham Cracker Crust
Create creamy cheesecake bars with a buttery graham cracker crust at home. Step-by-step recipe plus storage tips and variations.
Cheesecake bars are a portable, tray-baked variation of classic cheesecake, featuring a simple graham-cracker (or cookie) crust topped with a smooth cream-cheese filling sweetened with granulated sugar and flavored with vanilla extract. The mixture is typically bound with eggs for structure and may include sour cream or a small amount of flour for added richness and stability. Baked in a rectangular pan and cut into individual squares, these bars offer the taste and texture of traditional cheesecake with the convenience of a hand-held treat. They are commonly served chilled as a make-ahead dessert for potlucks, bake sales, holiday gatherings, or everyday snacking.
Cream Cheese Cheesecake Bars with Graham Cracker Crust
With their shallow bake, these bars skip the fussy water bath and lengthy cooling required by a full-size cheesecake, so dessert is ready faster. The streamlined method also invites creativity—swirl in berry jam, add crushed cookies, or finish with a caramel drizzle to tailor each batch to your crowd.
Prep Time
25 minutes
25 minutes
Cook Time
55 minutes
55 minutes
Total Time
320 minutes
320 minutes
Ingredients
Graham cracker crumbs 2 cups
- Unsalted butter, melted 6 tablespoons
- Granulated sugar 2 tablespoons (for crust)
- Fine sea salt pinch (optional but recommended)
- Cream cheese, softened 16 ounces
- Granulated sugar ¾ cup (for filling)
- Sour cream ½ cup
- Large eggs 2
- Pure vanilla extract 1 teaspoon
- Fresh lemon juice 1 tablespoon (optional)
- All-purpose flour 1 tablespoon (optional, adds firmness)
- Fresh berries or fruit compote for serving 1 cup (optional)
- Caramel or chocolate sauce drizzle to taste (optional)
- Whipped cream for garnish ½ cup (optional)
Method
Preheat oven to 325 °F (163 °C)
- Line an 8-inch square baking pan with parchment or foil leaving an overhang
- Stir graham cracker crumbs, sugar and melted butter in a bowl until evenly moistened
- Press crumbs firmly into an even layer on the bottom of the prepared pan
- Bake the crust until light golden and set, 8 to 10 minutes
- Let the baked crust cool on a rack
- Beat softened cream cheese in a large bowl until completely smooth
- Beat in granulated sugar until the mixture is fluffy
- Blend in sour cream, vanilla extract and a pinch of salt until combined
- Add an egg and beat on low just until incorporated
- Add the second egg and beat on low just until incorporated
- Pour the cheesecake batter over the cooled crust and smooth the top
- Tap the pan gently on the counter to release air bubbles
- Bake until edges are set and center still slightly jiggly, about 30 to 35 minutes
- Turn off the oven
- Crack the oven door to let heat escape
- Leave the pan in the cooling oven for 15 minutes
- Transfer the pan to a wire rack and cool to room temperature
- Cover the pan and chill the cheesecake in the refrigerator for at least 3 hours
- Lift the chilled slab out of the pan using the parchment overhang
- Cut into bars with a sharp knife, wiping the blade clean between cuts
- Serve the cheesecake bars chilled
- Cover and refrigerate any leftovers
Nutrition (whole recipe)
Calories
4110 kcal Protein
57 g Fat
273 g Carbs
360 g Fiber
6 g Sugar
248 g
4110 kcal Protein
57 g Fat
273 g Carbs
360 g Fiber
6 g Sugar
248 g
Notes
For the cleanest slices, line the pan with a parchment sling and chill the baked bars overnight before cutting—cold cheesecake is far less likely to smear. Bring the cream cheese, eggs, and any mix-ins to room temperature first; the batter will blend quickly and stay lump-free, preventing over-beating (a sneaky cause of cracks). If you like a crisper base, pre-bake the crust for 10 minutes, let it cool, then add the filling.
why this recipe
This cheesecake bars recipe earns a spot in your baking rotation because it delivers everything you love about a classic New York–style cheesecake—silky texture, balanced sweetness, and a delicate tang—in a format that’s both effortless to assemble and impossible to resist. Each square boasts a buttery, golden crust that stays wonderfully crisp beneath the luxuriously creamy filling, and the bars slice neatly for grab-and-go convenience, making them ideal for potlucks, picnics, or an elegant dessert platter. Even better, the layers come together with pantry-friendly ingredients and minimal hands-on time, so you achieve bakery-quality results without fuss. Whether you swirl in fruit compote, drizzle caramel, or serve them unadorned, these cheesecake bars consistently impress with their rich flavor, clean presentation, and crowd-pleasing versatility.
FAQs
FAQ acf
Frequently Asked Questions
Can I substitute the graham-cracker crust with another type of cookie, such as Oreos or digestive biscuits?
Yes—any dry, crisp cookie that pulverizes into fine crumbs (Oreos, digestive biscuits, vanilla wafers, gingersnaps, etc.) can replace graham crackers cup-for-cup. Omit or reduce the added sugar if the substitute cookie is already sweet (e.g., Oreos), and use just enough melted butter to create damp, sand-like crumbs that pack firmly.
Can I freeze the cheesecake bars, and what’s the best way to thaw them for serving?
Yes—once fully chilled, cut the bars, wrap each piece tightly in plastic (then foil) and seal them in an airtight freezer bag or container; they keep well for up to 2 months. For best texture, unwrap and thaw the bars in the refrigerator overnight (or about 30 minutes at room temperature if you’re short on time) before serving.
How do I prevent the cheesecake bars from cracking while they bake?
Use room-temperature ingredients and mix the batter only until smooth; over-beating cold cream cheese traps excess air that later expands and splits the top. Bake just until the edges are set and the center still jiggles slightly, then turn off the oven, crack the door, and let the pan sit for 15 minutes so the bars cool gradually and don’t suffer a sudden temperature drop.