These Cheesecake Bars are the easiest way to make cheesecake! Smooth and creamy cheesecake filling on top of a graham cracker crust. Top with fruit, chocolate, caramel, whipped cream, and more. These bars bake up perfectly every time; no need for a water bath or special baking equipment.
You know that I love coming up with desserts that are twists on a classic (see Carrot Cake Cookies, Strawberry Shortcake Cupcakes, and Cheesecake Cookies). So, I was instantly drawn to the idea of Cheesecake BARS! No springform pan, no water bath, just a few simple steps to the perfect pan of cheesecake. Try this version, too: Churro Cheesecake.
Jump to:
Why this recipe works
- Flavor: The classic combination of buttery graham cracker crust and sweet and tangy cheesecake filling. The cheesecake itself is flavored with vanilla extract and just a touch of fresh lemon juice.
- Texture: Supremely creamy filling over a melt-in-your-mouth graham cracker crust.
- Ease: No complicated steps, water bath, or springform pan needed. These bars get baked in an 8×8 square baking pan.
- Versatile: These bars are a blank canvas. Serve them as-is or top them with fresh fruit, fruit compote, caramel, fudge sauce, or whipped cream. More on this below.
Recipe tips
- Line the baking pan with foil for easy removal and clean up.
- Cream cheese, eggs, and sour cream should be softened to cool room temperature. This ensures that it will mix up smoothly with no lumps.
- Adding flour to the graham cracker crust helps make it a bit sturdier.
- Remove the pan from the oven when the center of the cheesecake is still a bit jiggly. It will firm up as it cools.
- Cool to room temperature (around 2 hours on a wire rack), then transfer to the refrigerator to cool completely before cutting and serving.
