Cheesecake Bars

This Cheesecake Bars Recipe is smooth, creamy, and layered over a thick graham cracker crust. Top with fresh berries and whipped cream.

author’s note

You Won’t Believe How straightforward These Cheesecake Bars Are!

I’ve tested so many cheesecake-inspired recipes, from this decadent chocolate cheesecake to Twix cheesecake bars to lemon cheesecake cookies, but these classic cheesecake bars are the ones I make the most. They’re so simple, satisfying, and completely fool-proof.

They remind me of the bakery-style cheesecake squares I used to get as a treat growing up. They’re thick, tangy, and just sweet enough. I started testing this version after a friend brought over a store-bought cheesecake, and I realized how much better from-scratch tastes. It’s creamier, more flavorful, and that buttery grahamcrackercrust? Completely irresistible.

Every time I make a batch, someone asks for the recipe before they even finish their slice!

What You’ll Need To Make These:

Ingredient	Swap or Tip
Graham Crackers	Use digestive biscuits or vanilla wafers if you’re out of graham crackers. Process into fine crumbs for the best crust texture.
Butter	Melt and let it cool slightly before mixing, or the crust can turn greasy.
Cream Cheese	Use full-fat, brick-style cream cheese — not whipped or low-fat, which change the texture. Make sure it’s at room temperature for a smooth batter.
Sugar	Regular granulated sugar adds the reliable sweetness without overpowering the tang.
Flour	A touch of flour stabilizes the filling and helps it bake up beautifully without cracking.
Sour Cream	Adds creaminess and tang. You can swap in Greek yogurt (full-fat) if needed.
Eggs	Room temperature eggs blend better into the batter and keep the texture silky.
Vanilla Extract	Use pure vanilla extract or vanilla bean paste for richer flavor.

chelsea’s recipe tips

Cheesecake Bars Recipe Tips

• Use room-temp cream cheese: cold cream cheese makes the batter clumpy.
• Don’t over mix batter: too much air can make the cheesecake rise, fall, and crack.
• Mix batter slowly and in one direction: This stops extra air from getting in.
• Let the baked bars cool fully at room temp: chilling too soon can cause cracks or moisture.

Featured Comment

“Searching for HOURS for the reliable cheesecake bar and now I have found it. Your instructions are excellent and thank you for putting in grams measurements. AWESOME AWESOME bars…”

– Cate

Storage

• Storage: Store this cheesecake bars recipe in the fridge for up to 5 days.
• Freezing: Wrap bars tightly in plastic, then put in a sealed container. Freeze for 2–3 months.
• Thaw: Thaw in the fridge overnight, then let sit out for 20–30 minutes before serving.

More Dessert Recipes:

Desserts

Mini Fruit Tarts Recipe

Desserts

The BEST Lemon Bars Recipe

Desserts

Carmelitas (a reliable Dessert!)

Desserts

Best Crème Brûlée Recipe

Cheesecake Bars Topping Ideas

• Crushed cookies or candy: Top with crushed Oreos or your favorite candy.
• Fresh berries: It is satisfying to fresh berries with from-scratch whipped cream.
• Berry sauce: Use the one in the recipe card or top with blueberry syrup.
• Lemon topping: Add lemon curd with blueberries or blackberries.
• Chocolate or caramel sauce: Adds depth to the cheesecake’s simple flavors.

Ingredients

• Cooking spray
• 1-1/4 cups graham cracker crumbs
• 5 tablespoons (melted)
• 1/3 cup light brown sugar (lightly packed)
• 1/4 teaspoon salt
• 2 (8-ounce) packages cream cheese (full-fat, room temperature)
• 1 cup granulated sugar
• 2 tablespoons flour
• 1/4 cup sour cream (full-fat, room temperature)
• 3 large eggs (room temperature)
• 1 tablespoon vanilla extract (or 1-1/2 teaspoons vanilla bean paste)
• 1 large lemon (skippable)
• 1/4 teaspoon salt
• Berry sauce (skippable, see note 1)
• Toppings as desired (see note 2)

Method

1. Heat oven to 375°F and place the oven rack in the middle position. Line an 8×8-inch baking pan with parchment paper. Leave enough of an overhang to pull out the bars and lightly spray with cooking spray. Melt butter and keep nearby to cool to room temperature. Zest lemon with a zester to get 1 teaspoon zest. Juice the lemon using a citrus juicer to get 1 teaspoon lemon juice. keep nearby. Blend graham crackers well until no chunks remain.
2. In a medium bowl, add the graham cracker crumbs, melted butter, brown sugar, and salt. Stir until completely combined, then press the crust firmly and evenly into the prepared pan. You can compress the crust with the bottom of a flat measuring cup. Bake the crust for 10 minutes, remove, and keep nearby. Reduce oven temperature to 325°F.
3. In a large bowl, combine the room temperature cream cheese, sugar, and flour. Using a hand mixer, beat on medium speed until smooth, about 1–2 minutes. Beat in a constant circle going the same way. Use a spatula to scrape the edges and add in the sour cream, eggs, vanilla, 1 teaspoon lemon zest, 1 teaspoon lemon juice, and salt. Beat on low speed until it’s just combined and smooth. Be careful not to overmix. Again, beat the mixture in a constant circle going the same direction.
4. Use a spatula to scrape every bit of the batter onto the slightly cooled crust. Smooth the top into an even layer. Bake for 37–43 minutes at 325°F or until the filling is set but ever-so-slightly jiggly in the center. The cheesecake will continue to cook as it cools. After the bars are baked, turn off the oven, open the oven door, and let the cheesecake stand in the open oven for 30 minutes. Slowly reducing the temperature reduces the risk of cracks. After 30 minutes, move the Cheesecake Bars to a wire cooling rack. After 1 hour, cover tightly and refrigerate until the bars are completely chilled through, 6–8 hours.
5. Use the overhang to lift the Cheesecake Bars out of the pan and onto a cutting board. Cut into squares and serve with berry sauce or refrigerate, without sauce added, until ready to serve. To get clean slices, run a knife under hot water for a few seconds, wipe to dry, make 1 slice, and repeat.