I’m sharing my five-ingredient Cheesecake Bars as a playful addition to my Cream Cheese Desserts collection that hides a surprising twist in the filling.

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I make these Cheesecake Bars when I want something that tastes fancy but isn’t. A silky cream cheese center sits over a crunchy bed of graham cracker crumbs and somehow feels like dessert that remembers dinner.

People always ask why it cuts so clean, or what secret makes it sing. Maybe it’s the balance of tang and sweet, maybe the simplicity.

I keep wanting to call it a cheat code for parties, because it’s both comfort and show-off at once. If you like Cream Cheese Recipes Dessert or you’re after something under the Cheesecake Bars Easy label, this one will make you curious.

Ingredients

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Graham cracker crumbs: crunchy base, adds sweetness and fiber, gives that classic crust taste
Granulated sugar: makes bars sweet, quick carbs, no real nutrition, helps browning
Unsalted butter: adds richness and fat, binds crumbs together, gives buttery flavor
Cream cheese: creamy, tangy, major protein and fat source, makes texture velvety and dense
Eggs: help set the filling, add protein and structure, sometimes make it a bit custardy
Sour cream: brings tang, lightens filling, adds moisture and slight acidity to balance sweetness
Vanilla extract: tiny amount but big flavor, smells warm and boosts sweet perception

Ingredient Quantities

1 1/2 cups graham cracker crumbs about 10 full crackers crushed

1/4 cup granulated sugar

6 tablespoons unsalted butter melted

16 oz (2 packages) cream cheese softened

2/3 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

How to Make this

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1. Preheat oven to 325°F and line an 8 by 8 inch pan with parchment or foil leaving an overhang so you can lift the bars out later.

2. Make the crust: mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar and 6 tablespoons melted unsalted butter until it looks like wet sand. Press it firmly and evenly into the bottom of the pan. A flat glass or measuring cup helps pack it tight.

3. Bake the crust for about 8 to 10 minutes, then set it aside to cool slightly while you make the filling.

4. In a bowl, beat 16 oz softened cream cheese with 2/3 cup granulated sugar until smooth and no lumps remain. Don’t whip it into a fluff, just smooth.

5. Add the 2 large eggs one at a time, mixing gently after each so they just incorporate. Stir in 1 teaspoon vanilla extract and 1/2 cup sour cream until just combined. Scrape the bowl so no cream cheese chunks hide in there.

6. Pour the filling over the warm crust and smooth the top with a spatula. Tap the pan once on the counter to release any big air bubbles.

7. Bake on the center rack for about 20 to 25 minutes, until the edges are set and the center still jiggles a little when you shake the pan. Overbaking will give you cracks, so watch it.

8. Turn the oven off, crack the oven door and let the bars cool inside for about 30 minutes to avoid sudden temperature change which makes cracks. Then cool to room temperature on a wire rack.

9. Chill in the fridge at least 2 hours or overnight for clean slices. When ready to cut, lift the bars out using the parchment or foil, run a sharp knife under hot water, dry it, then slice. Wipe the knife between cuts for neat squares.

10. Store covered in the refrigerator up to 4 days, or freeze squares for longer storage.

Equipment Needed

1. 8 by 8 inch baking pan lined with parchment paper or foil with an overhang
2. Oven (set to 325 F)
3. Measuring cups and spoons
4. Two mixing bowls, one medium one small
5. Electric hand mixer or a sturdy whisk and wooden spoon
6. Rubber spatula and a flat glass or measuring cup to press the crust tight
7. Small saucepan or microwave safe bowl to melt the butter
8. Wire cooling rack
9. Sharp knife and a towel to dry between warm water wipes for clean slices

FAQ

Q: How long and what temperature do I bake these bars?

A: Bake in a 9×9 inch pan at 325°F for about 25 to 30 minutes. The edges should look set while the center still jiggles a bit. Cool then chill for at least 2 hours, overnight is better.

Q: How do I know when they are done without overbaking?

A: The trick is the jiggle test. If the center wobbles slightly but the edges are firm its done. Overbaking makes them dry and more likely to crack so dont wait for a toothpick to come out clean like a cake.

Q: Can I swap ingredients like the crust or sour cream?

A: Yes. You can use crushed digestive biscuits or store bought cookie crumbs for the crust, and plain Greek yogurt can replace sour cream 1 for 1 for a bit tangier texture. Butter should still be melted so the crumbs hold together.

Q: How do I prevent cracks on top?

A: Soften the cream cheese first, dont overmix once you add the eggs, and dont overbake. Let the bars cool slowly, try leaving them in the turned off oven with the door cracked open for 30 to 60 minutes to avoid a temperature shock.

Q: How should I store or freeze these bars?

A: Store covered in the fridge up to 4 days. For longer keep them frozen up to 2 months, wrapped well. Thaw in the fridge overnight before serving.

Q: Whats the best way to get clean slices?

A: Chill the bars thoroughly then use a sharp knife warmed under hot water and wiped dry between cuts. Press smooth in one motion, dont saw back and forth, and youll get neat squares.

Cheesecake Bars Recipe Substitutions and Variations

Graham cracker crumbs: digestive biscuits or tea biscuits, crushed Nilla/vanilla wafers, or finely ground shortbread cookies — use equal amounts, or for a gluten free option use gluten free graham or finely ground oats (press firmly into the pan).
Unsalted butter (melted): melted coconut oil (1:1, will add a mild coconut note), melted margarine (1:1), or neutral vegetable oil (use about 3/4 the butter volume so the crust doesnt get greasy).
Cream cheese: mascarpone (1:1, richer and silkier), Neufchatel (1:1, lower fat), or well-drained ricotta that’s been pureed until smooth (1:1, gives a slightly grainier but still tasty texture); for vegan swaps use blended silken tofu plus a bit of vegan butter to mimic richness.
Sour cream: full fat Greek yogurt (1:1, very similar tang and texture), crème fraiche (1:1, richer), or plain yogurt that’s been strained through cheesecloth until thick; buttermilk is too thin unless you reduce other liquid.

Pro Tips

1. Let everything come to room temp first. Cold cream cheese or eggs make you overmix trying to get rid of lumps, and that traps air which leads to cracks. So leave them out 30 to 60 minutes, beat on low, scrape the bowl often, and stop as soon as it looks smooth.

2. Pack the crust really firmly and chill it a few minutes after you bake it. Use the flat bottom of a measuring cup or glass and press until it feels compact. A slightly firmer crust helps support the filling and keeps the bars from breaking when you lift them out.

3. If you want almost guaranteed no cracks, try a water bath: set the pan in a larger shallow pan and pour hot tap water around it about an inch up the sides before baking. The moist gentle heat cuts down on temperature shock. If you dont want the fuss, bake, then turn the oven off and let the pan cool inside with the door cracked for a slow cooldown.

4. For super clean slices, chill long enough so the center firms up, then warm a sharp knife under hot water, dry it, and slice in one smooth motion. Wipe or reheat the knife between cuts. If you need to serve sooner, a hot towel wrapped around the blade works too.

Cheesecake Bars Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I’m sharing my five-ingredient Cheesecake Bars as a playful addition to my Cream Cheese Desserts collection that hides a surprising twist in the filling.

Servings

servings

Calories

504

kcal

Equipment: 1. 8 by 8 inch baking pan lined with parchment paper or foil with an overhang
2. Oven (set to 325 F)
3. Measuring cups and spoons
4. Two mixing bowls, one medium one small
5. Electric hand mixer or a sturdy whisk and wooden spoon
6. Rubber spatula and a flat glass or measuring cup to press the crust tight
7. Small saucepan or microwave safe bowl to melt the butter
8. Wire cooling rack
9. Sharp knife and a towel to dry between warm water wipes for clean slices

Ingredients

1 1/2 cups graham cracker crumbs about 10 full crackers crushed
1/4 cup granulated sugar
6 tablespoons unsalted butter melted
16 oz (2 packages) cream cheese softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

Directions

Preheat oven to 325°F and line an 8 by 8 inch pan with parchment or foil leaving an overhang so you can lift the bars out later.
Make the crust: mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar and 6 tablespoons melted unsalted butter until it looks like wet sand. Press it firmly and evenly into the bottom of the pan. A flat glass or measuring cup helps pack it tight.
Bake the crust for about 8 to 10 minutes, then set it aside to cool slightly while you make the filling.
In a bowl, beat 16 oz softened cream cheese with 2/3 cup granulated sugar until smooth and no lumps remain. Don't whip it into a fluff, just smooth.
Add the 2 large eggs one at a time, mixing gently after each so they just incorporate. Stir in 1 teaspoon vanilla extract and 1/2 cup sour cream until just combined. Scrape the bowl so no cream cheese chunks hide in there.
Pour the filling over the warm crust and smooth the top with a spatula. Tap the pan once on the counter to release any big air bubbles.
Bake on the center rack for about 20 to 25 minutes, until the edges are set and the center still jiggles a little when you shake the pan. Overbaking will give you cracks, so watch it.
Turn the oven off, crack the oven door and let the bars cool inside for about 30 minutes to avoid sudden temperature change which makes cracks. Then cool to room temperature on a wire rack.
Chill in the fridge at least 2 hours or overnight for clean slices. When ready to cut, lift the bars out using the parchment or foil, run a sharp knife under hot water, dry it, then slice. Wipe the knife between cuts for neat squares.
Store covered in the refrigerator up to 4 days, or freeze squares for longer storage.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.