These simple cheesecake bars have a creamy filling with a sweetened graham cracker crust. An easy dessert recipe for parties, picnics and potlucks.
We've taken our easy cheesecake recipe and turned it into these easy to serve cheesecake bars. Enjoy them plain or topped with your favorite fruit. This an eggless cheesecake recipe that can be enjoyed by those with egg allergies.
Simple cheesecake bar ingredients
The graham cracker crust is lightly sweetened, crunchy and delicious.
- crushed graham crackers
- light brown sugar
- butter
- vanilla extract
The cheesecake filling is creamy and has the perfect cheesecake consistency. No eggs needed because the flour helps to add structure to the cheesecake filling.
- cream cheese
- butter
- heavy cream
- sour cream
- granulated sugar
- vanilla extract
- flour
Tips for making cheesecake bars
- When mixing cheesecake filling, the ingredients incorporate with each other best when they are at room temperature, ensuring the filling is smooth, without any lumps.
- Don't over beat the batter. If too much air is incorporated into the batter, the top is more likely to crack.
- Make these simple cheesecake bars a day or two in advance to free up oven space when cooking for a party.
- Cheesecake needs time in the fridge to set up properly. Make these bars the day before you plan to serve them.
How to store
- To Store: Keep the cheesecake bars in the fridge for up to 4 days.
- To Freeze: Wrap individual bars in plastic wrap and insert them into a freezer-safe container. Keep frozen for up to 3 months. Allow to thaw in the fridge.
Easy cheesecake recipes to make for the holidays
Holiday dessert making is easy with these amazing cheesecake recipes. They are show stopping desserts that are always a hit at the party!
- Lemon Cheesecake
- Instant Pot Cheesecake
- Oreo Cheesecake
- Vanilla Bean Cheesecake
- Chocolate Covered Cheesecake
Simple Cheesecake Bars
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Ingredients
Crust
- 1.5 cups graham cracker crumbs
- ¼ cup light brown sugar
- ½ cup butter (melted)
- ½ teaspoon vanilla extract
Cheesecake Filling
- 16 oz. cream cheese (room temperature)
- 1 cup granulated sugar
- 1 cup heavy cream (room temperature)
- 1 cup sour cream (room temperature)
- 2 teaspoon vanilla extract
- ¼ cup flour
Instructions
- Make the crust: Combine the ingredients in a small mixing bowl and stir together with a fork until all of the crumbs are coated evenly. Press the mixture onto the bottom of the baking pan making sure that the crumbs are compact. Place in the refrigerator until the cheesecake filling is ready.
- Preheat oven to 320°F and line a 8" x 8" square baking pan with foil.
- Make the filling: Using a stand mixer or electric mixer, beat the cream cheese and sugar together on low speed until there are no lumps and the mixture is smooth. Add the remaining ingredients and beat on low speed until they are fully incorporated. (Scrap the sides of the bowl as needed.)
- Bake: Pour the filling into the pan and gently tap it down on a hard surface to help remove any air bubbles. Bake in the oven for 1 hour.
- Chill: Turn the oven off, crack the door and let the cheesecake cool inside the oven for 1 hour. Remove it and allow it to cool completely on the counter. Chill in the refrigerator overnight or a minimum of 6 hours.
Notes
- To Store: Keep the cheesecake bars in the fridge for up to 4 days.
- To Freeze: Wrap individual bars in plastic wrap and insert them into a freezer-safe container. Keep frozen for up to 3 months. Allow to thaw in the fridge.
This recipe is from Amy in the Kitchen. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
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