Cheesecake Bars
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Smooth, creamy Cheesecake Bars are the quicker and more portable version of my well-loved cheesecake. My recipe includes a fudgy chocolate ganache topping to take these to the next level! Recipe includes a how-to video!
Simple & Easy Cheesecake Bars
If you’re a fan of my classic cheesecake, you’re going to love these perfectly portable cheesecake bars! They bake in a fraction of the time a regular cheesecake takes, and they’re much more approachable. I make these so often at home that I felt they deserved their own post.
As with all of my cheesecake recipes, this one is perfectly sweet and requires no water bath (yay!). My crisp graham cracker crust is the perfect buttery and sturdy base for the creamy, smooth cheesecake filling. I like to top my cheesecake bars with fudgy chocolate ganache for a truly heavenly bite, and I highly recommend you do the same.
I love this recipe because it’s:
- Simple to make, but everyone is still impressed because…it’s cheesecake!
- Easily individually portioned
- Less fussy than a traditional cheesecake (and cracks aren’t as big of a concern)
- Easy to dress up with a ganache topping
- Uses my graham cracker crust, but would work with my Oreo crust too!
What You Need
Compared to my traditional cheesecake recipe, today’s ingredients are slightly scaled down so the bars can be handheld and enjoyed without a fork. Here’s what you need:
- Light brown sugar. I love using brown sugar in my graham cracker crust! Even though it’s a small amount, it still imparts a slightly richer depth of flavor than granulated sugar would.
- Softened cream cheese. It is SO important that you use full-fat, brick-style cream cheese. This is the only type of cream cheese I recommend for my cheesecake recipes; if you use any other kind, you risk your cheesecake being runny or never fully setting up.
- Sour cream. This is essential for that classic cheesecake flavor! Full-fat, plain Greek yogurt would also work in a pinch.
- Room temperature eggs. Really, all of your ingredients should be room temperature, but especially your eggs. This will help them incorporate easier without you having to excessively beat them (which can cause cracks!).
- Chocolate. I prefer to use a high quality chocolate for my ganache topping, like callets or couverture chocolate. Chocolate chips can work in a pinch, but they’re my least favorite option.
SAM’S TIP: With cheesecake bars (especially these topped with ganache) cracks aren’t as big of a concern because they’ll be cut into squares and covered with chocolate. However, lining the pan with foil or parchment paper so it goes up the sides of the pan and can constrict with the cheesecake as it cools will work wonders for preventing cracks.
If you’ve been around here a bit you’ll recognize that the base recipe and technique is used in a number of my cheesecake recipes, from my lemon cheesecake to mini cheesecakes, chocolate cheesecake, and beyond! It’s because it works and produces flawless results.
How to Make Cheesecake Bars
- Combine the graham cracker crust ingredients and press the mixture into a lined pan.
- Beat together the sugar and cream cheese until it’s smooth and well combined, then stir in the sour cream and vanilla.
- Add the eggs one at a time, stirring until just combined after each addition.
- Pour the batter into your prepared pan and bake for 35-45 minutes. Let cool to room temperature, then chill for 5-6 hours.
- Heat the cream until it simmers, then it pour over your chopped chocolate and let this sit for 5 minutes undisturbed.
- Whisk the ganache until it’s smooth, then pour it over your chilled cheesecake. Let the ganache set in the fridge before cutting and serving.
SAM’S TIP: For the best texture, try to avoid overbeating your eggs and definitely do not over-bake the cheesecake. Either of these errors will produce a cheesecake with a mealy, curdled texture instead of a smooth, creamy consistency.
Frequently Asked Questions
Yes! Like any cheesecake, these bars absolutely need to be refrigerated.
Definitely! Because the bars need to chill for 6+ hours (or more preferably, overnight), they’re perfect for making in advance. After that, they’ll keep in an airtight container in the fridge for about 5 days.
I personally love the chocolate ganache topping, but you could really use any cheesecake topping, like caramel sauce, blueberry sauce, strawberry sauce, lemon curd, or whipped cream. Some of these options will be a little messier than others and could take these from handheld bars to a plate and fork situation–but that doesn’t mean they won’t be delicious!
To get clean slices like I have in my photos, wipe down your knife between each cut. I know it seems tedious, but it makes all the difference!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Cheesecake Bars
Equipment
- 9” square baking pan
Ingredients
Crust
- 1 ½ cups (170 g) graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar, firmly packed
- 7 Tablespoons unsalted butter, melted
Cheesecake
- 24 oz (680 g) cream cheese, softened (use brick-style full-fat cream cheese)
- 1 cup (200 g) granulated sugar
- ½ cup (120 g) sour cream
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature preferred
Ganache (optional)
- 4 oz (113 g) semisweet or dark chocolate, finely chopped (may substitute chocolate chips, no chopping needed)
- ½ cup (118 ml) heavy cream
Instructions
Crust
- Preheat oven to 325F (165C) and line a 9×9” baking pan with parchment paper or foil (optional). Set aside.
- Stir together graham cracker crumbs and sugars until combined.1 ½ cups (170 g) graham cracker crumbs, 2 Tablespoons granulated sugar, 1 Tablespoon light brown sugar
- Add melted butter and stir until all crumbs are moistened.7 Tablespoons unsalted butter
- Press crumbs evenly into the bottom of prepared baking pan and set aside (no need to pre-bake before adding cheesecake batter).
Cheesecake
- Combine cream cheese and sugar in large mixing bowl (or in bowl of stand mixer) and use an electric mixer (or paddle attachment on mixer) to beat on medium-speed until smooth, creamy, and lump-free.24 oz (680 g) cream cheese, 1 cup (200 g) granulated sugar
- Add sour cream and vanilla extract and stir on low-speed until combined.½ cup (120 g) sour cream, 1 teaspoon vanilla extract
- Lightly beat one egg with a fork then add it to the cheesecake batter and stir on low-speed until just-combined. Repeat with remaining eggs. Scrape the sides and bottom of the bowl to ensure all ingredients are evenly combined.3 large eggs
- Pour batter evenly over graham cracker crust in prepared baking pan.
- Transfer to the center rack of 325F (165C) preheated oven and bake for 35-45 minutes or until cheesecake is almost set (the center will still have some jiggle but will mostly be set, the edges may have puffed a bit, and if you lightly touch the center with your finger it should spring back to the touch).
- Allow cheesecake to cool to room temperature then transfer to refrigerator to chill completely, at least 5-6 hours, preferably overnight.
- After cheesecake has completely chilled, top with chocolate ganache if desired.
Ganache
- Place chopped chocolate in a heatproof bowl. Pour cream into small saucepan and heat over medium heat. As soon as you see the cream beginning to simmer, remove from heat and pour evenly over chocolate. Do not stir, just cover the bowl with foil and allow to sit for 5 minutes undisturbed.4 oz (113 g) semisweet or dark chocolate, ½ cup (118 ml) heavy cream
- Remove foil and gently whisk ingredients together until chocolate is smooth and completely melted.
- Pour evenly over cheesecake bars, using a spatula to smooth if necessary. Transfer to refrigerator until ganache has set (about 15-20 minutes) then cut into squares and serve.
Notes
Storing
Store in an airtight container in the refrigerator for up to 5 days. Cheesecake bars may also be wrapped and frozen for up to 3 months.Chocolate version
See my recipe for chocolate cheesecake barsMini cheesecakes
See my recipe for mini cheesecakesNutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Could you flavor the cheesecake filling with for instance biscoff or pistachio cream? If so, how much would you need to add?
Hi Eva! I suppose you could, but I haven’t experimented with it. I can’t say for sure how you would add it here. If you do try it I would love to know how it turns out. 🙂
This came out great and family loved the recipe. Super easy and making it the 2nd time for our Christmas eve dessert.
I followed this recipe to a tee and it came out of the oven VERY wet in the middle still 🙁 looks like it only cooked about halfway through from the edge of the pan towards the centre.
Hi Gina! I’m so sorry to hear this happened! Is your oven temperature accurate? Did they need to bake just a little bit longer?
Can I double the recipe and make in a 9×13 glass pan to feed a larger crowd? Would the texture still turn out right?
Hi Rose! We’d recommend increasing the recipe by 50% instead of doubling. The bake time will probably be different, but it should still turn out the same texture-wise 🙂
Can I use a 20×12 pan to make three batches?
Hi Evelyn! I haven’t personally tried it myself, but I think that should work. 🙂
I liked a lot this simple cheesecake bar recipe. Made it twice so far. it’s pretty easy for a cheesecake recipe. No water bath and not prefacing the crust. I want to try it with a strawberry or raspberry coolis next time. Thanks!
I’m so glad you enjoyed it so much, Jess! 🙂
Can these be frozen?
Sure thing! 🙂
Ganache is perfect on top. Easy to make and really delicious.
I’m so glad you enjoyed them so much, Michelle! 🙂
Can these be made in a round cake pan?
Hi Kierra! You cake pan will likely not hold all of the batter and your bake time will change a bit, but it could be done. 🙂
Absolutely perfect in every way! The texture is 10/10, creamy, not eggy, not cakey. The filling is perfectly flavored and not overly sweet. I absolutely love that this recipe isn’t fussy and makes only a 9×9 size for times when I don’t need to feed a crowd. Saving this to make again and again!
I’m so glad you enjoyed them so much, Whitney! 🙂
I cannot tell you just HOW MUCH I appreciate you putting quantities with each step in the instructions and using weights instead of just volume. As a home baker who doesn’t plan to put every ingredient in 25 different bowls, not having to go back and forth between the steps and the quantities is such a lifesaver.
I’m so happy to hear it was helpful! 🙂
I came to the comments to say just this. THANK YOU SOMEONE MUCH for including the measurements on the ingredients used in each step, it’s genius!
I’m so glad it was so helpful, Emily! 🙂
I made this today it came out amazing. Made it exactly as recipe stated. Will be bringing to holiday gatherings. Thank you!
You’re welcome! I’m so glad you enjoyed them, Dina! I hope they are a hit at holidays as well. 🙂
Can’t wait to try this, but have one question… when you say “scramble” the eggs – do you mean “scramble” as in “cook” or “scramble” as in “whisk”⁉️
Hi Babs! Just lightly beat/scramble the raw egg with a fork, please do not cook them. Enjoy!
Hi. Can this be doubled for a larger pan? any tips for that? Trying to see if we can have enough cheesecake for a crowd easier than making several round ones..
It can be doubled. You will just want to make sure to double all of the ingredients. I’m not sure on a bake time and be sure to not overmix the batter. 🙂
Followed the recipe exactly and it turned out perfect. My husband shared some with his coworker and his wife. It was so good she wants to buy one from me!
Thanks Sam!
Sounds like they were a huge hit, Jena! Thanks for the review 🩷
this was by far the best i have tried. some changes. I used low fat sour cream and low fat cream cheese. i halved the recipe and added some lemon juice, and 2-3 tablespoons of flour. I also used half sugar half splenda mix, 1 egg plus 1 yolk.baked at 330 for about 30 min.