4.98 from 38 votes

Cheesecake Bars

By Sam MerrittPublished Jul 11, 2022

77 Comments

Servings: 16 cheesecake squares

6 hrs 55 mins

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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!

three ganache covered cheesecake bars stacked on top of each other

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

overhead view of ingredients including cream cheese, graham cracker crumbs, vanilla extract, and more

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

collage of four photos showing cheesecake crust and batter being prepared and poured into a 9x9 pan

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.

collage of two photos showing chocolate ganache being prepared and poured over cheesecake bars

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.

overhead view of creamy, ganache-covered bars on a graham cracker crust

Frequently Asked Questions

Do cheesecake bars need to be refrigerated?

Yes! Like any cheesecake, these bars absolutely need to be refrigerated.

Can I make cheesecake bars ahead of time?

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.

What other toppings can I use?

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!

ganache-covered custard bar on a graham cracker crust missing one bite

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