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    You are here: Home / Desserts / Bars & Brownies / Cheesecake Bars

    Cheesecake Bars

    July 11, 2022 By Sam 5 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    collage of two photos of cheesecake bars, the top image being stacked bars and the bottom being a top-down view of the bars

    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
    1. Combine the graham cracker crust ingredients and press the mixture into a lined pan.
    2. Beat together the sugar and cream cheese until it’s smooth and well combined, then stir in the sour cream and vanilla.
    3. Add the eggs one at a time, stirring until just combined after each addition.
    4. 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
    1. Heat the cream until it simmers, then it pour over your chopped chocolate and let this sit for 5 minutes undisturbed.
    2. 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

    three ganache covered cheesecake bars stacked on top of each other

    Cheesecake Bars

    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!
    5 from 4 votes
    Print Pin Rate
    Course: bars, Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Chilling Time: 6 hours
    Total Time: 6 hours 55 minutes
    Servings: 16 cheesecake squares
    Calories: 377kcal
    Author: Sam Merritt

    Ingredients

    Crust

    • 1 ½ cups graham cracker crumbs (170g)
    • 2 Tablespoons granulated sugar
    • 1 Tablespoon light brown sugar firmly packed
    • 7 Tablespoons unsalted butter melted

    Cheesecake

    • 24 oz cream cheese softened (use brick-style full-fat cream cheese) (680g)
    • 1 cup granulated sugar (200g)
    • ½ cup sour cream
    • 1 teaspoon vanilla extract
    • 3 large eggs room temperature preferred

    Ganache (optional)

    • 4 oz semisweet or dark chocolate finely chopped (may substitute chocolate chips, no chopping needed) (113g)
    • ½ cup heavy cream (118ml)

    Recommended Equipment

    • Mixing bowls
    • 9” square baking pan
    Prevent your screen from going dark

    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.
    • Add melted butter and stir until all crumbs are moistened.
    • 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.
    • Add sour cream and vanilla extract and stir on low-speed until combined.
    • Lightly scramble 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.
    • 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.
    • 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 bars

    Mini cheesecakes

    See my recipe for mini cheesecakes 

    Nutrition

    Serving: 1cheesecake square | Calories: 377kcal | Carbohydrates: 27g | Protein: 5g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 204mg | Potassium: 151mg | Fiber: 1g | Sugar: 20g | Vitamin A: 926IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Related Recipes

    • Chocolate Cheesecake Bars
    • Oreo Cheesecake Bars
    • Mini Cheesecakes
    • Cheesecake Brownies
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    Reader Interactions

    Comments

    1. Jody

      July 22, 2022 at 3:41 am

      I want to make these but I only have an 8″ square pan and you specify 9″. Would it still work or do I need to alter the ingredients for an 8″ pan?

      Reply
      • Sam

        July 25, 2022 at 11:01 am

        Hi Jody! It may just take another minute or two in the oven. Make sure you don’t overfill your pan. 🙂

        Reply
    2. Rose

      July 20, 2022 at 12:33 am

      5 stars
      Another huge hit! 👏 I screwed up the recipe because I didn’t have enough cream cheese and it didn’t even matter the recipe was so forgiving and everyone loved them! I plan to make it again tomorrow with the correct amount. I did swirl some dulce de Leche in with the chocolate before it hardened up. Maybe I’ll add some nuts next time to make it like a turtle cheesecake bar. Mmm either way delish as always, Sam! Thanks for sharing these with us!

      Reply
      • Sam

        July 20, 2022 at 8:52 am

        I’m so glad you enjoyed them so much, Rose! 🙂

        Reply
    3. Lillian Vazquez

      July 12, 2022 at 8:36 am

      5 stars
      I was so nervous but excited. My friend sent me the recipe and we made it together over zoom. It was so delicious and easier made with an amazing baker as you. Thank you.

      Reply

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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