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!

Course bars, Dessert

Cuisine American

Prep Time 20

Cook Time 35

Chilling Time 6

Total Time 6 55

Servings cheesecake squares

Calories 377kcal

Author Sam Merritt

Equipment

Mixing bowls
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 9x9” baking pan with parchment paper or foil (optional). Set aside.
Stir together graham cracker crumbs and sugars until combined.
1 ½ cups 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 cream cheese, 1 cup granulated sugar
Add sour cream and vanilla extract and stir on low-speed until combined.
½ cup 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 semisweet or dark chocolate, ½ cup 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.

Video

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