Classic cheesecake bars are creamy, velvety and pleasantly tangy, built on a thick graham crumb crust. Ideal for potlucks or parties, these bars are baked without a water bath and turn out reliably every time.
I’ve adapted my favorite New York cheesecake into simple, easy-to-serve squares. Instead of a springform pan, this version bakes in a 9×13 pan for a fuss-free dessert that’s creamy and smooth. The graham crust is intentionally thick while the filling stays luxuriously creamy, giving a balanced crust-to-cheesecake ratio that keeps each bite satisfying without feeling too heavy.
Tips for Making Cheesecake Bars
These bars are simpler to make than a traditional round cheesecake and are less prone to cracking or sinking, but a few key tips will help ensure excellent results:
- Use a glass or Pyrex pan rather than metal; glass helps the bars bake more evenly.
- Bring cream cheese, sour cream and eggs to room temperature (remove the cream cheese from its packaging) at least 30 minutes before mixing so the filling blends smoothly.
- Choose full-fat, brick-style cream cheese—low-fat or spreadable varieties won’t give the correct texture.
- A tablespoon of fresh lemon juice adds a subtle, tangy lift without making the bars taste of lemon.
- One tablespoon of cornstarch helps bind the filling and reduces cracking; if you don’t have cornstarch, you can substitute a bit of flour.
- Bake at a low temperature (300°F) to minimize the chance of cracks.
- Cool the bars slowly: when baking is complete, turn off the oven and crack the door open. Let the bars cool in the turned-off oven for 30 minutes, then finish cooling on the counter to room temperature.
- Chill the bars in the refrigerator for at least 6 hours (overnight is best) to let them set and to improve flavor.
Serve these bars with whipped cream and fresh berries for a classic presentation. They also pair beautifully with a simple strawberry or blueberry topping.
Easy, creamy and reliably delicious—these cheesecake bars are a great choice for gatherings. If you prefer a no-bake option, consider a chilled cheesecake bar recipe instead.
More Cheesecake Bar Recipes
- Cheesecake Brownies
- Pumpkin Cheesecake Bars
- Peanut Butter Cheesecake Bars
Cheesecake Bars
Fiona Dowling
30
35
6
7 5
15 pieces
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Equipment
-
9×13 inch glass, ceramic or Pyrex pan
Ingredients
Crust
- 2 cups graham crumbs
- 3 tablespoons brown sugar
- 1/2 cup unsalted butter, melted
Filling
- 24 ounces full-fat cream cheese, softened to room temperature
- 1 1/4 cup white sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 3 large eggs
Instructions
Crust
- Preheat the oven to 325°F and lightly grease a 9×13 inch glass, ceramic or Pyrex pan.
- In a medium bowl, combine graham crumbs and brown sugar, then stir in the melted butter.
- Press the mixture evenly into the bottom of the pan and bake for 10 minutes. Remove from the oven but leave the oven on.
Cheesecake Filling
- In a large bowl, beat the cream cheese, sugar and cornstarch until smooth and lump-free.
- Mix in the lemon juice, vanilla and sour cream until just combined.
- With the mixer on low, add the eggs one at a time, mixing only until incorporated—do not overmix.
- Pour the filling over the prepared crust and bake for 30–35 minutes, until the top appears just set.
- Turn off the oven and prop the door open. Let the bars cool in the turned-off oven for 30 minutes, then remove and cool to room temperature on the counter.
- Cover and chill in the refrigerator for at least 6 hours before serving.
- When ready to serve, slice with a sharp knife for clean edges.
Notes
- For a thinner crust, reduce to 1 1/2 cups graham crumbs, 2 tablespoons brown sugar and 6 tablespoons melted butter.
- If graham crumbs aren’t available, crushed Digestive biscuits make a fine substitute.
- Remove cream cheese, sour cream and eggs from the refrigerator at least 30 minutes before starting so they reach room temperature.
- Use full-fat, brick-style cream cheese for the best texture; avoid lite or spreadable varieties.
- Store the bars in the refrigerator for up to 4 days, or wrap tightly and freeze for up to 2 months; thaw overnight in the fridge.
- Nutrition information is an estimate per bar when the recipe is cut into 15 equal pieces.
Nutrition
Carbohydrates: 32g,
Protein: 9g,
Fat: 11g
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