There’s something magical about cheesecake bars. They’re the perfect blend of creamy indulgence and buttery simplicity, the kind of dessert that feels fancy but comes together effortlessly. After trying more recipes than I care to admit, I’ve finally narrowed it down to the absolute best. These bars strike the perfect balance—rich, velvety cheesecake on a crisp, golden crust. Whether you’re baking for a party, a cozy night in, or just because you’re craving something sweet, these recipes deliver every single time. Let’s dive into the irresistible world of cheesecake bars.
Ingredients
For the Crust:
- 2 cups (200 g) graham cracker crumbs
- 1/2 cup (115 g) unsalted butter, melted
- 1/4 cup (50 g) granulated sugar
For the Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup (60 ml) sour cream
Directions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a bowl, mix the graham cracker crumbs, melted butter, and sugar until evenly combined.
- Press the mixture firmly into the bottom of the prepared pan to form a crust. Bake for 10 minutes, then let it cool slightly.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract and sour cream until fully incorporated.
- Assemble and Bake:
- Pour the cheesecake filling over the cooled crust, spreading it out evenly.
- Bake for 25-30 minutes, or until the center is set but still slightly jiggly.
- Cool and Chill:
- Let the bars cool at room temperature for 1 hour, then refrigerate for at least 2 hours (overnight is even better).
- Slice and Serve:
- Using the parchment overhang, lift the cheesecake out of the pan and onto a cutting board. Slice into bars and serve chilled.
Also read: Top 5 Moist Chocolate Cake Recipes You Need to Try