These cheesecake bars are a classic dessert with a smooth and creamy filling atop a buttery graham cracker crust. Top with fruit, chocolate ganache or caramel!

A slice of cheesecake bar on a plate with fresh raspberries on top.

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Jamielyn Nye

Easy Cheesecake Bars Recipe

I love ALL the cheesecakes! From mini cheesecakes with a graham cracker crust to a no-bake cheesecake, and I even make this cheesecake dip recipe when I need something quick!

Cheesecake bars are just as creamy and decadent as my traditional cheesecake with sour cream topping, but they’re a bit denser which means no need for a water bath.

When I’m baking for just my family, the 8×8 pan is perfect. But if I’m serving a crowd, I double the recipe for a 9×13 pan. It bakes up just as well and slices neatly into shareable bars.

Ingredient Notes

Graham crackers, cream cheese, sugar, sour cream, eggs and vanilla on the counter.

Find the full printable recipe with specific measurements below.

  • Graham cracker crust: Graham cracker crumbs, granulated sugar and melted butter.
  • Cream cheese: Full-fat brick style cream cheese that is softened to room temperature. Avoid using a spreadable container of cream cheese because it has a higher water content. This will affect the creaminess of the filling.
  • Large eggs: Starting with everything at room temperature is key to even baking. So take these out ahead of time, too.
  • Sour cream: Adds a rich, creamy, tangy element to the heavy cream cheese which whips up and creams up nicely. This is also something that needs to be taken out of the fridge and brought to room temperature.
  • Vanilla extract: A delicious flavor enhancer that gives the cheesecake bars a subtle vanilla flavor.

Topping Options

While plain cheesecake bars are delicious, so are the toppings!

How to Make Cheesecake Bars

In a medium bowl, combine the graham crackers, sugar, and melted butter and mix well.

Pour the crumb mixture into a lightly greased 8×8 baking dish then pack it down firmly. Transfer it to a preheated 375°F oven and bake for 6-8 minutes.

Graham cracker crumbs in a bowl.
Graham cracker crust in baking dish.

In the bowl of a stand mixer, use the paddle attachment to beat the cream cheese and sugar until smooth.

To the cream cheese and sugar mixture, add 1 egg at a time mixing thoroughly between each egg. Scrap the sides of the bowl as you go. Add sour cream and vanilla then mix until smooth and creamy.

Creaming softened cream cheese and sugar.
Cream cheese mixture in a mixing bowl.

Pour mixture over the baked crust and place the baking dish in the oven for 45 minutes at 325°F or until the center appears set. It will continue to bake as it cools, so a slight jiggle is ok.

Once it’s out of the oven, cool completely on a wire rack. Then chill it in the fridge for at least 8 hours before serving. Slice into squares and enjoy a cheesecake bar with your favorite toppings.

Cheesecake bars cooling on wire rack.
Cheesecake bars cut into squaress.
Stack of cheesecake bars on a white plate.

Expert Tips

  • Add a bit of citrus. Sometimes I like to add a splash of fresh lemon juice to the filling to brighten it up with a bit of tart citrus. You may like this key lime bars recipe, too!
  • Best smooth and creamy texture: Avoid overbeating your eggs or overbaking your cheesecake. Cheesecake bars are done when the center is no longer jiggly or a thermometer reaches 180°F – 190°F.
  • Easy removal. Line the pan with parchment paper or foil with overhanging sides. That way you can use them to lift the entire batch of cheesecake bars out of the pan.
  • Cheesecake bars for a crowd: Cheesecake bars are perfect for serving a large group! Double the recipe and make the bars in a 13×9 inch pan, it’s just as easy.

Cutting Cheesecake Bars

For neat edges and clean slices, it’s important to use a clean knife and hot water. Dip a cutting knife into a bowl of hot water for a few minutes, wipe it with a kitchen towel and cut into the cheesecake bars. Wipe the knife off then repeat between each slice. Sometimes a plastic knife works great too.

Cheesecake bars with raspberries on top.

Love easy cheesecake recipes? Try mini cheesecakes with vanilla wafers, cheesecake cookie bars or cheesecake brownies

More Cheesecake Recipes

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See all
Cheesecake bars with raspberries on top.

Cheesecake Bars

5 from 16 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 45 minutes
Cool + Chill Time: 8 hours 45 minutes
Total Time: 9 hours 45 minutes
Servings: 9
These cheesecake bars are a classic dessert with a smooth and creamy filling atop a buttery graham cracker crust. Top with fruit, chocolate ganache or caramel!
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Ingredients 

Crust

  • 1 ½ cups finely crushed graham crackers (10-12 graham crackers)
  • ¼ cup granulated sugar
  • 6 Tablespoons salted butter , melted

Cheesecake Filling

  • 2 (8-ounce) packages cream cheese , at room temperature
  • ¾ cups granulated sugar
  • 2 large eggs , at room temperature
  • ⅓ cup sour cream , at room temperature
  • ½ Tablespoon vanilla extract

Optional toppings: Caramel sauce, Cherry pie filling, Fudge sauce, Whipped cream and berries

Instructions

Crust

  • Preheat the oven to 375°F.
  • In a medium bowl, stir together 1 1/2 cups graham crackers, 1/4 cup sugar, and 6 Tablespoons butter until well combined.
  • In an 8×8-inch baking dish, pour the crumb mixture and firmly press into the bottom using a 1/4 measuring cup. Use your fingers to press the crumb mixture firmly onto the sides.
  • Bake 6 to 8 minutes. Reduce oven to 325°F.

Cheesecake Filling

  • In the bowl of a stand mixer fitted with the paddle attachment, beat 2 packages softened cream cheese with 3/4 cup sugar until smooth. 
  • Add each of two eggs at a time, thoroughly mixing before adding the next. Scrape the sides of the bowl after each addition. Mix in 1/3 cup sour cream and 1 Tablespoons vanilla until smooth and free of any lumps.
  • Pour over the crust. Bake 45 minutes, or until the center appears to be set. There may be some minor cracking around the edges of the bars, don't worry.
  • Let cool completely on a wire rack before chilling in the fridge at least 8 hours before serving.
  • Cut into squares and top with desired toppings.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Cutting the bars: Get a bowl of very hot water. Dip a sharp knife into it for a few seconds before wiping clean on a tea towel. Slice the cheesecake. Clean knife and repeat hot water between cuts.
Freezer: Wrap cut slices well in a layer of plastic wrap and then a layer of foil. Place in the freezer up to 1 month. Thaw overnight in the refrigerator, or set out at room temperature about 2 hours.
Storage: Tightly cover the pan and store them in the refrigerator up to 5 days. Or keep the cut bars in an airtight container in the refrigerator up to 5 days.

Nutrition

Calories: 385kcal, Carbohydrates: 33g, Protein: 5g, Fat: 26g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 106mg, Sodium: 302mg, Potassium: 111mg, Fiber: 0.5g, Sugar: 25g, Vitamin A: 921IU, Vitamin C: 0.1mg, Calcium: 70mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Variations

FAQs

How do I prevent cracks on top?

Avoid over mixing once the eggs are added, since too much air can cause the filling to puff and crack as it bakes. It also helps to bake just until the center is set but still slightly jiggly, then let the bars cool gradually before chilling.

Why is it important to chill the bars?

Chilling allows the cheesecake filling to fully set, giving the bars their dense, creamy texture. It also makes them much easier to slice cleanly and helps the flavors develop for the best taste.

How do I store cheesecake bars?

Keep the bars in an airtight container in the fridge for up to 5 days. They’re a great make-ahead dessert since the flavor and texture hold up beautifully.

Can I freeze cheesecake bars?

Yes! Wrap each bar tightly in plastic wrap and then foil to prevent freezer burn. Store them together in a freezer bag or container for up to 1 month. Thaw in the fridge overnight or let them sit at room temperature for a couple of hours before serving.