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Cheesecake Bars

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

I love a classic cheesecake recipe! When I need a portable version, though, these bars, mini cheesecakes with vanilla wafers or cheesecake cookie bars just make sense.

Cheesecake bars with fresh raspberries on top.
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Easy Cheesecake Bars Recipe

I love ALL the cheesecakes! Mini cheesecakes with a graham cracker crust, a no-bake cheesecake, and these heavenly cheesecake brownies. I even make this cheesecake dip recipe when I need something quick!

Cheesecake bars are just as creamy and decadent as a traditional baked cheesecake, but they’re a bit denser which means there is no hassle about baking them in a water bath or worry about putting in any extra effort that comes with making a full-sized cake.

Plus, they can be handheld which means no fork required!

Why This Recipe Works

  • Easy to make. These easy cheesecake bars are made with a simple homemade graham cracker crust, and a luscious filling and then baked for 45 minutes. That’s it!
  • Individual portions. I used an 8×8 pan which makes about 9 squares bars. This is the perfect size for a family or part of a dessert table when entertaining.
  • It’s customizable. Swap the graham cracker crust for an Oreo crust, top them how you like or even try blackberry cheesecake bars!

Recipe Ingredients

Cheesecake bars ingredients on marble 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.
  • 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.

Cheesecake Bar Topping Options

With cheesecake bars there is less worry about cracks in the top as they are cut into squares and while plain cheesecake bars are delicious, so are the toppings!

How to Make Cheesecake Bars

Showing how to make cheesecake bars in a 6 step collage.
  • Make a quick crust. In a medium bowl, combine the graham crackers, sugar, and melted butter and mix well.
  • Add the crust layer. 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.
  • Beat cream cheese and sugar. In the bowl of a stand mixer, use the paddle attachment to beat the cream cheese and sugar until smooth.
  • Complete the filling. 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.
  • Add cheesecake layer. 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.
  • Cool, chill, and set. 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.

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. Not much, just a subtle hint.
  • Use a block of cream cheese. Avoid using a spreadable container of cream cheese because it has a higher water content than the block does. This can affect the consistency of the creamy filling.
  • Best smooth and creamy texture: Avoid overbeating your eggs or overbaking your cheesecake for the best cheesecake consistency.
  • 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 before slicing.
  • Philadelphia strawberry cheesecake bars. For an easy copycat to this store bought favorite, evenly cut bars then remove a center portion of the cheesecake bar. Fill with strawberry jam!
  • 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, I always do this at the holidays with my recipe for pumpkin cheesecake bars.
Stack of cheesecake bars on a white plate.

Recipe FAQs

How do you cleanly cut 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. Wipe it off then repeat between each slice. Sometimes a plastic knife works great too.

How do I know when cheesecake bars are done?

You can tell by giving the tray a gentle shake. It’s ok if the middle jiggles slightly, but it should be pretty much set. It will continue to set as it cools. However, the more accurate way to tell if your cheesecake is done baking is by using a digital thermometer. It should have an internal temperature of 180°F – 190°F.

Can I make these bars ahead of time?

Absolutely! One of the key features of this easy cheesecake bars recipe is that it’s a great make-ahead dessert. Bake and cool completely. You can either leave it whole, cover the pan in plastic wrap and refrigerate it or slice them first and keep them in an airtight container a couple of days before serving.

You can also bake the night before and chill overnight.

Storing and Freezing

In the fridge: Keep them in an airtight container in the fridge for up to 5 days.

In the freezer: Cover each bar tightly with plastic wrap, then foil to avoid freezer burn. Keep them all in a freezer bag or container for up to 1 month. Thaw in the fridge overnight or at room temperature for a couple of hours.

Cheesecake bars with raspberries on top.

Love dessert bar recipes? Try lemon bars, brookies or salted caramel butter bars next time!

More Cheesecake Recipes

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Cheesecake bars with fresh raspberries on top.

Cheesecake Bars

5 from 15 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
These cheesecake bars are a classic with a smooth and creamy filling atop a buttery graham cracker crust. Top with fruit, chocolate ganache or caramel for a crowd pleasing dessert!
Prep Time: 15 minutes
Cook Time: 45 minutes
Cool + Chill Time: 8 hours 45 minutes
Total Time: 9 hours 45 minutes
Servings: 9




  • 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
  • cup sour cream , at room temperature
  • ½ Tablespoon vanilla extract

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



    • Preheat the oven to 375°F.
    • In a medium bowl, stir together the graham crackers, sugar, and 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 the cream cheese and sugar until smooth. 
    • Add 1 egg at a time, thoroughly mixing before adding the next. Scrape the sides of the bowl after each addition. Mix in the sour cream and 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.


    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.


    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.

    Course: Dessert
    Cuisine: American

    Did you make this recipe? Don’t forget to give it a star rating below!

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