These easy cheesecake bars have a buttery graham cracker crust and smooth, creamy cheesecake filling. They’re simple to make, easy to slice and there’s no water bath needed.

If you love easy dessert bars, try my key lime pie bars and blackberry cheesecake bars, too!

Cheesecake bars with raspberries on top.

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Key Takeaways: Easy Cheesecake Bars Recipe

  • Easy to make: No water bath or springform pan needed. These cheesecake bars bake in a simple square pan.
  • Creamy texture: Rich, smooth cheesecake filling sits on a buttery graham cracker crust.
  • Great for serving: Easy to slice into bars for parties, holidays, potlucks or make-ahead desserts.
  • Simple ingredients: Made with classic cheesecake staples and no complicated techniques.


Why I Love This Recipe

I love ALL the cheesecakes! From mini cheesecakes with a graham cracker crust to no-bake cheesecake, and even this quick cheesecake dip recipe, there’s always a version to fit the occasion.

These easy cheesecake bars are just as creamy and decadent as my traditional cheesecake with sour cream topping, but the filling is a little denser, which makes them easy to chill, slice and serve.

XO - Jamielyn

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 Easy Cheesecake Bars

Graham cracker crumbs in a bowl.

Step 1: In a medium bowl, combine the graham crackers, sugar, and melted butter and mix well.

Graham cracker crust in baking dish.

Step 2: 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.

Combining cream cheese and sugar.

Step 3: In the bowl of a stand mixer, use the paddle attachment to beat the cream cheese and sugar until smooth.

Creamy cheesecake cake bar filling in a glass measuring cup.

Step 4: 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.

Cheesecake bars cooling on wire rack.

Step 5: 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.

Cheesecake bars cut into squaress.

Step 6: 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.

Variations

Stack of cheesecake bars on a white plate.

Recipe 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.
  • 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.

Easy Cheesecake Bars 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.

What pan is best for cheesecake bars?

I used an 8×8-inch ceramic baking dish for these cheesecake bars, but a metal baking pan also works well. Line the pan with parchment paper or foil, leaving some overhang on the sides so the chilled bars are easy to lift out and slice.

What is the best way to cut cheesecake bars?

For clean slices, chill the cheesecake bars completely before cutting. Lift them out of the pan using the parchment paper, then use a sharp knife to slice into squares. Wipe the knife clean between each cut for the neatest edges.

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.

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A slice of cheesecake bar on a plate with fresh 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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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.