Cheesecake Bars are a deliciously portable way to enjoy this indulgent, always-delicious cake.
Cheesecake bars are such a perfect take-along to any gathering, tailgating party, book club discussion, or to pack as the end of a great lunchbox meal for you or the kids. They’re portable, un-crumbly, and make a delicious snack on those mornings you’re late for work. They’re the kind of pack-along treat you can sink your teeth into and, no matter where you are or what you have to do that day, that day will seem a bit brighter and more joyful for that bite.
Cheesecake bars are also perfect for an elegant dessert that you can cover with all manner of sauces and alluring tidbits. You can even get all five-star dining experience and sauce it with some ganache, for a stunning presentation, with all that glossy chocolate just spilling over the edges of those indulgent white bars of goodness.
And yes, they might take just a wee bit of time to chill, but, oh my goodness, are they worth it, taking just 20 minutes of prep, 50 minutes of bake time and 5 hours of chilling.
Endless possibilities with cheesecake bars
Several wonderful things about cheesecake bars:
One: everyone loves them, and they make you the hit of any get-together. Two: they just taste sublime. And three: these cheesecake bars can be dressed up or down to suit your fancy and occasion.
Halloween? Top them with icing pumpkins and spiders. Christmas? Top them with icing Christmas Trees, stockings, and presents with bows. You can put just about anything on them or in them and they will taste absolutely sublime.
They’re a sturdy little bar of cheesecake that you can pile high with all kinds of tasty things that make them even more indulgent and delicious, like chocolate chips, red velvet chips, spiced peaches, sprinkles of any flavor or color, candied lemon zest, or simply cinnamon sugar, and they will taste amazing.
How do I store leftovers?
You can store cheesecake bars for up to 4 or 5 days in an airtight container in the fridge. If taking these to any kind of party, be careful they don’t sit out more than 2 hours, unless you’re placing them on an iced server. To freeze these cheesecake bars, again, cool completely; then, wrap them in plastic wrap individually and store in a freezer bag or container for up to 3 months. To serve, simply thaw in the refrigerator.
Serving suggestions
Cheesecake bars taste absolutely amazing after everything, especially an equally scrumptious meal full of indulgences like this Cheesy Chicken Carbonara or this amazing recipe for Baked Ravioli Lasagna Casserole. Add a salad with bright, acidic notes, like this Peach, Pecan, and Goat Cheese Salad, and you have what we call a concert of a meal, a symphony that hits all the right notes.
Cheesecake Bars
Ingredients
- 1 1/4 cups graham cracker crumbs for crust
- 4 1/2 tablespoons granulated sugar for crust
- 6 tablespoons unsalted butter melted, for crust
- 16 ounces cream cheese softened
- 2/3 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup sour cream
- 1 1/4 teaspoons vanilla extract
- 2 teaspoons fresh lemon juice
Instructions
- Preheat your oven to 350°F.
- Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides.
- In a bowl, combine graham cracker crumbs and sugar.
- Stir in the melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared pan.
- Bake for 10 minutes or until set, then set aside to cool slightly.
- In a large bowl, beat the softened cream cheese until smooth.
- Add sugar and mix until well combined.
- Add eggs one at a time, mixing after each addition.
- Mix in sour cream, vanilla extract, and lemon juice until smooth.
- Pour the cheesecake filling over the cooled crust.
- Bake at 325°F for 35–40 minutes, until the edges are set and the center jiggles slightly.
- Allow the bars to cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight until firm.
- Use the parchment overhang to lift the bars out of the pan, slice into squares, and serve.
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