Easy Cheesecake Bars. This no-fail cheesecake bar recipe is the perfect alternative to the classic dessert! In just 45 minutes you have perfect bars ready to serve!
The truth is I have made this recipe time and time again.
I have got a blueberry, strawberry, and salted caramel version on the site already, and it always seems to be my go-to whenever I need a quick dessert. I love classic cheesecake but it can be fickle and time consuming. These bars are basically no-fail.
They taste divine as is or can be jazzed up with your favorite topping! Try a spoonful of jam, pie filling, chocolate sauce, or even fresh fruit! You really cannot go wrong with these:
Baked Cheesecake Bars
Everything starts with the crust. I use graham crackers with just a touch of cinnamon for a little twist. Press it into your pan and top with creamy filling.
After that you just bake and chill. These beauties cut and come out of the pan perfectly and are always a hit for parties or dinners.
Cheesecake Bar Ingredients:
- Butter
- Graham Crackers
- Flour
- Sugar
- Cream Cheese
- Eggs
- Milk
- Vanilla Extract
What to use in place of graham crackers for cheesecake:
While this recipe tastes incredible with a graham cracker crust, we have also been known to switch up the flavors by using other cookie types. Here are a few of our favorite varieties:
- Vanilla Wafer Cookies
- Chocolate Wafer Cookies
- Gingersnaps
- Ice Cream Sugar Cones
How to make no-fail cheesecake bars:
- Preheat your oven to 375 degrees. Mist a 9×9 square pan non-stick spray. Set aside.
- Stir the butter, graham crackers, flour, and 2 tablespoons of sugar together with a fork. Press into the bottom of you prepared pan. Bake for 8 minutes or until light brown.
- Cream together the cream cheese and 2/3 cup sugar until combined and fluffy. Add the eggs, milk, and vanilla to the bowl and slowly mix until fully incorporated. Pour over your warm crust,
- Bake 30 minutes or until the center looks like it has set. Cool until room temperature and refrigerate for at least 2 hours if not overnight.
Quick confession, sometimes when it is late at night, and one or two of these are still in the fridge, I indulge in a blueberry version. Put one tablespoon of frozen blueberries in a bowl, sprinkle with just a touch of sugar, and heat until warmed. Using the back of a spoon press on the berries to release some juice and pour over the top of one bar. It’s blueberry cheesecake bliss.
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How to freeze cheesecake bars:
These bars are so incredibly delicious. On the off hand you have too many leftover, you might consider freezing them! Frozen bars will last 3 months in the freezer. Here are the quick and easy freezing instructions.
- Place cut and cooled bars on a baking tray.
- Put the tray into the freezer and allow to chill for one hour, or until the bars are firm.
- Wrap each bar in plastic wrap and place in either an air tight container or freezer safe zip top bag.
- Label and return to the freezer.
Easy Cheesecake Bars
Ingredients
- 1/4 cup butter melted
- 3/4 cup finely crushed graham crackers
- 1/4 cup flour
- 2 tablespoons sugar
- 1-1/2 8 oz package cream cheese softened
- 2/3 cup sugar
- 4 large eggs
- 1 tablespoon milk
- 1 teaspoon vanilla
Instructions
- Preheat your oven to 375 degrees. Mist a 9×9 square pan non-stick spray. Set aside.
- Stir the butter, graham crackers, flour, and 2 tablespoons of sugar together with a fork. Press into the bottom of you prepared pan. Bake for 8 minutes or until light brown.
- Cream together the cream cheese and 2/3 cup sugar until combined and fluffy. Add the eggs, milk, and vanilla to the bowl and slowly mix until fully incorporated. Pour over your warm crust,
- Bake 30 minutes or until the center looks like it has set. Cool until room temperature and refrigerate for at least 2 hours if not overnight.
Nutrition
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Comments & Reviews
Tracy says
I made these today for our Independence Day celebration and they were amazing. I used a 7 x 11 pan and decorated the cooled bars with blueberries in the upper left corner and sliced strawberry stripes to represent our flag. I made it gluten-free by replacing the graham crackers with corn chex and the ap flour with millett.
Jesseca says
Your version sounds delicious, Tracy! I’m glad you liked this recipe as much as we do. I can’t wait to try the crust using chex.
Hannah says
These were honestly the worst dessert that I’ve ever baked. I was excited because it seemed so easy. But there is something wrong with these bars. It’s like an egg frittata with cream cheese instead of cheesecake bars. Deeply disappointing and the texture is terrible.
Jesseca says
I’m sorry you feel that way. We have made these dozens of times and always feel they come out great. Could it possibly be that they were over mixed? I’d love to help troubleshoot!
Meena says
It was a success LOOOVE IT LOVE IT, this will be a go to recipe for me from now on, thank you so much
Jesseca says
Yay! I am so glad you loved this recipe as much as we do. We just made it again this past weekend and think it’s a winner.
Katie says
We really liked this for a base cheesecake bar! Creamy and super easy to make. I topped mine with blueberry pie filling. Much easier than my classic cheesecake recipe that I typically make.
Paige says
I think it would help if you clarified to cream the cream cheese and sugar together first. I am one who follows the recipe as it says. My first attempt I added the cream cheese, eggs, sugar, milk and vanilla together, however because there is so much liquid there wasn’t any way for the cream cheese to actually cream. I have my second attempt in the oven now, which I creamed the cream cheese and sugar fist then added liquids, hopefully this tastes more like cheesecake than creamy eggs 😟.
Jesseca says
Thanks for taking the time to provide feedback, Paige. I rewrote the recipe to include creaming the sugar and cream cheese together first. You have also inspired us to make it again tonight as a fun dessert. Thank you!
Reanna and Quinn says
These cheesecake bars turned out terrible! The batter was chunky, and very thin and frothy from all of the eggs. The top was too sticky and it didn’t come out of the pan when we took it out. The flavor was more like a custard than a cheesecake. Would not recommend making this recipe at all!
Jesseca says
I’m sorry you had a hard time with the recipe. I would be happy to walk you through the process to find out what went wrong. This is a tried and true family favorite that is a staple for family parties. I hate to think that someone was disappointed in the flavor.
Janet says
Would these freeze well.
Jesseca says
I have never attempted to freeze these bars but a quick google search suggests that cheesecake does in fact freeze well.
Kai says
I’m making the 9×13….is bake time the same? Thanks!!!
Cricket says
complement*
Tina Basu says
Looks delish and absolutely drool worthy. Loved it
Jesseca says
Thank you, Tina! These are soooooo good and a perfect base for whatever topping you decide to use!
Natasha says
How many squares does your standard 9×9 pan serve? I plan on bringing this as dessert for homeless outreach and I’m trying to figure out numbers. 🙂
Jesseca says
I normally cut 9 pieces but you could get away with cutting them smaller.
emmy says
looks like a 9 by 13 pan? not a square one? also how many servings?
Jesseca says
You’re right. I actually doubled the recipe for these photos to serve at a birthday party and they were made in a 9×13. However, I normally use a square pan and get 10 rectangular bars or 20 square.
Kai says
Is the baking time the same if you double it for a 9×13?
Jesseca says
I’d start at the time listed above and watch to see if additional time should be added.
Kathy says
These look delicious but I’d like to clarify the amount of cream cheese used. Is it 1 and 1/2 packages (8 oz each) cream cheese? Thank you and I’ll be making these soon!
Jesseca says
Correct. So one full 8oz package and 1/2 of a second 8oz package.
Kathy says
Thank you!
Anna @ Anna Can Do It! says
Gorgeous bars also I love how simple it is! Great recipe! – Love, Anna