Cheesecake Bars

I love cheesecake. But making a New York cheesecake is definitely a labor of love. (Water bath, I’m looking at you.) This recipe for cheesecake bars captures all the rich, decadent flavors that define this sweet-and-tangy dessert, including a toasty, buttery graham cracker crust. The recipe is much simpler, though; you don’t even need a springform pan to pull it off.

The next time you need casual dinner party menu ideas for a social gathering, do yourself—and every one of your guests—a huge favor by whipping up a batch of these simple cheesecake bars. They might just become your signature dessert dish.

Ingredients for Cheesecake Bars

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• Graham crackers: These mildly sweet, honey-flavored crackers are made from a variety of whole wheat flour known as graham flour. Graham crackers are ground into crumbs to become the base for the cheesecake bar crust.
• Sugar: Sugar sweetens the cheesecake batter and the graham cracker crust. White granulated sugar is the best type of sugar for this recipe.
• Butter: Melted butter is combined with the graham cracker crumbs to create the cheesecake bar crust. The butter adds a rich, creamy flavor and acts as a binder that allows the graham cracker crust to hold its shape.
• Cream cheese: The true hero of this recipe, cream cheese is a soft cheese invented in New York in the late 1800s. The tangy, creamy, slightly savory cheese is the foundation of these dessert bars, so make sure to pick up a high-quality cream cheese brand.
• Flour: Flour gives the cheesecake bars a slightly firmer texture, adding stability and structure to the filling as it bakes. Flour absorbs moisture from the batter and aids in the prevention of overcooking, cracking or sinking.
• Egg yolks: Egg yolks add a smooth, creamy texture to the cheesecake bars while making the flavor richer and more decadent. They also act as an emulsifier in cheesecake recipes, stabilizing the fats and liquids so they don’t separate during baking.
• Heavy whipping cream: Rich, velvety heavy whipping cream adds a silky texture and mellows the cream cheese’s tanginess.
• Vanilla extract: The best vanilla extract is rich and flavorful, enhancing the cheesecake’s sweetness and contributing to its signature flavor.
• Egg whites: This recipe uses egg whites to make the cheesecake bars nice and fluffy. The egg whites are beaten to stiff peaks and folded into the batter to create an airy, delicate texture. This makes the bars less dense than traditional cheesecake.

Directions

Step 1: Make the crust

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Preheat the oven to 325°F. Grease a 9-inch square baking pan and set aside.

In a large bowl, combine the graham cracker crumbs, sugar and butter. Press the mixture into the bottom of the prepared baking pan.

Step 2: Make the cheesecake batter

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In a large mixing bowl, beat the cream cheese, sugar, flour and salt on medium speed until combined. Add the egg yolks, one at a time, and beat until until incorporated. Add the heavy whipping cream and the vanilla and beat until thoroughly combined, two to three minutes.

Step 3: Whip the egg whites

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In a separate large bowl, beat the egg whites until stiff peaks form, four to five minutes. Mix half of the egg whites into the cheesecake batter until well combined. Gently fold the remaining whipped whites into the batter until no white streaks remain. Pour the filling over the graham cracker crust and smooth it into an even layer.

Step 4: Bake the cheesecake bars

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Place the cheesecake bars into the oven and bake for 30 to 35 minutes, rotating the pan halfway during baking, until the center is set and the edges are lightly browned. Transfer the pan to a wire rack and cool completely. Refrigerate until ready to serve, then cut into bars.

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Cheesecake Bar Variations

• Add berries: Add fresh raspberries, blueberries, blackberries or strawberries to the top of the cheesecake bars for a seasonal enhancement. You can also swap in berry-flavored cream cheese to get very berry with it.
• Make it lemony: To give these bars a zesty kick, add a splash of freshly squeezed lemon juice and a little lemon zest.
• Include chocolate: Add mini chocolate chips to the batter to give the bars a chocolate chip cookie cheesecake vibe.

How to Store Cheesecake Bars

If there are any leftover cheesecake bars, transfer them to an airtight container. Since they contain dairy ingredients, they should be stored in the refrigerator.

How long do cheesecake bars last?

Fluffy cheesecake bars will keep for up to four days in the refrigerator.

Can you freeze cheesecake bars?

You can freeze cheesecake bars to preserve their texture and flavor. Wrap the bars in plastic wrap and place them in a freezer-safe container. Keep them in the freezer for up to three months. Thaw the bars overnight in the refrigerator.

Cheesecake Bar Tips

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How do you make this a gluten-free cheesecake bar recipe?

To make gluten-free cheesecake bars, replace the graham crackers with gluten-free crackers or gluten-free vanilla wafers. Additionally, substitute the flour with any gluten-free flour blend.

Can you turn these cheesecake bars into individual cheesecake servings?

If the bars don’t seem fancy enough, turn this into a mini cheesecake recipe using a muffin tin. Follow the recipe as directed but add the graham cracker crust mixture directly to the muffin tin cups. Fill the cups with the batter and adjust the baking time until the cheesecake is set.

Can you make cheesecake bars with Oreos instead of graham crackers?

When making cheesecake bars, you can replace the graham crackers with other crumb crust ingredients, including Oreos. To make this decadent substitution, replace the graham cracker crumbles with pulverized Oreo cookies.