Square Cheesecake Bars
Cheesecake is a timeless dessert, but when baked in bar form, it becomes even more convenient for serving and sharing. These square cheesecake bars feature a buttery crust and a creamy, rich filling that melts in your mouth. Perfect for parties, gatherings, or simply treating yourself, they cut neatly into portions and are just as indulgent as a traditional cheesecake.
Ingredients
For the Crust
2 cups graham cracker crumbs (or crushed biscuits)
½ cup unsalted butter, melted
¼ cup granulated sugar
For the Filling
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
2 teaspoons vanilla extract
2 tablespoons all-purpose flour
Instructions
Step 1: Prepare the Crust
Preheat oven to 325°F (160°C). Line an 8×8-inch or 9×9-inch pan with parchment paper. In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the pan to form the crust. Bake for 10 minutes and let cool.
Step 2: Make the Filling
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition. Stir in sour cream, vanilla, and flour until just combined.
Step 3: Bake
Pour filling over the cooled crust. Smooth the top with a spatula. Bake for 40–45 minutes, or until the center is set but slightly jiggly. Turn off oven, crack the door open, and let cheesecake cool gradually for 1 hour.
Step 4: Chill
Refrigerate for at least 4 hours or overnight. This ensures the cheesecake sets fully and slices cleanly.
Step 5: Slice and Serve
Lift cheesecake out using parchment paper. Slice into squares with a sharp knife. Wipe knife between cuts for neat edges. Serve plain or with toppings like fruit, chocolate, or caramel sauce.
Why You’ll Love These Bars
All the creaminess of cheesecake in easy-to-serve squares
Perfect for portion control
Customizable with different crusts and toppings
Great for make-ahead desserts
Variations
Chocolate Swirl: Add melted chocolate to part of the batter and swirl before baking
Fruit Topping: Top with cherry pie filling, strawberries, or blueberries
Nutty Twist: Use crushed pecans or walnuts in the crust
Caramel Drizzle: Add salted caramel sauce just before serving
Storage
Refrigerator: Keep covered and store up to 5 days
Freezer: Wrap bars individually and freeze up to 2 months. Thaw overnight in the fridge
Nutritional Information (Per Serving, 12 servings)
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Total Fat | 21g |
| Saturated Fat | 12g |
| Cholesterol | 95mg |
| Sodium | 220mg |
| Carbohydrates | 26g |
| Sugar | 20g |
| Protein | 5g |
| Calcium | 60mg |
| Iron | 0.8mg |
Approximate values depending on exact ingredients used.
Pro Tips
Always use room-temperature cream cheese for a smooth batter
Don’t overmix the filling to avoid cracks
Let bars chill overnight for best texture
Slice with a warm knife for clean edges
FAQs
Can I double this recipe?
Yes, bake in a 9×13-inch pan. Add 5–10 extra minutes to baking time.
Why did my cheesecake crack?
Cracks happen from overbaking or sudden cooling. Letting the cheesecake cool gradually in the oven helps.
Can I make it crustless?
Yes, simply pour filling into a lined pan and bake as directed.
