Basque Cheesecake Bars
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Additional Time
1 hr
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Servings
24 bars
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Calories
237 kcal
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Course
Dessert
Basque Cheesecake Bars
Description
Basque Cheesecake Bars start with a crust made by pulsing graham crackers, sugar, and salt in a food processor, then mixing in melted butter and pressing into a parchment-lined pan. This crust is chilled but not baked before adding the cheesecake layer. The filling combines softened cream cheese beaten with sugar, then incorporates eggs one by one, followed by heavy cream, vanilla bean paste, salt, and flour. The batter is mixed gently to avoid overworking.
Baked at 400°F, the bars develop a firm, golden-topped surface that provides a slight caramelization characteristic of Basque-style cheesecake. The interior remains creamy and dense enough to cut into bars, making it easy to serve in portions. These bars are well-suited for dessert trays or sharing at gatherings.
Store leftover bars refrigerated for 3-5 days or freeze for up to two months to maintain texture and freshness. The combination of graham cracker crust and a creamy filling offers a versatile dessert that balances sweetness with subtle tang from the cream cheese.
Ingredients
Crust
- 3 cups graham cracker crumbs 27 sheets/3 packets
- 3 Tbsp. dark brown sugar
- 2 Tbsp. granulated sugar
- 3/4 cup unsalted butter melted and slightly cooled
- salt pinch
Cheesecake
- 4, oz. packages cream cheese full-fat, softened to room temperature
- 1 1/2 cups granulated sugar
- 6 large egg room temperature
- 1 2/3 cups heavy cream room temperature
- 1/3 cup all-purpose flour spooned and leveled
- 1 tsp. salt fine sea salt
- 1 tsp. vanilla bean paste
Instructions
- Line a 9x13-inch baking pan with parchment. It needs to have some overhang over the pan so it’s easy to lift them out. 🙂
- Preheat the oven to 400°F.
- Use food processor to blitz the graham crackers into crumbs. I know it's a lot of graham crackers, so you can work in batches if needed.
- Then add in the sugars and salt and pulse until combined. Stream in the melted butter until graham cracker crumbs are moistened.
- Press this mixture into the prepared pan. Place in freezer, no need to pre-bake.
- Using a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar for 2-3 minutes until very smooth.
- Add the eggs in, one at a time, on medium-low speed, until each egg is combined before adding the next egg.
- Add the cream, vanilla, and salt on low just until combined. Scraping down sides of bowl as needed. Sift in the flour and mix on low once again, just until combined. Do not over-mix it. Some clumps are ok, they will bake out.
- Pour into prepared pan, smoothing out the tops, tap on counter a few times to release any air bubbles.
- Bake for ~50 minutes or until the tops have a deep golden brown color, the cheesecake has puffed up, but is still slightly jiggly in the center. It will puff up, but then somewhat deflate as it cools, and that's OK!
- Remove from oven and cool in pan completely. You can slice into it now for a more custard-like center, or refrigerate, then cut into bars for a more classic cheesecake texture. Yum! Enjoy!
Notes
- Chill the crust in the freezer before adding filling; no prebaking needed for structure.
- Beat cream cheese and sugar until very smooth to avoid lumps in the cheesecake filling.
- Add eggs one at a time on low speed to maintain smooth texture without overmixing.
- Use parchment with overhang for easy removal of cheesecake bars from pan.
- Store bars refrigerated up to 5 days or freeze for up to 2 months to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24bars
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 237kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 81mg | 27% |
| Sodium | 218mg | 9% |
| Potassium | 58mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 19g | 38% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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