Cheesecake Bars Recipe
User Reviews
5
Cheesecake Bars Recipe
Description
The recipe involves making a graham cracker crust by combining finely crushed graham crackers with melted butter and sugar, pressed into a baking pan and partially baked to set. The cheesecake layer is prepared by beating softened cream cheese with sugar and vanilla, then incorporating sour cream and eggs until smooth. This filling is poured over the crust and baked until nearly set, developing a creamy but firm texture.
An optional strawberry topping can be made by combining hulled, sliced strawberries with sugar and vanilla for sweetness and added freshness. Once baked and cooled, the bars can be sliced into portions, offering a balance between the crunchy buttery crust and the smooth, tangy cheesecake layer.
These bars are suitable for make-ahead and refrigerated storage, keeping well for several days. The recipe notes recommend allowing the bars to reach room temperature before serving to enhance texture and flavor.
Leftover bars keep covered in the fridge up to 4 days; warm to room temperature for best texture.Graham cracker crumbs can be swapped with similar digestive biscuits if unavailable.Use full-fat cream cheese softened to room temperature to ensure smooth filling.The strawberry topping is optional and can be substituted with other fresh or frozen berries.Yields 16 bars; slice into fewer pieces for larger servings.
Ingredients
For the graham cracker crust:
- 9 graham crackers (see note 1)
- 5 tablespoons butter melted
- 2 tablespoons granulated sugar (see note 2)
For the cheesecake filling:
- 4 (8 ounce) packages cream cheese softened (see note 3)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 3 large egg
For the strawberry topping (optional):
- 1 pound strawberries washed, hulled and sliced, (about 3 cups whole, see note 4)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
For the graham cracker crust:
- Preheat oven to 325 degrees. Prepare a 9-inch by 9-inch baking dish with a foil sling, and spray with non-stick spray. In a food processor, or in a plastic bag with a rolling pin, finely crush graham crackers.
- In a medium bowl, add graham cracker crumbs, butter, and sugar and stir to combine. Pour into prepared baking dish, using the bottom of a measuring cup to press the crust evenly and firmly into the bottom of the dish. Bake for 10 minutes, remove from oven and set aside.
For the cheesecake filling:
- In a stand mixer fitted with the paddle attachment, beat cream cheese, sugar, and vanilla on medium speed until well mixed. Add sour cream and mix thoroughly. Add the eggs, one at a time, mixing on low speed until blended. Pour the mixture over the partially baked graham cracker crust, filling the mixture to almost the top of the pan.
- Bake until center is almost set, about 40 minutes. Remove from oven and run a knife or metal spatula around the rim of the baking dish. Chill for 4 hours or overnight. Allow to stand 20 minutes at room temperature prior to serving. Remove from the pan using the foil as a handle and cut into 16 squares. Serve with strawberry topping.
For the strawberry topping (optional):
- In a small pot over medium heat, combine the strawberries and sugar. Bring to a boil, then reduce heat to medium-low heat and simmer for 20 minutes, whisking occasionally. Add vanilla, stir to combine, and remove from heat.
Notes
- Store leftovers covered in the refrigerator for up to 4 days; allow bars to come to room temperature before serving.
- Use honey, cinnamon, or chocolate graham crackers; digestive biscuits can be a substitute.
- Softened full-fat cream cheese helps achieve a smooth filling texture.
- The strawberry topping is optional and fresh or frozen berries can be substituted.
- This recipe yields approximately 16 bars; adjust slicing for size preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16bars
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Serving | 1 bar | |
| Calories | 168kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 44mg | 15% |
| Sodium | 102mg | 4% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 17mg | 19% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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