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Easier than traditional cheesecake but just as delicious, homemade Cheesecake Bars feature a buttery graham cracker crust and a tangy, creamy filling. Strawberry Topping optional, but highly recommended.
Homemade Cheesecake Bars are 100% from scratch, yet only require a few minutes of prep time. No pudding mix or Jello, no springform pan or fussy water bath; just pure cheesecake decadence in every bite.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Graham crackers: Honey-flavored, cinnamon, or even chocolate graham crackers all work well. If graham crackers aren’t available in your part of the world, you can substitute 1 ½ cups crushed digestive biscuits (9 sheets of graham crackers yields about 1 ½ cups of crumbs).
- Sugar: Or substitute 2 tablespoons brown sugar in the crust.
- Cream cheese: Plain (full-fat) blocks of cream cheese are best. Allow them to soften to room temperature before starting the cheesecake filling.
- Strawberries: The strawberry topping is optional but recommended. Fresh or frozen strawberries both work, whatever is easiest to find. Or, substitute a different fruit such as blueberries, raspberries, or blackberries.
Step-by-step instructions
- To make the graham cracker crust, preheat the oven to 325 degrees, and line the inside of a 9-inch square baking pan with a foil sling (which will help you lift the bars out of the pan after they’re baked). Cut a long sheet of foil and press it into the baking pan, up the sides, and over the top edge, then spray it with nonstick cooking spray for a little extra slippery insurance.
- Crush the graham crackers into fine crumbs. A food processor makes this quick and easy, but you can also put the crackers in a plastic bag and roll over them with a rolling pin. Mix the crumbs with the melted butter and sugar and pour the mixture into the foil-lined pan. Press the crust firmly into the bottom of the pan, using the flat back of a measuring cup to really compact the crust.
- Par-bake the crust for 10 minutes then take it out and let cool while you make the cheesecake filling.
- To make the cheesecake filling, with an electric mixer fit with the paddle attachment, beat the cream cheese, sugar, and vanilla on medium speed until blended. Then add the sour cream. Turn the mixer speed to low and add the eggs, one at a time, mixing well between each. Pour the cheesecake batter into the pre-baked crust.
- Bake for 40 minutes, until the center is just beginning to set up. When ready, take it out of the oven and run a thin knife around the inside of the pan. Let cool, then chill for 4 hours to completely firm up.
- To make the strawberry topping (optional but recommended), stir the sliced strawberries and sugar together in a saucepan and bring to a boil over medium-high heat.
- Once boiling, turn the heat down to medium-low and simmer for 20 minutes, stirring every few minutes. When the fruit looks nice and thick, mix in the vanilla extract, remove from heat, and let cool to room temperature.
- When chilled, cut the cheesecake into squares and serve with the strawberry topping.
Recipe tips and variations
- Yield: One recipe makes 16 bars. Treat yourself by slicing the pan into 12 or 9 portions for larger pieces.
- Make ahead: Strawberry Topping can be made several days ahead and refrigerated. The cheesecake can be made and baked up to 2 days in advance and chilled, too.
- Storage: Refrigerate, but allow the bars to sit at room temperature for about 20 minutes before serving for the best flavor and texture.
- Freezing: Without the topping, Cheesecake Bars freeze well. Wrap individual squares or the whole pan tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
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Cheesecake Bars
Easier than traditional cheesecake but just as delicious, homemade Cheesecake Bars feature a buttery graham cracker crust and a tangy, creamy filling. Strawberry Topping optional, but highly recommended.
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
- 1/2 cup sour cream
- 3 eggs
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 standing 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
- Graham crackers: Honey-flavored, cinnamon, or even chocolate graham crackers all work well. If graham crackers aren’t available in your part of the world, you can substitute 1 ½ cups crushed digestive biscuits (9 sheets of graham crackers yields about 1 ½ cups of crumbs).
- Sugar: Or substitute 2 tablespoons brown sugar in the crust.
- Cream cheese: Plain (full-fat) blocks of cream cheese are best. Allow them to soften to room temperature before starting the cheesecake filling.
- Strawberries: The strawberry topping is optional but recommended. Fresh or frozen strawberries both work, whatever is easiest to find. Or, substitute a different fruit such as blueberries, raspberries, or blackberries.
- Yield: One recipe makes 16 bars. Treat yourself by slicing the pan into 12 or 9 portions for larger pieces.
- Make ahead: Strawberry Topping can be made several days ahead and refrigerated. The cheesecake can be made and baked up to 2 days in advance and chilled, too.
- Storage: Refrigerate, but allow the bars to sit at room temperature for about 20 minutes before serving for the best flavor and texture.
- Freezing: Without the topping, Cheesecake Bars freeze well. Wrap individual squares or the whole pan tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
Nutrition
Serving: 1barCalories: 168kcalCarbohydrates: 26gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 44mgSodium: 102mgPotassium: 79mgFiber: 1gSugar: 21gVitamin A: 205IUVitamin C: 17mgCalcium: 24mgIron: 1mg
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Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.
Mmmm, what a super-great idea! Only thing I’ll do differently is to bake the crust as directed, then while that’s cooling, lower the oven temperature to around 200 – 220 then bake it for 1-2 hours low and slow until set for a creamier texture. The strawberry sauce or even strawberry coulis is amazing on cheesecake!
¡Happy Valentine’s Day!
Thank you for your comment, Dave! Hope you enjoyed it! Sorry for the late response! – Meggan