Simple & Easy Cheesecake Bars
If you’re a fan of my classic cheesecake, you’re going to love these perfectly portable cheesecake bars! They bake in a fraction of the time a regular cheesecake takes, and they’re much more approachable. I make these so often at home that I felt they deserved their own post. As with all of my cheesecake recipes, this one is perfectly sweet and requires no water bath (yay!). My crisp graham cracker crust is the perfect buttery and sturdy base for the creamy, smooth cheesecake filling. I like to top my cheesecake bars with fudgy chocolate ganache for a truly heavenly bite, and I highly recommend you do the same.
I love this recipe because it’s:
Simple to make, but everyone is still impressed because…it’s cheesecake!Easily individually portionedLess fussy than a traditional cheesecake (and cracks aren’t as big of a concern)Easy to dress up with a ganache toppingUses my graham cracker crust, but would work with my Oreo crust too!
What You Need
Compared to my traditional cheesecake recipe, today’s ingredients are slightly scaled down so the bars can be handheld and enjoyed without a fork. Here’s what you need:
Light brown sugar. I love using brown sugar in my graham cracker crust! Even though it’s a small amount, it still imparts a slightly richer depth of flavor than granulated sugar would.Softened cream cheese. It is SO important that you use full-fat, brick-style cream cheese. This is the only type of cream cheese I recommend for my cheesecake recipes; if you use any other kind, you risk your cheesecake being runny or never fully setting up.Sour cream. This is essential for that classic cheesecake flavor! Full-fat, plain Greek yogurt would also work in a pinch.Room temperature eggs. Really, all of your ingredients should be room temperature, but especially your eggs. This will help them incorporate easier without you having to excessively beat them (which can cause cracks!). Chocolate. I prefer to use a high quality chocolate for my ganache topping, like callets or couverture chocolate. Chocolate chips can work in a pinch, but they’re my least favorite option.
SAM’S TIP: With cheesecake bars (especially these topped with ganache) cracks aren’t as big of a concern because they’ll be cut into squares and covered with chocolate. However, lining the pan with foil or parchment paper so it goes up the sides of the pan and can constrict with the cheesecake as it cools will work wonders for preventing cracks. If you’ve been around here a bit you’ll recognize that the base recipe and technique is used in a number of my cheesecake recipes, from my lemon cheesecake to mini cheesecakes, chocolate cheesecake, and beyond! It’s because it works and produces flawless results.
How to Make Cheesecake Bars
SAM’S TIP: For the best texture, try to avoid overbeating your eggs and definitely do not over-bake the cheesecake. Either of these errors will produce a cheesecake with a mealy, curdled texture instead of a smooth, creamy consistency. To get clean slices like I have in my photos, wipe down your knife between each cut. I know it seems tedious, but it makes all the difference! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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