Say hello to a Cheesecake Bars recipe you are going to want to make over and over again! Think tangy and creamy cheesecake filling over a buttery graham cracker crust. It’s quick, easy, and approachable, plus no water bath required.
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Time and time again, my Greek Yogurt Cheesecake recipe is an internet favorite. But what if you want something just a little bit easier? Well my friend, that is where these cheesecake bars come in! No water bath required and just a simple 8×8 metal baking pan for the best results!
In my eyes, cheesecake can do no wrong. There are tons of ways you can enjoy cheesecake and so many flavors to have fun with.
If you love chocolate, try my mocha cheesecake that’s perfect for individual servings.
Looking for something for the holidays? Pumpkin cheesecake is sure to be a hit.
If you have peanut butter lovers in your life, Peanut Butter Cheesecake with a chocolate ganache is the way to go.
But back to this classic cheesecake bar recipe! Let’s chat about it:
Recipe Highlights
- Faster and easier to prep, bake, and chill when compared to a full-size cheesecake.
- Make ahead friendly and travels well, which makes it the best dessert to bring to your holiday parties!
- Toppings and flavors can be customized to your liking (with plenty of inspo in the Toppings & Variations below!).
Ingredients List
The ingredients for these cheesecake squares are what you would typically find in a regular cheesecake. Think crunchy graham cracker crust and classic cheesecake filling. Here’s a look at what we need:
graham cracker crust:
- graham cracker sheets – pick up a package of your favorite honey graham crackers. Or switch them out for cinnamon graham crackers, gingersnap cookies, vanilla wafers, or Biscoff cookies (these are richer, so use a little less butter if using the Biscoff biscuits). Use gluten-free graham crackers as needed.
- butter – I like to use salted butter to enhance the flavor of the crust. If you only have unsalted butter, add a pinch of salt to the crumbs.
- granulated sugar – you can use white sugar, brown sugar, or coconut sugar.
cheesecake filling:
- cream cheese – use blocks of full-fat cream cheese (or reduced fat). Do not use the tubs of whipped cream cheese for this recipe.
- yogurt – I like 2% plain Greek yogurt because I find it has the best texture. With that said, you can use full-fat yogurt or sour cream.
- sugar – regular granulated sugar sweetens the filling ever so slightly.
- eggs – we need a mix of a whole egg and egg whites. Too many egg yolks will disrupt the texture.
- lemon juice – a squeeze of fresh lemon juice adds the perfect amount of bright, tangy flavor.
- vanilla extract – vanilla rounds out all the flavors.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Make Cheesecake Bars
Cheesecake bar recipes are so underrated. They are easier to make and much more foolproof than traditional cheesecake recipes. Here are the step-by-step instructions:
Preheat the oven to 350ºF. Line an 8×8-inch baking pan with parchment paper.
make the crust:
In a small food processor or blender, process graham crackers into fine crumbs and transfer to a medium bowl to combine with the sugar and melted butter, making sure to mix until the crumbs are completely coated.
Transfer crust to the prepared baking pan, flattening with the bottom of a measuring cup and bake for 8 minutes.
Once the crust is finished, allow the crust to cool and reduce the oven temperature to 325ºF
TIP: To make a cheesecake crust that won’t crumble, pack and flatten it firmly with a flat-bottomed glass or measuring cup. You want to ensure the crust is well-pressed into the pan.
Make the cheesecake filling while the crust cools:
In a medium mixing bowl with an electric hand mixer (or use a stand mixer with the paddle attachment), whip the softened cream cheese until light and fluffy. Add yogurt and sugar, beating again until smooth.
Then, add egg, egg whites, lemon juice, and vanilla, mixing on low speed until just combined, making sure to scrap the sides of the bowl. Do not over mix.
TIP: Room temperature ingredients are a must to ensure the ingredients come together fully and no lumps are present.
Bake: Pour cream cheese filling over cooled crust and bake cheesecake for 30-35 minutes. You know the cheesecake is done when the edges appear set and there is a slight jiggle in the center.
Cool at room temperature on a wire rack for 30 minutes. Then, transfer to the fridge to cool completely (at least 4 hours).
Cut and serve: Use a large sharp knife to cut into 16 even squares.
TIP: Use the parchment paper overhang to lift and transfer the entire tray of cheesecake on a cutting board. For extra clean cuts, dip the knife in hot water and wipe clean after every slice.
Toppings & Variations
While I love this plain cheesecake bars recipe just as it, have fun with it and add a personal touch. Some crowd-pleasing toppings and variations include:
- Sauce: Drizzle on some chocolate ganache, caramel, or dulce de leche for extra decadence.
- Fruit: Top it with fresh berries like raspberries, blackberries, or blueberries or your favorite fruit preserves.
- Whipped cream: Make it a restaurant-worthy dessert with whipped heavy cream.
- Citrus zest: Add lemon zest, orange zest, or lime zest to the filling to brighten up all the flavors.
Baking Tips
Cheesecake bars are not hard to make, but it is important to follow the instructions and keep in mind these simple tips:
- use room temperature cream cheese: make sure all the cold ingredients (cream cheese, yogurt, eggs) are room temperature. This creates a more cohesive filling.
- do not overmix: be careful to not overmix the filling once you add the eggs. If you overwhip the eggs, it will cause them to rise in the oven and then deflate once cooled, causing those unwanted cracks and crevices (though the risk of this happening is far less with bars!).
- cool completely: cool the cheesecake for at least 30 minutes after baking, then a full 4 hours before slicing. Make it the night before and you have cheesecake ready to slice the next day!
Serving Suggestions
Cheesecake bars are a favorite among family and friends. Plus, their small portion size is the perfect amount when served with other dishes for Thanksgiving and Christmas, including:
- Side Dishes: Celebrate the holidays with Sweet Potato Casserole, Easy Cornbread Stuffing, and Cheesy Potato Casserole.
- Desserts: Add these to your dessert table, along with Healthy Pumpkin Pie, Apple Crisp, and Pumpkin Bundt Cake.
How to Make Ahead, Store, & Freeze
Make Ahead: Cheesecake is one of my go-to make ahead recipes because it needs time to chill. Prepare the recipe as instructed up to 2 days in advance. Store, tightly covered with plastic wrap, in the fridge.
Leftover cheesecake bars can be stored, covered, in the fridge or in an airtight container for 4-5 days. Remove from the fridge 5 minutes before enjoying to take the harsh chill off.
Freeze: Slice into squares and freeze on a parchment lined baking sheet for a few hours. Transfer to a plastic freezer bag or freezer container. Freeze up to 2 months. Thaw at room temperature or enjoy slightly frozen!
Recipe FAQs
How to know when cheesecake bars are done baking?
The cheesecake is done when the cheesecake layer looks set and the top of the bars slightly wobble.
How to cut cheesecake bars neatly?
For extra clean cuts, dip a large sharp knife in hot water. And make sure to wipe off any lingering crumbs or filling after every cut.
How long do cheesecake bars last in the fridge?
Cheesecake bars can be stored, tightly covered or in an airtight container, in the fridge for 4-5 days.
Can cheesecake bars be left out?
These cream cheese squares can be left out for a maximum of 2 hours.
Can cheesecake squares be frozen?
Absolutely! Freeze them individually first, then transfer them to a container. Freeze for 2 months. Thaw in the fridge, at room temperature, or enjoy slightly frozen.
More Easy Dessert Bar Recipes You’ll Love
Let me know if you make this Cheesecake Bars recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
Cheesecake Bars
Ingredients
Graham Cracker Crust
- 9 whole graham cracker sheets
- 5 tablespoons butter, melted and cooled
- 2 tablespoons granulated sugar
Cheesecake Filling
- 16 oz (two blocks) cream cheese, softened to room temperature, full fat or reduced
- 5.3 oz container (2/3 cup) 2% plain Greek yogurt, see notes
- ½ cup granulated sugar
- 1 large egg
- 2 large egg whites
- 2 teaspoons lemon juice
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350ºF. Line 8×8 baking pan with parchment paper; set aside.
- Make the crust: In a small food processor or blender, process graham crackers into crumbs. Transfer to bowl and combine with sugar and melted butter. Add mixture to lined baking pan, pressing flat. Bake graham cracker crust for 8 minutes. Set aside to cool while you make the filling. Turn oven down to 325ºF.
- Make cheesecake filling: In a medium mixing bowl using electric mixer, beat together softened cream cheese until light and fluffy. Add in yogurt and sugar, beating again until smooth. Then add in egg, egg whites, lemon juice and vanilla, mixing on low speed until combined. Do not over mix.
- Bake: Pour cheesecake filling over cooled crust and bake for 30-35 minutes at 325ºF. Cheesecake is done when edges appear set and center only moves slightly when moving pan. Let cheesecake cool at room temperature for 30 minutes before transferring to fridge to chill for 4 hours.
- Serve: Use a large sharp knife to cut into 16 even squares.
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