Easy Cheesecake Bars
In short: Creamy cheesecake bars on a buttery graham cracker crust, baked in a square pan, chilled until firm and topped with fresh berries. It takes about 1 h 5 min in total and makes 16 servings.
- Prep
- 25 min
- Cook
- 40 min
- Resting
- 5 h
- Total
- 1 h 5 min
- Servings
- 16
- Difficulty
- Medium
- Calories
- 220 kcal
Cheesecake bars give you the creamy filling and crumb crust of a classic cheesecake without a springform pan or a water bath. They bake in a square pan, chill until firm and cut into neat squares that suit parties and potlucks. The filling is smooth and mildly tangy from cream cheese and sour cream, and fresh berries or a spoonful of jam turn them into a different dessert each time.
Instructions
- Heat the oven to 160°C (325°F). Line a 20 cm (8 in) square pan with parchment paper, leaving an overhang on two sides.
- Mix the cracker crumbs, melted butter and 25 g sugar until the crumbs look like wet sand. Press them firmly into the base of the pan and bake for 8 minutes, then cool slightly.
- Beat the cream cheese and the remaining sugar on low speed for 1 to 2 minutes, until completely smooth. Beat in the eggs one at a time, then the sour cream, vanilla and lemon juice, just until combined.
- Pour the filling over the crust and tap the pan on the counter to release air bubbles.
- Bake for 28 to 32 minutes, until the edges are set and the center still wobbles slightly when you nudge the pan.
- Cool in the pan for 1 hour, then chill for at least 4 hours or overnight. Lift out, cut into 16 bars with a hot, wiped knife and top with the fresh berries.
Tips
- Use cream cheese, eggs and sour cream at room temperature. Cold ingredients leave lumps and need extra mixing, which whips in air that makes the top crack.
- Wipe the knife clean between slices for neat edges. A spoonful of jam or lemon curd on each bar works in place of fresh fruit.
Questions and answers
Why did my cheesecake bars crack?
They were overbaked or the batter had too much air beaten into it. Mix on low speed and take the pan out while the center still jiggles slightly.
Can I freeze cheesecake bars?
Yes. Chill them fully, then freeze the cut bars for up to 2 months. Thaw them in the fridge overnight.
How do I know when the bars are done?
The edges should look set and the center should wobble like soft gelatin, not like liquid, when you nudge the pan. It firms up fully as it chills.
How long does it take to make Easy Cheesecake Bars?
About 1 h 5 min in total: 25 min of preparation and 40 min of cooking.
How many calories are in Easy Cheesecake Bars?
About 220 kcal per serving, with 3 g of protein, 17 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 220 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 17 g |
| Fat | 15 g |
| Fiber | 1 g |
| Sugar | 11 g |
| Sodium | 160 mg |
Estimated values, calculated from the ingredients.
