Cheesecake Squares
Indulge in the creamy, melt-in-your-mouth delight of Cheesecake Squares, the ultimate dessert for any occasion. Featuring a buttery graham cracker crust and a luxuriously smooth cream cheese filling, these bite-sized treats strike the perfect balance of sweetness and tanginess thanks to the addition of sour cream and a hint of vanilla. Made with simple ingredients and baked to perfection, this easy cheesecake bar recipe offers all the decadence of classic cheesecake in a convenient, portable square. Perfect for parties, potlucks, or just a weekday indulgence, these cheesecake squares are an irresistible crowd-pleaser. Serve them chilled and enjoy a rich, velvety dessert that comes together with minimal effort in under an hour of active prep and baking time.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 0.25 cups granulated sugar (for crust)
- 16 ounces cream cheese, softened
- 0.75 cups granulated sugar (for filling)
- 0.5 cups sour cream
- 2 teaspoons vanilla extract
- 2 pieces large eggs
Instructions
Preheat your oven to 325°F (163°C). Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar for the crust. Mix until it resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared pan to form an even layer. Use the bottom of a measuring cup to help smooth out any uneven spots.
Bake the crust in the preheated oven for 10 minutes, then remove and set aside to cool slightly.
In a large mixing bowl, beat the cream cheese and 3/4 cup granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture, and beat until just combined.
Add the eggs one at a time, beating on low speed after each addition until fully incorporated. Be careful not to overmix to avoid adding excess air into the filling.
Pour the cream cheese filling over the cooled crust, spreading it evenly with a spatula to smooth the surface.
Bake the cheesecake in the oven for 35-40 minutes, or until the edges are set and the center is slightly jiggly but not wet.
Allow the cheesecake to cool completely in the pan at room temperature, then chill in the refrigerator for at least 3 hours (or overnight) to set.
Once fully chilled, use the parchment paper overhang to lift the cheesecake out of the pan. Slice into 16 squares using a sharp knife, wiping the blade clean between cuts for a neat result.
Serve chilled and enjoy!
Nutrition Facts
Calories |
287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 186 mg | 8% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 18.2 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 59 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
