Easy Cheesecake Bars
Indulge in the creamy, dreamy decadence of Easy Cheesecake Bars—a perfect blend of simplicity and elegance! With a buttery graham cracker crust and a luscious, tangy cream cheese filling, these bars are the ultimate crowd-pleaser for any occasion. Made with just a handful of ingredients and minimal prep time, this recipe ensures a smooth and velvety texture every time. Whether you're hosting a party or craving a quick dessert fix, these cheesecake bars deliver bakery-quality results right from your kitchen. Serve them chilled for a refreshing treat, or dress them up with fresh fruit or a drizzle of chocolate for an extra touch of indulgence. Perfectly portioned, irresistibly creamy, and delightfully easy—this recipe is a must-try for cheesecake lovers!
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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)
- 2 large eggs
- 1 teaspoons vanilla extract
- 0.5 cups sour cream
Instructions
Preheat your oven to 325°F (160°C) and line a 9x13-inch baking pan with parchment paper, leaving a slight overhang for easy removal later.
In a medium mixing bowl, combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly and evenly into the prepared pan to form the crust. Use the back of a flat measuring cup to compact it. Bake the crust in the preheated oven for 8 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated sugar together using a hand or stand mixer on medium speed until creamy and smooth, about 2 to 3 minutes.
Add the eggs, one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract and sour cream, ensuring the batter is smooth and well combined.
Pour the cream cheese mixture over the cooled crust, spreading it evenly with a spatula.
Bake in the oven for 30 to 35 minutes, or until the center is just set and slightly jiggly when shaken. Avoid overbaking, as the bars continue to firm up as they cool.
Remove the pan from the oven and let the cheesecake bars cool completely at room temperature. Once cool, refrigerate them for at least 3 hours or overnight to set fully.
Using the parchment paper overhang, lift the cheesecake slab out of the pan and onto a cutting board. Slice into 12 bars. Serve chilled and enjoy!
Nutrition Facts
Calories |
4630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 311.8 g | 400% | |
| Saturated Fat | 180.6 g | 903% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1190 mg | 397% | |
| Sodium | 3140 mg | 137% | |
| Total Carbohydrate | 421.7 g | 153% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 282.7 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 810 mg | 62% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 981 mg | 21% | |
*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.
