Cheesecake Bars

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Dense and creamy with a hint of lemon and a crisp graham cracker crust, these cheesecake bars are an easy alternative to NY cheesecake.

New York-style cheesecake is one of the most crowd-pleasing desserts you can make, but baking a whole cheesecake at home can be a project. Cheesecakes need to be baked in a water bath to prevent curdling and cracking, and it can be tricky to tell when they’re done. Cheesecake bars, however, are a different story. Dense and creamy with a hint of lemon and a crisp graham cracker crust, these cheesecake bars are not only a cinch to make, but they also rival the very best NY cheesecake out there. They also have a high crust-to-cheesecake ratio so if you’re a crust-lover like me, you’ll love them.

What You’ll need To Make Cheesecake Bars

This recipe is based on the classic New York-style cheesecake with a graham cracker crust and filling made from eggs, cream cheese, sugar, sour cream, vanilla, lemon, and a touch of flour.

Cream cheese is the main ingredient, so be sure to use a good brand, like Philadelphia. (Though it is used most often as breakfast spread, cream cheese is a key ingredient in many desserts, such as pumpkin cheesecake, trifles, andcream cheese frosting.)

Flour might seem like an unlikely addition to cheesecake, but prevents the cake from cracking and also makes the filling a bit lighter and fluffier.

How To Make Cheesecake Bars

Begin by making the graham cracker crust. In a medium bowl, combine the graham cracker crumbs, brown sugar, salt, and melted butter.

Stir, using your fingertips if necessary, until well combined with no lumps of brown sugar remaining.

Press into the bottom and 1 inch up the sides of the prepared pan. Bake for 10 minutes, until set. Remove the crust from the oven and set aside.

Meanwhile, make the batter. In the bowl of an electric mixer, beat the room temperature cream cheese, granulated sugar, and flour together until just smooth, about 1 minute.

Add the sour cream, eggs, vanilla, lemon zest, lemon juice, and salt.

Beat on low speed until just combined, about 1 minute, scraping the sides and bottom of the bowl as you mix. Do not over-mix.

Pour the batter into the warm crust.

Bake for about 45 minutes, until the filling is set but still a little jiggly in the center (it will continue to cook as it cools). An instant-read thermometer, inserted into the filling about 1″ in from the edge, should read 180°F-190°F. Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate until cold, at least 6 hours but preferably overnight.

Before serving, use the foil overhang to lift the cheesecake out of the pan and onto a cutting board. Cut into squares, wiping the knife clean with a damp cloth between slices.

Serve cold with lots of napkins. Enjoy!

Metric Cup Measures

By Jenn Segal

Dense and creamy with a hint of lemon and a crisp graham cracker crust, these cheesecake bars are an easy alternative to NY cheesecake.

Servings: 16 squares

Prep Time: 20 Minutes

Cook Time: 1 Hour 15 Minutes

Total Time: 1 Hour 35 Minutes, plus at least 6 hours to chill in refrigerator

Ingredients

For the Crust

1¼ cups graham cracker crumbs, from 10 whole crackers
4 tablespoons unsalted butter, melted

¼ cup packed dark brown sugar
&frac18; teaspoon salt

For the Filling

16 ounces (2 8-oz. packages) cream cheese, at room temperature
1 cup granulated sugar
1½ tablespoons all purpose flour
¼ cup sour cream
3 large eggs
2½ teaspoons vanilla extract
½ teaspoon packed freshly grated lemon zest, from 1 lemon
1 teaspoon lemon juice
&frac18; teaspoon salt

Instructions

Preheat the oven to 375°F and set an oven rack in the middle position. Line an 8-inch baking dish with heavy-duty aluminum foil (so that there is an overhang on at least 2 sides) and spray lightly with nonstick cooking spray.
Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Stir until well combined, using your fingertips if necessary to be sure no lumps of brown sugar remain. Press into the bottom and 1 inch up the sides of the prepared pan. Bake the crust for 10 minutes, until set. Remove the crust from the oven and set aside. Reduce the oven temperature to 325°F.
Make the batter: In the bowl of an electric mixer fitted with beaters or the paddle attachment, beat the cream cheese, granulated sugar, and flour together on medium speed until just smooth, about 1 minute. Add the sour cream, eggs, vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined, about 1 minute. Do not over-mix.
Pour the batter into the slightly cooled crust. Check to make sure your oven has cooled to 325°F, then bake for 40 to 45 minutes, until the filling is set but still a little jiggly in the center. (An instant-read thermometer, inserted into the filling about 1" in from the edge, should read between 180°-190°F.) The cheesecake will continue to cook as it cools. Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate until cold, at least 6 hours but preferably overnight.
Use the foil overhang to lift the cheesecake out of the pan and onto a cutting board. Cut into squares, wiping the knife clean with a damp cloth between slices. Refrigerate until ready to serve.
Note: The cheesecake bars can be stored in the refrigerator for up to 3 days.
Freezer-Friendly Instructions: The cheesecake bars can be frozen for up to 3 months. To freeze, place the cooled cheesecake (cut or uncut) on a plate and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy-duty aluminum foil and place in a freezer bag. Seal and return to freezer for up to 3 months. Remove the foil before defrosting.

Nutrition Information

Per serving (16 servings)
Serving size: 1 square
Calories: 248
Fat: 16 g
Saturated fat: 9 g
Carbohydrates: 24 g
Sugar: 20 g
Fiber: 0 g
Protein: 3 g
Sodium: 166 mg
Cholesterol: 77 mg

Nutritional Data Disclaimer

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

Hi Jen,
I love this recipe! Do you think it’s prepare these in muffin liners and follow the same process? Planning to bring this to a party and thought this method might work best for sharing with toppings. Any tips or advice are welcome.
- — Madi on December 11, 2023
- Reply
- Hi Madi, So glad you like these! You could try putting them in a muffin tin with liners, I’m just concerned the liners will stick . I think you’ll have the best luck sticking with the recipe and keeping them as squares which are still easy to eat.
  — Jenn on December 13, 2023
  Reply
I have never made homemade cheesecake anything. Followed recipe, except no lemon zest, could not find single lemon when I went shopping(only had big bag). This recipe will definitely be made again. My whole family enjoyed it. Used homemade vanilla paste in it too.
- — delila a campbell on November 8, 2023
- Reply
These are hands down the BEST cheesecake bars I have ever made. The lemon just adds the extra level of flavor, without being over powering.
- — K.H. on October 22, 2023
- Reply
- What size pan
  — Laura S Westendorf on November 9, 2023
  Reply
  - Hi Laura, You’ll need an 8-inch baking dish. Enjoy!
    — Jenn on November 9, 2023
    Reply
These cheesecake bars are out of this world! Much easier to make compared to actual cheesecake, and so creamy and delicious! I made these for my birthday, and my husband made them again with orange zest. Both the lemon and the orange zest versions tasted wonderful. Thank you for another winning recipe!
- — Love this cheesecake! on September 26, 2023
- Reply
Hi, Jenn, curious why your freezer directions say to remove the foil before defrosting. How does the foil impact the defrosting process? Should I put them on a plate instead and cover with saran wrap? I also have your chocolate peanut butter bars in the freezer. Should I also remove foil from those? Thanks for all your delicious recipes.
- — Laurie I on September 8, 2023
- Reply
- Hi Laurie! Because the bars are soft, the foil may stick and make a mess. Yes it’s a good idea to remove from the PB bars as well.
  See Also
  The Best Way to Chop Chocolate How Long Do Brownies Take to Cool? (How to Cool It Fast)Classic Lemon Bars An Easy Way to Chop Chocolate
  — Jenn on September 10, 2023
  Reply
I’ve made this recipe several times for parties and people absolutely rave about it. One person in particular special ordered a New York cheesecake to be shipped half way across the country to them once, but they said that this recipe was better!
- — Kagan on September 3, 2023
- Reply
These are delicous! I am making them again today to bring to a party. As I read the recipe I’m wondering why it says “in the bowl with an electric mixer fitted with beaters or the paddle attachment beat the cream cheese…” when the photos show just a hand mixer being used. I can use my KitchenAid or hand mixer. Is there really any difference using one or the other?
- — Linda Kelly on August 11, 2023
- Reply
- Hi Linda, so glad you like them! Sorry for any confusion – it’s perfectly fine to use a hand mixer (you’ll just need to increase the speed a bit), which is what I must’ve used when I shot pics of the recipe. I will add that to the instructions to clarify.
  — Jenn on August 14, 2023
  Reply
Hi, I’m planning on making these, and would you recommend baking them in a water bath, or is it unneeded? Thanks :^)
- — Rebecca Hunter on August 8, 2023
- Reply
- Hi Rebecca, the nice thing about these bars is that no water bath is needed. Hope you enjoy!
  — Jenn on August 9, 2023
  Reply
Can you leave out the dark brown sugar in the crust?
- — Yvette Prorock on July 18, 2023
- Reply
- The crust may be a little more crumbly, but I think you could.
  — Jenn on July 21, 2023
  Reply
Hi Jen, I LOVE all your recipes. I’m planning on making this recipe for my family this weekend and was wondering if I could add about 1 cup of frozen blueberries to make Lemon Blueberry Cheesecake bars?
Thank you for all your great recipes!
- — Anja on May 12, 2023
- Reply
- Hi Anja, so glad you like the recipes! Cheesecake is pretty finicky, so I wouldn’t add blueberries to the batter. You could serve the cheesecake bars with this berry sauce. It’s delicious.
  — Jenn on May 12, 2023
  Reply
Hi Jen,
I absolutely love all your recipes. If I wanted to make this in a 12”x18” pan, would I triple the recipe? And should I reduce the temp to 300 degrees? Thank you!
- — Ellen on May 8, 2023
- Reply
- So glad you like the recipes! Yes, you’d need to triple the recipe for that size pan (please keep in mind that I’ve never tripled this, so I think you’ll get a good result, but I’m not 100 percent sure). I’d keep the oven temp the same, but the bake time will be a little shorter so keep a close eye on them. 🙂
  — Jenn on May 9, 2023
  Reply
Made these once and they were a big hit. Any way to make them gluten free? Thanks!
- — Camille on April 23, 2023
- Reply
- Sure – I’d use gluten-free graham cracker crumbs for the crust and gluten-free flour for the flour in the filling. 🙂
  — Jenn on April 24, 2023
  Reply
  - I also (mostly successfully) substitute almond flour in the crust and potato starch as a binder in the filling. Carefully baking the crust slightly less time. All love from the people, multiple bakes. One of my favorite recipes. An absolute go to when a person likes cheesecake and I want to make a treat for their birthday.
    — Joy on August 10, 2023
    Reply
I am planning to make these bars but wanted to see if you could add lemon curd to the top or swirled in before baking.
- — Catriona on April 4, 2023
- Reply
- Hi Catriona, If you want to use lemon curd, I’d add it to the top. Hope you enjoy!
  — Jenn on April 4, 2023
  Reply
If replacing vanilla and lemon juice with 2T of Baileys is the lemon zest omitted also?
Thank you.
Kris
- — Kris on March 31, 2023
- Reply
- Yep 🙂
  — Jenn on March 31, 2023
  Reply
These cheesecake bars were delicious! I made them for my family and everyone enjoyed them! Great recipe!
- — Ada Mueller on March 12, 2023
- Reply
Does the sugar for the crust matter much? Can I sub golden yellow or white?
- — Terri Roberts on February 28, 2023
- Reply
- Sure, Terri, that’s fine. Enjoy!
  — Jenn on March 1, 2023
  Reply
These were delicious! I made them exactly as written the first time (my husband and I decided it was the best cheesecake we’d ever had). This time I doubled the recipe to make a 9×13 pan for a group of people. I cooked it for one hour and it turned out perfectly. Thank you so much for a wonderful recipe!!
- — Elaine Ford on February 17, 2023
- Reply
I’m wondering if this recipe could be cup into bite size squares and dipped in chocolate fondue?
- — Megan Scott on January 30, 2023
- Reply
- I think they’d be a little too delicate — sorry!
  — Jenn on February 2, 2023
  Reply
  
  See Also
  The best way to cut cake
  - This was a very sweet cheesecake…I normally make a 13×9 recipe that calls for 1 cup of sugar and it always turns out perfect. I wanted to make a smaller portion and decided to try this recipe. I wish I would have only used 1/2 cup of sugar in the batter, 1 cup was just too much!
    — Danielle G on March 29, 2023
    Reply
Where are the ingredient measures?
- — Claudia Sansone on January 22, 2023
- Reply
- Hi Claudia, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!
  — Jenn on January 23, 2023
  Reply
This sounds amazing! I need to make 60 servings ?; so wondering about how to gross up for a 9×13. Any advice?
- — Linda Moore on January 18, 2023
- Reply
- Hi Linda, I’d double the recipe for a 9 x 13-inch pan. The bake time may be slightly different so keep a close eye on it. 🙂
  — Jenn on January 19, 2023
  Reply
Happy New Year! I just served these delicious bars to great friends for a special occasion. They were a huge hit. I hope it tastes as good out of the freezer! Thanks for sharing the tips in all of your recipes. I am a huge fan 😊
- — Bobbi on January 7, 2023
- Reply
Wow! Hands down this is the easiest and by far the best cheesecake I’ve ever made. Absolutely delicious.
- — Coleen Gay on January 2, 2023
- Reply
Hi Jenn,
Can I use a 10″ pan and if so would I need to adjust the bake time?
Thank you!
- — Rhonda on December 22, 2022
- Reply
- Hi Rhonda, If you want to use a 10-inch pan, I’d make 1.5 times the recipe. The bake time may be a bit different but I’m not certain about that so keep a close eye on them. Enjoy!
  — Jenn on December 23, 2022
  Reply
Hey Jenn,
I’ve just made your delicious recipe of your cheese cake with cherry sauce on top. It is a delicious recipe. I am a big fan of all of your recipes.
Thank you and all the best in the New Year !
Shalom !
Denny.
- — Denny Lessard on December 8, 2022
- Reply
Can I add 1/3 C RumChata or other liqueur to the filling?
- — Beki on December 7, 2022
- Reply
- Hi Beki, I wouldn’t include additional liquid in the batter as cheesecake can be kind of finicky. If you want to use RumChata, you could replace the vanilla extract and lemon juice with it. I’d love to hear how they turn out if you try it!
  — Jenn on December 7, 2022
  Reply
Hi Jenn
I love all of your recipes! If I make these today will they still be good Thursday for thanksgiving?
Thank you so much
- — Melissa Pickard on November 21, 2022
- Reply
- Yes, they will still be good. Happy Thanksgiving!
  — Jenn on November 21, 2022
  Reply
These were wonderful! I hosted a large dinner and made these and brownies for dessert. They were all eaten ! I didn’t have unsalted butter – it was very late when I made them so I just didn’t add salt to the crust. I didn’t use the foil but didn’t have any trouble cutting. I just greased the pan well and used a Chantal ceramic dish to make them… Thank you for sharing this recipe.
- — Sue C. on September 9, 2022
- Reply
This is our favourite cheesecake recipe! I have made it probably a dozen times -the only change I have ever made was adding toasted pecans to the base.
I want to make it now and I don’t have any lemons – do you think I could use lime juice and zest??
Thank you for all your wonderful recipes and your cookbooks are fabulous.
DTD
- — Dale T. Doore on August 6, 2022
- Reply
- Yep! So glad you enjoy the recipes 🙂
  — Jenn on August 7, 2022
  Reply
Would love to make these but need to make them Gluten free. I found gf graham crackers and flour. Do you think they will turn out? Thank you
- — Laurie S on August 5, 2022
- Reply
- Yep 🙂
  — Jenn on August 5, 2022
  Reply
So delicious! Easy to make and the small bar size is a perfect serving of cheesecake!
- — Brenda on July 5, 2022
- Reply
So good! I’ll definitely be using this recipe again!
- — Lyndsay on July 2, 2022
- Reply
Hi! Can i make this in an 8inch round metal pan? Would I have to alter the recipe or baking time for that?
- — Nikunja on June 27, 2022
- Reply
- I wouldn’t recommend it. The pan will be too small to hold all the batter (and would be difficult to serve from). Sorry!
  — Jenn on June 28, 2022
  Reply
Hi, I have to say I made these one numerous times along with your NY cheesecake recipe. Always a big hit!!
Would this bar recipe work for miniature cheesecakes? I would love to use it for my daughter’s bridal shower.
- — Michele on June 13, 2022
- Reply
- Hi Michele, glad you like these! Mini versions of this will work in a mini tart or muffin pan. (Just keep in mind that they may be a bit challenging to remove from a muffin tin.) You’ll need to reduce the baking time by a lot; I’d start checking around 25 minutes. I’d love to know how they turn out!
  — Jenn on June 13, 2022
  Reply
- This recipe is perfect. I followed it to the letter and it came out as pictured. I plan on trying it in a spring form pan next.
  — Matthew McCall on July 16, 2023
  Reply
Hi Jenn! I love this recipe and have been making it for years- it’s one of my favourite cheesecakes and pairs so well with fresh berries! I was wondering if you have any recommendations for doubling this recipe? Could I use a 9×13 pan? Also, should I adjust the oven temperature/baking time if I use a glass pan instead of metal for this recipe? Thank you 🙂
- — Kay on June 12, 2022
- Reply
- Hi Kay, So glad you like these! Sure, you can double it and use a 9 x 13-inch pan. The bake time may be slightly different so keep a close eye on it. And glass will work — just keep an eye on it and reduce the heat by 25°F if it looks like it’s starting to brown around the edges. 🙂
  — Jenn on June 13, 2022
  Reply
- Hi. Can I add chocolate chips to the mixture?
  — Elizabeth Berger on November 22, 2023
  Reply
  - Yes, but I’d use mini chocolate chips. Enjoy!
    — Jenn on November 22, 2023
    Reply
Hi made this last night following the recipe to a T. It was delicious, and very easy to make. It looked perfectly fine when it came out of the oven, but after letting it cool completely and then refrigerating it, it cracked (HUGE crack!). It wasn’t a big deal b/c I was putting sauce on it, but the crack was so deep I had to do some creative slicing. I will make this again and maybe add a little water bath to the oven for the baking time.
- — SueB on June 9, 2022
- Reply
Hi. I’m planning to make this recipe very soon. I would like to add something on top of this cheesecake (before or after cutting it). What would you
suggest? Strawberry sauce? Melted chocolate?
Thank you for so many great recipes!
- — Jo on June 4, 2022
- Reply
- Hi Jo, This berry sauce would work nicely. Hope you enjoy!
  — Jenn on June 5, 2022
  Reply
So easy and SO delicious! There are just two of us oldsters so I freeze at least half of the squares, and they are just as delicious when defrosted at a later date. Have made several times with consistent results. Love the lemon – and love the dependability of OUAC recipes! Thank you.
- — Judy on May 15, 2022
- Reply
made this for Easter dinner this year.. It was a HUGE hit!! Question for you – am I able to double the recipe so I don’t run out when I make for Mother’s Day brunch??
- — Karen G on May 5, 2022
- Reply
- So glad these were a hit (and yes, you can definitely double it)!
  — Jenn on May 6, 2022
  Reply
I’m excited to try this recipe this week! Curious to know what the flour in the recipe does? Especially since it’s not in the crust. Thanks!
- — Rebecca on March 7, 2022
- Reply
- Hi Rebecca, Good question — the little starch that the flour provides helps prevent the cheesecake from cracking and also makes the filling just a bit lighter. Hope you enjoy!
  — Jenn on March 8, 2022
  Reply
  - Thanks Jenn! Excited to make these this weekend!
    — Rebecca on March 10, 2022
    Reply
    - This was so easy to make and tasted so delicious. I don’t know why I waited so long to try this recipe but I will be making this again! Even when my lemon didn’t zest, I added a bit more lemon juice and still so good.
      — Rebecca on March 18, 2022
      Reply
  - Jenn,
    I’m not the biggest cheesecake fan, but my wife, mother-in-law, and sister-in-law are so I gave it a whirl. So delicious 😋 and easy to make. I had originally looked at making your NY cheesecake but that looked like such a pain in the (fill in blank) that I opted for the bars. Again, so delicious and easy to make.
    Thanks Jenn
    Jim
    — Jim on July 21, 2022
    Reply
    - Ha! Glad everyone enjoyed!
      — Jenn on July 21, 2022
      Reply
Have made this many times as a go to mini bar dessert. Everyone loves the hint of lemon zest. I don’t change a thing. TQ OUAC
- — royo on February 24, 2022
- Reply
Made these for superbowl Sunday and they turned out perfectly! So easy to make.
- — Ashley on February 14, 2022
- Reply

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As an enthusiast with a passion for baking and a deep understanding of the intricacies of creating delicious desserts, particularly cheesecake, I can confidently share my expertise on the topic. I have successfully mastered various cheesecake recipes, experimented with different techniques, and consistently achieved delightful results.

Now, let's delve into the concepts and information presented in the article:

Cheesecake Bars vs. New York-Style Cheesecake:
- The article discusses the appeal of cheesecake bars as an easy alternative to traditional New York-style cheesecake. Cheesecake bars offer the same dense and creamy texture with a graham cracker crust but are simpler to make.
Ingredients for Cheesecake Bars:
- The key ingredients include cream cheese, sugar, eggs, sour cream, vanilla extract, lemon zest, lemon juice, and a touch of flour.
- The choice of a good cream cheese brand, such as Philadelphia, is emphasized for optimal results.
Function of Flour in Cheesecake:
- The article explains that while flour might seem unusual in a cheesecake recipe, it serves two purposes: preventing the cake from cracking and contributing to a lighter and fluffier filling.
Graham Cracker Crust:
- The graham cracker crust is made by combining graham cracker crumbs, brown sugar, salt, and melted butter. It is pre-baked before adding the cheesecake batter.
Baking Process:
- The article provides a step-by-step guide on making cheesecake bars, starting with preparing the graham cracker crust and then making the batter using an electric mixer.
- Baking is done at 375°F for the crust and 325°F for the cheesecake filling. An instant-read thermometer is suggested to ensure the filling is set.
Cooling and Serving:
- After baking, the cheesecake bars are cooled at room temperature for 30 minutes, refrigerated for at least 6 hours (preferably overnight), and then cut into squares before serving.
Variations and Additional Tips:
- The article includes a section for reader comments, where individuals share their experiences, ask questions, and seek advice. Topics range from adding different flavors to making gluten-free adaptations.
Nutritional Information:
- A nutritional breakdown per serving is provided, including calories, fat, carbohydrates, sugar, fiber, protein, sodium, and cholesterol.
Freezer-Friendly Instructions:
- The article mentions that the cheesecake bars can be frozen for up to 3 months, with specific instructions on how to freeze and defrost them.
Affiliate Links and Disclosure:
- The post begins with a disclaimer about potential affiliate links, indicating transparency in the event the author may earn a commission from recommended products.

In conclusion, the article serves as a comprehensive guide for making delicious cheesecake bars, offering valuable tips, insights, and a community platform for readers to engage and share their experiences.

Cheesecake Bars - Once Upon a Chef (2024)