These Cheesecake Bars are everything you want in a dessert creamy, tangy, and sitting on top of a buttery graham cracker crust that stays perfectly crunchy. I first made these on a random Tuesday afternoon when I needed something simple but impressive, and they've been my go-to ever since. The best part? You probably have most of the ingredients already, and they come together so easily that you'll wonder why you ever bought store-bought desserts.
If you love rich, creamy treats, you might also enjoy my S'mores Brownies or the lighter, fluffier texture of Tres Leches Cake. For something with a bit more crunch, try these Cranberry Pistachio Shortbread Cookies.
Why I Love This Recipe (And You Will Too)
I love these Cheesecake Bars because they're so forgiving. You don't need a water bath, you don't need to worry about the top cracking, and you can dress them up or down depending on your mood. The graham cracker crust adds the perfect crunchy contrast to the smooth, creamy filling, and the Greek yogurt gives them a subtle tang that keeps them from being too sweet. Plus, they slice so cleanly once they're chilled-no messy servings here.
They're also incredibly versatile. Top them with fresh berries, a drizzle of chocolate, or just a dusting of powdered sugar, and you've got a dessert that looks like it came from a bakery.
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Cheesecake Bars Ingredients
Here's what you'll need to make these creamy cheesecake bars.
See Recipe Card Below This Post For Ingredient Quantities
- Graham crackers: These form the buttery, crunchy base that holds everything together. You'll pulse them into crumbs in a food processor.
- Brown sugar: Adds a hint of molasses sweetness to the crust and helps it hold its shape.
- Unsalted butter, melted: Binds the crust together and gives it that rich, golden flavor.
- Cream cheese, room temperature: This is the star of the filling. Make sure it's softened so it beats smooth without lumps.
- Greek yogurt, room temperature: Adds tang and keeps the filling from being too heavy. It also makes the texture extra creamy.
- Granulated sugar: Sweetens the filling just enough to balance the tanginess.
- Vanilla extract: A little warmth and depth that ties everything together.
- Cornstarch: Mixed with cold water, this acts as a stabilizer to help the filling set perfectly.
- Cold water: Helps the cornstarch dissolve smoothly before adding it to the filling.
How to Make Cheesecake Bars
A simple graham cracker crust and a smooth, creamy filling come together in less than an hour of active time.
Preheat and prep: Preheat your oven to 350°F. Line an 8×8 baking dish with parchment paper, leaving some overhang on the sides so you can lift the bars out easily later.
Make the crust: In a food processor, combine the graham crackers, brown sugar, and melted butter. Pulse until the mixture looks like damp sand, but don't over-process it or it'll turn to dust.
Press and bake: Press the crust mixture evenly into the bottom of your prepared pan, using the back of a spoon or your fingers to pack it down. Bake for 10 minutes, then remove from the oven and let it cool while you make the filling. Turn the oven down to 325°F.
Beat the cream cheese: Using a hand mixer, beat the softened cream cheese on low to medium speed until it's smooth and creamy. Add the Greek yogurt, granulated sugar, and vanilla extract, then beat again until everything is fully combined and silky. Scrape down the sides of the bowl as needed.
Add the stabilizer: In a small bowl, whisk together the cornstarch and cold water until smooth with no lumps. Pour this into the cream cheese mixture and mix well.
Pour and spread: Pour the cream cheese filling over the cooled crust, spreading it evenly with a spatula so it reaches all the corners.
Bake until set: Bake for 35 to 40 minutes, until the edges are set but the center still has a slight wobble. It'll firm up as it cools.
Cool and chill: Let the bars cool completely at room temperature, then cover and refrigerate for at least 4 to 5 hours, or overnight if you can wait. This is when they get firm and sliceable.
Slice and serve: Once chilled, use the parchment overhang to lift the whole slab out of the pan. Slice into 9 bars, wipe your knife between cuts for clean edges, and enjoy.
Substitutions and Variations
- Graham crackers: Swap them for vanilla wafer cookies, digestive biscuits, or even crushed Oreos for a chocolate crust.
- Greek yogurt: Sour cream works just as well and gives a slightly richer tang.
- Cream cheese: You can use low-fat cream cheese if you prefer, but the texture will be a bit lighter.
- Toppings: Add fresh strawberries, blueberries, lemon curd, or a drizzle of caramel or chocolate sauce before serving.
- Flavor twists: Stir in lemon zest for lemon cheesecake bars, or fold in mini chocolate chips for a sweeter variation.
Equipment For Cheesecake Bars
- 8×8 baking dish: The perfect size for thick, evenly cut bars.
- Parchment paper: Makes lifting the bars out so much easier.
- Food processor: Breaks down the graham crackers quickly and evenly.
- Hand mixer: Beats the cream cheese smooth without overworking it.
- Small bowl: For mixing the cornstarch and water.
Storage Tips For Cheesecake Bars
Store leftover Cheesecake Bars in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 2 months just wrap each bar individually in plastic wrap, then place them in a freezer-safe bag. Thaw in the fridge overnight before serving.
Serving Suggestions
These Cheesecake Bars are delicious on their own, but here are a few ways to make them even more special:
- Top with fresh berries and a spoonful of whipped cream for a classic look.
- Drizzle with warm chocolate or caramel sauce for an indulgent twist.
- Serve alongside a cup of coffee or hot tea for an afternoon treat.
- Add a dollop of jam or fruit compote on top before chilling for a fruity finish.
Expert Tips
- Room temperature ingredients: Make sure your cream cheese and Greek yogurt are softened before you start. Cold ingredients won't blend smoothly and can leave lumps.
- Don't overbake: The center should still have a slight jiggle when you take them out. They'll continue to set as they cool and chill.
- Chill thoroughly: Don't skip the chilling time. These need at least 4 hours to firm up properly, and overnight is even better.
- Clean slices: Wipe your knife with a damp cloth between each cut for neat, bakery-style edges.
- Line your pan: The parchment overhang is a lifesaver for getting the bars out cleanly without breaking them.
FAQ
Why were cheesecake bars discontinued?
Some store-bought versions were discontinued due to changes in product lines or lower demand, but homemade Cheesecake Bars are alive and well. Making them from scratch is easy, affordable, and tastes so much better than anything you'd find pre-packaged. Plus, you can customize them however you like.
What are the common cheesecake bar mistakes?
The biggest mistakes are using cold cream cheese (which leads to lumps), overbaking (which can cause dryness or cracks), and not chilling long enough (which makes them hard to slice). Also, skipping the parchment paper makes it nearly impossible to get clean bars out of the pan. My advice? Be patient with the chilling time, and you'll be rewarded with perfect slices.
Can I bake cheesecake bars in a glass pan?
Yes, you can use a glass baking dish, but keep in mind that glass conducts heat differently than metal. You may need to lower the oven temperature by about 25°F and check for doneness a few minutes earlier to avoid overbaking. The bars will still turn out great, just watch them closely.
What toppings to put on a cheesecake?
Fresh fruit like strawberries, blueberries, or raspberries is always a hit. You can also try lemon curd, chocolate ganache, caramel sauce, whipped cream, or even a simple dusting of powdered sugar. For holidays, try cherry pie filling or a swirl of pumpkin puree with cinnamon. The options are endless, and it's a great way to make the same base recipe feel brand new every time.
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Pairing
These are my favorite dishes to serve with Cheesecake Bars
Cheesecake Bars
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- In a food processor, pulse the graham crackers, brown sugar, and melted butter until combined, but not too fine.
- Press the graham cracker mixture evenly into the prepared baking dish to form the crust.
- Bake the crust in the preheated oven for 10 minutes, then remove and allow to cool. Reduce the oven temperature to 325°F (165°C).
- In a medium bowl, use a hand mixer to beat the room temperature cream cheese until smooth. add Greek yogurt, sugar, and vanilla extract, and continue mixing until smooth.
- In a small bowl, whisk together cornstarch and cold water until smooth, then add this mixture to the cream cheese filling. Mix well until fully incorporated.
- Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly.
- Bake the cheesecake for 35-40 minutes, or until the center is slightly wobbly. Remove from the oven and allow to cool to room temperature.
- Refrigerate the cheesecake bars for at least 4 hours (or overnight) until fully chilled and set.
- Use the parchment paper overhang to lift the cheesecake from the pan, then slice into bars and serve.
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