These simple cheesecake bars feature a creamy, silky filling set on a lightly sweetened graham cracker crust. They’re an easy, crowd-pleasing dessert for parties, picnics, and potlucks — enjoy them plain or topped with fresh fruit. This version is eggless, making it suitable for those with egg allergies.
We adapted an easy cheesecake into bars so they’re simple to slice and serve. The crust stays crisp and slightly caramelized from the brown sugar, while the filling sets firm without eggs thanks to a small amount of flour for structure.
Simple cheesecake bar ingredients
The graham cracker crust is crunchy and lightly sweetened.
- crushed graham crackers
- light brown sugar
- butter (melted)
- vanilla extract
The cheesecake filling is smooth and rich. Room-temperature ingredients blend easiest and give the best texture.
- cream cheese (room temperature)
- granulated sugar
- heavy cream (room temperature)
- sour cream (room temperature)
- vanilla extract
- flour (adds structure in place of eggs)
Tips for making cheesecake bars
- Bring cream cheese, heavy cream, and sour cream to room temperature before mixing. This prevents lumps and helps the filling become perfectly smooth.
- Beat on low speed and avoid overmixing — excess air can cause cracks on the top of the cheesecake.
- Prepare these bars a day or two ahead to free up time and oven space on the day of your event. Cheesecake needs time to chill to develop its best texture.
- After baking, cool the cheesecake gradually by leaving the oven door cracked for an hour, then cool completely at room temperature before refrigerating for at least 6 hours or overnight.
How to store
- To store: Keep cheesecake bars refrigerated for up to 4 days in an airtight container.
- To freeze: Wrap individual bars tightly in plastic wrap, place them in a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Easy cheesecake recipes to make for the holidays
If you enjoy these bars, try other simple cheesecake variations for the holidays — bright lemon, classic vanilla bean, or a decadent chocolate ganache are all excellent choices.
- Lemon Cheesecake
- Instant Pot Cheesecake
- Oreo Cheesecake
- Vanilla Bean Cheesecake
- Chocolate Covered Cheesecake
Simple Cheesecake Bars
Amy Duska
20 mins
1 hr
1 hr 20 mins
Dessert
American
16
331 kcal
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- ¼ cup light brown sugar
- ½ cup butter melted
- ½ teaspoon vanilla extract
Cheesecake Filling
- 16 oz. cream cheese room temperature
- 1 cup granulated sugar
- 1 cup heavy cream room temperature
- 1 cup sour cream room temperature
- 2 teaspoon vanilla extract
- ¼ cup flour
Instructions
-
Make the crust: In a small bowl, combine the graham cracker crumbs, brown sugar, melted butter, and vanilla. Stir until the crumbs are evenly coated, then press the mixture firmly into the bottom of an 8″ x 8″ pan lined with foil. Chill while you prepare the filling.
-
Preheat: Set the oven to 320°F (160°C).
-
Make the filling: Using a stand mixer or electric mixer, beat the room-temperature cream cheese and sugar on low until smooth and lump-free. Add heavy cream, sour cream, vanilla, and flour, and mix on low until just combined, scraping the bowl as needed.
-
Bake: Pour the filling over the chilled crust and gently tap the pan on the counter to release any air bubbles. Bake for 1 hour.
-
Cool and chill: Turn the oven off and crack the door, letting the cheesecake cool in the oven for 1 hour to prevent temperature shock. Remove, cool completely at room temperature, then refrigerate for at least 6 hours or overnight before slicing into bars.
Notes
- To store: Refrigerate up to 4 days in an airtight container.
- To freeze: Wrap bars individually and place in a freezer-safe container for up to 3 months; thaw in the refrigerator before serving.
cheesecake bars