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Creamy luscious cheesecake bars with a buttery graham cracker crust and topped with fresh berries are a crowd-pleasing popular dessert! These cheesecake squares feature a creamy, tangy cheesecake filling atop a buttery graham cracker crust, baked to perfection in a bar form. Whether you’re looking for a treat for a party, a family dessert, or simply craving cheesecake, these cheesecake bars are a hit.
The Best Cheesecake Bars
Where are my cheesecake fans? I love making creamy cheesecake and when I am throwing a party, I love to make these cheesecake bars in a 9×13 pan. They are perfect to cut into squares and top with fresh berries.
There’s an art to making a rich, creamy cheesecake. It needs to have a silky smooth filling with a buttery sweet graham cracker crust. Adding fresh berries adds a tart, sweet freshness to complement the richness. This is the perfect Cheesecake Bars Recipe!
How to make perfect berry cheesecake squares? It is all about the simple quality ingredients and special techniques to set it apart. To make the perfect cheesecake filling, it starts with the star ingredient, cream cheese. Next, add sugar, eggs, egg yolk, sour cream, a touch of flour, and vanilla. It is the best creamy cheesecake filling!
Why you will love Cheesecake Bars:
If you are a fan of cheesecake, you are going to love these easy cheesecake bars! Cheesecake bars are easier to serve and transport than a traditional cheesecake, making them the ideal dessert for gatherings, potlucks, and holidays. Their creamy, rich filling on a crunchy crust provides the perfect balance of textures. Plus, with so many variations and toppings, you can easily customize them to suit your taste.
Whether you’re a seasoned baker or just starting, these homemade cheesecake bars will quickly become a favorite. With their creamy filling, endless variations, and the ability to make them ahead, they’re a must-have recipe for any dessert lover!
Cheesecake Squares Ingredients:
GRAHAM CRACKER CRUST:
- Graham Cracker Crumbs
- Butter, melted
- Brown Sugar
- Egg White
CHEESECAKE FILLING:
- Cream Cheese (softened)
- Sugar
- Cake Flour (or All-Purpose Flour)
- Salt
- Eggs
- Egg Yolk
- Sour Cream (Full-Fat)
- Vanilla Extract (or Vanilla Bean Paste)
Vanilla extract is added to invoke a warmth to the creamy cheesecake. Use a high-quality, pure vanilla extract to allow the vanilla flavor to come through.
How to make Cheesecake Bars:
- Preheat oven to 350 degrees. In a medium bowl, combine the graham cracker crumbs and brown sugar. Add the melted butter and stir well with a fork. Add egg white and mix well. *This can also be done in a food processor.
- Prepare a 9 x 13 pan. Press the graham cracker crust mixture into the bottom of the pan. Bake for 7-8 minutes. Set aside to cool.
- REDUCE heat to 275 degrees. In a large mixing bowl, beat the room temperature cream cheese for 3 minutes, until light and fluffy. Scrape down the sides of the bowl. Add sugar, cake flour, and salt. Beat for 2 minutes or until the mixture is creamy.
- Add eggs and egg yolks and beat for 2 minutes. Stir in sour cream and vanilla and beat for 1 minute.
- Spread the cheesecake batter on top of the slightly cooled graham cracker crust. Bake at 275 degrees for 30-35 minutes, until firm to the touch in the center. Remove from oven and set aside to cool for 1 hour.
- Using a spatula or sharp knife, run along the sides of the pan to loosen the cheesecake from the sides. Refrigerate for at least 8 hours or overnight.
- Before cutting, place in the freezer to make it easy to cut into squares. Cover and freeze for 1-2 hours. Slice the cheesecake into 2-inch squares. Tip: keep a glass full of hot water handy to dip the knife in to slice evenly.
- Top with fresh fruit such as berries…strawberries, raspberries, blueberries…or your favorite type of fruit.
Cream Cheese Bars FAQ’s:
I am sharing tips and tricks for making perfect cheesecake bars. These are so beautiful to serve at parties or events since you can make them bite-sized. I love to top these berry cheesecake bars with fresh berries because they add a sweet fresh flavor to the cheesecake.
Can I use a different type of crust instead of graham cracker crust?
Yes, you can use alternatives to graham crackers like crushed Oreos, Biscoff cookies, or even a shortbread crust for added variety.
Why is it important to bring the cheesecake ingredients to room temperature?
It is important to bring the cream cheese to room temperature before mixing in order for it to incorporate and aerate. In order for it to become light, fluffy, and airy, it needs to be at room temperature. The cheesecake is beaten for several minutes to create air which helps create a tender texture.
Can I make homemade cheesecake bars ahead of time?
Absolutely! Cheesecake bars taste even better the next day as the flavors develop more in the fridge. You can make them 1-2 days in advance and store them until ready to serve.
Why is sour cream added to cheesecake?
Sour cream will lighten the density of the cheesecake batter. Since there is so much cream cheese in cheesecake, sour cream adds more fat but lightens the batter. Always use full-fat sour cream in cheesecake.
How should I store these Cheesecake Bites?
Store cheesecake bars in an airtight container in the refrigerator for up to 5 days. Since this recipe calls for cream cheese and sour cream, it is important to keep them refrigerated.
Why are eggs important in cheesecake squares?
Eggs are the important structural element of the cheesecake as they act as the binder to bring the ingredients together when baked. Eggs act as a stabilizer for the cheesecake. The extra egg yolk adds richness to the batter.
I love to hear from you! If you make this cheesecake bites recipe, please be sure to leave a comment and give this recipe a rating. If you make any of my recipes, tag me on Instagram @modern_honey so I can see your creations. Thank you for following along! I truly do have the greatest readers.
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Creamy Cheesecake Bars
Ingredients
Graham Cracker Crust:
- 2 1/2 cups Graham Cracker Crumbs
- 6-8 Tablespoons Butter, melted
- 1/4 cup Brown Sugar
- 1 large Egg White
Cheesecake:
- (4) 8-ounce packages Cream Cheese (softened)
- 1 1/2 cups Sugar
- 1/4 cup Cake Flour
- 1/4 teaspoon Salt
- 2 large Eggs
- 1 large Egg Yolk
- 3/4 cup Sour Cream
- 2 teaspoons Vanilla Extract
Toppings:
- 16 ounces Driscoll’s Strawberries (sliced)
- 12 ounces Driscoll’s Raspberries
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, combine the graham cracker crumbs and brown sugar. Add the melted butter and stir well with a fork. Add egg white and mix well. *This can also be done in a food processor.
- Prepare a 9 x 13 pan. Press graham cracker crust mixture into bottom of the pan. Bake for 7-8 minutes. Set aside to cool.
- REDUCE heat to 275 degrees.
- In a large mixing bowl, beat the cream cheese for 3 minutes, until light and fluffy. Scrape down the sides of the bowl. Add sugar, cake flour, and salt. Beat for 2 minutes or until mixture is creamy.
- Add eggs and egg yolks and beat for 2 minutes. Stir in sour cream and vanilla and beat for 1 minute.
- Spread the cheesecake batter on top of the slightly cooled graham cracker crust. Bake at 275 degrees for 30-35 minutes, until firm to the touch in the center. Remove from oven and set aside to cool for 1 hour.
- Using a spatula or sharp knife, run along the sides of the pan to loosen the cheesecake from the sides. Refrigerate for at least 8 hours or overnight.
- Before cutting, place in freezer to make it easy to cut into squares. Cover and freeze for 1-2 hours. Slice the cheesecake into 2-inch squares. Tip: keep a glass full of hot water handy to dip the knife in to slice evenly.
- Top with fresh Driscoll’s berries — strawberries, raspberries, blueberries.
Nutrition information is automatically calculated, so should only be used as an approximation.
*This recipe is adapted from the famous Eli’s Cheesecake Cookbook
This post was created in partnership with Driscoll’s and The Feedfeed
I hope you love these strawberry cheesecake squares. Happy Baking!
This recipe looks awesome. Can’t wait to try.
Can this recipe be adapted for individual cupcakes using liners?
Fingers crossed.
Thanks for your help!
Yum!
These are SOOOOO good!
Delicious I substituted lemon yogurt for the sour cream and added lemon rinds to the mix also used chocolate gram for the crust…. So so good
Sounds delicious, Stacy! I am so glad that you loved it. Thanks for trying it out and using my recipe!
Can this be made plain instead of having the topping? Appreciate your reply
Oh My, these cheesecake bars look amazing and easy to make. I love the tips you have added in to make them excellent cheesecake bars.
I have been to the store and bought my ingredients to make these. I also picked up strawberries, raspberries, blueberries, to make toppings. I can’t wait until this evening so I can eat a slice of this delicious stuff. Thank you for the great easy recipe….
This is my first time making this. 275 for 35 minutes? I’ve added 15 minutes and 20 minutes. Still jiggly in the middle. This is just from moving the pan to the front of the oven so i can check it.
I am completely drooling as I read this post. The way you describe the cheesecake… it makes me need this now but its 9pm! It is definitely a great idea for a party to makes these bite sized as well. Love it. Thanks for the recipe!