Cheesecake Bars: Irresistibly Creamy and Easy to Make

Indulge in these creamy Cheesecake Bars, perfectly balanced with a buttery crust and luscious chocolate chips, ideal for sharing and gatherings.

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Prep Time 15

Cook Time 35

Chilling Time 3

Total Time 3 50

Servings: 16 slices

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

1.5 cups graham cracker crumbs Perfect for a sturdy and delicious base; swap with crushed cookies if desired.
0.25 cups granulated sugar Brings sweetness to the crust; brown sugar can add a hint of molasses flavor.
6 tablespoons unsalted butter, melted Binds all crust ingredients; opt for coconut oil for a dairy-free choice.

For the Filling

16 oz cream cheese, softened Key to a smooth, creamy texture; always use warmed cream cheese for the best results—vegan cream cheese works too!
0.5 cups granulated sugar Sweetens the filling perfectly; brown sugar adds a deeper taste.
2 large eggs Provides richness and stability; for vegan alternatives, try flax eggs or egg replacer.
1 teaspoon vanilla extract Enhances the overall flavor; consider almond extract for a unique twist.
1 tablespoon all-purpose flour Helps stabilize the filling; gluten-free flour is a great substitute.
0.5 cups sour cream Adds creaminess and a subtle tang; Greek yogurt is a good alternative.

For the Topping

1 cup semi-sweet or milk chocolate chips Adds a luscious sweetness; feel free to swap with dark chocolate or butterscotch chips.
0.25 cups caramel sauce Optional sweetness enhancer; choose store-bought or homemade.
crushed candy bars or brownie pieces Optional; personalize your bars with your favorite treats.

Equipment

oven
8X8-inch Baking Pan
mixing bowl
Electric Mixer
parchment paper

Method

Preparation Steps

Preheat your oven to 325°F (163°C) and line an 8x8 inch baking pan with parchment paper.
In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until evenly coated, then press into bottom of prepared pan. Bake for 8-10 minutes until golden brown, then let cool.
Beat softened cream cheese until smooth. Gradually mix in granulated sugar, then add eggs one at a time. Add vanilla extract, flour, and sour cream, blending until combined.
Pour the cheesecake filling over the cooled crust and spread evenly. Sprinkle chocolate chips on top.
Bake for 30-35 minutes until edges are set and center jiggles slightly. Cool at room temperature for about an hour.
Cover and chill cheesecake bars in the refrigerator for at least 3 hours or overnight.
Lift bars out using parchment overhang, slice into squares, and serve chilled.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

For best texture, use room temperature ingredients and avoid overbaking. Customize with your favorite crust or toppings.

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