Calling all cheesecake lovers! These easy cheesecake bars have a smooth layer of chocolate ganache that takes them to the next level. They're rich, creamy, and perfect for when you want a simple dessert that still feels a little fancy.
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Cheesecake Bars Recipe
Who doesn't love cheesecake? It's creamy and decadent, but making a full-size cheesecake can be a hassle due to all the steps required. Sometimes, I just don't have the time for all that!
That’s where cheesecake bars come to my rescue! This easy dessert gives you all the flavor and texture of classic cheesecake without the fuss. Just mix, pour, bake, and chill. Plus, they’re perfect for parties, potlucks, or those moments when you're craving something sweet and creamy.
You can easily change the flavors to fit your mood or the season. Rainbow bars are great for birthdays, chocolate cheesecake bars are a special treat, and lemon cheesecake bars are perfect for spring!
So the next time you need a quick and easy dessert, skip the springform pan and make a batch of cheesecake bars. Your sweet tooth will thank you!
Why I Love 9x13 Cheesecake Bars
- This recipe bakes so much faster than a traditional cheesecake, which is a big win when I’m short on time, which is always.
- They look fancy enough for a party, but they’re actually super simple to make.
- I love that I can make this easy recipe without a special springform pan. All you need are basic ingredients and a 9x13 baking dish.
- These bars are my go-to for potlucks and parties. Or when I need a rich and creamy dessert!
Main Ingredients
These classic cheesecake bars come together with just a few ingredients and are so easy to make. They are perfect for a quick and delicious treat!
- Crust: The combination of cookie crumbs, brown sugar, and butter makes an easy cookie crust.
- Full Fat Cream Cheese: Set the blocks out an hour or two ahead of time, so they are easier to beat into the sugar.
- Sugar: Granulated sugar helps to break down the cream cheese into a creamy texture and sweeten the dessert bars.
- Sour Cream: Adds a subtle tang to the vanilla cheesecake, similar to a New York-style cheesecake. You can also substitute plain Greek yogurt.
- Large Eggs: The extra liquid gives the cheesecake a creamy and smooth texture. Avoid overbeating once you add the eggs, as this can introduce air bubbles into the batter, which can cause it to crack during baking.
How To Make Cheesecake Bars
Just follow our simple steps, and these cheesecake bars will be ready in no time! The hardest part? Waiting for them to chill before you can grab a fork and dive in.
Make the cookie crust. Pulse the vanilla wafers in a food processor until you have fine crumbs. Stir together the crust ingredients until combined. Press the mixture into an even layer on the bottom of the baking pan.
Prepare the cheesecake filling. Beat the softened cream cheese and sugar in a large bowl until creamy. Add the sour cream and vanilla extract and mix until smooth. Mix in the eggs, one at a time.
Assemble and bake. Pour the cream cheese filling onto the prepared crust, then place the pan in a preheated oven and bake.
Add the topping. Once the dessert is chilled, spread the chocolate ganache evenly on top of the cheesecake. Let it set for a few minutes before slicing. Serve with fresh fruit and enjoy!
Storage Recommendations
In the Refrigerator: Place leftovers in a covered, airtight container and refrigerate for 3-4 days.
In the Freezer: Wrap the bars in plastic wrap, place them in an airtight bag, and store in the freezer for up to two months. Thaw it overnight in the refrigerator before serving.
Tips and Tricks
- Let the cream cheese, eggs, and sour cream sit at room temperature for 30 minutes to 1 hour before mixing. This will help create a smooth, silky batter.
- Change up the crust. Make a graham cracker crust with graham crackers, sugar, and butter. Press the mixture into a pan lined with parchment paper.
- Once everything's in the bowl, mix until it's just combined. Overmixing can lead to a sad and cracked cheesecake.
- Be sure to use a rubber spatula to scrape the sides and bottom of the bowl occasionally. It helps mix in all the cream cheese and keeps lumps from sneaking into your batter.
- Add some fun to the batter before baking. Try mini chocolate chips, cookie chunks, or candy bar pieces.
- Allow the cheesecake bars to cool completely in the refrigerator before serving.
- Don't like chocolate? Swap out the topping for your favorite fruit filling, such as blueberry, cherry, or blackberry.
- Dip a sharp knife in hot water, then wipe it between each cut for ultra-clean slices. This helps prevent the knife from sticking to the cream cheese, making each slice picture-perfect.
- Garnish each square with a dollop of whipped cream and fresh raspberries or a drizzle of caramel sauce for an extra touch of pizzazz.
FAQs
The cheesecake bars should have a slight jiggle in the center, similar to Jello. If the center does not wiggle, then it is overdone.
Yes. Wrap the cooled bars in plastic wrap, then place in a freezer bag or container. Freeze for 1-2 months, then thaw in the fridge overnight before serving.
More Cheesecake Recipes
- Strawberry Cheesecake Bars
- Chocolate Peanut Butter Cheesecake Cookie Bars
- Lemon Cheesecake Bars
- Peach Cheesecake Crumb Bars
- Rainbow Cheesecake Bars
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Recipe
Cheesecake Bars Recipe
Calling all cheesecake lovers! These easy cheesecake bars have a smooth layer of chocolate ganache that takes them to the next level. They're rich, creamy, and perfect for when you want a simple dessert that still feels a little fancy.
Ingredients
For the Crust
- 1 (11 ounce) box vanilla wafer cookies (2 ½ cups crumbs)
- ¼ cup light brown sugar, packed
- ½ cup butter, melted
For the Cheesecake
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- ¾ cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
For the Ganache
- 1 cup dark chocolate chips
- ½ cup heavy cream
Instructions
- Preheat oven to 325°F. Line a 9x13 baking pan with parchment paper or spray with nonstick baking spray.
- In a food processor, pulse the vanilla wafers until they are crumbs. Combine the crumbs, brown sugar, and melted butter. Press the mixture into the prepared baking pan, pressing firmly to create an even layer on the bottom of the pan.
- Bake for 8-10 minutes or until golden and dry to the touch. Remove and let cool.
- In a large mixing bowl, use a hand or stand mixer to beat the cream cheese and sugar until smooth and creamy.
- Mix in the sour cream and vanilla. Then, slowly mix in the eggs just until combined. Use a rubber spatula to scrape the bottom and sides of the bowl.
- Pour the filling onto the prepared crust and gently tap the pan on the counter to release any bubbles.
- Bake for 40-42 minutes, or until the cheesecake is set on the sides but still slightly wobbly in the center.
- Allow the cheesecake bars to cool to room temperature, then cover and place in the refrigerator for 5-6 hours or until thoroughly chilled.
- Heat the cream and chocolate chips in a microwave-safe bowl for one minute. Let it sit for another minute, then stir until melted and creamy. Heat an additional 15-30 seconds if needed.
- Pour the ganache over the bars and spread it out evenly. Place back in the refrigerator for 10 minutes, just until set, and then remove and cut into squares.
Notes
- Let the cream cheese, eggs, and sour cream sit at room temperature for 30 minutes to 1 hour before mixing. This will help create a smooth, silky batter.
- Change up the crust. Make a graham cracker crust with graham crackers, sugar, and butter. Press the mixture into a pan lined with parchment paper.
- Once everything's in the bowl, mix until it's just combined. Overmixing can lead to a sad and cracked cheesecake.
- Be sure to use a rubber spatula to scrape the sides and bottom of the bowl occasionally. It helps mix in all the cream cheese and keeps lumps from sneaking into your batter.
- Add some fun to the batter before baking. Try mini chocolate chips, cookie chunks, or candy bar pieces.
- Allow the cheesecake bars to cool completely in the refrigerator before serving.
- Don't like chocolate? Swap out the topping for your favorite fruit filling, such as blueberry, cherry, or blackberry.
- Dip a sharp knife in hot water, then wipe it between each cut for ultra-clean slices. This helps prevent the knife from sticking to the cream cheese, making each slice picture-perfect.
- Garnish each square with a dollop of whipped cream and fresh raspberries or a drizzle of caramel sauce for an extra touch of pizzazz.
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Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 195Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 54mgSodium: 28mgCarbohydrates: 19gFiber: 1gSugar: 17gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
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