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Cheesecake Bars

These cheesecake bars are quick, portable treats that combine a creamy, tangy filling with a buttery graham cracker crust. Baked until just set and chilled to perfection, they have a smooth, dense texture with a glossy top. Perfect for busy mornings or a sweet snack on the go, they can be customized with berries or citrus zest for extra flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 6 hours 30 minutes
Servings: 9
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs lightly toasted for extra flavor
  • ¼ cup sugar fine granulated
  • ½ cup melted butter unsalted, cooled slightly
  • 16 oz cream cheese softened at room temperature
  • ½ cup sugar for filling
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 lemon zest from one lemon, for brightness

Equipment

  • 9-inch square baking pan
  • Parchment paper
  • Mixing bowls
  • Electric mixer or whisk
  • Spatula
  • Cooling rack
  • Sharp knife

Method
 

  1. Line your baking pan with parchment paper, leaving some overhang for easy removal.
  2. Combine the graham cracker crumbs, sugar, and melted butter in a bowl, mixing until the crumbs are evenly coated and the mixture looks like wet sand.
  3. Press this mixture firmly into the bottom of the prepared pan, using the back of a spoon or a glass to compact it evenly. Bake at 180°C (350°F) for 10 minutes until lightly golden, then let it cool slightly.
  4. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2-3 minutes.
  5. Add the sugar for the filling and continue beating until fully incorporated and creamy.
  6. One at a time, beat in the eggs, mixing just until each is combined before adding the next, ensuring a smooth, lump-free batter.
  7. Stir in the vanilla extract and lemon zest, mixing gently until evenly distributed, filling the batter with a bright aroma.
  8. Pour the cream cheese filling over the cooled crust, spreading it out evenly with a spatula. Gently tap the pan on the counter to release any air bubbles.
  9. Bake at 180°C (350°F) for 25-30 minutes. The edges should be set and slightly golden, while the center remains slightly jiggly.
  10. Allow the cheesecake to cool in the pan on a wire rack for about an hour, then refrigerate for at least 4 hours or overnight to fully set and develop flavor.
  11. Once chilled, lift the bars out using the parchment overhang and cut into neat squares with a sharp knife, wiping the blade between cuts for clean slices.
  12. Serve the cheesecake bars chilled, either straight from the fridge or at room temperature, and enjoy their creamy, tangy goodness.

Notes

For a more indulgent crust, mix in crushed cookies or add a sprinkle of berries on top before serving. To customize, try swapping lemon zest for orange or adding a handful of fresh berries into the filling before baking.