Vanilla Bean Cheesecake Bars

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Basics really hit the hardest! These cheesecake bars prove that you don’t need anything fancy to make something work obsessing over – just good ingredients, the right texture and a little patience.

Cheesecake bars are our go-to dessert when we want something classic but approachable. They’re easier to transport, serve and super simple for slicing into bars for a large gathering. A buttery graham cracker crust is topped with a thick, creamy cheesecake layer that bakes up smooth and rich without much fuss. 

These cheesecake bars skip the traditional water bath making them easy and stress-free. The hardest part is waiting for them to fully set before digging in – but trust us, it’s worth it!!

Why You’ll Love These Cheesecake Bars

• They’re cheesecake without the fuss! No water bath needed, making these a stress-free option when you’re craving cheesecake.
• Easy to transport! Dessert bars are our go-to option when we are tasked with bringing the dessert to the party. They are super easy to transport, slice, and serve when you’re on the go!
• A perfect fix for a cheesecake craving. If you get the itch for some cheesecake, these bite-sized bars are sure to fix the itch for cheesecake.

How to Make These Cheesecake Bars, Step by Step

Step 1. Preheat the oven and bake the crust.

These bars will bake at a lower temperature so that they bake low and slow. Any drastic temperature changes can affect the outcome of these bars.

Preheat the oven to 325ºF and line the pan with parchment paper. You’ll create a sling of parchment paper to make the cheesecake bars easy to remove after they bake. See our tips below on how to line the baking pan for easy removal.

Step 2. Make a graham cracker crust.

Blend graham crackers into fine crumbs using a food processor. If you don’t have a food processor, you can use a high-powered blender. Once you have them pulsed to a sand-like texture, pour them into a mixing bowl. 

Add flour, sugar, brown sugar, butter, and salt to the bowl and mix together until evenly incorporated. The mixture should start to clump up a bit.

Pour the crust mixture into your parchment-lined pan and press the crust into an even layer on the bottom of the pan. Bake the crust at 325ºF for about 10 minutes.

Step 3. Mix the cheesecake layer.

While the crust is baking, mix the cheesecake layer. In an electric stand mixer with the paddle attachment, mix the cheesecake mixture. Make sure that the cream cheese and eggs are at room temperature before mixing; that way, the cheesecake is nice and smooth.

Tip: An easy, quick way to bring eggs to room temperature— Place eggs in a warm water bath for about 5-10 minutes to reach room temperature. Fill a bowl with warm water (not hot!) high enough to submerge the eggs. 

Step 4. Assemble the cheesecake bars and bake.

Pour the cheesecake mixture over the top of the crisped graham cracker crust and use a spatula to spread in an even layer. Bake the bars for about 40-45 minutes. 

Step 5. Let the baked cheesecake bars cool for 45 minutes before chilling for 3 hours.

Don’t slice the bars just yet! The cheesecake has to slowly cool and chill to set. Trust us, it will be worth the wait. 

First, cool the bars for 45 minutes on a wire cooling rack. Then transfer the bars to the refrigerator to chill for 4 more hours. 

Step 5. Slice and serve with fruit and whipped cream.

The bars should be set. If the center still feels soft, let them chill for an additional 20-30 minutes before slicing. Slice the bars into 12-16 squares. 

Our favorite way to enjoy these vanilla cream cheese bars is with whipped cream and fresh berries.

Tips for Making Cheesecake Bars

• Use room temperature cream cheese or eggs. For a smooth cheesecake-like texture, make sure your eggs and cream cheese are room temperature. Cold ingredients can cause the texture to be uneven and clumpy.
• Chill for at least 3 hours or overnight. The hardest part of this recipe is waiting for the bars to set. Once they set, you’ll be able to slice and enjoy!
• The center can have a slight wobble. You don’t want to over bake these bars because it could cause texture issues. If the edges are firm but the center has a slight wobble, they should be good to remove from the oven.

Cheesecake Bars vs Cheesecake

Cheesecake bars and cheesecake have the same taste; there are some differences in baking methods and the end product. So, depending on your occasion, you can decide if cheese cake bars are the right fit for you.

Easily remove the cheesecake bars from the pan with this trick!

No one likes to leave bits stuck to the bottom of the pan. Try this foolproof method to remove cheesecake bars from the pan

1. Butter the pan. Ensure that you cover the bottom, corners, and sides. 
2. Place two pieces of parchment paper on the bottom of the pan, making sure each piece is long enough to hang above the edges by 1-2 inches. Press one piece to the side of the pan, making sure each edge is covered with parchment paper, and there’s room for the parchment paper to hang over. Place the second piece of parchment paper perpendicular to the other one, so that all edges are covered. This parchment paper will act like a sling for your cheesecake bars.
3. After the cheesecake bars are baked and cooled. It is important that they are cooled for at least 10-15 minutes before you lift them from the pan. Carefully lift the parchment paper on both sides and lift it out of the pan. Place them on a cutting board to decorate.

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