These New York Cheesecake Bars are rich and creamy with a buttery graham cracker crust—the quick small-batch recipe you need when you want classic cheesecake without the fuss.
❓ Quick Answer: Are Cheesecake Bars Easier Than Cheesecake?
Yes. New York Cheesecake Bars have the same rich, creamy texture as a traditional baked cheesecake but are much easier to make and serve.
✅ No springform pan or water bath needed.
✅ A small-batch recipe, but easily adjustable for your needs.
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😊 TL;DR — Recipe Summary
What is it? Rich and creamy New York Cheesecake Bars with a buttery graham cracker crust.
Why you'll love it? All the flavor of classic cheesecake in an easy small-batch recipe that adjusts easily for larger gatherings.
How to make it? Prebake the crust, mix the filling, bake until barely set, then chill before slicing into bars.
🥣 Ingredients
- Cream cheese — Full-fat cream cheese blocks work best. Bring to room temperature before mixing.
- Sugar — Standard granulated sugar.
- Sour cream — Adds richness and helps create a creamy texture.
- Eggs — Room temperature eggs blend more smoothly into the batter.
- Vanilla extract — Use pure vanilla extract for the best flavor.
- Lemon juice — Optional but recommended. If using fresh lemon, add a little zest for extra flavor.
- Crust — Graham crackers, powdered sugar, butter, and cinnamon make a buttery graham cracker crust.
👨🍳 Quick Overview: How to Make Cheesecake Bars
1. Make the Crust
Combine graham cracker crumbs, powdered sugar, cinnamon, and melted butter.
Press into the prepared baking dish and bake at 375°F until lightly browned and firm.
2. Make the Filling
Beat cream cheese and sugar until smooth. Add eggs, sour cream, vanilla, and optional lemon juice.
Pour the batter over the baked crust.
3. Bake
Bake at 325°F for 30 to 40 minutes until the edges are set and lightly browned. The center should still jiggle slightly.
4. Cool and Cut
Cool at room temperature, then refrigerate until completely chilled before cutting into bars.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
✔️ Tips to Make Them Right Every Time
- Lemon juice is optional but recommended. If using a fresh lemon, add a little zest for extra flavor.
- Use room-temperature ingredients. Softened cream cheese and room-temperature eggs blend more smoothly for a creamy cheesecake filling.
- Always line the pan with parchment paper. Let it overhang the edges so you can lift the cheesecake bars out easily. Otherwise, removing them can become an exercise in creative vocabulary.
- Don't overbake. The edges should be set and lightly browned, while the center should still jiggle slightly. If you use an instant-read thermometer, the temperature should be about 180°F, measured about 1 inch from the edge. The bars will continue to firm as they cool.
- For clean cuts, chill completely. Use a large sharp knife dipped in hot water and wiped dry between slices.
- Serve plain or topped with whipped cream, fresh strawberries, blueberries, or your favorite fruit topping.
🍓 Favorite Toppings for Cheesecake Bars
- Fresh strawberries or blueberries
- Cherry pie filling
- Whipped cream
- Chocolate drizzle
- Caramel sauce
- Fresh lemon zest
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⬆️ How to Make a Double Recipe
- Use the recipe card and adjust the servings from 12 to 24.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- A double recipe fits nicely in a 9 by 13 baking dish.
- A double batch will take about 10 minutes longer to bake.
❄️ Storage of Leftovers
Store cheesecake bars covered in the refrigerator for up to 4 days.
To freeze, place chilled bars on a tray in the freezer until firm, about 1 hour. Wrap well and store in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before serving.
Food Safety: Because cheesecake bars contain cream cheese, sour cream, and eggs, they should not be left above 40°F for more than 2 hours.
❓ FAQs
In my opinion, yes. Baked cheesecakes have the rich, dense, creamy texture that makes New York cheesecake famous. No-bake cheesecakes are delicious too, but they are lighter and more mousse-like in texture. Outside of the baking step, the amount of work is about the the same.
The cheesecake bars must be completely chilled before cutting. Use a long, sharp knife dipped in hot water and wiped dry. Make long cuts across the entire cheesecake, wiping and reheating the knife between slices as needed for clean, smooth edges.
📋 Other Snack Bars and Cheesecake Recipes
Not quite the bars you want? Try my popular Easy Lemon Bars or fruity Blueberry Cream Cheese Bars.
And check out the other cheesecake recipes, like Cream Cheese Cupcakes, Chocolate Chip Cheesecake, and Blueberry Cream Cheese Coffee Cake.
📖The Recipe Card
New York Cheesecake Bars
Ingredients
- 8 sheets graham crackers
- 2 tablespoons powdered sugar
- ¼ teaspoon cinnamon
- 5 tablespoons butter
- ⅛ teaspoon salt - only if using unsalted butter
- 1 pound cream cheese
- 1 cup sugar
- ¼ cup sour cream
- 3 eggs
- 1 teaspoon vanilla
- 1 teaspoon lemon juice - optional
Step-by-Step Instructions
- The ingredient photo is for a double recipe. All instructions and ingredient amounts are for the single recipe.
- Prepare an 8X8 or 6X9 baking dish by lining it with parchment paper. Use two sheets and cut them to fit in a crossing pattern. Use dots of butter in the corners of the dish to help them stay down. They need to hang over a little so you can remove the bars from the pan.
- Crush 8 sheets of Graham crackers. Add 2 tablespoons of powdered sugar, ¼ teaspoon of cinnamon, and ⅛ teaspoon of salt if using unsalted butter. Mix to combine. Melt 5 tablespoons of butter and add.
- Mix well and press into the bottom of the prepared dish, and allow to run up the side about ¼ inch. Bake for 8-10 minutes to firm up. When the crust is done baking, decrease the oven temperature to 325°F.
- With a hand mixer or stand mixer, combine 1 pound of cream cheese and 1 cup of sugar until smooth. Add 3 eggs, ¼ cup sour cream, and 1 teaspoon vanilla. Add optional lemon juice if using it at this point. Mix well.
- Pour into the baking dish.
- Bake for 30-40 minutes until the edge is set and just starting to brown some. The center will still appear soft. You can check the temperature; it should be 180°F, measured about 1 inch from the edge.
- Cool at room temperature for 30 minutes, then chill in the refrigerator until cold. Cut with a large sharp knife and run under hot water for clean slices.
Recipe Notes
Pro Tips
- This small-batch recipe uses an 8X8 pan, but a 6X9 pan works well too.
- A double recipe fits in a cake pan-sized dish of 9X13. This will take about 10 minutes longer to cook.
- Your cooking time will vary by your oven and the pan used so watch for the end-points.
- This works much better if the eggs and cream cheese are at room temperature.
- It will be near impossible to get out of the pan in good shape without the parchment paper. I like to use longer pieces of paper so I can lift it out of the pan when done.
- A few dots of butter in the pan will hold the parchment in place and prevent shifting while you assemble this.
- Great to top it with a little fruit of your choice or whipped cream.
- Cooling at room temperature before refrigerating helps prevent cracking.
- Store covered in the refrigerator for up to 4 days or freeze for up to 3 months.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
This is a small-batch version of one of the internet's most common cheesecake bar recipes. It is adapted from the King Arthur version with expanded detail and a few adjustments.
Editor's Note: Originally Published April 4, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Melanie says
Can I use a pre-made Graham cracker crust?
Dan Mikesell AKA DrDan says
Hi Melanie,
Welcome to the blog.
Yep, it will work fine.
Dan
Jan D says
How many 8-ounce packages are in one pound?
Dan Mikesell AKA DrDan says
Hi Jan,
Welcome to the blog. I think you are looking at the image of ingredients which is for a double recipe (count the eggs) and should have been labeled as such—fixed.
Thanks for pointing that out.
Dan