If you want to satisfy your cheesecake cravings with little effort, this easy cheesecake bars recipe is your best bet. You only need 9 ingredients and little prep time. It's an easy alternative to classic New York-style cheesecake. This small-batch cheesecake bars recipe is baked in an 8x8-inch pan, but you can double the recipe and bake it in a 9x13-inch pan. The crust comes with a secret ingredient that takes it to another level.
Alternatively, you could make my New York-style mini cheesecakes baked in ramekins or muffin pans.
Cheesecake bars are one of my favorite choices for potlucks or similar events where I bring a dessert with me. They are easy to make, require little prep time, and are easy to transport.
They are straightforward to prepare and bake. You definitely don't need the bain-marie technique for this recipe to create perfectly baked and creamy cream cheese squares. But I don't love them just for their rational advantages. They are so delicious, and the texture is amazing.
My secret ingredient in the graham cracker crust is pretzels. They deepen the flavor of the crust immensely and add a nice texture. I can tell you. It's a highly requested dessert in my circle for a reason.
Jump to:
Ingredients and substitutions
To make this cheesecake squares recipe, you need graham crackers, salty pretzels, brown sugar, unsalted butter, cream cheese, sugar, eggs, vanilla extract, and heavy cream.
- Salty pretzels - I added salty pretzels to my crust because it adds so much flavor to the cheesecake bars. It really takes the crust to another level. It's basically a graham cracker crust, but ⅓ of the graham crackers have been replaced by salty pretzels. I use regular salted, crunchy snack pretzels. If you don't like pretzels, you can replace them with graham crackers to make a classic graham cracker crust. Substitute 1:1. In this case, I recommend adding ¼ teaspoon of salt to the crust.
- Cream cheese - my choice is Philadelphia cream cheese. This recipe works with both brick-style and spreadable cream cheese. Brick-style cream cheese should be at room temperature and softened before you use it. Spreadable cream cheese can be used straight out of the fridge.
- Heavy cream - either heavy cream or heavy whipping cream works well. You can also replace it with sour cream 1:1.
Photo instructions
In a large mixing bowl, combine the graham cracker crumbs, pretzel crumbs, sugar, and butter and stir until evenly moist.
Transfer the crumbs to a parchment paper-lined baking pan and press evenly into the bottom of the pan with the back of a flat-bottomed cup. Bake the crust for 10 minutes. Then remove from the oven and allow to cool until you are done with the filling.
In another large mixing bowl, using an electric mixer fitted with a whisk or paddle attachment, beat the cream cheese and sugar on medium-high speed until smooth, about 1-2 minutes.
At low speed, add one egg at a time and mix just to combine, about 1 minute after each egg. Add the vanilla and mix to incorporate.
Scrape down the sides of the bowl, add the heavy cream, and mix on medium-low speed until creamy and combined, about 1-2 minutes.
Pour the filling into the pre-baked and lightly cooled crust, spread evenly, and bake.
Expert tips
- It's the easiest and fastest to process the pretzels and the graham crackers in a food processor to get fine crumbs. Alternatively, place them in freezer bags and smash them with a rolling pin.
- Don't overmix the filling. Please resist the urge to mix it for too long and whip it up because the filling shouldn't have too much air incorporated. Mix at every step just until combined and smooth.
- Remove the cheesecake squares from the oven when the filling is set and has a slight wobble in the center. The filling will continue to cook in the pan and firms up as it cools. Overbaking can lead to a dry filling.
- They are best eaten on the second day. So give them time to rest and set in the fridge overnight. If it needs to go a little faster, 6 hours chilling in the fridge is the minimum time I recommend.
- If you want to feed a crowd, double the recipe and bake it in a 9x13-inch (23x33cm) pan. The baking time will be about the same.
Variations
Another reason why I love this recipe so much is that it can be easily altered. Here are my favorite variations:
- Lemon cheesecake bars - add 1 tablespoon (15ml) of freshly squeezed lemon juice and 1 teaspoon of freshly grated lemon zest to the filling after beating the cream cheese and before adding the eggs. Alternatively, you can make my lemon cheesecake recipe and bake it in a 9x13-inch (23x33cm) pan.
- Chocolate chip cheesecake bars - fold ½ cup (85g) of chocolate chips into the filling before pouring it into the crust.
- Pecan cheesecake squares - replace the pretzels with ½ cup (56g) of finely chopped pecans.
- Different mix-ins or fruits - add ½ cup of your favorite berries like strawberries or blueberries, or chop up your favorite candy like Snickers, Oreos, or Twix and fold it into the filling before filling it into the crust.
- Serve it with salted caramel sauce and pretzels.
Storage
Store them all the time in the fridge. It's okay when you serve them, and they stand up to 2 hours at room temperature when you know that there won't be any leftovers. Keep them in an airtight container in the refrigerator for up to 3 days.
Can you freeze cheesecake bars? Yes, they freeze well for up to 3 months. Therefore wrap the chilled slices in plastic wrap or place in freezer bags. To thaw, place them in the refrigerator overnight.
Related recipes
If you love this cheesecake bars recipe, you'll love these recipes as well:
- Air fryer cheesecake
- No-bake blueberry cheesecake
- Chocolate cheesecake
- Oreo cheesecake
- Coconut cheesecake
Recipe and Video
Easy Cheesecake Bars
Ingredients
Crust
- 1 cup graham cracker crumbs
- ½ cup salty pretzel crumbs
- ¼ cup packed brown sugar
- 5 tablespoon unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup heavy whipping cream
Video
Instructions
- Preheat the oven to 350°F (175°C). Spray an 8x8-inch* (20x20cm) baking pan lightly with baking spray and line with parchment paper with enough overhang around the sides to easily lift the bars out of the pan once baked.
- In a large mixing bowl, combine the graham cracker crumbs, pretzel crumbs, sugar, and butter and stir until evenly moist. Transfer the crumbs to the prepared baking pan and press evenly into the bottom of the pan with the back of a flat-bottomed cup. Bake the crust for 10 minutes. Then remove from the oven and allow to cool until you are done with the filling.
- In another large mixing bowl, using an electric mixer fitted with a whisk or paddle attachment, beat the cream cheese and sugar on medium-high speed until smooth, about 1-2 minutes. At low speed, add one egg at a time and mix just to combine, about 1 minute after each egg. Add the vanilla and mix to incorporate. Scrape down the sides of the bowl, add the heavy cream, and mix on medium-low speed until creamy and combined, about 1-2 minutes.
- Pour the filling into the pre-baked and lightly cooled crust, spread evenly, and bake for 30-35 minutes or until set with a slight jiggle in the center. The cheesecake will continue to cook as it cools and firm up. Let it cool at room temperature for 1 hour, then transfer to an airtight container and store in the fridge for at least 6 hours but preferably overnight. Cut into squares and store in the fridge for up to 3 days or freeze for up to 3 months.
Notes
Substitutions and ingredients notes
- Salty pretzels - I added salty pretzels to my crust because it adds so much flavor to the bars. It really takes the crust to another level. It's basically a graham cracker crust, but ⅓ of the graham crackers have been replaced by salty pretzels. I use regular salted, crunchy snack pretzels. If you don't like pretzels, you can replace them with graham crackers to make a classic graham cracker crust. Substitute 1:1. In this case, I recommend adding ¼ teaspoon of salt to the crust.
- Cream cheese - my choice is Philadelphia cream cheese. This recipe works with both brick-style and spreadable cream cheese. Brick-style cream cheese should be at room temperature and softened before you use it. Spreadable cream cheese can be used straight out of the fridge.
- Heavy cream - either heavy cream or heavy whipping cream works well. You can also replace it with sour cream 1:1.
Expert tips
- It's the easiest and fastest to process the pretzels and the graham crackers in a food processor to get fine crumbs. Alternatively, place them in freezer bags and smash them with a rolling pin.
- Don't overmix the filling. Please resist the urge to mix it for too long and whip it up because the filling shouldn't have too much air incorporated. Mix at every step just until combined and smooth.
- Remove the cheesecake squares from the oven when the filling is set and has a slight wobble in the center. The filling will continue to cook in the pan and firms up as it cools. Overbaking can lead to a dry filling.
- They are best eaten on the second day. So give them time to rest and set in the fridge overnight. If it needs to go a little faster, 6 hours chilling in the fridge is the minimum time I recommend.
More questions Make this recipe perfect every time. So be sure to check the full post above. I included easy step-by-step photo instructions and a video to make it easy for you to replicate this recipe. You will also find my favorite variations.
Leave a Reply