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Close-up of two stacked Easy Cheesecake Bars with a graham cracker crust and rich chocolate ganache topping.

Easy Cheesecake Bars

These easy cheesecake bars are a simple and delicious dessert perfect for families. They are quick to make and loved by children, offering a sweet treat without spending hours in the kitchen.
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Prep Time 20 minutes
Cook Time 40 minutes
Chilling Time 6 hours
Total Time 7 hours
Servings: 16 squares
Course: Dessert
Calories: 377
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon light brown sugar firmly packed
  • 7 Tablespoons unsalted butter melted
For the Cheesecake
  • 24 oz cream cheese softened, brick-style full-fat
  • 1 cup granulated sugar
  • 0.5 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs room temperature preferred
For the Ganache (optional)
  • 4 oz semisweet or dark chocolate finely chopped
  • 0.5 cup heavy cream

Equipment

  • 9x9 inch baking pan
  • Parchment paper or foil
  • Electric mixer
  • Heatproof bowl
  • small saucepan

Method
 

  1. Preheat your oven to 325F (165C). Line a 9x9 inch baking pan with parchment paper or foil. Set aside.
  2. In a bowl, stir together the graham cracker crumbs and sugars until combined.
  3. Add the melted butter and stir until all crumbs are moistened.
  4. Press the crumb mixture evenly into the bottom of the prepared baking pan. Set aside.
  5. In a large mixing bowl, combine the cream cheese and sugar. Beat with an electric mixer on medium speed until smooth and creamy.
  6. Add the sour cream and vanilla extract. Stir on low speed until combined.
  7. Lightly beat one egg with a fork, then add it to the cheesecake batter and stir on low speed until just combined. Repeat with the remaining eggs. Scrape the sides and bottom of the bowl to ensure all ingredients are evenly mixed.
  8. Pour the batter evenly over the graham cracker crust in the prepared baking pan.
  9. Bake on the center rack of the preheated oven for 35-45 minutes, or until the cheesecake is almost set. The center should have a slight jiggle, the edges may have puffed slightly, and the center should spring back when lightly touched.
  10. Allow the cheesecake to cool to room temperature. Then, transfer it to the refrigerator to chill completely for at least 5-6 hours, or preferably overnight.
  11. If using ganache, place the chopped chocolate in a heatproof bowl. Pour the cream into a small saucepan and heat over medium heat until it begins to simmer. Remove from heat and pour evenly over the chocolate. Cover the bowl with foil and let it sit undisturbed for 5 minutes.
  12. Remove the foil and gently whisk the chocolate and cream together until smooth and completely melted.
  13. Pour the ganache evenly over the chilled cheesecake bars. Use a spatula to smooth it if necessary. Transfer to the refrigerator until the ganache has set, about 15-20 minutes.
  14. Cut the cheesecake into squares and serve.

Nutrition

Calories: 377kcalCarbohydrates: 27gProtein: 5gFat: 28gSaturated Fat: 16gCholesterol: 100mgSodium: 204mgPotassium: 151mgFiber: 1gSugar: 20gVitamin A: 926IUVitamin C: 1mgCalcium: 72mgIron: 1mg

Notes

Store cheesecake bars in an airtight container in the refrigerator for up to 5 days. They can also be wrapped and frozen for up to 3 months.

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