18 Delicious Cheesecake Bar Recipes Easy

Kickstart your dessert game with these 18 delicious cheesecake bar recipes that are as easy to make as they are to love! Perfect for home cooks across North America, these treats blend the creamy richness of cheesecake with the convenience of bar cookies. Whether you’re craving something classic or adventurous, our roundup has got you covered. Dive in and discover your next favorite sweet indulgence!

Classic New York Cheesecake Bars

Just imagine the creamy, velvety texture of a Classic New York Cheesecake, now transformed into convenient, bite-sized bars perfect for any occasion. These bars encapsulate the essence of indulgence with their rich flavor and smooth consistency, making them a must-try for cheesecake aficionados.

Ingredients

• 1 1/2 cups graham cracker crumbs (for a nuttier flavor, try using almond flour)
• 1/4 cup granulated sugar (adjust to taste)
• 6 tbsp unsalted butter, melted (or any neutral oil for a lighter version)
• 24 oz cream cheese, room temperature (ensure it’s soft for a smoother batter)
• 3/4 cup granulated sugar
• 3 large eggs, room temperature (cold eggs can cause the batter to curdle)
• 1 tsp vanilla extract (pure extract recommended for best flavor)
• 1/2 cup sour cream (adds tanginess and creaminess)

Instructions

1. Preheat your oven to 325°F (163°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan to form an even crust.
3. Bake the crust for 10 minutes, then remove from the oven and let it cool slightly. Tip: This step ensures a crispier base.
4. In a large bowl, beat the cream cheese and 3/4 cup sugar on medium speed until smooth and creamy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
5. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream until just combined. Tip: Overmixing can incorporate too much air, leading to cracks.
6. Pour the filling over the crust and smooth the top with a spatula. Bake for 45-50 minutes, or until the edges are set but the center still jiggles slightly.
7. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking. Then, refrigerate for at least 4 hours, preferably overnight, before slicing into bars.

Not only do these cheesecake bars boast a luxuriously creamy texture, but their rich, tangy flavor is perfectly balanced by the sweet, buttery crust. Serve them chilled with a drizzle of raspberry coulis or a sprinkle of lemon zest for an extra touch of elegance.

Strawberry Swirl Cheesecake Bars

Bursting with the vibrant flavors of summer, these Strawberry Swirl Cheesecake Bars combine the creamy richness of cheesecake with the sweet tang of fresh strawberries, creating a dessert that’s as visually stunning as it is delicious.

Ingredients

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted (plus extra for greasing)
• 16 oz cream cheese, softened to room temperature
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 1/3 cup sour cream
• 1 cup fresh strawberries, hulled and pureed (strain for a smoother swirl)
• 2 tbsp granulated sugar (for the strawberry puree)

Instructions

1. Preheat your oven to 325°F (163°C). Lightly grease an 8×8-inch baking pan with butter and line with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
3. In a large bowl, beat the cream cheese and 1/2 cup sugar together until smooth. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until just combined.
4. Pour the cheesecake batter over the cooled crust. Drop spoonfuls of the strawberry puree over the batter and use a knife to swirl it into the cheesecake layer.
5. Bake for 35-40 minutes, or until the edges are set but the center still jiggles slightly. Cool completely at room temperature, then refrigerate for at least 4 hours before slicing.

Each bite of these cheesecake bars offers a perfect balance of creamy and fruity flavors, with the strawberry swirl adding a burst of freshness. For an extra touch of elegance, serve with a drizzle of melted white chocolate and a few fresh strawberry slices on top.

Chocolate Chip Cheesecake Bars

Just when you thought the classic chocolate chip cookie couldn’t get any better, these Chocolate Chip Cheesecake Bars come along to prove otherwise. Combining the rich, creamy texture of cheesecake with the irresistible charm of chocolate chips, this dessert is a decadent twist on two beloved favorites.

Ingredients

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted (plus extra for greasing)
• 16 oz cream cheese, softened to room temperature (use full-fat for best texture)
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 1 tsp pure vanilla extract
• 1 cup semi-sweet chocolate chips (plus extra for topping)

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan with butter and line with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press firmly into the bottom of the prepared pan to form an even crust.
3. Bake the crust for 10 minutes, then remove from the oven and let cool slightly. Tip: This pre-baking step ensures a crispier base.
4. In a large bowl, beat the cream cheese and 1/2 cup sugar together until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Fold in 1 cup of chocolate chips, then pour the mixture over the cooled crust, spreading evenly.
6. Sprinkle additional chocolate chips on top for extra decadence. Tip: For a marbled effect, gently swirl a knife through the top layer before baking.
7. Bake for 30-35 minutes, or until the edges are set but the center still jiggles slightly. Tip: Avoid overbaking to maintain a creamy texture.
8. Cool completely at room temperature, then refrigerate for at least 4 hours, or overnight, before slicing into bars.

Not only do these bars boast a velvety cheesecake layer studded with melty chocolate chips, but the buttery graham cracker crust adds a delightful crunch. Serve them chilled with a drizzle of caramel or a scoop of vanilla ice cream for an extra indulgent treat.

Lemon Blueberry Cheesecake Bars

Yield to the allure of summer with these Lemon Blueberry Cheesecake Bars, a harmonious blend of tangy lemon and sweet blueberries nestled atop a buttery crust, finished with a velvety cheesecake layer that promises to delight the senses.

Ingredients

• 1 1/2 cups graham cracker crumbs (for a nuttier flavor, try using almond flour)
• 1/4 cup granulated sugar (adjust to taste)
• 6 tbsp unsalted butter, melted (or any neutral oil for a lighter version)
• 16 oz cream cheese, softened (ensure it’s at room temperature for smoother blending)
• 2/3 cup granulated sugar
• 2 large eggs (room temperature preferred)
• 1/4 cup sour cream (adds richness to the cheesecake)
• 1 tbsp lemon zest (for a brighter lemon flavor)
• 1/4 cup lemon juice (freshly squeezed for best results)
• 1 tsp vanilla extract (pure extract recommended)
• 1 cup fresh blueberries (frozen can be used, do not thaw)

Instructions

1. Preheat your oven to 325°F (163°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
3. In a large bowl, beat the cream cheese and 2/3 cup sugar on medium speed until smooth and creamy, about 2 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
4. Add eggs one at a time, beating well after each addition. Mix in sour cream, lemon zest, lemon juice, and vanilla extract until fully incorporated. Tip: Avoid overmixing to prevent air bubbles in the cheesecake.
5. Gently fold in blueberries, then pour the mixture over the prepared crust. Smooth the top with a spatula.
6. Bake for 35-40 minutes, or until the edges are set but the center still has a slight jiggle. Tip: The cheesecake will continue to set as it cools.
7. Allow to cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight, before slicing into bars.

The Lemon Blueberry Cheesecake Bars boast a creamy texture with bursts of juicy blueberries, balanced by the bright acidity of lemon. Serve chilled with a dusting of powdered sugar or a dollop of whipped cream for an extra indulgent treat.

Pumpkin Spice Cheesecake Bars

As the leaves begin to turn and the air carries a crispness, there’s no better way to embrace the season than with a dessert that marries the warmth of pumpkin spice with the creamy indulgence of cheesecake. These Pumpkin Spice Cheesecake Bars are a harmonious blend of autumnal flavors and velvety texture, perfect for any gathering or a quiet evening in.

Ingredients

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted (plus extra for greasing)
• 16 oz cream cheese, softened to room temperature
• 3/4 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice (adjust to taste)
• 1/4 tsp salt

Instructions

1. Preheat your oven to 325°F (163°C). Lightly grease an 8×8-inch baking pan with butter and line with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
3. In a large bowl, beat the cream cheese until smooth. Add the pumpkin puree, 1/2 cup sugar, eggs, vanilla extract, pumpkin pie spice, and salt. Beat on medium speed until well combined and creamy, about 2 minutes.
4. Pour the filling over the crust and smooth the top with a spatula. Bake for 35-40 minutes, or until the edges are set but the center still has a slight jiggle.
5. Allow the cheesecake bars to cool at room temperature for 1 hour, then refrigerate for at least 4 hours, or overnight, to set completely.
6. Use the parchment overhang to lift the cheesecake out of the pan. Cut into squares and serve chilled.

How these bars strike the perfect balance between the spiced warmth of pumpkin and the rich, creamy texture of cheesecake is nothing short of magical. For an extra touch, drizzle with caramel sauce or top with whipped cream before serving to elevate this autumnal treat.

Oreo Cheesecake Bars

Unveiling a dessert that marries the iconic crunch of Oreos with the creamy decadence of cheesecake, these Oreo Cheesecake Bars are a dream come true for anyone with a sweet tooth. Perfect for gatherings or a luxurious treat at home, they promise to delight with every bite.

Ingredients

• 24 Oreo cookies (plus extra for topping)
• 4 tbsp unsalted butter, melted (use high-quality for better flavor)
• 16 oz cream cheese, softened (room temperature ensures smooth mixing)
• 1/2 cup granulated sugar (adjust slightly if you prefer less sweetness)
• 2 large eggs (room temperature for even incorporation)
• 1 tsp vanilla extract (pure extract for the best aroma)
• 1/4 cup sour cream (adds tang and creaminess)
• 1 cup semi-sweet chocolate chips (melted for drizzling, optional)

Instructions

1. Preheat your oven to 325°F (163°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a food processor, pulse 24 Oreo cookies into fine crumbs. Tip: No food processor? Place cookies in a zip-top bag and crush with a rolling pin.
3. Mix the Oreo crumbs with melted butter until well combined, then press firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then set aside to cool slightly.
4. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Tip: Scrape down the sides of the bowl to ensure no lumps remain.
5. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream until the mixture is homogenous.
6. Pour the cheesecake batter over the pre-baked Oreo crust, spreading it evenly with a spatula.
7. Bake for 35-40 minutes, or until the edges are set but the center still has a slight jiggle. Tip: Avoid overbaking to prevent cracks.
8. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, to set completely.
9. Once chilled, lift the cheesecake out of the pan using the parchment overhang. Cut into bars and drizzle with melted chocolate if desired. Serve chilled.

Not only do these bars boast a velvety texture that contrasts beautifully with the crunchy Oreo base, but their rich flavor profile also makes them a standout dessert. For an extra touch of elegance, garnish each bar with a dollop of whipped cream and a mini Oreo cookie.

Peanut Butter Cup Cheesecake Bars

Heavenly in their richness and irresistibly creamy, these Peanut Butter Cup Cheesecake Bars blend the classic flavors of peanut butter and chocolate into a decadent dessert that’s as easy to make as it is to love.

Ingredients

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted (plus extra for greasing)
• 16 oz cream cheese, softened to room temperature
• 1/2 cup creamy peanut butter (not natural style for best texture)
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 12 mini peanut butter cups, chopped (plus extra for garnish)
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup heavy cream

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan with butter and line with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
3. In a large bowl, beat the cream cheese, peanut butter, and 1/2 cup sugar together until smooth. Tip: Ensure the cream cheese is fully softened to avoid lumps.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Fold in the chopped peanut butter cups, then pour the mixture over the cooled crust. Smooth the top with a spatula.
6. Bake for 25-30 minutes, or until the edges are set but the center still jiggles slightly. Tip: Overbaking can lead to cracks, so keep an eye on it.
7. Let cool to room temperature, then refrigerate for at least 4 hours, or overnight for best results.
8. For the ganache, heat the heavy cream until just simmering, then pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth. Spread over the chilled cheesecake layer.
9. Garnish with additional chopped peanut butter cups, then refrigerate until the ganache is set, about 30 minutes.
10. Use the parchment overhang to lift the bars out of the pan. Cut into squares and serve.

Velvety and rich, these bars offer a perfect balance of creamy cheesecake and crunchy peanut butter cups, with a smooth chocolate ganache that ties it all together. Serve chilled for a refreshing summer dessert or at room temperature to highlight the creamy texture.

Raspberry White Chocolate Cheesecake Bars

Blending the tartness of fresh raspberries with the creamy sweetness of white chocolate, these cheesecake bars are a sublime treat that marries fruit and dessert in every bite. Perfect for summer gatherings or a refined afternoon indulgence, they promise a delightful contrast of flavors and textures.

Ingredients

• 1 1/2 cups graham cracker crumbs (for a nuttier flavor, try using almond flour)
• 1/2 cup unsalted butter, melted (ensure it’s cooled slightly to avoid soggy crust)
• 24 oz cream cheese, softened (room temperature ensures a smooth filling)
• 3/4 cup granulated sugar (adjust slightly if raspberries are very tart)
• 3 large eggs (bring to room temperature for even mixing)
• 1 tsp vanilla extract (pure extract recommended for best flavor)
• 1 cup white chocolate chips, melted (microwave in 30-second bursts to prevent burning)
• 1 1/2 cups fresh raspberries (frozen can be used if thawed and drained well)

Instructions

1. Preheat your oven to 325°F (163°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, mix graham cracker crumbs and melted butter until combined. Press firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then set aside to cool slightly.
3. Using an electric mixer, beat the cream cheese and sugar on medium speed until smooth and creamy, about 2 minutes. Tip: Scrape down the sides of the bowl to ensure no lumps remain.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and melted white chocolate until fully incorporated.
5. Gently fold in raspberries, being careful not to overmix to keep some berries whole for bursts of flavor.
6. Pour the filling over the crust, spreading evenly. Bake for 35-40 minutes, or until the edges are set but the center still has a slight jiggle. Tip: Avoid overbaking to prevent cracks.
7. Cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, to set completely. Tip: For clean cuts, use a hot knife wiped clean between slices.

Juxtaposing the velvety cheesecake with the crisp crust and juicy raspberries, these bars offer a luxurious texture and a balance of sweet and tart. Serve chilled with a drizzle of raspberry coulis or a sprinkle of crushed freeze-dried raspberries for an extra touch of elegance.

Salted Caramel Cheesecake Bars

Captivating the essence of indulgence, these Salted Caramel Cheesecake Bars blend the rich, creamy texture of cheesecake with the irresistible allure of salted caramel, creating a dessert that’s as visually stunning as it is delicious. Perfect for any occasion, they promise to elevate your dessert game with minimal effort.

Ingredients

• 1 1/2 cups graham cracker crumbs (for a nuttier flavor, try using digestive biscuits)
• 1/2 cup unsalted butter, melted (ensure it’s cooled slightly to avoid soggy crust)
• 1/4 cup granulated sugar (adjust to taste if you prefer a less sweet crust)
• 16 oz cream cheese, softened (room temperature ensures a smooth filling)
• 1/2 cup sour cream (adds tanginess and richness)
• 2 large eggs (room temperature for best incorporation)
• 1 tsp vanilla extract (pure extract for the best flavor)
• 1/2 cup salted caramel sauce (homemade or store-bought, plus extra for drizzling)
• 1/2 tsp sea salt (flaky salt preferred for garnish)

Instructions

1. Preheat your oven to 325°F (163°C) and line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press firmly into the bottom of the prepared pan to form an even layer. Bake for 10 minutes, then set aside to cool slightly.
3. In a large bowl, beat the cream cheese until smooth. Add sour cream, eggs, and vanilla extract, beating until just combined to avoid incorporating too much air.
4. Pour half of the cheesecake batter over the crust. Drizzle with 1/4 cup of salted caramel sauce, then swirl gently with a knife. Top with remaining batter and repeat the caramel swirl.
5. Bake for 30-35 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
6. Chill in the refrigerator for at least 4 hours, or overnight, for the best texture. Before serving, drizzle with additional caramel sauce and sprinkle with sea salt.

Heavenly in every bite, these bars boast a velvety cheesecake layer punctuated by ribbons of gooey caramel, all atop a buttery, crisp crust. Serve them chilled, with a light dusting of cocoa powder or alongside a scoop of vanilla ice cream for an extra decadent treat.

Matcha Green Tea Cheesecake Bars

Savory meets sweet in these Matcha Green Tea Cheesecake Bars, a delightful fusion that promises to elevate your dessert game with its vibrant hue and rich, creamy texture.

Ingredients

• 1 1/2 cups graham cracker crumbs (for a gluten-free option, use almond flour)
• 1/4 cup unsalted butter, melted (or coconut oil for a dairy-free version)
• 2 tbsp granulated sugar (adjust to taste)
• 16 oz cream cheese, softened (room temperature ensures a smooth filling)
• 1/2 cup granulated sugar
• 2 tbsp matcha green tea powder (sifted to avoid lumps)
• 2 large eggs (room temperature for better incorporation)
• 1 tsp vanilla extract (pure for best flavor)
• 1/4 cup heavy cream (or full-fat coconut milk for a dairy-free alternative)

Instructions

1. Preheat your oven to 325°F (163°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, mix graham cracker crumbs, melted butter, and 2 tbsp sugar until combined. Press firmly into the bottom of the prepared pan to form an even crust.
3. Bake the crust for 10 minutes, then remove from oven and let cool slightly. Tip: This step ensures a crisp base.
4. In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth and creamy, about 2 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
5. Add sifted matcha powder, eggs, vanilla extract, and heavy cream, beating until fully incorporated and no streaks remain. Tip: Do not overmix to avoid incorporating too much air.
6. Pour the filling over the cooled crust, smoothing the top with a spatula.
7. Bake for 25-30 minutes, or until the edges are set but the center still jiggles slightly. Cool at room temperature for 1 hour, then refrigerate for at least 4 hours before slicing.

Not only do these bars boast a velvety texture and a perfect balance of sweetness and earthy matcha, but they also make for a stunning presentation when dusted with extra matcha powder or garnished with fresh berries.

Red Velvet Cheesecake Bars

Few desserts marry the richness of cheesecake with the vibrant allure of red velvet quite like these bars. Perfect for any occasion, they offer a delightful contrast of creamy and cakey textures, enveloped in a visually striking hue that promises as much flavor as it does beauty.

Ingredients

• 1 1/2 cups graham cracker crumbs (for a nuttier base, try using almond flour)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted (cooled slightly to avoid a soggy crust)
• 16 oz cream cheese, softened to room temperature (ensures a smooth filling)
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature (for even mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1 tbsp unsweetened cocoa powder
• 1 tbsp red food coloring (gel preferred for vibrant color)
• 1/2 cup sour cream (adds tanginess and creaminess)

Instructions

1. Preheat your oven to 325°F (163°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press firmly into the bottom of the prepared pan to form an even crust.
3. Bake the crust for 10 minutes, then remove from the oven and let cool slightly. Tip: This pre-baking step ensures a crispier base.
4. In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth and creamy, about 2 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
6. Divide the batter in half. To one half, add the cocoa powder and red food coloring, mixing until uniform in color.
7. Alternately spoon the plain and red velvet batters over the crust, then swirl gently with a knife for a marbled effect. Tip: Don’t overmix to maintain distinct colors.
8. Bake for 35-40 minutes, or until the edges are set but the center still jiggles slightly. Cool completely in the pan on a wire rack, then refrigerate for at least 4 hours before slicing.

Nowhere does indulgence meet elegance more seamlessly than in these Red Velvet Cheesecake Bars. The velvety texture of the cheesecake paired with the slight crunch of the crust creates a symphony of textures, while the marbled appearance makes each slice a work of art. Serve chilled with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of decadence.

Snickers Cheesecake Bars

Amidst the hustle of everyday life, there’s something undeniably comforting about the combination of creamy cheesecake and the classic flavors of a Snickers bar. These Snickers Cheesecake Bars are a decadent treat that marries the rich, velvety texture of cheesecake with the crunchy, nutty, and caramel-filled goodness of Snickers, creating a dessert that’s both luxurious and nostalgically familiar.

Ingredients

• 1 1/2 cups graham cracker crumbs (for a nuttier base, try using peanut butter graham crackers)
• 1/2 cup unsalted butter, melted (plus extra for greasing the pan)
• 24 oz cream cheese, softened to room temperature (for smoother blending)
• 3/4 cup granulated sugar (adjust slightly if you prefer a less sweet dessert)
• 3 large eggs, at room temperature (to prevent curdling)
• 1 tsp vanilla extract (pure vanilla for the best flavor)
• 1 cup chopped Snickers bars (plus extra for garnish)
• 1/2 cup caramel sauce (homemade or store-bought, for drizzling)
• 1/4 cup roasted peanuts, chopped (for added crunch)

Instructions

1. Preheat your oven to 325°F (163°C) and lightly grease a 9×9 inch baking pan with butter.
2. In a medium bowl, mix the graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan to form an even crust.
3. Bake the crust for 10 minutes, then remove from the oven and let it cool slightly. Tip: This step helps the crust hold together better when sliced.
4. In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Fold in the chopped Snickers bars, then pour the mixture over the cooled crust, spreading it evenly.
6. Bake for 40-45 minutes, or until the edges are set but the center still has a slight jiggle. Tip: Overbaking can lead to cracks, so keep an eye on it.
7. Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, to set completely.
8. Before serving, drizzle with caramel sauce and sprinkle with chopped peanuts and additional Snickers pieces for garnish. Tip: For clean slices, dip your knife in hot water and wipe it dry between cuts.

Every bite of these Snickers Cheesecake Bars offers a delightful contrast of textures, from the creamy cheesecake to the crunchy peanuts and chewy caramel. Serve them chilled, perhaps with a drizzle of chocolate sauce for an extra indulgent touch, and watch as they disappear from the dessert table in no time.

Key Lime Cheesecake Bars

Gracefully balancing the tangy zest of key limes with the creamy richness of cheesecake, these bars are a sublime treat that marries simplicity with sophistication. Perfect for summer gatherings or a refined dessert course, their vibrant flavor and velvety texture are sure to captivate.

Ingredients

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted (plus extra for greasing)
• 16 oz cream cheese, softened to room temperature (use full-fat for best texture)
• 2 large eggs, at room temperature
• 1/2 cup key lime juice (freshly squeezed preferred for brightest flavor)
• 1 tbsp key lime zest (adjust to taste for more pronounced citrus notes)
• 1/2 cup sour cream (helps achieve a smoother filling)
• 1 tsp vanilla extract (pure for best flavor)

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan with butter and line with parchment paper, leaving an overhang on two sides for easy removal.
2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then set aside to cool slightly.
3. In a large bowl, beat the cream cheese on medium speed until smooth, about 2 minutes. Gradually add sugar, beating until fully incorporated.
4. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
5. Stir in key lime juice, zest, sour cream, and vanilla extract until the mixture is smooth and uniform. Pour over the pre-baked crust, smoothing the top with a spatula.
6. Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle. Cool at room temperature for 1 hour, then refrigerate for at least 4 hours, or overnight, to set completely.
7. Using the parchment overhang, lift the cheesecake out of the pan. Cut into bars with a sharp knife, wiping the blade clean between cuts for neat edges.

Silky and rich with a bright citrus punch, these Key Lime Cheesecake Bars are a delightful contrast of textures and flavors. Serve chilled with a dollop of whipped cream and a sprinkle of lime zest for an extra touch of elegance.

Black Forest Cheesecake Bars

Nothing captivates the senses quite like the harmonious blend of rich chocolate and tart cherries, especially when they come together in these decadent Black Forest Cheesecake Bars. Perfect for any occasion, these bars offer a sophisticated twist on the classic dessert, combining the creamy texture of cheesecake with the bold flavors of the Black Forest.

Ingredients

• 1 1/2 cups chocolate cookie crumbs (such as Oreo)
• 1/4 cup unsalted butter, melted (for a richer flavor, use European-style butter)
• 16 oz cream cheese, softened (to ensure a smooth filling)
• 1/2 cup granulated sugar (adjust to taste if preferred)
• 2 large eggs (room temperature for best results)
• 1 tsp vanilla extract (pure for the best flavor)
• 1 cup cherry pie filling (homemade or store-bought)
• 1/2 cup semi-sweet chocolate chips (melted for drizzling)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, combine the chocolate cookie crumbs and melted butter until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan to form an even crust.
3. Bake the crust for 10 minutes, then remove from the oven and let cool slightly. This step ensures a crisp base for your cheesecake bars.
4. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Tip: Scrape down the sides of the bowl to ensure all ingredients are fully incorporated.
5. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. Pour this mixture over the cooled crust, spreading evenly.
6. Drop spoonfuls of cherry pie filling over the cream cheese layer, then use a knife to swirl it gently into the batter. Avoid overmixing to maintain distinct flavors.
7. Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle. This indicates a perfectly creamy texture once cooled.
8. Let the cheesecake bars cool to room temperature, then refrigerate for at least 4 hours, or overnight, to set completely.
9. Before serving, drizzle with melted chocolate chips for an elegant finish. Tip: Use a piping bag for precise drizzling.

Generously layered with flavors and textures, these Black Forest Cheesecake Bars are a showstopper. The creamy cheesecake paired with the tart cherries and rich chocolate creates a dessert that’s as visually stunning as it is delicious. Serve chilled, with a dusting of cocoa powder for an extra touch of elegance.

Tiramisu Cheesecake Bars

Fusing the classic Italian dessert with the creamy richness of cheesecake, these Tiramisu Cheesecake Bars offer a decadent twist on tradition. Perfect for entertaining or a sophisticated treat, they layer espresso-soaked ladyfingers with a velvety mascarpone filling, all crowned with a dusting of cocoa powder.

Ingredients

• 1 1/2 cups crushed ladyfinger cookies (about 24 cookies)
• 1/2 cup unsalted butter, melted (for a richer flavor, use European-style butter)
• 2 tbsp granulated sugar (adjust to taste)
• 16 oz mascarpone cheese, room temperature (for smoother blending)
• 1/2 cup heavy cream (chilled for best whipping results)
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup strong brewed espresso, cooled (or 2 tbsp espresso powder dissolved in 1/2 cup hot water)
• 2 tbsp coffee liqueur (optional, for an adult twist)
• Cocoa powder, for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, mix the crushed ladyfinger cookies, melted butter, and 2 tbsp sugar until well combined. Press firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then set aside to cool.
3. In a large bowl, beat the mascarpone cheese until smooth. Gradually add 1/2 cup sugar, beating until fully incorporated. Tip: Ensure all ingredients are at room temperature to avoid lumps.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold into the mascarpone mixture until no streaks remain. Tip: Fold gently to maintain the mixture’s airy texture.
6. Brush the cooled crust with the brewed espresso (and coffee liqueur, if using). Pour the mascarpone filling over the crust, spreading evenly.
7. Bake for 35-40 minutes, or until the edges are set but the center still has a slight jiggle. Cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
8. Before serving, dust the top with cocoa powder. Use the parchment overhang to lift the bars out of the pan and cut into squares.

Velvety and rich, these Tiramisu Cheesecake Bars boast a perfect balance of coffee and creamy sweetness. For an elegant presentation, serve each piece with a dollop of whipped cream and a light sprinkle of espresso powder.

Mint Chocolate Chip Cheesecake Bars

Kickstarting your dessert journey, these Mint Chocolate Chip Cheesecake Bars blend the cool, refreshing essence of mint with the rich, indulgent depth of chocolate, all nestled in a creamy cheesecake base. Perfect for those who cherish the classic combo in a novel, elegant form.

Ingredients

• 1 1/2 cups graham cracker crumbs (for a gluten-free option, use almond flour)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted (or coconut oil for a dairy-free version)
• 16 oz cream cheese, softened (to ensure a smooth filling)
• 1/2 cup granulated sugar
• 2 large eggs, room temperature (for better incorporation)
• 1 tsp peppermint extract (adjust to taste for more or less mint flavor)
• 1/2 cup mini chocolate chips (plus extra for garnish)
• Green food coloring, optional (for a vibrant hue)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press firmly into the bottom of the prepared pan to form an even crust.
3. Bake the crust for 10 minutes, then remove from the oven and let cool slightly. Tip: This pre-baking step ensures a crispier base.
4. In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition.
5. Stir in the peppermint extract and green food coloring if using, then fold in the mini chocolate chips. Tip: Reserve some chips to sprinkle on top for a decorative finish.
6. Pour the filling over the cooled crust and spread evenly. Sprinkle the reserved chocolate chips on top.
7. Bake for 25-30 minutes, or until the edges are set but the center is slightly jiggly. Tip: Overbaking can lead to cracks, so keep an eye on it.
8. Let cool to room temperature, then refrigerate for at least 4 hours, or overnight, before slicing into bars.

Zesty yet soothing, these bars offer a velvety texture with bursts of chocolate, making them a standout at any gathering. Serve chilled with a drizzle of chocolate sauce or a dollop of whipped cream for an extra touch of decadence.

Banana Pudding Cheesecake Bars

Whisking together the nostalgia of classic banana pudding with the rich, creamy texture of cheesecake, these Banana Pudding Cheesecake Bars are a decadent treat that promises to delight. Perfect for any occasion, they layer velvety cheesecake with fresh bananas and a buttery vanilla wafer crust for a dessert that’s as visually appealing as it is delicious.

Ingredients

• 2 cups vanilla wafer crumbs (about 45 wafers, finely crushed)
• 1/2 cup unsalted butter, melted (plus extra for greasing the pan)
• 24 oz cream cheese, softened to room temperature (for smoother blending)
• 3/4 cup granulated sugar (adjust to taste)
• 2 large eggs (room temperature preferred)
• 1 tsp vanilla extract (pure for best flavor)
• 2 ripe bananas, mashed (about 1 cup)
• 1 cup heavy whipping cream (chilled for better peaks)
• 1/4 cup powdered sugar (for whipping cream)
• Additional vanilla wafers and banana slices for garnish (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×9 inch baking pan with butter and line with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, combine the vanilla wafer crumbs and melted butter until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan to form an even crust.
3. Bake the crust for 10 minutes, then remove from the oven and let cool slightly. This pre-baking helps prevent a soggy crust.
4. In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy, about 2 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mashed bananas until fully incorporated.
6. Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula. Bake for 30-35 minutes, or until the edges are set but the center still jiggles slightly.
7. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, to set completely.
8. Before serving, whip the heavy cream and powdered sugar to stiff peaks. Spread over the chilled cheesecake and garnish with additional vanilla wafers and banana slices if desired.

Rich in flavor with a creamy, dreamy texture, these bars are a harmonious blend of tangy cheesecake and sweet banana. For an extra touch of elegance, serve each square with a drizzle of caramel sauce and a sprinkle of toasted pecans.

Cinnamon Roll Cheesecake Bars

Kickstarting your morning or capping off your evening with a dessert that marries the comforting warmth of cinnamon rolls with the creamy decadence of cheesecake is nothing short of magical. These Cinnamon Roll Cheesecake Bars are a testament to the beauty of combining classic flavors into a dessert that’s both innovative and nostalgically familiar.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted (cool slightly before using)
• 1 large egg (room temperature for best results)
• 1 tsp vanilla extract
• 8 oz cream cheese, softened (full-fat recommended for creaminess)
• 1/4 cup brown sugar (packed for richness)
• 1 tbsp ground cinnamon (adjust to taste)
• 1/4 cup heavy cream (for a smoother filling)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the flour and granulated sugar. Gradually stir in the melted butter until the mixture resembles coarse crumbs. Tip: Reserve 1/2 cup of this mixture for the topping.
3. Press the remaining crumb mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 15 minutes, or until lightly golden.
4. While the crust bakes, beat the cream cheese, brown sugar, and vanilla extract in a medium bowl until smooth. Add the egg and heavy cream, beating just until combined. Tip: Avoid overmixing to prevent air bubbles in the cheesecake layer.
5. Pour the cream cheese mixture over the pre-baked crust, spreading evenly. Sprinkle the reserved crumb mixture and cinnamon on top, creating a swirl pattern with a knife for a marbled effect.
6. Bake for 25-30 minutes, or until the edges are set but the center still jiggles slightly. Tip: The bars will firm up as they cool, so resist the urge to overbake.
7. Allow the bars to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours before slicing into squares.

Nowhere does the harmony of spicy cinnamon and lush cheesecake shine brighter than in these bars, where each bite offers a contrast of textures from the crisp topping to the velvety filling. Serve them chilled with a drizzle of caramel or a dollop of whipped cream for an extra touch of indulgence.

Conclusion

From decadent chocolate to tangy lemon, these 18 cheesecake bar recipes offer something for every sweet tooth. Perfect for home cooks looking to impress with minimal fuss, each recipe promises delicious results. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.