Delicious 9×13 Cheesecake Bars: 5 Easy Recipes to Try Today

ByEmily Parker

Cheesecake bars are the ultimate dessert that combines creamy indulgence with sweet simplicity. Whether it’s a family gathering or a cozy weeknight treat, these bars are always a hit, melting in your mouth and leaving everyone craving more. The best part? They’re easy to slice and serve, perfect for sharing!

Total Time: 1 hour, Difficulty Level: Easy, Servings: 16 bars

Prep Time Cook Time Total Time Servings Difficulty
20 minutes 40 minutes 1 hour 16 bars Easy

Get ready to enjoy a variety of cheesecake bar recipes baked in a 9×13 pan, complete with exact measurements, cooking times, and tips for perfecting your bake!

Classic New York Cheesecake Bars

These Classic New York Cheesecake Bars are creamy, rich, and perfectly sweet, making them a delightful treat for any occasion! What sets them apart is their smooth texture combined with a buttery graham cracker crust that adds just the right amount of crunch. Each bite bursts with a luscious vanilla flavor that’s simply irresistible!

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Granulated sugar (¼ cup)
  • Unsalted butter, melted (½ cup)
  • Cream cheese, softened (24 oz)
  • Sour cream (1 cup)
  • Granulated sugar (1 cup)
  • Vanilla extract (2 tsp)
  • Eggs (4 large)
  • All-purpose flour (2 tbsp)

Instructions

  1. (Total cook time: about 45 minutes) Preheat your oven to 325°F (160°C). This step is crucial for achieving that perfect cheesecake texture!
  2. In a mixing bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter. Mix until the mixture resembles wet sand.
  3. Press the crumb mixture firmly into the bottom of a greased 9×13 inch pan to form an even layer. Bake in the preheated oven for 10 minutes, then take it out and let it cool slightly.
  4. In a large bowl, beat the softened cream cheese until smooth. Gradually add 1 cup sugar, mixing until fully incorporated. Then, mix in the sour cream, vanilla extract, and eggs one at a time, making sure to scrape down the sides of the bowl.
  5. Sprinkle the flour over the mixture and gently fold it in until just combined. Pour the cheesecake batter over the cooled 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. Don’t worry, it will firm up as it cools!
  7. Once done, remove the cheesecake bars from the oven and let them cool at room temperature for about an hour. Then refrigerate for at least 4 hours before slicing into bars. Enjoy your delicious creation!

Chocolate Swirl Cheesecake Bars

Chocolate Swirl Cheesecake Bars are a delightful twist on classic cheesecake, combining rich, creamy filling with luscious chocolate swirls. They’re perfect for any occasion, whether it’s a casual family dessert or a fancy get-together. The balance of tangy cream cheese and sweet chocolate creates a flavor profile that’s completely irresistible!

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Granulated sugar (½ cup)
  • Unsalted butter, melted (½ cup)
  • Cream cheese, softened (2 packs, 8 oz each)
  • Granulated sugar (1 cup)
  • Vanilla extract (1 teaspoon)
  • Large eggs (2)
  • Sour cream (½ cup)
  • Heavy cream (½ cup)
  • Semisweet chocolate chips (1 cup)
  • Milk (2 tablespoons)

Instructions

  1. (Total cook time: about 45 minutes): Preheat your oven to 325°F (163°C) and grease a 9×13-inch pan with cooking spray or line it with parchment paper for easy removal.
  2. In a mixing bowl, combine the graham cracker crumbs, ½ cup sugar, and melted butter until well combined. Press this mixture into the bottom of the prepared pan to form a crust.
  3. In another bowl, beat together the softened cream cheese and 1 cup sugar until smooth. Add in the vanilla extract, eggs, sour cream, and heavy cream, mixing until everything is nicely blended and creamy.
  4. Pour the cheesecake batter over the graham cracker crust, spreading it evenly. In a small microwave-safe bowl, melt the chocolate chips with the milk in 30-second intervals until smooth, stirring in between.
  5. Drop spoonfuls of the melted chocolate over the cheesecake batter and use a knife or toothpick to gently swirl the chocolate into the batter — just a few swirls to create a marbled effect!
  6. Bake in your preheated oven for about 30-35 minutes, or until the edges are set and the center has a slight jiggle. Keep an eye on it to avoid overbaking!
  7. Once done, remove from the oven and let the bars cool at room temperature for about 1 hour, then refrigerate for at least 2 hours before slicing into squares.

Lemon Blueberry Cheesecake Bars

These Lemon Blueberry Cheesecake Bars are a delightful combination of creamy cheesecake and fresh, zesty lemon, all topped with luscious blueberries. They’re not just visually stunning with their vibrant colors, but the burst of citrus paired with the sweetness of blueberries creates a flavor explosion that’s perfect for any occasion. Trust me, once you take a bite, you’ll be hooked!

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Granulated sugar (¼ cup)
  • Unsalted butter, melted (½ cup)
  • Cream cheese, softened (16 oz)
  • Granulated sugar (1 cup)
  • Large eggs (3)
  • Fresh lemon juice (¼ cup)
  • Fresh lemon zest (1 tablespoon)
  • Vanilla extract (1 teaspoon)
  • Fresh blueberries (1 ½ cups)
  • Powdered sugar (for dusting, optional)

Instructions

  1. (Total cook time: about 45 minutes) Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal later.
  2. In a medium bowl, mix together the graham cracker crumbs, ¼ cup of granulated sugar, and melted butter until well combined. Press this mixture firmly into the bottom of your prepared pan, creating an even layer.
  3. In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth and creamy, about 2-3 minutes. Add in the eggs one at a time, mixing well after each addition.
  4. Stir in the fresh lemon juice, lemon zest, and vanilla extract until everything is just combined. Be careful not to overmix!
  5. Gently fold in the blueberries, being mindful not to break them too much. Pour this creamy mixture over the prepared crust, spreading it evenly.
  6. Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center has a slight jiggle. You want it to look slightly puffed and just set.
  7. Once done, remove from the oven and let it cool at room temperature for about 1 hour. Then refrigerate for at least 2 hours to fully set. When ready to serve, dust with powdered sugar if desired and cut into squares!

Pumpkin Spice Cheesecake Bars

These Pumpkin Spice Cheesecake Bars are the perfect blend of creamy cheesecake and spiced pumpkin goodness, making them an irresistible treat for fall! With a buttery graham cracker crust and a rich, velvety filling, every bite is like a warm hug on a crisp autumn day. They’re not just delicious; they’re festive and sure to impress your friends and family!

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Granulated sugar (½ cup)
  • Melted butter (1/3 cup)
  • Cream cheese (16 oz, softened)
  • Brown sugar (1 cup)
  • Pure pumpkin puree (1 cup)
  • Eggs (3 large)
  • Vanilla extract (1 teaspoon)
  • Pumpkin pie spice (2 teaspoons)
  • Ground cinnamon (1 teaspoon)
  • Salt (½ teaspoon)

Instructions

  1. (Total cook time: about 45 minutes): Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and set it aside.
  2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until it resembles wet sand, then press this mixture firmly into the bottom of your prepared pan to create a crust.
  3. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool slightly while you prepare the filling.
  4. In a large mixing bowl, beat the softened cream cheese and brown sugar together until smooth and creamy, about 2-3 minutes. Make sure there are no lumps!
  5. Add in the pumpkin puree, eggs, vanilla extract, pumpkin pie spice, ground cinnamon, and salt. Beat until everything is well combined and silky smooth, around 2 more minutes.
  6. Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula. Bake for 25-30 minutes until the edges are set and the center has a slight jiggle.
  7. Allow the bars to cool at room temperature for 1 hour, then chill in the refrigerator for at least 2 hours before slicing. Enjoy your delicious pumpkin spice cheesecake bars!

Raspberry Almond Cheesecake Bars

These Raspberry Almond Cheesecake Bars are a delightful treat that perfectly combines the creamy richness of cheesecake with the bright, tart flavor of fresh raspberries and a hint of almond. The buttery almond crust adds an irresistible crunch, making every bite a satisfying experience. If you love the classic cheesecake flavor with a fruity twist, these bars are sure to become your new favorite sweet indulgence!

Ingredients

  • Almond flour (1 ½ cups)
  • Granulated sugar (½ cup)
  • Unsalted butter, melted (½ cup)
  • Salt (¼ teaspoon)
  • Cream cheese, softened (16 oz)
  • Granulated sugar (¾ cup)
  • Vanilla extract (1 teaspoon)
  • Almond extract (½ teaspoon)
  • Eggs (2 large)
  • Fresh raspberries (1 ½ cups, plus extra for topping)
  • Powdered sugar (for dusting)

Instructions

  1. (Total cook time: about 45 minutes) Preheat your oven to 325°F (163°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving some overhang for easy removal later.
  2. In a medium bowl, combine the almond flour, ½ cup granulated sugar, melted butter, and salt. Mix until well combined and crumbly. Press this mixture firmly into the bottom of the prepared pan to form an even layer.
  3. Bake the crust in the preheated oven for about 10-12 minutes, or until it’s just lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.
  4. In a large mixing bowl, beat the softened cream cheese with ¾ cup granulated sugar until smooth and creamy. Add in the vanilla extract, almond extract, and eggs, one at a time, mixing well after each addition until fully incorporated.
  5. Gently fold in the fresh raspberries, being careful not to break them up too much. Pour the cheesecake mixture over the cooled crust and spread it evenly.
  6. Bake in the oven for an additional 25-30 minutes, or until the edges are set and the center has a slight jiggle. Remove from the oven and let it cool at room temperature for about 1 hour, then refrigerate for at least 2 hours before slicing.
  7. Once chilled, carefully lift the bars out of the pan using the parchment overhang. Cut

Gluten-Free Cheesecake Bars

These gluten-free cheesecake bars are a delightful twist on the classic dessert, perfect for those who need to avoid gluten but don’t want to skimp on flavor. With a creamy filling nestled atop a buttery almond flour crust, each bite is rich, smooth, and utterly satisfying. The hint of vanilla and a touch of lemon zest elevate the flavor profile, making these bars a crowd-pleaser at any gathering.

Ingredients

  • Almond flour (2 cups)
  • Granulated sugar (1/4 cup)
  • Unsalted butter, melted (1/2 cup)
  • Eggs (3 large)
  • Cream cheese, softened (16 oz)
  • Sour cream (1 cup)
  • Vanilla extract (2 teaspoons)
  • Lemon zest (1 tablespoon)
  • Granulated sugar (1 cup, for filling)
  • Salt (1/4 teaspoon)
  • Powdered sugar (for dusting, optional)

Instructions

  1. (Total cook time: about 45 minutes): Preheat your oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper, leaving some overhang for easy removal.
  2. In a medium bowl, combine the almond flour, 1/4 cup granulated sugar, and melted butter. Mix until crumbly and well combined.
  3. Press the almond flour mixture evenly into the bottom of the prepared pan to create the crust. Bake for 10 minutes, or until it’s lightly golden. Let it cool for a few minutes.
  4. In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes. Then, add the 1 cup of granulated sugar, sour cream, eggs, vanilla extract, lemon zest, and salt. Mix until everything is well combined and smooth.
  5. Pour the cheesecake filling over the cooled crust, smoothing it out evenly. Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
  6. Remove from the oven and let it cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours before slicing into bars.
  7. Once chilled, lift the bars out of the pan using the parchment overhang, slice, and dust with powdered sugar if desired. Enjoy!

Vegan Cheesecake Bars

If you’re craving a creamy, dreamy dessert without the dairy, these Vegan Cheesecake Bars are just what you need! They have a rich, velvety texture with a hint of tanginess from the lemon juice and a delightful crust made from nuts and dates. Perfect for satisfying your sweet tooth while keeping things plant-based!

Ingredients

  • Raw cashews (2 cups, soaked for at least 4 hours)
  • Coconut cream (1 cup)
  • Maple syrup (1/2 cup)
  • Fresh lemon juice (1/4 cup)
  • Vanilla extract (2 teaspoons)
  • Almond flour (1 cup)
  • Pitted dates (1/2 cup)
  • Unsweetened cocoa powder (1 tablespoon, optional for chocolate flavor)
  • Salt (1/4 teaspoon)
  • Water (1/4 cup, as needed for blending)

Instructions

  1. (Total cook time: about 30 minutes) Start by preheating your oven to 350°F (175°C).
  2. In a food processor, combine the almond flour, pitted dates, and salt. Pulse until the mixture resembles coarse crumbs.
  3. Press the mixture firmly into the bottom of a greased 9×13-inch pan to form the crust. Bake for 10 minutes, then let it cool while you prepare the filling.
  4. In the same food processor, add the soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and cocoa powder if you’re using it. Blend until completely smooth, adding water a tablespoon at a time if the mixture is too thick.
  5. Pour the filling over the cooled crust, spreading it evenly. Smooth the top with a spatula.
  6. Place the pan in the freezer for about 2-3 hours to set. You want it firm but not rock-hard!
  7. Once set, cut into bars and enjoy fresh, or store any leftovers in an airtight container in the fridge for up to a week.

Mint Chocolate Cheesecake Bars

Mint Chocolate Cheesecake Bars are the perfect blend of creamy cheesecake and refreshing mint, all nestled in a rich chocolate crust. These bars are not only visually appealing with their gorgeous layers, but they also deliver a delightful flavor combination that’s sure to please any mint chocolate lover. They’re an ideal treat for gatherings, holidays, or just because you deserve something sweet!

Ingredients

  • Chocolate graham cracker crumbs (1 ½ cups)
  • Granulated sugar (¼ cup)
  • Unsalted butter, melted (½ cup)
  • Cream cheese, softened (2 packs, 8 oz each)
  • Granulated sugar (¾ cup)
  • Vanilla extract (1 teaspoon)
  • Eggs (2 large)
  • Mint extract (1 teaspoon)
  • Green food coloring (optional, a few drops)
  • Heavy cream (1 cup)
  • Powdered sugar (2 tablespoons)
  • Chocolate chips (½ cup)
  • Fresh mint leaves (for garnish, optional)

Instructions

  1. (Total cook time: about 45 minutes) Preheat your oven to 325°F (160°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang to make it easier to lift out the bars later.
  2. In a medium bowl, combine the chocolate graham cracker crumbs, ¼ cup of sugar, and melted butter. Mix until it resembles wet sand, then press this mixture firmly into the bottom of your prepared pan. Bake for 10 minutes, then set aside to cool.
  3. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add ¾ cup of sugar, mixing until well incorporated. Add in the vanilla extract, eggs, and mint extract. If you’re using food coloring, add just a few drops at this stage for a lovely green hue. Mix until everything is well blended.
  4. Pour the cheesecake mixture over the cooled crust, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until the edges are set but the center is still slightly jiggly. Let it cool completely in the pan.
  5. While the cheesecake cools, whip the heavy cream with the powdered sugar until soft peaks form. Gently spread the whipped cream over the cooled cheesecake layer.
  6. Sprinkle the chocolate chips on top of the whipped cream and optionally garnish with fresh mint leaves

Strawberry Cheesecake Bars

These Strawberry Cheesecake Bars are the perfect blend of creamy cheesecake and fresh strawberry goodness, all packed in a delightful, easy-to-make bar format. They’re a delightful treat for any occasion, bursting with flavor from the ripe strawberries and a buttery graham cracker crust that just melts in your mouth. Trust me, once you take a bite, you’ll be hooked!

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Granulated sugar (¼ cup)
  • Unsalted butter, melted (½ cup)
  • Cream cheese, softened (16 oz)
  • Granulated sugar (¾ cup)
  • Vanilla extract (1 tsp)
  • Eggs (2 large)
  • Sour cream (½ cup)
  • Fresh strawberries, hulled and sliced (1 ½ cups)
  • Strawberry jam (¼ cup)

Instructions

  1. (Total cook time: about 45 minutes) Preheat your oven to 325°F (163°C) and grease a 9×13 inch baking pan with non-stick spray or line it with parchment paper for easy removal.
  2. In a medium bowl, mix together the graham cracker crumbs, ¼ cup sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of your prepared pan to form an even crust.
  3. Bake the crust in the preheated oven for about 10 minutes, or until it’s just starting to turn golden. Remove from the oven and let it cool slightly while you prepare the filling.
  4. In a large mixing bowl, beat the softened cream cheese with ¾ cup sugar until smooth and creamy. Add in the vanilla extract, and then mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, fold in the sour cream until everything is well blended.
  5. Pour the cheesecake filling over the cooled crust, spreading it evenly. Gently scatter the sliced strawberries on top, then drizzle the strawberry jam over them, swirling it slightly with a knife for a pretty marbled effect.
  6. Bake in the oven for about 25-30 minutes, until the edges are set and the center is slightly jiggly but not liquid. Remove from the oven and let it cool at room temperature for about 1 hour, then refrigerate for at least 3 hours before slicing into bars.
  7. Once chilled, cut into squares and enjoy your delicious strawberry cheesecake

Quick Summary

Prep Time Cook Time Total Time Servings
20 minutes 30 minutes 50 minutes 12 bars
  • Preheat oven to 325°F (163°C) before starting.
  • Prepare crust by mixing 1 ½ cups graham cracker crumbs with ½ cup melted butter.
  • Beat cream cheese until smooth, then add 1 cup sugar and 3 large eggs, mixing well.
  • Pour filling over crust in a greased 9×13 pan and smooth evenly.
  • Bake for 30 minutes or until edges are set but center is slightly jiggly.
  • Cool completely before refrigerating for at least 2 hours to firm up.
  • Tip: Use room temperature cream cheese for a smoother texture.
  • Tip: Avoid overmixing to prevent cracks in the cheesecake.
  • Tip: Refrigerate overnight for best flavor and texture.

Frequently Asked Questions

Can I make this ahead of time? How to store and reheat?

You can absolutely make cheesecake bars a day or two in advance. Store them in an airtight container in the refrigerator, and when ready to serve, simply slice and enjoy them cold, or let them sit at room temperature for about 15-20 minutes before serving.

What can I substitute for cream cheese?

If you’re looking for a substitute for cream cheese, you can use mascarpone cheese or a combination of ricotta and sour cream in equal parts. Just keep in mind that the texture may vary slightly, but the flavor will still be delicious!

How do I know when it’s done?

Your cheesecake bars are done when the edges are set but the center still has a slight jiggle, which usually takes about 30-35 minutes in a 325°F oven. Let them cool completely in the pan; they will continue to set as they cool.

Can I freeze this? How long does it last?

You can freeze cheesecake bars for up to 3 months; just ensure they are wrapped tightly in plastic wrap and then aluminum foil. To thaw, simply place them in the refrigerator overnight before serving.

What if I don’t have a 9×13 pan?

If you don’t have a 9×13 pan, you can use an 8×8 or 9×9 square pan, but be sure to adjust the baking time as they may take a bit longer to set. Alternatively, you can use a round cake pan, but again, keep an eye on the baking time!

Emily Parker
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