Easy 9×13 Cheesecake Bars Recipe: Creamy and Delicious!

ByEmily Parker

Cheesecake bars are the ultimate treat that effortlessly blend creamy, dreamy cheesecake with a buttery crust, making them a favorite for gatherings or simply as a sweet indulgence after dinner. These bars are a crowd-pleaser, and trust me, once you take a bite, you’ll be hooked on their luscious texture and rich flavor!

Key details: Total time: 1 hour 30 minutes, Difficulty: Easy, Servings: 12.

Prep Time Cook Time Total Time Servings Difficulty
20 minutes 50 minutes 1 hour 30 minutes 12 Easy

Origin of Cheesecake Bars

Cheesecake bars are a delightful twist on traditional cheesecake, bringing the creamy, rich flavors of cheesecake into a more portable and shareable form. What makes them special is their luscious, velvety filling paired with a buttery crust, creating a perfect balance of sweetness and tanginess. They are ideal for gatherings, as they slice neatly into bars, making them easy to serve and enjoy!

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Granulated sugar (½ cup)
  • Unsalted butter, melted (½ cup)
  • Cream cheese, softened (2 (8 oz) packages)
  • Granulated sugar (1 cup)
  • Eggs (3 large)
  • Vanilla extract (1 teaspoon)
  • Sour cream (½ cup)

Instructions

  1. (Total cook time: about 45 minutes) Preheat your oven to 325°F (160°C). This ensures your cheesecake bars bake evenly and develop that perfect, smooth texture.
  2. In a medium bowl, combine the graham cracker crumbs, ½ cup of sugar, and melted butter. Mix until it’s all moistened and resembles wet sand.
  3. Press the mixture firmly into the bottom of a 9×13-inch baking pan to create a crust. Bake it in the preheated oven for about 10 minutes, or until lightly golden.
  4. While the crust cools, beat the softened cream cheese and 1 cup of sugar together in a large bowl until smooth and creamy. This usually takes about 2-3 minutes.
  5. Add in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and sour cream until fully combined.
  6. Pour the cheesecake mixture over the cooled crust and spread it evenly. Bake in the oven for an additional 25-30 minutes, or until the center is set but still has a slight jiggle.
  7. Allow the cheesecake bars to cool at room temperature before refrigerating for at least 2 hours. Once chilled, slice into neat bars and enjoy your delicious creation!

Ingredients List

These cheesecake bars are a delightful twist on the classic cheesecake, perfect for any occasion! With a creamy filling and a buttery crust, they’re rich yet refreshing, offering a perfect balance of sweetness and tanginess. The best part? They’re easy to make and serve, making them a crowd-pleaser at parties or a sweet treat for family gatherings!

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Granulated sugar (½ cup)
  • Unsalted butter, melted (½ cup)
  • Cream cheese, softened (24 oz)
  • Sour cream (1 cup)
  • Granulated sugar (1 cup)
  • Vanilla extract (2 teaspoons)
  • Large eggs (3)
  • Flour (2 tablespoons)
  • Salt (½ teaspoon)

Instructions

  1. (Total cook time: about 45 minutes) Preheat your oven to 325°F (163°C). This is the perfect temperature to ensure your cheesecake bars bake evenly without cracking.
  2. In a medium bowl, mix the graham cracker crumbs, ½ cup sugar, and melted butter until combined. The mixture should resemble wet sand.
  3. Press the crumb mixture firmly into the bottom of a greased 9×13 inch baking pan. Use the bottom of a measuring cup to get an even layer. Bake for 10 minutes, then let it cool slightly.
  4. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup of sugar, sour cream, and vanilla extract, mixing until well combined.
  5. Add the eggs one at a time, mixing gently after each addition. Finally, add the flour and salt, mixing just until incorporated. Be careful not to overmix!
  6. Pour the cheesecake mixture over the cooled crust, smoothing the top with a spatula. Bake for 25-30 minutes, or until the edges are set and the center is slightly wobbly.
  7. Remove from the oven and let it cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 4 hours before cutting into bars. This helps them set perfectly!

Required Kitchen Equipment

When it comes to making cheesecake bars in a 9×13 pan, having the right kitchen equipment is key to achieving that creamy, dreamy texture and perfect golden top. These bars are a crowd-pleaser, combining rich cream cheese with a buttery crust, making them a delightful dessert for any occasion. Plus, they’re easy to cut into squares for sharing, which is always a bonus!

Ingredients

  • 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 (1 cup)
  • Vanilla extract (2 teaspoons)
  • Large eggs (3)
  • Sour cream (½ cup)

Instructions

  1. (Total cook time: about 45 minutes): Preheat your oven to 325°F (160°C). This is the perfect temperature to get that nice, even bake.
  2. In a medium bowl, mix the graham cracker crumbs, ¼ cup of sugar, and melted butter until everything is well combined and resembles wet sand.
  3. Press this mixture firmly into the bottom of a greased 9×13 pan to create an even crust. Bake for about 10 minutes until lightly golden, then let it cool slightly.
  4. In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar until smooth and creamy. You want to avoid any lumps here, so take your time!
  5. Add in the vanilla extract, eggs (one at a time), and sour cream, mixing until just combined. Don’t overmix; you want to keep it light and airy.
  6. Pour the cream cheese mixture over the cooled crust, spreading it out evenly. Bake for 25-30 minutes, or until the edges look set but the center still has a slight jiggle.
  7. Once baked, turn off the oven and let the cheesecake bars cool in the oven with the door ajar for about an hour. This helps prevent cracking!
  8. Chill in the refrigerator for at least 4 hours (or overnight if you can wait!). When ready, cut into squares and enjoy!

Prepare the Crust

Ah, the crust! It’s the foundation of our cheesecake bars, and trust me, it’s just as important as the creamy filling. This buttery, slightly sweet crust made from graham crackers adds a delightful crunch and a touch of nostalgia that perfectly complements the rich, tangy cheesecake. Plus, it’s super easy to whip up!

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Granulated sugar (½ cup)
  • Unsalted butter, melted (½ cup)
  • Salt (¼ teaspoon)
  • Ground cinnamon (½ teaspoon)

Instructions

  1. (Total cook time: about 15 minutes): Preheat your oven to 350°F (175°C). This will ensure your crust bakes up perfectly golden and delicious.
  2. In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, salt, and ground cinnamon. Mix until everything is well combined and resembles wet sand.
  3. Press the crumb mixture evenly into the bottom of a 9×13-inch pan. Make sure to pack it down tightly using the back of a measuring cup or your fingers for a solid base.
  4. Bake the crust in the preheated oven for about 10 minutes, or until it’s lightly browned. You’ll know it’s ready when it starts to smell deliciously toasty!
  5. Remove the crust from the oven and let it cool slightly while you prepare the cheesecake filling. This crust is the perfect base for those creamy layers to come!

Make the Cheesecake Filling

This cheesecake filling is the heart of the bars, creamy and rich with a delightful balance of sweetness and tanginess. The smooth texture and velvety mouthfeel make every bite a little piece of heaven, and the hint of vanilla complements the cream cheese beautifully. Trust me, once you taste this filling, you’ll want to make it again and again!

Ingredients

  • Cream cheese (24 oz, softened)
  • Granulated sugar (1 cup)
  • Large eggs (3, at room temperature)
  • Sour cream (1 cup)
  • Vanilla extract (2 teaspoons)
  • All-purpose flour (2 tablespoons)
  • Salt (1/4 teaspoon)
  • Heavy cream (1/4 cup)

Instructions

  1. (Total cook time: about 45 minutes): Preheat your oven to 325°F (163°C) and make sure your 9×13 pan is ready with the crust already prepared and cooled.
  2. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl to make sure everything is well combined.
  3. Add the granulated sugar to the cream cheese and mix until it’s fully incorporated, about another minute. You want it to be fluffy and light!
  4. One at a time, add the eggs, mixing on low speed just until incorporated after each addition. This helps prevent overmixing, which can lead to cracks in your cheesecake.
  5. Now, mix in the sour cream, vanilla extract, flour, and salt. Blend until smooth, ensuring there are no lumps. Finally, add the heavy cream and mix briefly until combined.
  6. Pour the cheesecake filling over the cooled crust in your 9×13 pan, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.
  7. Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center still has a slight jiggle. The filling will firm up as it cools, so don’t worry if it looks a little wobbly!

Combine Crust and Filling

This step is where the magic happens! Combining the crust and filling creates that perfect, creamy cheesecake bar that’s rich and indulgent with a buttery, crumbly base. The contrast between the smooth, sweet filling and the crisp crust is what makes these bars so irresistible!

Ingredients

  • Graham cracker crumbs (1 ¾ cups)
  • Granulated sugar (¼ cup)
  • Unsalted butter, melted (½ cup)
  • Cream cheese, softened (16 oz)
  • Sour cream (1 cup)
  • Granulated sugar (1 cup)
  • Vanilla extract (2 tsp)
  • Large eggs (3)

Instructions

  1. (Total cook time: about 50 minutes): Preheat your oven to 325°F (163°C). This temperature is perfect for baking the cheesecake bars so they set beautifully without cracking.
  2. In a medium bowl, mix the graham cracker crumbs, ¼ cup sugar, and melted butter until everything is well combined and resembles wet sand.
  3. Press the mixture firmly into the bottom of a greased 9×13 inch pan, making sure it’s even and compact. Bake for about 10 minutes until it’s lightly golden and fragrant.
  4. While the crust is baking, beat the softened cream cheese in a large bowl until smooth and creamy. This should take about 2-3 minutes; you want it to be fluffy!
  5. Add the sour cream, 1 cup sugar, and vanilla extract to the cream cheese. Mix until well incorporated, scraping down the sides of the bowl as needed.
  6. Finally, add the eggs one at a time, mixing just until combined after each addition. Be careful not to overmix; you want a smooth filling without too much air.
  7. Pour the cheesecake filling over the baked crust and spread it evenly. Bake for an additional 30-35 minutes or until the edges are set but the center has a slight jiggle.
  8. Let the cheesecake bars cool at room temperature for about an hour, then refrigerate for at least 3 hours before cutting into squares. Trust me, the waiting is worth it!

Bake the Cheesecake Bars

These cheesecake bars are creamy, rich, and the perfect balance of sweet and tangy. With a buttery graham cracker crust and a smooth filling, they’re not only easy to make but also a delightful treat that everyone will love. Each bite melts in your mouth, making them a crowd-pleaser for any occasion!

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Granulated sugar (¼ cup)
  • Unsalted butter, melted (½ cup)
  • Cream cheese, softened (2 packages or 16 oz)
  • Granulated sugar (1 cup)
  • Vanilla extract (1 teaspoon)
  • Large eggs (3)
  • Heavy cream (½ cup)
  • Lemon juice (2 tablespoons)

Instructions

  1. (Total cook time: about 45 minutes): Preheat your oven to 325°F (160°C). This will ensure your cheesecake bars bake evenly and set properly.
  2. In a mixing bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter. Stir until the mixture resembles wet sand.
  3. Press the crumb mixture firmly into the bottom of a 9×13 inch baking pan to form an even crust. Bake for about 10 minutes until it’s lightly golden. Let it cool while you prepare the filling.
  4. In a large bowl, beat the softened cream cheese with 1 cup sugar and vanilla extract until smooth and creamy. This usually takes about 2-3 minutes.
  5. Add the eggs one at a time, mixing well after each addition. Then, mix in the heavy cream and lemon juice until everything is well combined and silky.
  6. Pour the cheesecake filling over the cooled crust, spreading it evenly. Bake for about 25-30 minutes, or until the edges are set and the center is slightly jiggly.
  7. Once done, turn off the oven and crack the door open. Let the cheesecake bars cool in the oven for about 1 hour to prevent cracking.
  8. After that, refrigerate for at least 4 hours, preferably overnight, before cutting them into squares. Enjoy your delicious cheesecake bars!

Cool and Chill

Cooling and chilling your cheesecake bars is the secret to achieving that perfectly creamy texture that we all love. After baking, letting them rest in the fridge allows the flavors to meld beautifully, resulting in a rich, delicious treat that’s not only satisfying but also refreshing. You’ll be amazed at how the chilling process enhances the overall flavor profile!

Ingredients

  • Cream cheese (24 oz, softened)
  • Granulated sugar (1 cup)
  • Vanilla extract (2 teaspoons)
  • Eggs (3 large)
  • Sour cream (1/2 cup)
  • All-purpose flour (1/4 cup)
  • Butter (1/2 cup, melted)
  • Graham cracker crumbs (1 1/2 cups)
  • Powdered sugar (for dusting, optional)

Instructions

  1. (Total cook time: about 45 minutes) Start by preheating your oven to 325°F (163°C). This temperature is perfect for a gentle bake that ensures your cheesecake bars will be creamy and not cracked.
  2. In a mixing bowl, combine the softened cream cheese and granulated sugar. Beat them together until smooth and creamy, about 2-3 minutes. You want to see no lumps here!
  3. Add in the vanilla extract and eggs, one at a time, mixing well after each addition. This will help incorporate air into the mixture, giving your bars a lovely, light texture.
  4. Next, gently fold in the sour cream and flour until just combined. Be careful not to overmix; you want to keep that airy quality!
  5. In a separate bowl, mix the graham cracker crumbs with melted butter until well combined. Press this mixture firmly into the bottom of a greased 9×13 pan to form a crust.
  6. Pour the cheesecake batter over the crust, spreading it evenly. Bake in the preheated oven for about 30-35 minutes, or until the edges are set but the center still has a slight jiggle. This indicates it’s perfectly baked!
  7. Once baked, remove the pan from the oven and allow it to cool at room temperature for at least 30 minutes. Then, cover and refrigerate for at least 4 hours, or overnight if you can wait! The longer, the better the flavor.

Pro Tips for Perfection

If you’re dreaming of rich, creamy cheesecake with a buttery crust, then these cheesecake bars are your ticket! They bring all the indulgence of traditional cheesecake but are easy to slice and serve, making them perfect for gatherings or a cozy night in. Each bite is a delightful balance of sweetness and tang, with a velvety texture that melts in your mouth.

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Granulated sugar (½ cup)
  • Unsalted butter, melted (½ cup)
  • Cream cheese, softened (2 packages, 8 oz each)
  • Sour cream (½ cup)
  • Granulated sugar (1 cup)
  • Vanilla extract (2 teaspoons)
  • Eggs (3 large)
  • All-purpose flour (2 tablespoons)
  • Salt (¼ teaspoon)
  • Lemon zest (1 tablespoon, optional)

Instructions

  1. (Total cook time: about 45 minutes) Preheat your oven to 325°F (163°C). Line a 9×13 inch baking pan with parchment paper, letting the edges hang over the sides for easy removal later.
  2. In a medium bowl, mix the graham cracker crumbs, ½ cup sugar, and melted butter until well combined. Press this mixture firmly into the bottom of your prepared pan to form a crust. Bake for 10 minutes, then remove from the oven and let it cool slightly.
  3. While the crust is cooling, in a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add in 1 cup of sugar, sour cream, and vanilla extract, blending until fully incorporated.
  4. Next, add the eggs one at a time, mixing on low speed after each addition just until combined. Be careful not to overmix! Lastly, gently fold in the flour, salt, and lemon zest (if using) until just combined.
  5. Pour the cream cheese mixture over the cooled crust and spread it evenly. Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle. A toothpick inserted should come out with just a few moist crumbs.
  6. 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 cutting into squares. Enjoy your delightful cheesecake bars!

Variations and Substitutions

Cheesecake bars are a delightful treat that can be easily customized to fit your taste or use up what you have on hand. Whether you’re craving a fruity twist or a nutty crunch, these variations will keep your cheesecake bars exciting and delicious!

Ingredients

  • Cream cheese (16 oz, softened)
  • Sugar (1 cup)
  • Vanilla extract (2 tsp)
  • Eggs (2 large)
  • Sour cream (1/2 cup)
  • Graham cracker crumbs (1 1/2 cups)
  • Butter (1/2 cup, melted)
  • Fresh berries (1 cup, for topping)
  • Chocolate chips (1/2 cup, for a chocolate variation)
  • Chopped nuts (1/2 cup, for a nutty crunch)

Instructions

  1. (Total cook time: about 45 minutes): Preheat your oven to 325°F (160°C) and grease a 9×13-inch pan.
  2. In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of your prepared pan to form the crust.
  3. In another bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy, about 2 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Then, stir in the sour cream until fully incorporated.
  5. If you want to customize, fold in fresh berries or chocolate chips at this stage! Pour the cheesecake mixture over the crust, smoothing the top with a spatula.
  6. Bake in the preheated oven for 30-35 minutes, or until the center is set but slightly jiggly. It will firm up as it cools!
  7. Let the cheesecake bars cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours before slicing into bars.

Serving and Plating Suggestions

These cheesecake bars are a creamy, rich delight that perfectly balance sweetness with a hint of tanginess from the cream cheese. They’re easy to slice and serve, making them perfect for gatherings or a sweet treat at home. When plated beautifully, they can impress any guest!

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Granulated sugar (¼ cup)
  • Unsalted butter, melted (½ cup)
  • Cream cheese, softened (2 packs or 16 oz)
  • Sour cream (1 cup)
  • Granulated sugar (1 cup)
  • Vanilla extract (1 teaspoon)
  • Eggs (3 large)
  • All-purpose flour (2 tablespoons)
  • Lemon zest (1 teaspoon)
  • Fresh fruit or fruit compote for topping (optional)
  • Powdered sugar for dusting (optional)

Instructions

  1. (Total cook time: about 1 hour) Preheat your oven to 325°F (163°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy removal.
  2. In a medium bowl, mix the graham cracker crumbs, ¼ cup sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan to form a crust.
  3. In a large mixing bowl, beat the softened cream cheese until smooth. Add in 1 cup sugar, sour cream, and vanilla extract, mixing until well combined.
  4. Incorporate the eggs one at a time, mixing thoroughly after each addition. Finally, add in the flour and lemon zest, blending until everything is just combined.
  5. Pour the cheesecake mixture over the crust in the prepared pan. Smooth the top with a spatula and tap the pan gently on the counter to remove any air bubbles.
  6. Bake in the preheated oven for about 30-35 minutes, or until the center is set and slightly jiggles when shaken. It should not be overly firm.
  7. Remove from the oven and let the bars cool in the pan for at least an hour. For best results, refrigerate for at least 4 hours before slicing into squares.

Quick Summary

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 bars
  • Preheat oven to 325°F: Ensure it reaches temperature before baking.
  • Combine crust ingredients: Mix graham cracker crumbs, sugar, and melted butter until crumbly.
  • Beat cream cheese mixture: Whip cream cheese, sugar, and vanilla until smooth and fluffy.
  • Spread evenly: Pour cream cheese mixture over crust and smooth it out.
  • Cool completely: Let bars cool in the fridge for at least 2 hours before cutting.
  • Tip: Use room temperature cream cheese for a smoother batter.
  • Tip: Line the pan with parchment paper for easy removal.

Frequently Asked Questions

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

You can definitely make these cheesecake bars a day in advance. Store them in an airtight container in the refrigerator for up to 5 days; just serve them cold or let them sit at room temperature for about 15 minutes before enjoying.

What can I substitute for cream cheese?

If you’re looking for a substitute, you can use ricotta cheese blended until smooth, but the texture and flavor will be slightly different. Another option is to use a dairy-free cream cheese alternative if you’re avoiding dairy.

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 typically takes about 25-30 minutes at 325°F (163°C). They will firm up as they cool, so don’t overbake!

Can I freeze this? How long does it last?

Yes, you can freeze the cheesecake bars for up to 3 months. Make sure to wrap them tightly in plastic wrap and then in foil to prevent freezer burn.

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 aware that the baking time may vary slightly, so keep an eye on them. Just check for doneness a few minutes earlier than the recommended time.

Emily Parker
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