Delicious Cheesecake Squares in a 9×13 Pan: Easy Recipe & Tips

ByEmily Parker

These cheesecake squares are the perfect dessert to satisfy your sweet tooth and impress your friends. With a creamy, rich filling on a buttery graham cracker crust, they’re a delightful treat that’s sure to become a weeknight staple or a crowd-pleaser at gatherings. Just one bite and you’ll be hooked!

Total time: 1 hour 15 minutes | Difficulty level: Easy | Servings: 24 squares

Prep Time Cook Time Total Time Servings Difficulty
20 minutes 55 minutes 1 hour 15 minutes 24 squares Easy

Origin of Cheesecake Squares

Cheesecake squares are a delightful twist on the classic cheesecake, offering all the creamy, rich flavor in a convenient, sliceable form. What makes them special is their perfectly balanced sweetness and that luscious texture that melts in your mouth, making them a favorite for gatherings and parties. They’re incredibly versatile; you can play with flavors from classic vanilla to zesty lemon, adapting them to suit any occasion!

Ingredients

  • Graham cracker crumbs (2 cups)
  • Granulated sugar (1/4 cup)
  • Unsalted butter, melted (1/2 cup)
  • Philadelphia cream cheese, softened (2 lbs)
  • Sour cream (1 cup)
  • Granulated sugar (1 cup)
  • Vanilla extract (2 teaspoons)
  • Eggs (4 large)
  • All-purpose flour (1/4 cup)
  • Salt (1/4 teaspoon)

Instructions

  1. (Total cook time: about 1 hour) Preheat your oven to 325°F (160°C). This ensures that your cheesecake bakes evenly and achieves that perfect creamy texture.
  2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until it resembles wet sand, then press it firmly into the bottom of a greased 9×13-inch pan. Bake for 10 minutes and let it cool slightly.
  3. While the crust cools, in a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
  4. Add in the sour cream, 1 cup sugar, and vanilla extract. Mix until well combined, scraping down the sides of the bowl as needed.
  5. Next, add the eggs one at a time, mixing on low speed after each addition until just blended. Be careful not to overmix!
  6. Sprinkle in the flour and salt, gently folding it into the batter until no streaks remain.
  7. Pour the cheesecake mixture over the cooled crust, spreading it evenly. Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
  8. Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about an hour. This helps prevent cracks from forming. Chill in the refrigerator for at least 4 hours before slicing into

Ingredients for Cheesecake Squares

These cheesecake squares are a delightful twist on the classic dessert, bringing together a creamy, rich filling with a buttery, crumbly crust. They are perfect for gatherings, as they can be cut into neat squares for easy serving. With a balance of sweetness and a hint of tanginess from the cream cheese, every bite is a little piece of heaven!

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Granulated sugar (½ cup)
  • Unsalted butter, melted (1/3 cup)
  • Cream cheese, softened (24 oz)
  • Granulated sugar (1 cup)
  • Vanilla extract (2 teaspoons)
  • Eggs (3 large)
  • Sour cream (1 cup)
  • All-purpose flour (2 tablespoons)
  • Salt (¼ teaspoon)

Instructions

  1. (Total cook time: about 1 hour) Preheat your oven to 325°F (163°C). This will ensure your cheesecake bakes evenly and comes out perfectly creamy.
  2. In a medium mixing bowl, combine the graham cracker crumbs, ½ cup sugar, and melted butter. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of a greased 9×13-inch pan to form an even crust.
  3. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. This usually takes about 2-3 minutes.
  4. Add in the 1 cup of sugar, vanilla extract, and eggs one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl to incorporate everything!
  5. Stir in the sour cream, flour, and salt until just combined. Avoid over-mixing to keep the texture nice and fluffy.
  6. Pour the cheesecake batter over the prepared crust, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center still has a slight jiggle.
  7. Once baked, turn off the oven and let the cheesecake squares cool in the oven with the door slightly ajar for about 1 hour. This helps prevent cracking. Afterward, refrigerate for at least 4 hours before cutting into squares and serving.

Kitchen Equipment Needed

When you’re ready to whip up some cheesecake squares, having the right kitchen equipment is essential for achieving that perfect creamy texture and delightful flavor. A 9×13 inch pan is your best friend here, allowing for even baking and easy slicing. Plus, these squares are ideal for sharing at gatherings, bringing smiles with each rich, velvety bite.

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Granulated sugar (½ cup)
  • Unsalted butter (1/3 cup, melted)
  • Cream cheese (24 oz, softened)
  • Granulated sugar (1 cup)
  • Vanilla extract (1 tsp)
  • Eggs (3 large)
  • Sour cream (1 cup)
  • All-purpose flour (2 tbsp)
  • Salt (¼ tsp)

Instructions

  1. (Total cook time: about 1 hour) Preheat your oven to 325°F (160°C). This ensures a nice, slow bake for that creamy texture.
  2. In a bowl, combine the graham cracker crumbs, ½ cup sugar, and melted butter until it resembles wet sand. Press this mixture firmly into the bottom of your 9×13 inch pan to form a crust.
  3. Bake the crust for about 10 minutes, just until it’s lightly golden. This gives it a nice crunch and sets the base for your cheesecake.
  4. While the crust cools, beat the softened cream cheese in a large mixing bowl until smooth. Gradually add in 1 cup sugar and mix until well combined and creamy.
  5. Add the vanilla extract, then mix in the eggs one at a time, ensuring everything is well combined. Finally, add the sour cream, flour, and salt, mixing until the batter is smooth and silky.
  6. Pour the cheesecake batter over the cooled crust, spreading it evenly. Bake for about 40-45 minutes, or until the edges are set but the center still has a slight jiggle.
  7. Let the cheesecake squares cool in the pan at room temperature for at least 1 hour before refrigerating for at least 4 hours (or overnight) to let the flavors deepen and set fully.

Preparation Instructions

These cheesecake squares are a delicious twist on classic cheesecake, baked in a convenient 9×13 pan. They are creamy, rich, and perfect for sharing at gatherings or simply indulging at home. With a buttery graham cracker crust and a velvety filling, you’ll love how easy they are to slice and serve!

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Granulated sugar (½ cup)
  • Unsalted butter, melted (½ cup)
  • Cream cheese, softened (24 oz)
  • Granulated sugar (1 cup)
  • Vanilla extract (1 tsp)
  • Large eggs (3)
  • Sour cream (1 cup)
  • All-purpose flour (2 tbsp)
  • Salt (¼ tsp)

Instructions

  1. (Total cook time: about 1 hour) Preheat your oven to 325°F (160°C). Grease your 9×13 pan lightly to prevent sticking.
  2. In a mixing bowl, combine the graham cracker crumbs, ½ cup of sugar, and melted butter until well combined. Press this mixture evenly into the bottom of the prepared pan to form a crust.
  3. Bake the crust in the preheated oven for 10 minutes, then remove it and let it cool slightly.
  4. In another large bowl, beat the softened cream cheese with 1 cup of sugar until smooth and fluffy, about 2-3 minutes. Add the vanilla extract and mix well.
  5. Add the eggs one at a time, mixing well after each addition, then incorporate the sour cream, flour, and salt until everything is just combined. Be careful not to overmix!
  6. Pour the cheesecake filling over the cooled crust, smoothing it out with a spatula. Bake in the oven for 30-35 minutes, or until the edges are set but the center still slightly jiggles.
  7. Once baked, turn off the oven and crack the oven door, letting the cheesecake cool inside for 1 hour. After that, refrigerate for at least 4 hours (or overnight) before slicing into squares and serving. Enjoy!

Baking Instructions

These cheesecake squares are a delightful blend of creamy richness and a buttery crust, perfect for any occasion! The smooth, velvety filling is balanced by a hint of tanginess, making every bite a true indulgence. Plus, baking them in a 9×13 pan means they’re easy to cut into perfect, shareable squares!

Ingredients

  • Graham cracker crumbs (2 cups)
  • Granulated sugar (1/4 cup)
  • Unsalted butter, melted (1/2 cup)
  • Cream cheese, softened (4 packages – 8 oz each)
  • Granulated sugar (1 cup)
  • Vanilla extract (1 tablespoon)
  • Large eggs (4)
  • Sour cream (1 cup)
  • All-purpose flour (1/4 cup)
  • Fresh lemon juice (2 tablespoons)

Instructions

  1. (Total cook time: about 1 hour) Preheat your oven to 325°F (160°C). This temperature is perfect for baking cheesecake without cracking the surface.
  2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are evenly coated and look like wet sand.
  3. Press this mixture firmly into the bottom of a greased 9×13 inch pan. Use the bottom of a measuring cup to really pack it down — a solid crust is key!
  4. In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Gradually add in 1 cup of sugar and beat until fully incorporated.
  5. Add the vanilla extract, eggs, sour cream, flour, and lemon juice. Mix on low speed until just combined, being careful not to overmix — a few lumps are okay!
  6. Pour the cheesecake batter over the prepared crust, smoothing it out with a spatula. Tap the pan gently on the counter to release any air bubbles.
  7. Bake in the preheated oven for about 40-45 minutes, or until the edges are set and the center is slightly jiggly — it will firm up as it cools.
  8. Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about an hour. This helps prevent cracks. Afterward, refrigerate for at least 4 hours before slicing into squares.

Pro Chef Tips

Cheesecake squares baked in a 9×13 pan are a delightful twist on the classic cheesecake, making them perfect for parties or gatherings! With a creamy, rich filling and a buttery graham cracker crust, these squares are not only easy to slice and serve but also packed with flavor. The tanginess of the cream cheese balanced with a hint of vanilla creates a dessert that is both indulgent and refreshing.

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Granulated sugar (½ cup)
  • Unsalted butter, melted (½ cup)
  • Cream cheese, softened (24 oz)
  • Granulated sugar (1 cup)
  • Vanilla extract (1 teaspoon)
  • Eggs (3 large)
  • Sour cream (1 cup)
  • All-purpose flour (2 tablespoons)
  • Salt (¼ teaspoon)

Instructions

  1. (Total cook time: about 1 hour) Preheat your oven to 325°F (163°C). This temperature is key for a smooth, creamy cheesecake.
  2. In a medium bowl, mix the graham cracker crumbs, ½ cup of sugar, and melted butter until combined. Press this mixture evenly into the bottom of a greased 9×13 pan to form your crust.
  3. Bake the crust for about 10 minutes, just until it’s lightly golden. This helps set it up before adding the cheesecake filling.
  4. In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar together until smooth and creamy, about 2-3 minutes on medium speed. Make sure there are no lumps!
  5. Add in the vanilla extract and eggs, one at a time, mixing just until combined after each addition. Then, mix in the sour cream, flour, and salt until everything is incorporated.
  6. Pour the cheesecake filling over the baked crust, smoothing the top with a spatula. Bake for an additional 30-35 minutes, or until the center is set but still slightly jiggly. It will firm up as it cools.
  7. Let the cheesecake cool at room temperature for about an hour, then refrigerate for at least 4 hours (or overnight) to fully set. Cut into squares and serve chilled!

Flavor Variations

Cheesecake squares are not just a one-note dessert; they can be customized to suit any occasion or craving! With a few simple tweaks, you can create a delightful array of flavors that cater to your taste buds. From rich chocolate to refreshing citrus, the possibilities are endless and oh-so-delicious!

Ingredients

  • Cream cheese (16 oz, softened)
  • Sour cream (1 cup)
  • Granulated sugar (1 cup)
  • Eggs (3 large)
  • Vanilla extract (2 teaspoons)
  • Chocolate chips (1 cup, for chocolate variation)
  • Lemon zest (1 tablespoon, for lemon variation)
  • Fresh raspberries (1 cup, for raspberry variation)
  • Graham cracker crumbs (1 ½ cups)
  • Butter (½ cup, melted)
  • Powdered sugar (¼ cup, for dusting)
  • Salt (¼ teaspoon)

Instructions

  1. (Total cook time: about 1 hour) Preheat your oven to 325°F (160°C). Make sure it’s fully heated before you start baking for even results!
  2. In a large mixing bowl, combine the graham cracker crumbs, melted butter, and a pinch of salt. Mix until you get a crumbly texture, then press this mixture firmly into the bottom of a greased 9×13-inch pan.
  3. In another bowl, beat the softened cream cheese until smooth, then add the granulated sugar and blend well. Make sure there are no lumps, as this will keep your squares creamy.
  4. Add the sour cream, eggs, and vanilla extract to the cream cheese mixture. If you’re trying a chocolate variation, fold in the chocolate chips at this point. For lemon, add the lemon zest, and for raspberry, gently fold in the raspberries.
  5. Pour the cheesecake mixture over the crust in the pan, smoothing the top with a spatula. Bake in the preheated oven for about 30-35 minutes, or until the edges are set but the center still has a slight jiggle.
  6. Once baked, turn off the oven and let the cheesecake squares cool in the oven for an additional 10 minutes. This helps prevent cracking!
  7. Remove from the oven and let them cool to room temperature, then refrigerate for at least 4 hours before slicing. Dust with powdered sugar before serving for that extra touch of elegance!

Serving Suggestions

Cheesecake squares are the perfect treat for any occasion, combining the rich, creamy goodness of cheesecake with the convenience of bite-sized portions. They’re beautifully smooth, with a delightful graham cracker crust that adds just the right amount of crunch. Whether you’re serving them at a party, for a family gathering, or just enjoying a sweet snack at home, these squares will surely impress your guests and satisfy your sweet tooth!

Ingredients

  • Graham cracker crumbs (2 cups)
  • Granulated sugar (1/4 cup)
  • Unsalted butter, melted (1/2 cup)
  • Cream cheese, softened (24 oz)
  • Granulated sugar (1 cup)
  • Vanilla extract (1 teaspoon)
  • Large eggs (3)
  • Sour cream (1 cup)
  • All-purpose flour (2 tablespoons)
  • Fresh lemon juice (1 tablespoon)
  • Pinch of salt

Instructions

  1. (Total cook time: about 1 hour) Preheat your oven to 325°F (160°C) and line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal later.
  2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until well mixed. Press this mixture firmly into the bottom of your prepared pan to form the crust.
  3. In a large bowl, beat the softened cream cheese until smooth. Gradually add in 1 cup of sugar and mix until fully combined and creamy.
  4. Add the vanilla extract, eggs (one at a time), sour cream, flour, lemon juice, and a pinch of salt to the cream cheese mixture. Beat until everything is well incorporated and the batter is smooth.
  5. Pour the cheesecake filling over the crust in the baking pan, spreading it evenly. Bake for 40-45 minutes, or until the edges are set but the center still has a slight jiggle.
  6. Once done, turn off the oven and leave the cheesecake squares in there for about 10 minutes to cool slowly. This helps prevent cracking!
  7. Remove from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight for best results. Once chilled, lift the cheesecake out of the pan using the parchment paper and cut into squares.

Quick Summary

Prep Time Cook Time Total Time Servings
20 minutes 40 minutes 1 hour 12 squares
  • Preheat the oven to 325°F (163°C) for optimal baking.
  • Prepare the crust by combining 1½ cups of graham cracker crumbs with ⅓ cup of melted butter.
  • Beat the cream cheese until smooth, then add 1 cup of sugar and 1 teaspoon of vanilla.
  • Incorporate eggs one at a time, mixing well to avoid lumps.
  • Bake for 40 minutes until the center is slightly jiggly.
  • Cool completely before slicing into squares for best texture.
  • Tip: Use room temperature cream cheese for a smoother batter.
  • Tip: Let the cheesecake chill overnight for enhanced flavor.

Frequently Asked Questions

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

You can definitely make cheesecake squares ahead of time! Store them in an airtight container in the fridge for up to 5 days, and enjoy them chilled or let them sit at room temperature for 30 minutes before serving.

What can I substitute for cream cheese?

You can use mascarpone cheese for a creamier texture or a vegan cream cheese alternative for a dairy-free version, keeping in mind this may slightly alter the flavor.

How do I know when it’s done?

Your cheesecake squares are done when the edges are set but the center still has a slight jiggle; it will firm up as it cools. Look for a light golden color on top, which typically takes about 45-50 minutes at 325°F (163°C).

Can I freeze this? How long does it last?

You can freeze cheesecake squares for up to 3 months. Just wrap them tightly in plastic wrap and then foil to prevent freezer burn, and thaw in the fridge 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 adjust the baking time to 10-15 minutes less since the cheesecake may be thicker and take longer to set.

Emily Parker
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