Classic cheesecake bars offer all the creaminess and buttery graham cracker crust of a baked cheesecake, with less hassle and in a fraction of the time. Designed for a 9×13-inch baking dish, this easy cheesecake bars recipe allows you to skip the springform pan and water bath and get straight to delicious eating.
I hear you. Baking a cheesecake can be intimidating. I happen to love spending hours in the kitchen perfecting my favorite dessert, but I also understand that sometimes there just isn’t enough time in the day. This simple cheesecake bars recipe is the perfect way to satisfy a craving for baked cheesecake without the fuss of a springform pan or water bath.
This recipe has a classic sweet, tangy, creamy vanilla cheesecake filling set over a buttery graham cracker crust. To make it, you don’t need anything more than a standard 9×13-inch baking pan. The whole dessert is prepped, baked, and cooled in a fraction of the time it would take to make a traditional cheesecake. It’s also a great way to serve cheesecake to a crowd once it’s sliced into bars. Give it a try!
I’ve since adapted this recipe to make my fall pumpkin cheesecake bars and Mexican-inspired sopapilla cheesecake bars. And for another delicious way to prepare cheesecake without a water bath, try a no-bake cheesecake.
Why This Cheesecake Bars Recipe Makes It Easy
- No water bath. Cheesecake bars combine the deliciousness of a classic cheesecake with the convenience of a dessert bar recipe. Just bake directly in the oven in a 9×13-inch pan.
- No fancy pan. Most cheesecakes call for a 9-inch springform pan to make them easier to serve. These baked cheesecake bars are perfectly thick, sliceable, and easy to eat (you can even eat them with your hands!).
- It doesn’t take as long. This cheesecake takes significantly less baking and cooling time than a conventional cheesecake.
- Versatile. Top your cheesecake bars with any garnishes you’d like. Check out my Topping Ideas section below for some of my favorites.
- No cake carrier needed. Cheesecake bars are easier to transport than a regular cheesecake. It makes them an ideal dessert for potlucks, parties, and special occasions.
What You’ll Need
It doesn’t take much to make this simple vanilla cheesecake. Here’s a list of what you’ll need. Scroll to the recipe below for detailed measurements.
- Graham crackers – To make the easy graham cracker crust for your cheesecake. You’ll crush the graham crackers into a fine crumb and combine them with melted butter and sugar. You could also use Nilla wafers or make an Oreo cookie crust.
- Cream cheese – It is very important that the cream cheese is at room temperature. If it is too cold, it will not mix well with the other ingredients, and you will end up with a lumpy cheesecake filling. You also want to use brick-style cream cheese, not the kind in the tub.
- Sugar – Use granulated sugar.
- All-purpose flour – To thicken the filling and help it set up firm. As with all baked goods, make sure to measure the flour correctly so you don’t add too much. Feel free to use your favorite 1:1 gluten-free flour instead.
- Sour cream – Like the cream cheese, the sour cream should be at room temperature to achieve a smooth batter. You could substitute plain Greek yogurt if needed.
- Vanilla extract – Pure vanilla extract is a must for the best possible flavor.
- Eggs – Start with room-temperature large eggs. They will incorporate more easily with the other ingredients, giving you a smoother filling.
How to Make Cheesecake Bars
Here are the steps to bake the best cheesecake bars in a 9×13-inch pan. Scroll to the recipe below for more detailed instructions.
Get ready to bake by preheating the oven to 325°F and greasing a 9×13 pan with baking spray. Meanwhile, combine the crust ingredients.
Press the crust into the bottom of the pan. Bake at 325ºF for 10 minutes.
Reduce the oven temperature to 300°F. Beat the cream cheese, sugar, and flour on low speed.
Add the sour cream and vanilla extract and mix until smooth.
Add the eggs one at a time, mixing until smooth after each addition.
Pour the batter over the crust and bake for 30 minutes. Turn off the oven.
Leave the cheesecake in the closed oven for 20 minutes. Crack the door, and cool for an additional 15 minutes.
After the cheesecake has rested in the oven, chill the cheesecake in the refrigerator for 3-4 hours before serving.
Tips for the Best Cheesecake Bars
- Start with room-temperature ingredients. As with any cheesecake, it is crucial to start with room-temperature cream cheese, sour cream, and eggs. They will mix much more smoothly with each other and the other required ingredients than they would in chilled form. So, for a smooth cheesecake filling, start with these ingredients at room temperature.
- Don’t overmix the batter. Overmixing (or mixing on too high of a speed) cheesecake batter will incorporate air into the filling. The air bubbles work to cause the cheesecake to crack as it bakes. So mix low and slow for a cheesecake that is not only tasty but also visually appealing.
- Avoid over-baking. If you would like to avoid a cracked, dry cheesecake, try not to overbake. Check out my post on How to Know When Your Cheesecake is Done for some pointers.
- Cool gradually. Allowing the cheesecake to sit in the closed oven and then in the cracked oven after baking is an important part of the cheesecake process. It will allow the dessert to bake fully with the added benefit of preventing cracks in the cheesecake.
Variations
I’ll let you in on a little baker’s secret: Just about any cheesecake can become cheesecake bars. Once you’ve made this classic recipe, you can try it with different crust flavors, fillings, and mix-ins, or adapt your favorite baked cheesecakes as bars instead. These are some ideas:
- Different crust: Swap Graham crackers in the crust with crushed Nilla or chocolate wafers, Oreos, shortbread, or gingersnaps.
- Chocolate: Borrow the filling from my chocolate cheesecake and bake with an Oreo crust.
- Oreo: Make an Oreo cheesecake as bars.
- Coconut: Make coconut cheesecake topped with whipped cream and toasted coconut.
- Lemon: Add fresh lemon zest and lemon juice like the filling in my lemon cheesecake. Try another variation with a raspberry swirl.
- Fruit filling: These strawberry cheesecake bars are an easy way to jazz up this recipe. Or try my blueberry swirl cheesecake.
- Sprinkles: Fold in colorful sprinkles for funfetti cheesecake bars. Use rainbow jimmies (rods) or quins rather than nonpareils so the color doesn’t bleed into the batter.
- Apple: These apple streusel cheesecake bars are an easy fall or Thanksgiving dessert, or make this caramel apple cheesecake.
In most cases, the filling amounts can remain the same, but you’ll need to double the crust for a 9×13-inch pan. Keep in mind, you’ll also need to shorten the baking times when baking a cheesecake as bars.
Cheesecake Toppings
One of my favorite things about this quick cheesecake bars recipe is how versatile it is. It boasts a rich vanilla flavor that’s the perfect base for a variety of toppings:
- Swirl on classic homemade whipped cream and top with fresh berries
- Dollop with strawberry sauce, raspberry sauce, or blueberry sauce
- Looking for a little pucker? Spread lemon curd on top
- Drizzle with chocolate ganache or salted caramel sauce
How to Store
- Refrigerate. Store your cheesecake in the refrigerator for up to 4 days. Keep the pan covered or wrap it in Saran Wrap and place it in the fridge.
- Freeze. Tightly wrap the whole pan and freeze it for up to 3 months. Alternatively, you can flash-freeze the individual cheesecake bars until firm, and wrap them individually or store them together in an airtight container. If you store the slices together, separate any layers with parchment paper to prevent sticking. When you are ready to enjoy, transfer the cake or the desired portions to the refrigerator to thaw.
More Cheesecake Recipes to Try
Easy Cheesecake Bars Recipe
- Prep Time: 30 minutes
- Cooling: 3 hours
- Cook Time: 1 hour 15 minutes
- Total Time: 4 hours 45 minutes
- Yield: 15 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
Creamy cheesecake bars have all the vanilla richness and buttery graham cracker crust of a baked cheesecake, ready in a fraction of the time. No water bath or springform pan needed!
Ingredients
For the crust
- 2 1/4 cups (302g) graham cracker crumbs
- 3 tbsp (39g) sugar
- 10 tbsp (140g) salted butter, melted
For the filling
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all-purpose flour
- 1 cup (230g) sour cream, room temperature
- 1 1/2 tbsp vanilla extract
- 3 large eggs, room temperature
Instructions
To make the crust
- Preheat oven to 325°F (163°C). Grease a 9×13 pan with baking spray.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the prepared pan.
- Bake the crust for 10 minutes, then set aside to cool.
To make the cheesecake
- Reduce the oven temperature to 300°F (148°C).
- In a large bowl, beat the cream cheese, sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
- Add the sour cream and vanilla extract and mix on low speed until well combined.
- Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- Pour the cheesecake batter into the crust and spread evenly. Bake the cheesecake for 30 minutes.
- Turn off the oven and leave the cheesecake in the oven with the door closed for 20 minutes.
- Crack the door of the oven, with the cheesecake inside, for 15 minutes. This slow cooling process helps prevent the cheesecake from cracking.
- Put the cheesecake in the fridge to cool completely, 3-4 hours.
- Serve the cheesecake with your favorite toppings. I used my homemade whipped cream and fresh fruit. Store the cheesecake in the fridge, well covered. Cheesecake is best if eaten within 3-4 days.
Nutrition
- Serving Size: 1 Slice
- Calories: 417
- Sugar: 22.4 g
- Sodium: 355.2 mg
- Fat: 27.6 g
- Carbohydrates: 36.5 g
- Protein: 6.5 g
- Cholesterol: 108.7 mg
Just found your recipe after searching for a cheesecake recipe for 9×13 pan. If I doubled up on the cheesecake batter, what baking time adjustments would you make? Thank you for your time!
I’m not entirely sure, since I haven’t done it. You may need to just about double the bake time. It could also be that you would need a water bath for it to not crack.
Have made it four times- love how easy it is snd comes out perfect- my brother -in-law is an invalid and had not been eating any sweets and wanted to put on pounds- has not been out of house for a year except by ambulance- we take groceries and things he wants or needs- he wanted a cheesecake- i got a small one at grocery store but it costs alot and I knew I could make one that tastes better- your recipe he says is perfect!
I’m so glad he has enjoyed it!
Is it okay to skip the flour to have a creamier texture or would it affect the baking?
It won’t necessarily make a creamier texture. The starch prevents the egg proteins from over-coagulating, giving you a creamier texture and helping you prevent any cracks. I would leave it in.
This is the BEST recipe I’ve ever found for cheesecake! I was so excited to find a recipe that could be made in a 9×13 pan! Your instructions were precise and it has turned out perfect every time I’ve made it! I put cherry, strawberry and blueberry pie filling separately in containers on the side so people can add their own toppings but it’s delicious plain too!! It’s a huge hit anywhere I take it! My 84 year old Mother-in-Law even said it was the best cheesecake she’s EVER had!! Thank you for sharing!! It’s a keeper in our family!
Awesome! I’m so glad to hear that!
Great recipe! I’ve never been confident with cheesecakes, so much so that I ditched my springform pan. Since my son-in-law loves cheesecake and this recipe uses an oblong pan I had to try again. I followed the recipe exactly and it was perfect topped with strawberry sauce. I added a dollop of sweetened, lemon flavored sour cream and blueberries to top each piece. Everyone loved it! Thank you Lindsay.
Awesome! I’m so glad it worked well for you! 🙂
This recipe is amazing!! I work in an LTC (long-term care) building and one of my residents stated she wanted cheesecake for her birthday. So, I searched for a recipe and found this one. It was so good, that I didn’t even get a piece.
I’m so glad to hear it was a hit!
I made this recipe for a co-worker’s birthday. I followed the directions exactly and it came out perfect. I topped mine with a sour cream glaze (made of sour cream, sugar and vanilla). It was easy and fed the work crowd. There were no leftovers to take home, but I did give out the recipe to a lot of people. This would be perfect for a Christmas dessert. Thank you for sharing this great recipe.
Awesome! So glad it was a hit!
I just made this last week & it’s in my freezer. Should I take the Saran Wrap off when I put it in the refrigerator to thaw? Or leave it covered? Thank you!
You can leave it covered. I hope you enjoy it!
Could I double this recipe and bake it in a 1/2 sheet pan instead of a 1/4 sheet? Also, could I bake it without the crust and it still hold together when cut?
I haven’t tried either of those things, but I think both would be fine. It should certainly hold together without a crust.
I loved this cheesecake recipe. I made it for a co-worker’s birthday and brought home an empty pan. I topped mine with a simple sour cream topping (sour cream, sugar and vanilla). It would be a great addition to a holiday dessert table. Thank you for the wonderful recipe.
Awesome! So glad it was a hit!
I want to use this recipe for a school function and there’s going to be 300 guests. I would like to know if I can add cocao to the recipe?
You can, but I’d recommend other adjustments as well. Check out my chocolate cheesecake. I’d use that recipe for the filling, but with 3 eggs instead of 4.
Do you put the cheesecake in the refrigerator right from the oven or let it cool before. If you let it cool, for how long?
You can, but I like to let it cool to at least room temperature first to avoid condensation forming on top.
Once properly cooled, can this be frozen?
Yes, it can.
This recipe must be one of the world’s best kept secrets! The directions are easy to follow and the results are consistent. Thank you for a great recipe!
I’m so glad you enjoyed it!
I LOVE this idea! Would you say you could do this with any of your other cheesecake recipes? Or is there something special about this one specifically that allows it to bake this way? The ingredients look to be about the same as any other cheesecake to me, maybe with different ratios due to the size difference between a 9inch round and a 9×13 pan.
Yes, I would generally say it’ll work for most of my cheesecakes. I just reduce the eggs to three when I use this size. Depending on the topping of a particular cheesecake, you may also need a little bit more of that.
Could I cut this recipe in half and make in a 9 inch square? The only thing I am not sure about is the eggs. Thank you.
Normally when I go from a 9×9 pan to a 9×13, it’s about 1 1/2 recipes worth. So to go from a 9×13 to a 9×9, the math would be about 2/3 of the recipe. So I think you’d actually want to do 2/3 of the recipe, not half. Half may not be quite enough cheesecake filling. That should help with the eggs. 🙂
Thank you.