Calling all cheesecake lovers! These easy cheesecake bars are topped with a silky chocolate ganache that elevates a simple dessert into something special. Rich and creamy, they deliver classic cheesecake flavor without the fuss of a springform pan.
Cheesecake Bars Recipe
Cheesecake is undeniably indulgent, but a full-size cheesecake can be time-consuming. These cheesecake bars give you the same creamy texture and rich flavor in a fraction of the time. Mix the simple filling, pour it over an easy cookie crust, bake, chill, and finish with a smooth ganache. They’re ideal for potlucks, parties, or any time you want a dessert that feels a little elegant but is straightforward to make.
Switch up the flavors to match the occasion: add fruit for spring, extra chocolate for a decadent twist, or colorful add-ins for celebrations. These bars are flexible, portable, and always a crowd-pleaser.
Why You’ll Love 9×13 Cheesecake Bars
- Bakes faster than a traditional cheesecake, so you get dessert sooner.
- Looks elegant enough for guests while remaining simple to prepare.
- No springform pan required—just basic ingredients and a 9×13 baking dish.
- Perfect for potlucks, gatherings, or when you want a rich, creamy treat.
Main Ingredients
These cheesecake bars use a short list of everyday ingredients to deliver big flavor and a creamy texture.
- Crust: Vanilla wafer or cookie crumbs mixed with brown sugar and melted butter create a buttery, sturdy base.
- Cream Cheese: Use full-fat blocks, softened to room temperature for a smooth, lump-free filling.
- Sugar: Granulated sugar sweetens and helps the cream cheese blend to a creamy consistency.
- Sour Cream: Adds a subtle tang reminiscent of New York–style cheesecake; plain Greek yogurt can be substituted.
- Eggs: Large eggs give structure and a silky texture—mix just until combined to avoid incorporating excess air.
How To Make Cheesecake Bars
Follow these straightforward steps for reliably delicious cheesecake bars. The longest part is chilling.
Make the crust. Pulse vanilla wafers in a food processor to fine crumbs. Combine crumbs with brown sugar and melted butter, then press into the bottom of a lined 9×13 pan.
Prepare the filling. Beat softened cream cheese with sugar until smooth. Add sour cream and vanilla, then beat in eggs one at a time, mixing only until combined.
Bake. Pour the filling over the crust and bake until the edges are set but the center still has a slight jiggle.
Finish with ganache. After chilling, warm cream with chocolate chips and stir until smooth. Spread the ganache over the chilled cheesecake, let it set briefly, then slice into squares.
Storage Recommendations
Refrigerator: Store leftovers in an airtight container for 3–4 days.
Freezer: Wrap squares tightly in plastic wrap, place in a freezer-safe bag or container, and freeze up to two months. Thaw overnight in the refrigerator before serving.
Tips and Tricks
- Bring cream cheese, eggs, and sour cream to room temperature for 30–60 minutes to ensure a smooth batter.
- Try different crusts—graham crackers or chocolate cookies change the flavor profile easily.
- Mix the batter just until combined after adding eggs to avoid excess air and cracks.
- Use a rubber spatula to scrape the bowl so all cream cheese is incorporated and lumps are avoided.
- Add mix-ins like mini chocolate chips or cookie pieces for variety.
- Chill the bars completely before serving for clean slices.
- For neat slices, dip a sharp knife in hot water, wipe it dry between cuts, and slice in a single motion.
- Swap the chocolate ganache for a fruit topping—blueberry, cherry, or blackberry—if you prefer a lighter finish.
- Garnish with whipped cream and fresh berries or a drizzle of caramel for an extra touch.
FAQs
The bars should be set around the edges with a slight jiggle in the center, similar to the wobble of Jello. If the center is completely firm, it may be overbaked.
Yes. Wrap cooled bars tightly and place them in a freezer-safe container for 1–2 months. Thaw overnight in the refrigerator before serving.
Recipe
Cheesecake Bars Recipe
These easy cheesecake bars are topped with a smooth chocolate ganache for a simple dessert that looks and tastes special.
Ingredients
For the Crust
- 1 (11 ounce) box vanilla wafer cookies (about 2 ½ cups crumbs)
- ¼ cup light brown sugar, packed
- ½ cup butter, melted
For the Cheesecake
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- ¾ cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
For the Ganache
- 1 cup dark chocolate chips
- ½ cup heavy cream
Instructions
- Preheat oven to 325°F. Line a 9×13 baking pan with parchment paper or spray with nonstick spray.
- Pulse vanilla wafers in a food processor to fine crumbs. Combine crumbs, brown sugar, and melted butter. Press firmly into the bottom of the prepared pan.
- Bake the crust 8–10 minutes until golden and dry to the touch. Remove and let cool.
- In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
- Mix in the sour cream and vanilla, then add the eggs one at a time, mixing only until combined. Scrape the sides and bottom of the bowl with a rubber spatula.
- Pour the filling over the crust and gently tap the pan to release air bubbles.
- Bake 40–42 minutes, until the edges are set but the center still has a slight wobble.
- Cool to room temperature, then cover and refrigerate 5–6 hours or until thoroughly chilled.
- Heat the cream and chocolate chips in a microwave-safe bowl for one minute, let sit one minute, then stir until smooth. Heat an additional 15–30 seconds if needed.
- Pour the ganache over the chilled bars, spread evenly, refrigerate about 10 minutes until set, then cut into squares.
Notes
- Bring dairy ingredients to room temperature for a smoother batter.
- Change the crust to graham crackers or chocolate cookies for different flavors.
- Do not overmix after adding eggs to prevent cracks.
- For clean slices, warm and dry a knife between cuts.
- Top with whipped cream and fresh berries for an elegant presentation.
Nutrition Information:
Yield: 20 | Serving Size: 1
Amount per serving: Calories: 195; Total Fat: 13g; Saturated Fat: 7g; Cholesterol: 54mg; Sodium: 28mg; Carbohydrates: 19g; Fiber: 1g; Sugar: 17g; Protein: 2g.
Nutrition facts are estimates and not guaranteed. For specific dietary advice, consult a registered dietitian.
More Cheesecake Recipes
- Strawberry Cheesecake Bars
- Chocolate Peanut Butter Cheesecake Cookie Bars
- Lemon Cheesecake Bars
- Peach Cheesecake Crumb Bars
- Rainbow Cheesecake Bars
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