If you love cheesecake but don’t want the time or fuss of a whole cake, these Easy Cheesecake Squares are the perfect solution. They deliver the same creamy, New York–style flavor in smaller, quick-baking portions that are easy to serve and share.
After more than 15 years baking cheesecakes and running my own cheesecake business, I still prefer bars for many occasions. They require less equipment, bake faster, and are easier to transport than a full-size cheesecake—ideal for potlucks, showers, birthdays, or a simple weeknight dessert.
These cheesecake bars are consistently a crowd-pleaser. They keep the signature tang and richness of a classic cheesecake but in neat little squares that set faster and slice cleanly when chilled properly.
Why I love making Cheesecake Bars
- Easier to make than a full cheesecake, and the smaller portions are popular with kids and adults alike.
- No springform pan required—just an 8×8″ pan lined with foil.
- All the classic, creamy cheesecake flavor without the heavy commitment of a whole cake.
- Fast to bake and quick to serve; they set sooner than large cheesecakes.
- Make-ahead friendly: they store well in the fridge and freeze nicely for later.
Ingredients You’ll Need
The ingredients are common pantry items—chances are you already have most of them on hand.
For the Graham Cracker Crust
- Graham Crackers – One pack (about 9 whole crackers).
- Granulated Sugar – Adds a touch of sweetness and helps bind the crumbs.
- Unsalted Butter – Melted, to bind and crisp the crust.
For the Cheesecake Filling
- Full-Fat Cream Cheese – Softened to room temperature so the batter is smooth.
- Full-Fat Sour Cream – Room temperature for best texture.
- Granulated Sugar
- Vanilla Extract
- Fresh Lemon Juice – Adds a subtle tang that brightens the classic cheesecake flavor.
- Large Eggs – Room temperature for even mixing.
Top Tip: Use room-temperature ingredients for a lump-free, silky batter.
How To Make Cheesecake Bars
Below is a concise version of the full recipe steps. Follow the times and temperatures for the best results.
Prepare The Pan
Step 1: Preheat the oven to 350°F (175°C) and grease an 8×8″ glass baking dish with butter or nonstick spray.
Step 2: Line the dish with two pieces of foil placed in a cross so you have overhang on all sides for easy removal. Grease the foil as well.
Make The Graham Cracker Crust
Step 1: Crush graham crackers into fine crumbs with a rolling pin in a sealed bag or in a food processor.
Step 2: Mix crumbs with sugar, then stir in melted butter until evenly moistened.
Step 3: Press the mixture firmly into the bottom of the foil-lined pan using the bottom of a glass to compact it evenly.
Step 4: Bake the crust at 350°F for 10–12 minutes until the edges just begin to brown. Reduce the oven temperature to 325°F (163°C).
Make The Cheesecake Filling
Step 1: In a stand mixer fitted with the paddle, beat softened cream cheese on medium-low until smooth. Add sour cream and beat until well combined.
Step 2: Add sugar and mix for about 30 seconds, then scrape down the bowl. Add vanilla and lemon juice and mix on low until incorporated.
Step 3: Add eggs one at a time, mixing after each until just combined.
Step 4: Scrape the bowl one last time and briefly mix on low to ensure a smooth batter.
Make A Water Bath And Bake The Cheesecake
Step 1: Pour the batter over the prebaked crust. Place the 8×8 pan inside a slightly larger pan and carefully add hot water to reach about halfway up the sides of the smaller pan.
Step 2: Bake at 325°F for about 45–50 minutes. The edges should be set and slightly puffed while the center remains with a gentle jiggle—not soupy. Turn the oven off and crack the door open for 1 minute to release heat, then close the door and let the cheesecake rest in the oven for 1 hour.
Step 3: Remove the pan from the water bath, cool to room temperature, then refrigerate at least 8 hours or overnight to fully set. When chilled, lift the cheesecake out using the foil overhang and place it on a cutting board.
How To Cut Cheesecake Into Squares
Step 1: Remove foil and have a damp kitchen towel ready to wipe the knife between slices.
Step 2: Using a large non-serrated knife, trim the edges to make even sides.
Step 3: Cut the cheesecake into 12 bars using a straight up-and-down motion. Wipe the knife clean between each cut for neat squares.
Note: A warm, damp towel between cuts produces the cleanest slices.
Important Tips
- Use full-fat cream cheese and sour cream for the best texture and flavor; low-fat versions can dry out during baking.
- If you don’t have a stand mixer, a handheld mixer works fine.
- Add eggs last and mix just until combined to avoid overworking the batter, which can cause cracks.
- Don’t skip the water bath. Gentle, even heat reduces cracks and helps the cake set evenly.
- Cool slowly: leaving the cheesecake in the cooling oven prevents temperature shock and helps the center set with the edges.
- Watch the bake: look for puffed edges and a slightly jiggly center; it will finish setting as it cools.
How to Cut Cheesecake Cleanly
- Use a large sharp knife and cut straight down—no sawing.
- Make long straight cuts first, then divide into smaller pieces.
- Wipe the blade with a warm, damp towel between cuts for tidy slices.
Cheesecake Squares Variations
These bars are a great canvas for toppings and flavor variations.
- Top with fresh fruit (strawberries, blueberries) or a spoonful of cherry pie filling.
- For a chocolate twist, use an Oreo or chocolate graham crust and stir in mini chocolate chips.
- Swirl a little fruit jam (strawberry or blueberry) into the batter before baking for a marbled effect.
- After baking, finish with whipped cream, fresh berries, caramel, or a simple ganache for an elegant touch.
Lemon Cheesecake Bars
Add a tablespoon of lemon zest to the filling along with the lemon juice, and top with lemon whipped cream after cooling for a bright, citrus finish.
Blueberry Cheesecake Bars
Add a teaspoon of lemon zest to the filling and top with a blueberry compote after cooling for a sweet-tart contrast.
Strawberry Cheesecake Bars
Top cooled bars with strawberry jam or a fresh strawberry compote for a classic pairing.
Can I Make Cheesecake Bars Ahead?
Yes. Cheesecake bars can be prepared up to two days ahead and kept refrigerated. After three to four days the crust may start to soften, so serve within a few days for best texture.
How to Store Cheesecake
Store leftover bars in an airtight container in the refrigerator for up to 5 days.
How to Freeze Cheesecake Bars
You can freeze the whole cake or individual bars in a freezer-safe airtight container for up to 2 months. Thaw in the refrigerator before serving.
More Cheesecake Recipes:
Chocolate Chip Cheesecake With Ganache
No Bake Pumpkin Cheesecake Bars
Bite Size Cheesecake
Mini Strawberry Cheesecakes
Cherry Cheesecake
Mini Egg Cheesecakes
The Best Cheesecake Bars Recipe
Ingredients
Graham Cracker Crust
- 1 pack (9 whole crackers) of graham crackers
- 1 tablespoon of granulated sugar
- 5 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 ounces of cream cheese, softened and at room temperature
- 5 tablespoons of sour cream
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 2 large eggs, room temperature
Instructions
Prep The Pan
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Preheat the oven to 350°F and grease an 8×8″ glass baking dish. Line with two pieces of foil in a cross so you have overhang for lifting. Grease the foil.
Make The Graham Cracker Crust
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Crush graham crackers into fine crumbs and combine with sugar.
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Stir melted butter into the crumbs until evenly moistened, then press into the lined pan.
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Press crumbs firmly with a glass to create an even crust.
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Bake at 350°F for 10–12 minutes or until edges begin to brown. Reduce oven temperature to 325°F.
Make The Cheesecake Filling
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Beat cream cheese on medium-low until smooth, then add sour cream and combine until silky.
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Add sugar, mix briefly, scrape the bowl, then add vanilla and lemon juice and mix until incorporated.
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Mix in eggs one at a time, ensuring each is blended before adding the next.
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Scrape the bowl and give a final brief mix on low. Pour the batter onto the prepared crust.
Baking And Cooling
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Place the 8×8″ pan inside a larger pan and pour hot water into the outer pan until it reaches about halfway up the sides of the smaller pan.
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Bake at 325°F for 45–50 minutes. The edges should be set and the center slightly jiggly. Turn off the oven.
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Crack the oven door for 1 minute, then close it and let the cheesecake sit in the oven for 1 hour.
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Remove from the water bath, cool completely, and refrigerate at least 8 hours or overnight before slicing.
How To Cut Cheesecake Into Squares
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Lift the chilled cheesecake from the pan using the foil overhang and remove the foil. Place on a cutting board.
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Dampen a kitchen towel with warm water and keep it nearby to clean the knife between cuts.
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Trim edges and cut the cheesecake into twelve bars using straight vertical cuts. Wipe the knife between each slice for tidy pieces.