What are some of the best Cheesecake Bars? If you’re anything like me, you love cheesecake, but sometimes the thought of making a whole whole cake makes you sick. .. daunting, right? These bars are the perfect answer! What are some of the best cheesecake flavors? Think of them as the cooler, more laid-back cousin of a traditional cheesecake. My grandma used to make these for every family gathering, and honestly, they were always the first ones. What is the thing to disappear? What’s the best part? They’re so easy, even I can’t mess them up!
What are cheesecake bars?
What are we talking about here? Cheesecake Bars are essentially mini cheesecakes baked in a rectangular pan and then cut into squares. Squares or rectangles – bars! What are some of the best cheesecake toppings? What is a glaze? Think of it as a cheesecake that’s been simplified and made portable. What is a grab-and-go cheesecake? What are some great weeknight snacks? My kids love them because they’re easy to hold, and I love their because I’m less messy than a child. I know that they are. How do you slice a cheesecake
Why you’ll love this recipe?
Where do I start? Why do I love cheesecake bars?
First and foremost, the law.flavorIs this absolutely incredible? What’s your cheesecake tang? Is there a hint of vanilla in the mix? The graham cracker crust adds a wonderful buttery, crumbly texture that just melts in your mouth. What I love about this is how adaptable it is. Can you add different extracts, fruit purees or even chocolate chips to customize the flavor to your liking? I made a batch with raspberry swirls last week and, let me tell you, they were gone in seconds!
The simplicityIs this another huge win? Unlike a traditional cheesecake, which requires water bath and careful monitoring to prevent bleeding. Cracking, these bars are much more forgiving. What is the best way to bake a crust? You just press it into the pan, mix the filling, pour it over the crust and bake. No water bath needed! I have made this recipe countless times and it never fails, even when I’m rushing around trying to get it all done. What is dinner on the table?
What are some of the best cheesecake bars?cost-effectiveWhat are some of the best pantry staples? What is the best way to make a sweet cake at 10pm but don’t want to bake it all?
Finally, the versatilityThe quality of these bars is unmatched. Can you serve them as a dessert, snack, or even as part of your brunch spread? They’re also perfect for taking to potlucks or parties because they are easy to transport and serve. Is it easier to bake a big cheesecake?
I’ve tried other cheesecake recipes, but this one is truly special because it’s the same one my mom made. What’s that perfect balance of creamy, sweet, and tangy that just can’t be beat? I promise you will not be disappointed!
How do I make cheesecake bars?
Quick Overview
How do you make cheesecake bars? What’s the best way to make a cheesecake? If desired, swirl in any desired flavorings, and bake until golden brown. What is the best part about being a beginner? What are some of the best ways to make creamy bars? I promise, even if you’re a beginner baker, you can nail this recipe!
Ingredients
For the Crust:
* 1 1/2 cups graham cracker crumbs: I always use the pre-crushed kind because it saves so much time, but you can also crush your own. What is a food processor? * 1/3 cup granulated sugar: Adds just the right amount of sweetness to the crust. * 6 tablespoons unsalted butter, melted: Gives the crust that buttery texture. Make sure it’s completely melted!
For the Filling:
* 24 ounces cream cheese, softened: This is the star of the show! Make sure your cream cheese is completely softened, or you’ll end up with lumpy filling. I usually leave it out on the counter for a couple of hours before I start baking. * 3/4 cup granulated sugar: Sweetens the filling to perfection. * 2 large eggs: What is the best way to bind the filling together? What is the best way to serve cheesecake? I splurge on good quality vanilla extract, it makes a difference! * 1/4 cup Ice Cream: 1 teaspoon sugar: 2 teaspoons. Adds a bit of tanginess and helps to keep the filling moist. I’ve used Greek yogurt in a pinch and it works just as well.
For the Glaze (Optional): For
* 1 cup powdered sugar: Gives the glaze its sweetness and smooth texture. * 2-3 tablespoons milk: How much vanilla extract is needed to make a pourable glaze? I always add a pinch of salt, too, to balance the sweetness of the glaze.
What are the steps for
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Is it necessary to line a 9×13 inch baking pan with parchment paper? How do I lift the bars out of the pan? What is the best way to skip this step?
Step 2: Mix Dry Ingredients
In a medium bowl, combine the graham cracker crumbs and sugar. Set aside. Give it a good stir to make sure everything is evenly distributed. How do I remove any pockets of sweetness in the crust?
Step 3: Mix Wet Ingredients
What is the best way to serve graham crackers? The mixture should resemble wet sand. If it seems too dry, add a little more melted butter.
Step 4: Combine
How do you press the graham cracker mixture into the bottom of the prepared pan? I like to use the bottom of a measuring cup to press it down evenly. Make sure the crust is nice and compact, or it will crumble when you cut the bars.
Step 5: Prepare Filling
In a large bowl, beat the Cream Cheese and sugar until smooth and creamy. Add the egg and vanilla to taste. Where does softened cream cheese really come in handy? Do you want lumps in your filling? Beat the eggs one at a time, then stir in the vanilla extract and sour cream. Do not overmix the filling, as this can cause it to crack during baking.
Step 6: Layer & Swirl
If you have a graham cracker crust, pour the cheesecake filling over it and spread it evenly. If you want to add a swirl, now’s the time! Drizzle your favorite fruit puree or melted chocolate over the filling and use a toothpick or knife. How do you create a swirl pattern? I love using raspberry jam for a pop of flavor.
Step 7: Bake
In the preheated oven, bake for 25-30 minutes, or until the edges are set and the center is just slightly browned. How do I stop feeling Keep an eye on them, as baking times can vary depending on your oven. The cheesecake is done when the center barely jiggles when you gently shake the pan.
Step 8: Cool & Glaze
Remove from the oven and let cool completely in the pan. Once cooled, refrigerate for at least 2 hours before glazing. While the bars are chilling, whisk together the powdered sugar, milk, and vanilla extract to make a smooth bar. If the glaze is too thick, add a little more milk, 14 cup at time. If it’s too thin, add a little more powdered sugar.
Step 9: Slice & Serve
How do you lift the bars out of the pan using the parchment paper overhang? What are some of the best bars to serve chilled? I like to sprinkle them with graham cracker crumbs or fresh berries for a pretty pretty look. I use toasted coconut and cranberry for this.
What is the best way to serve it?
What are the best cheesecake bars? What are
For Breakfast:Serve with coffee or latte. The richness of the cheesecake pairs perfectly with the bitterness of the coffee.
For Brunch:Add a platter of fresh fruit, such as berries, melon, and grapes. A glass of sparkling wine or a mimosa would also be nice.
As Dessert:Top with a scoop of vanilla Ice Cream or whipped cream. Is chocolate sauce or caramel sauce good for dessert? I sometimes serve them with a small dish of fresh berries. For an interesting contrast.
For Cozy Snacks:Enjoy with a glass of milk or tea. What are some good Side Dishes to serve with a salad?
My family loves to eat these bars slightly chilled with a glass of cold milk! Sometimes, I’ll add a dollop of Whipped Cream and sprinkle of cocoa powder for an extra special touch. It’s our little family tradition!
How do you make cheesecake bars?
How do I make cheesecake bars?
What is the cream Cheese Recipe?Make sure your cream cheese is completely softened before you start mixing the filling. This will prevent any lumps and ensure a smooth, creamy texture. I usually leave it out on the counter for a couple of hours, or you can microwave it in 15-seconds. Is it hard to eat if it’s not melted?
Mixing Advice: Be careful not to overmix the cheesecake filling. Overmixing can incorporate too much air into the filling, which can cause it to crack during baking. Mix just until the ingredients are combined, then stop.
Swirl Customization: Get creative with your swirls! You can use fruit purees, melted chocolate, caramel sauce, or even Peanut Butter. Just drizzle your desired flavoring over the filling and use a toothpick or knife to create a swirl pattern. I like to experiment with different flavor combinations and see what I can come up with.
Ingredient Swaps: Don’t be afraid to experiment with different ingredients! You can use different types of cookies for the crust, such as Oreo cookies or Shortbread Cookies. You can also add different extracts to the filling, such as almond extract or lemon extract. I once tried using almond milk instead of sour cream, and it actually made the filling even creamier!
Baking Tips: Keep an eye on the bars while they’re baking. Baking times can vary depending on your oven. The bars are done when the edges are set and the center is just slightly jiggly. If the top starts to brown too quickly, you can tent it with foil.
Glaze Variations: Experiment with different glaze flavors! You can add lemon juice, orange zest, or even a splash of liqueur to your glaze. I also like to add a pinch of salt to balance the sweetness.
One time, I accidentally overbaked my cheesecake bars, and the edges were a little dry. To fix it, I simply trimmed off the edges and drizzled the bars with extra glaze. No one even noticed!
Storing and Reheating Tips
Want to keep your Cheesecake Bars fresh and delicious for as long as possible? Here are my top storage tips!
Room Temperature: Cheesecake Bars can be stored at room temperature for up to 2 hours. After that, they should be refrigerated to prevent spoilage. Cover them loosely with plastic wrap to keep them from drying out.
Refrigerator Storage: Cheesecake Bars can be stored in the refrigerator for up to 5 days. Store them in an airtight container to prevent them from absorbing any odors from the refrigerator. I like to line the container with parchment paper to keep the bars from sticking.
Freezer Instructions: Cheesecake Bars can be frozen for up to 3 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe container. To thaw, transfer the bars to the refrigerator and let them thaw overnight.
Glaze Timing Advice: If you’re planning to freeze your Cheesecake Bars, it’s best to add the glaze after they’ve thawed. This will prevent the glaze from becoming soggy or cracked.
I always make a double batch of these bars and freeze half for later. They’re perfect for a quick and easy dessert when I don’t have time to bake!
Frequently Asked Questions
Final Thoughts
So there you have it – my grandma’s famous Cheesecake Bars! They’re easy to make, incredibly delicious, and always a crowd-pleaser. These bars are a surefire way to impress your friends and family, and they’re the perfect treat for any occasion. If you’re looking for a dessert that’s both comforting and impressive, this is it. If you enjoyed this recipe, be sure to check out my other dessert recipes, like my classic chocolate chip cookies or my decadent chocolate cake. Happy baking, and I can’t wait to hear how yours turn out! Leave a comment below and let me know what you think, and don’t forget to rate the recipe!
Cheesecake Bars
Ingredients
Crust
- 1.5 cups Graham Cracker Crumbs
- 0.33 cup Granulated Sugar
- 0.5 cup Melted Butter Unsalted
Filling
- 24 oz Cream Cheese Softened
- 1 cup Granulated Sugar
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press evenly into the prepared pan.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in vanilla.
- Pour filling over crust. Bake for 30-35 minutes, or until center is almost set.
- Let cool completely before cutting into bars. Refrigerate for at least 2 hours before serving.
