Cheesecake bars are THE dessert I make whenever I need something that impresses without stressing me out. They bake up quicker than a traditional cheesecake and skip the extra steps like water baths and springform pans. These easy vanilla cheesecake bars are creamy, tangy, and perfectly sliceable. And once they’re chilled, you can top them with whatever you love most, including fresh fruit, jams, or a drizzle of melted chocolate!
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cLASSIC vANILLA Cheesecake Bars
I make the cheesecake filling in this recipe with a mix of cream cheese and Greek yogurt. The cream cheese keeps it rich and creamy, while the Greek yogurt adds some tang and helps lighten it up. And while a no-bake cheesecake is delicious, baking these cheesecake slices is what gives them their structure. You can slice them cleanly, pick them up with your fingers, and transport them easily for potlucks, parties, or as an on-the-go treat! They’re a delicious make-ahead dessert that’s perfect for beginners AND experienced home bakers to enjoy.
Recipe Tips & Suggestions
- Line your baking dish with parchment paper. There should also be some overhang around the edges. This helps you remove the cheesecake bars once chilled, and also helps avoid cracking as they cool.
- Use room temperature cream cheese. I don’t recommend trying to make a cheesecake filling with cold, straight-from-the-fridge cream cheese. It’s just too tough to mix with the other ingredients! Let it sit out for about 30 minutes so it softens up. The Greek yogurt should also be at room temperature to help everything blend together into a silky smooth filling.
- Press the graham cracker crust into your baking dish. I like to use the bottom of a glass to do this. It makes the base even and keeps it from crumbling when you slice the bars. Don’t forget to press it into the corners of your dish.
- Use any flavor of graham cracker you want to make your graham cracker crust! Cinnamon, chocolate, honey, you name it. You can also swap out the graham crackers for another crisp cookie, like vanilla wafers or chocolate sandwich cookies (as used in our peanut butter pie).
- Swirl some jam, chocolate chips, or chopped nuts into your cheesecake mixture for something different. I personally prefer these cheesecake slices plain because I can top them with whatever I’m craving in the moment (see some of my topping suggestions under the step-by-step photos below!)
- For clean cheesecake slices, wipe your knife in between cuts.
Cheesecake Bars
Cost $5.51 recipe / $0.61 serving
Ingredients
- 6 graham crackers ($0.44)
- 1 Tbsp brown sugar ($0.03)
- 3 Tbsp butter (unsalted, (melted) $0.37)
- 16 oz. cream cheese (room temperature, $3.26)
- ½ cup Greek yogurt (room temperature, (120g) $0.47)
- ½ cup granulated sugar (100g, $0.20)
- 1 tsp vanilla extract ($0.65)
- 2 Tbsp cornstarch ($0.09)
- ¼ cup cold water ($0.00)
Instructions
- Gather all ingredients and preheat the oven to 350°F. Line an 8×8 baking dish with parchment paper, making sure there is some overhang for easy removal.
- In a food processor, combine Graham crackers, brown sugar, and melted butter, and pulse until the mixture is combined but not too fine!
- Press crust mixture evenly into the lined 8×8 baking dish.
- Bake the crust for 10 minutes, then remove from the oven and allow to cool. Reduce the oven temperature to 325°F.
- Meanwhile, using a hand mixer, beat the room temperature cream cheese on a low-medium speed until smooth. Add the Greek yogurt, white sugar, and vanilla extract and beat until smooth, scraping down sides of bowl as needed.
- In a small bowl, stir together the cornstarch and cold water until smooth. Add this to the cream cheese mixture and mix until well combined.
- Pour the cream cheese filling into the baked crust, spreading it into an even layer. Bake for 35-40 minutes or until the center is just a bit wobbly.
- Allow to cool completely at room temperature and then refrigerate for at least 4-5 hours or overnight, until completely chilled and firm.
- Once chilled, use the parchment overhang to lift the cheesecake from the pan. Slice into bars, serve, and enjoy!
See how we calculate recipe costs here.
Equipment
- Food Processor
- Hand Mixer
- 8×8” Baking Dish
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Cheesecake Bars step-by-step photos
Gather all of your ingredients and preheat your oven to 350°F. Line an 8×8 baking dish with parchment paper. Make sure there is some parchment paper overhang around the edges of the dish to make removing your cheesecake bars easier after baking.
Make the cracker crust: Add 6 graham crackers, 1 Tbsp brown sugar, and 3 Tbsp melted unsalted butter to a food processor. Pulse the ingredients until combined but not too fine. There should still be some texture (see my next photo for reference).
Press the cracker crumbs into your lined 8×8 baking dish. I like using the bottom of a glass to press the crust evenly, but you can also use your hands!
Bake: Place the baking dish into your preheated oven and bake for 10 minutes. Remove the crust from the oven after 10 minutes and allow it to cool. Reduce the oven temperature to 325°F.
Make the cheesecake filling: Meanwhile, add 16 oz. room temperature cream cheese to a mixing bowl. Use a hand mixer to beat the cream cheese on low-medium speed until smooth. Now add ½ cup Greek yogurt, ½ cup granulated sugar, and 1 tsp vanilla extract to the bowl and beat until smooth. Scrape down the sides of the bowl as you mix so everything can incorporate.
Add 2 Tbsp cornstarch and ¼ cup cold water to a small, separate bowl. Stir together to make a cornstarch slurry and then add this to your cream cheese mixture. Mix well until combined.
Make the bars: Spread the cream cheese mixture over your baked crust in an even layer.
Bake: Now bake for 35-40 minutes or until the center of your cheesecake is a bit wobbly.
Cool: Allow it to cool in your dish to room temperature, then refrigerate it for at least 4-5 hours or overnight until chilled and firm.
Slice and serve: Once completely chilled, remove the cheesecake from the baking dish using the parchment overhang, and then slice it into 9 bars. Enjoy!
Topping and Serving Suggestions!
These cheesecake slices have a classic vanilla flavor, so they’re delicious as is, but I DO love adding some extra toppings! I went with blueberry sauce, sliced strawberries, and whipped cream with orange zest and slices in the photos here. But here are some more yummy options to try (go with what you’ve already got in your kitchen!):
- Raspberries and a dusting of powdered sugar
- Caramel sauce
- Blackberries with honey
- Melted dark or semi-sweet chocolate (let it harden into a crisp chocolate shell on top!)
- Strawberry freezer jam or strawberry sauce
- Canned fruit like cherries, peaches, pineapple, or mandarin
- Peach sauce
Storage Instructions
You can store your homemade vanilla cheesecake bars in an airtight container in the fridge for up to 5 days. As for freezing, wrap each slice individually and freeze for up to 2-3 months. Let them thaw in the fridge before serving.
