Cheesecake Bars
Cost $5.51 recipe / $0.61 servingCreamy, tangy homemade Cheesecake Bars with a graham cracker crust. Easy to bake, slice, and top with fruit, jam, or chocolate for the perfect dessert!Step-by-step photos can be seen below the recipe card.
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 8x8 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 8x8 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
- 8x8” Baking Dish
Nutrition
Serving: 1sliceCalories: 312kcalCarbohydrates: 24gProtein: 5gFat: 22gSodium: 255mgFiber: 0.3g
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