Creamy cheesecake bars dessert (Printable Version)

Smooth creamy bars layered on a buttery graham crust, ideal for sharing or special occasions.

# What You'll Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted

→ Cheesecake Filling

04 - 16 ounces cream cheese, softened
05 - 2/3 cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
08 - 1/4 cup sour cream
09 - 1 tablespoon all-purpose flour
10 - Pinch of salt

# Directions:

01 - Preheat the oven to 325°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then let cool slightly.
03 - In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Incorporate eggs one at a time, then blend in vanilla extract, sour cream, flour, and salt until creamy and uniform.
04 - Pour the cheesecake filling over the cooled crust and spread evenly with a spatula.
05 - Bake for 25 to 27 minutes until the center is set but still slightly wobbly.
06 - Remove from oven and allow to cool to room temperature. Refrigerate for a minimum of 2 hours until fully chilled.
07 - Use the parchment paper overhang to lift the bars from the pan. Cut into 16 squares and serve.

# Expert Advice:

01 -
  • They're foolproof—no fancy techniques required, just honest ingredients coming together in about 20 minutes of actual work
  • The cream cheese filling stays perfectly silky and rich while being baked just right so you don't end up with cracks on top
  • They're the ultimate crowd-pleaser that somehow feels like you spent way more effort than you actually did
02 -
  • Do not skip cooling the crust before adding the filling—if it's too warm, it can cause the bottom to become soggy and the filling to bake unevenly
  • That slight jiggle in the center when you pull them from the oven is essential; overbaking by even a few minutes will make them dense and heavy instead of creamy and cloud-like
  • Room temperature cooling is non-negotiable before refrigerating—skipping this step can cause condensation that makes the crust soggy and the texture off
03 -
  • For absolutely clean cuts, use a sharp knife that you dip in hot water and wipe clean between each slice—this prevents the filling from sticking to the blade
  • If you want to make these ahead, you can bake them a day in advance, and they actually taste even better as the flavors meld together

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