20 Decadent Cheesecake Bar Recipes Irresistible

Kick your dessert game up a notch with these irresistible cheesecake bars! Whether you’re craving classic New York style or something with a fun twist, we’ve gathered 20 decadent recipes that are perfect for parties, potlucks, or just treating yourself. Get ready to discover your new favorite sweet treat that’s sure to impress everyone who takes a bite.

Classic New York Cheesecake Bars

Wondering how to get that perfect creamy cheesecake texture without the stress of a springform pan? These Classic New York Cheesecake Bars deliver all the rich flavor in an easy-to-serve format. You’ll love how simple they are to make for any occasion.

Ingredients

– 2 cups graham cracker crumbs (about 16 full sheets, crushed)
– 1/2 cup unsalted butter, melted (cooled slightly to prevent sogginess)
– 1/4 cup granulated sugar (for the crust)
– 24 oz cream cheese, softened to room temperature (this prevents lumps)
– 3/4 cup granulated sugar (for the filling)
– 2 large eggs, at room temperature (helps with smooth mixing)
– 1 tsp vanilla extract (pure for best flavor)
– 1 cup sour cream, at room temperature (full-fat for creaminess)
– 1 tbsp all-purpose flour (helps stabilize the bars)

Instructions

1. Preheat your oven to 325°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand.
3. Firmly press the crust mixture into the bottom of the prepared pan using the bottom of a measuring cup to create an even layer.
4. Bake the crust for 10 minutes at 325°F until lightly golden and fragrant, then remove from oven and let cool slightly.
5. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and no lumps remain, about 2 minutes.
6. Add 3/4 cup sugar and beat for another minute until well combined and creamy.
7. Tip: Scrape down the sides of the bowl frequently to ensure all ingredients are fully incorporated.
8. Add eggs one at a time, beating just until each egg disappears into the mixture to avoid overmixing.
9. Mix in vanilla extract, sour cream, and flour until the batter is smooth and uniform in texture.
10. Tip: Avoid overbeating after adding the flour to prevent a dense texture in the final bars.
11. Pour the filling over the prepared crust and spread evenly with a spatula.
12. Tap the pan firmly on the counter 2-3 times to release any air bubbles from the batter.
13. Bake at 325°F for 45-50 minutes until the edges are set but the center still jiggles slightly when gently shaken.
14. Tip: The bars will continue to set as they cool, so don’t overbake if the center jiggles.
15. Turn off the oven, crack the door open slightly, and let the bars cool in the oven for 1 hour to prevent cracking.
16. Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight before slicing.
17. Use the parchment paper overhang to lift the bars from the pan and cut into squares with a sharp knife wiped clean between cuts.

Zesty with a hint of vanilla and incredibly creamy, these bars have that signature New York texture without the fuss. The graham cracker crust provides the perfect crunchy contrast to the smooth filling. Try serving them with fresh berry compote or a drizzle of salted caramel for an extra special treat.

Strawberry Swirl Cheesecake Bars

Picture this: you’re craving something sweet, but you don’t want to spend hours in the kitchen. These strawberry swirl cheesecake bars are your answer—they’re creamy, fruity, and surprisingly simple to whip up.

Ingredients

• 1 ½ cups graham cracker crumbs (about 10-12 whole crackers, crushed)
• 6 tbsp unsalted butter, melted (or use salted and skip the pinch of salt)
• Pinch of salt
• 16 oz cream cheese, softened to room temperature
• ½ cup granulated sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• ½ cup strawberry jam or preserves (seedless works best for smooth swirling)

Instructions

1. Preheat your oven to 325°F and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a medium bowl, mix the graham cracker crumbs, melted butter, and salt until the crumbs are evenly moistened.
3. Press the crumb mixture firmly into the bottom of the prepared pan—use the bottom of a measuring cup to create an even layer.
4. Bake the crust for 10 minutes at 325°F, then set it aside to cool slightly while you prepare the filling.
5. In a large bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
6. Add the eggs one at a time, beating just until each is incorporated to avoid overmixing.
7. Mix in the vanilla extract until combined.
8. Pour the cheesecake filling over the cooled crust and spread it evenly with a spatula.
9. Drop small spoonfuls of strawberry jam randomly over the cheesecake layer.
10. Use a knife or toothpick to gently swirl the jam into the filling, creating a marbled effect—don’t overmix or the swirls will disappear.
11. Bake for 30-35 minutes at 325°F, until the edges are set but the center still has a slight jiggle.
12. Turn off the oven, crack the door open, and let the bars cool inside for 1 hour to prevent cracking.
13. Transfer the pan to a wire rack to cool completely, then refrigerate for at least 4 hours or overnight until firm.
14. Use the parchment overhang to lift the bars out of the pan, then slice into squares with a warm, clean knife for neat edges.

Each bite delivers a velvety cheesecake base with bright strawberry ribbons. Enjoy them chilled straight from the fridge, or for a fun twist, crumble a bar over vanilla ice cream.

Chocolate Chip Cookie Dough Cheesecake Bars

Know what’s better than chocolate chip cookies? Chocolate chip cookie dough cheesecake bars! You get that nostalgic cookie dough flavor swirled right into creamy cheesecake, all in one easy-to-slice bar. These are perfect for when you can’t decide between cookies and cheesecake—now you don’t have to.

Ingredients

– 1 ½ cups graham cracker crumbs (about 10 full sheets, crushed)
– ½ cup unsalted butter, melted (plus extra for greasing the pan)
– 16 oz cream cheese, softened to room temperature
– ½ cup granulated sugar
– 2 large eggs, at room temperature
– 1 tsp vanilla extract
– ½ cup all-purpose flour
– ¼ cup brown sugar, packed
– 2 tbsp unsalted butter, softened
– ½ cup mini chocolate chips (plus more for topping)
– ¼ tsp salt

Instructions

1. Preheat your oven to 350°F and grease an 8×8-inch baking pan with butter.
2. Mix the graham cracker crumbs with ½ cup melted butter until the crumbs are evenly coated.
3. Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust.
4. Bake the crust for 8 minutes at 350°F until lightly golden, then let it cool completely on a wire rack.
5. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
6. Add the granulated sugar and beat for 2 minutes until fully incorporated and no lumps remain.
7. Beat in the eggs one at a time, mixing just until each egg disappears into the batter.
8. Stir in the vanilla extract until evenly distributed throughout the cheesecake filling.
9. Pour the cheesecake filling over the cooled crust and spread it into an even layer with a spatula.
10. In a separate medium bowl, whisk together the flour, brown sugar, and salt until well combined.
11. Use a fork or your fingers to cut the 2 tbsp softened butter into the flour mixture until it resembles coarse crumbs.
12. Fold the mini chocolate chips into the cookie dough mixture until evenly distributed.
13. Drop small spoonfuls of the cookie dough mixture randomly over the top of the cheesecake layer.
14. Use a knife to gently swirl the cookie dough into the cheesecake filling, creating a marbled effect.
15. Sprinkle additional mini chocolate chips over the top for extra chocolate in every bite.
16. Bake at 350°F for 35-40 minutes until the edges are set but the center still jiggles slightly when shaken.
17. Cool the bars completely in the pan on a wire rack for 2 hours to prevent cracking.
18. Refrigerate the cooled bars for at least 4 hours, or overnight, until fully chilled and firm.
19. Use a sharp knife to slice the chilled bars into 16 squares, wiping the blade clean between cuts for neat edges.

Zesty with vanilla and rich with brown sugar, these bars deliver that irresistible cookie dough texture against the smooth cheesecake backdrop. The graham cracker crust adds a satisfying crunch that plays perfectly with the creamy layers. Try serving them slightly chilled with a drizzle of caramel sauce or crumbled over vanilla ice cream for an extra-decadent treat.

Lemon Blueberry Cheesecake Bars

Zesty lemon and sweet blueberries come together in these irresistible cheesecake bars. You get all the creamy richness of cheesecake without the fuss of a springform pan. They’re perfect for potlucks, summer picnics, or just treating yourself.

Ingredients

• 1 ½ cups graham cracker crumbs (about 10-12 whole crackers)
• 6 tbsp unsalted butter, melted (plus extra for greasing)
• 16 oz cream cheese, softened to room temperature
• ½ cup granulated sugar
• 2 large eggs, at room temperature
• ¼ cup fresh lemon juice (about 2 lemons)
• 1 tsp lemon zest
• 1 tsp vanilla extract
• 1 cup fresh blueberries (frozen work too, don’t thaw)

Instructions

1. Preheat your oven to 325°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang on two sides.
2. Combine graham cracker crumbs and melted butter in a medium bowl until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of your prepared pan using the bottom of a measuring cup to create an even layer.
4. Bake the crust for 10 minutes at 325°F until lightly golden around the edges, then remove from oven and let cool slightly.
5. While crust cools, beat softened cream cheese and sugar together in a large bowl with an electric mixer on medium speed for 2 minutes until smooth and creamy.
6. Add eggs one at a time, beating just until each egg is fully incorporated before adding the next.
7. Mix in lemon juice, lemon zest, and vanilla extract until the batter is uniform in texture.
8. Gently fold in blueberries using a spatula, being careful not to overmix and burst the berries.
9. Pour the cheesecake filling over the cooled crust and spread evenly with a spatula.
10. Bake at 325°F for 35-40 minutes until the edges are set but the center still has a slight jiggle when you gently shake the pan.
11. Turn off the oven, crack the door open slightly, and let the bars cool in the oven for 1 hour to prevent cracking.
12. Transfer the pan to a wire rack to cool completely to room temperature, about 2 hours.
13. Refrigerate the bars for at least 4 hours, or preferably overnight, before slicing and serving.

These bars have a creamy, tangy filling that contrasts beautifully with the sweet burst of blueberries and crunchy graham cracker base. They’re fantastic served chilled with a dusting of powdered sugar or a dollop of whipped cream. Try them with a cup of hot coffee for the perfect afternoon treat.

Oreo Cheesecake Bars

Unbelievably easy and dangerously delicious, these Oreo cheesecake bars are the perfect no-fuss dessert when you’re craving something sweet but don’t want to deal with a complicated recipe. You’ll love how the creamy cheesecake layer pairs with that classic Oreo crunch.

Ingredients

• 32 Oreo cookies (divided, save 8 for topping)
• 5 tbsp unsalted butter, melted (use salted if that’s what you have)
• 16 oz cream cheese, softened (full-fat works best for creamy texture)
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup sour cream

Instructions

1. Preheat your oven to 325°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang on two sides for easy removal.
2. Place 24 Oreo cookies in a food processor and pulse until you have fine crumbs, about 15-20 pulses.
3. Pour the melted butter over the Oreo crumbs and mix until all crumbs are evenly moistened and the mixture resembles wet sand.
4. Press the Oreo mixture firmly into the bottom of your prepared pan using the bottom of a measuring cup to create an even, compact crust layer.
5. Bake the crust for 10 minutes at 325°F until it appears set and slightly fragrant.
6. While the crust bakes, beat the softened cream cheese and sugar together in a large bowl with an electric mixer on medium speed for 2 minutes until completely smooth and no lumps remain.
7. Add the eggs one at a time, beating for 30 seconds after each addition until fully incorporated before adding the next egg.
8. Mix in the vanilla extract and sour cream on low speed just until combined, being careful not to overmix the batter.
9. Pour the cheesecake filling over the warm crust and spread evenly with a spatula.
10. Chop the remaining 8 Oreo cookies into rough chunks and scatter them evenly over the top of the cheesecake batter.
11. Bake for 35-40 minutes at 325°F until the edges are set but the center still has a slight jiggle when you gently shake the pan.
12. Turn off the oven, crack the door open about 1 inch, and let the bars cool in the oven for 1 hour to prevent cracking.
13. Transfer the pan to a wire rack and cool completely to room temperature, about 2 hours.
14. Refrigerate for at least 4 hours, or preferably overnight, until completely chilled and firm.
15. Use the parchment paper overhang to lift the entire block out of the pan onto a cutting board.
16. Cut into 16 squares using a sharp knife wiped clean between cuts for neat edges.

Rich and creamy with that perfect Oreo crunch in every bite, these bars have an amazing texture contrast between the smooth cheesecake and cookie pieces. They’re fantastic served straight from the fridge, but for an extra treat, try them slightly warmed with a scoop of vanilla ice cream melting over the top.

Pumpkin Spice Cheesecake Bars

My friends, if you’re craving that cozy pumpkin spice flavor but want something simpler than a whole cheesecake, these bars are your new best friend. They combine the creamy richness of cheesecake with the warm, spiced goodness of pumpkin pie in one easy-to-slice treat.

Ingredients

– 1 ½ cups graham cracker crumbs (about 10 full sheets)
– 6 tablespoons unsalted butter, melted (plus extra for greasing)
– ¼ cup granulated sugar
– 16 ounces cream cheese, softened to room temperature
– ¾ cup canned pumpkin puree (not pumpkin pie filling)
– ¾ cup packed light brown sugar
– 2 large eggs, at room temperature
– 1 teaspoon vanilla extract
– 1 ½ teaspoons pumpkin pie spice (or make your own blend)
– ¼ teaspoon salt
– ½ cup heavy cream

Instructions

1. Preheat your oven to 325°F and lightly grease an 8×8-inch baking pan with butter.
2. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
3. Firmly press the crust mixture into the bottom of your prepared pan using the bottom of a measuring cup to create an even layer.
4. Bake the crust for 10 minutes at 325°F until lightly golden, then remove from oven and let cool while you prepare the filling.
5. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and free of lumps.
6. Add pumpkin puree, brown sugar, eggs, vanilla extract, pumpkin pie spice, and salt to the cream cheese.
7. Beat the mixture on medium-low speed until all ingredients are fully incorporated and the filling is uniform in color.
8. Pour in the heavy cream and mix on low speed just until combined, being careful not to overmix.
9. Pour the cheesecake filling over the cooled crust and spread evenly with a spatula.
10. Tap the pan firmly on the counter 2-3 times to release any air bubbles from the filling.
11. Bake at 325°F for 40-45 minutes until the edges are set but the center still has a slight jiggle when gently shaken.
12. Turn off the oven, crack the door open about 1 inch, and let the bars cool in the oven for 1 hour to prevent cracking.
13. Remove from oven and cool completely at room temperature for another hour.
14. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before slicing.
15. Use a sharp knife dipped in hot water and wiped dry between cuts to create clean slices.

You’ll love how these bars strike the perfect balance between creamy cheesecake texture and spiced pumpkin flavor. The graham cracker crust adds a satisfying crunch that complements the smooth filling beautifully. Try serving them with a dollop of whipped cream and a sprinkle of cinnamon for an extra special autumn treat.

Salted Caramel Cheesecake Bars

Wondering how to make a dessert that feels fancy but is actually super simple? These salted caramel cheesecake bars are your answer. They combine creamy cheesecake with sweet and salty caramel in an easy-to-share bar form.

Ingredients

– 2 cups graham cracker crumbs (about 14 full sheets, crushed)
– 1/2 cup unsalted butter, melted (plus extra for greasing)
– 16 oz cream cheese, softened to room temperature
– 1/2 cup granulated sugar
– 2 large eggs, at room temperature
– 1 tsp vanilla extract
– 1/2 cup salted caramel sauce (store-bought or homemade, thick variety works best)
– 1/2 tsp flaky sea salt (for sprinkling, adjust to taste)

Instructions

1. Preheat your oven to 350°F and grease an 8×8-inch baking pan with butter.
2. Mix the graham cracker crumbs and melted butter in a medium bowl until the crumbs are evenly coated.
3. Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust layer.
4. Bake the crust for 8 minutes at 350°F until lightly golden, then let it cool on a wire rack.
5. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
6. Add the granulated sugar and continue beating until fully combined and no lumps remain.
7. Beat in the eggs one at a time, mixing just until each egg is incorporated to avoid overmixing.
8. Stir in the vanilla extract until evenly distributed throughout the cheesecake filling.
9. Pour the cheesecake filling over the cooled crust and spread it into an even layer with a spatula.
10. Drop spoonfuls of salted caramel sauce randomly over the top of the cheesecake layer.
11. Use a knife or toothpick to gently swirl the caramel into the cheesecake filling for a marbled effect.
12. Sprinkle the flaky sea salt evenly over the entire surface of the cheesecake bars.
13. Bake at 350°F for 25-30 minutes until the edges are set but the center still jiggles slightly when shaken.
14. Turn off the oven, crack the door open, and let the bars cool inside for 1 hour to prevent cracking.
15. Transfer the pan to a wire rack and let the bars cool completely to room temperature.
16. Refrigerate the bars for at least 4 hours, or overnight, until fully chilled and firm.
17. Use a sharp knife to slice the chilled cheesecake into 12 even bars, wiping the knife clean between cuts for neat edges.

Let these bars chill completely before serving—the wait is worth it. The creamy cheesecake pairs perfectly with the gooey caramel pockets and that salty finish. Try them with a drizzle of extra caramel and a scoop of vanilla ice cream for an extra-indulgent treat.

Peanut Butter Cup Cheesecake Bars

These peanut butter cup cheesecake bars are the ultimate no-bake dessert for when you’re craving something rich and satisfying. They combine creamy peanut butter filling with a chocolate cookie crust and a decadent chocolate topping—perfect for potlucks, parties, or just treating yourself after a long day.

Ingredients

• 1 ½ cups chocolate cookie crumbs (from about 20 cookies, or use store-bought)
• 6 tbsp unsalted butter, melted (plus extra for greasing)
• 16 oz cream cheese, softened to room temperature
• 1 cup creamy peanut butter (not natural style for best texture)
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream, cold
• 1 cup semi-sweet chocolate chips
• ½ cup chopped peanut butter cups (for topping, optional but recommended)

Instructions

1. Lightly grease an 8×8-inch baking pan with butter and line it with parchment paper, leaving an overhang on two sides.
2. Combine the chocolate cookie crumbs and melted butter in a medium bowl until the mixture resembles wet sand.
3. Press the crumb mixture firmly and evenly into the bottom of the prepared pan using the back of a measuring cup.
4. Chill the crust in the refrigerator for 15 minutes to help it set.
5. Beat the softened cream cheese in a large bowl with an electric mixer on medium speed until smooth and lump-free, about 2 minutes.
6. Add the peanut butter, powdered sugar, and vanilla extract to the cream cheese.
7. Beat the mixture on medium speed until fully combined and creamy, scraping down the sides of the bowl as needed.
8. Pour the cold heavy whipping cream into a separate chilled bowl.
9. Whip the cream on high speed until stiff peaks form, about 3–4 minutes.
10. Gently fold the whipped cream into the peanut butter mixture until no white streaks remain.
11. Spread the filling evenly over the chilled crust using an offset spatula.
12. Tap the pan gently on the counter to remove any air bubbles.
13. Place the pan in the refrigerator to chill for at least 4 hours, or until the filling is firm.
14. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
15. Pour the melted chocolate over the chilled cheesecake layer and spread it evenly with a spatula.
16. Sprinkle the chopped peanut butter cups over the chocolate layer while it’s still soft.
17. Return the pan to the refrigerator for 30 minutes to set the chocolate topping.
18. Use the parchment paper overhang to lift the bars out of the pan.
19. Cut into 16 squares with a sharp knife wiped clean between cuts for neat edges.

Each bite delivers a smooth, creamy peanut butter filling that contrasts beautifully with the crunchy chocolate crust. The semi-sweet chocolate topping adds just enough bitterness to balance the sweetness, while the peanut butter cup pieces provide little bursts of texture. Enjoy these straight from the fridge for a firm, cool treat, or let them sit out for 10 minutes if you prefer a softer, creamier consistency.

Raspberry White Chocolate Cheesecake Bars

Craving something sweet but don’t want to fuss with a whole cheesecake? These raspberry white chocolate cheesecake bars deliver that rich, creamy flavor in a much simpler package. You get the perfect balance of tangy fruit and smooth chocolate in every bite.

Ingredients

• 2 cups graham cracker crumbs (about 14–16 whole crackers, crushed fine)
• 1/2 cup unsalted butter, melted (cooled slightly so it doesn’t melt the chocolate)
• 16 oz cream cheese, softened to room temperature (this prevents lumps)
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 1 cup white chocolate chips, melted and cooled (use high-quality for best flavor)
• 1 cup fresh or frozen raspberries (if frozen, don’t thaw—they’ll bleed less)

Instructions

1. Preheat your oven to 325°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium bowl, mix the graham cracker crumbs and melted butter until the crumbs are evenly moistened and hold together when pressed.
3. Press the crumb mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup to create an even, compact layer.
4. Bake the crust for 10 minutes at 325°F until lightly fragrant and slightly firm—this helps prevent sogginess later.
5. While the crust bakes, beat the softened cream cheese and sugar in a large bowl with an electric mixer on medium speed until completely smooth and no lumps remain, about 2 minutes.
6. Add the eggs one at a time, mixing on low speed just until each is incorporated—overmixing can cause cracking.
7. Stir in the vanilla extract and cooled melted white chocolate until fully blended; the mixture will be thick and creamy.
8. Gently fold in the raspberries with a spatula, being careful not to overmix and crush them (a few bursts of color are fine).
9. Pour the filling over the warm crust and spread it evenly with a spatula, tapping the pan lightly on the counter to remove air bubbles.
10. Bake at 325°F for 35–40 minutes, until the edges are set but the center still jiggles slightly when nudged—it will firm up as it cools.
11. Let the bars cool completely in the pan on a wire rack, then refrigerate for at least 4 hours or overnight to fully set.
12. Use the parchment overhang to lift the bars from the pan, then slice into squares with a warm, clean knife for neat edges.

What you’ll love is the creamy, melt-in-your-mouth texture against the crunchy crust, with bursts of tart raspberry cutting through the sweet white chocolate. Try serving them chilled with a dusting of powdered sugar or a drizzle of raspberry sauce for an extra fancy touch.

Key Lime Cheesecake Bars

Looking for that perfect balance of tangy and sweet? These Key Lime Cheesecake Bars deliver creamy indulgence with a zesty kick that’ll make you feel like you’re on vacation. You’ll love how simple they are to whip up for any occasion.

Ingredients

– 1 ½ cups graham cracker crumbs (about 10 full sheets, crushed)
– 6 tbsp unsalted butter, melted (cooled slightly to avoid sogginess)
– ¼ cup granulated sugar
– 16 oz cream cheese, softened to room temperature (for smoother blending)
– ⅔ cup granulated sugar
– 2 large eggs, at room temperature (helps prevent cracking)
– ½ cup Key lime juice, freshly squeezed or bottled (bottled works fine in a pinch)
– 1 tsp vanilla extract
– 1 tbsp all-purpose flour (to stabilize the filling)
– Zest of 2 Key limes, for garnish (optional but adds bright flavor)

Instructions

1. Preheat your oven to 325°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and melted butter until the mixture resembles wet sand.
3. Press the crust mixture firmly into the bottom of the prepared pan using the back of a measuring cup to create an even layer.
4. Bake the crust for 10 minutes at 325°F until lightly golden and set, then remove it from the oven and let it cool slightly.
5. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and lump-free, about 2 minutes.
6. Add ⅔ cup granulated sugar to the cream cheese and beat for another 1–2 minutes until fully incorporated and creamy.
7. Tip: Scrape down the sides of the bowl with a spatula halfway through mixing to ensure no pockets of unmixed ingredients remain.
8. Beat in the eggs one at a time, mixing just until each egg is blended in to avoid overbeating, which can cause cracks.
9. Stir in the Key lime juice, vanilla extract, and all-purpose flour using a spatula until the filling is smooth and uniform.
10. Pour the filling over the cooled crust and spread it evenly with the spatula.
11. Tip: Gently tap the pan on the counter a few times to release any air bubbles for a smoother surface.
12. Bake at 325°F for 25–30 minutes, or until the edges are set but the center still has a slight jiggle when shaken.
13. Turn off the oven, crack the door open, and let the bars cool inside for 1 hour to prevent sudden temperature changes that lead to cracking.
14. Transfer the pan to a wire rack to cool completely to room temperature, about 1–2 hours.
15. Refrigerate the bars for at least 4 hours, or preferably overnight, to firm up before slicing.
16. Tip: Use a sharp knife dipped in hot water and wiped dry between cuts for clean, neat slices.
17. Sprinkle the bars with Key lime zest just before serving for a fresh, aromatic finish.

Ultra-creamy with a bright lime zing, these bars have a velvety texture that melts in your mouth. Serve them chilled with a dollop of whipped cream or crumbled over vanilla ice cream for an extra treat—they’re irresistible straight from the fridge!

Red Velvet Cheesecake Bars

Craving something that combines rich chocolate flavor with creamy cheesecake? You’re in for a treat with these red velvet cheesecake bars—they’re perfect for parties, potlucks, or just satisfying your sweet tooth at home. They come together surprisingly easily, so even if you’re not a baking pro, you can whip up these stunning bars that look as impressive as they taste.

Ingredients

• 1 ½ cups graham cracker crumbs (about 10–12 full sheets, crushed)
• ½ cup unsalted butter, melted (or use salted butter and skip added salt)
• ¼ cup granulated sugar
• 16 oz cream cheese, softened to room temperature (for smoother mixing)
• ¾ cup granulated sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• ¼ cup unsweetened cocoa powder
• 1 tbsp red food coloring (liquid or gel, adjust for desired vibrancy)
• ½ cup semi-sweet chocolate chips, melted (for drizzling, optional but recommended)

Instructions

1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and ¼ cup granulated sugar until the mixture resembles wet sand. Tip: Press the crumbs firmly into the pan—this helps prevent a crumbly base.
3. Press the crust mixture evenly into the bottom of the prepared pan using the bottom of a measuring cup or glass.
4. Bake the crust for 8 minutes at 350°F, then remove and let it cool slightly while you prepare the filling.
5. In a large bowl, beat the softened cream cheese and ¾ cup granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure no lumps remain.
6. Add the eggs one at a time, beating just until each is incorporated—do not overmix.
7. Mix in the vanilla extract, cocoa powder, and red food coloring until fully combined and the batter is uniformly red.
8. Pour the filling over the pre-baked crust and spread it into an even layer with a spatula.
9. Bake at 350°F for 25–30 minutes, or until the edges are set but the center still has a slight jiggle. Tip: Avoid overbaking to keep the bars creamy.
10. Let the bars cool completely in the pan on a wire rack, then refrigerate for at least 4 hours or overnight until fully chilled and firm.
11. Lift the bars out using the parchment overhang and slice into squares with a sharp knife wiped clean between cuts for neat edges.
12. If desired, drizzle melted chocolate chips over the bars for extra decadence.

Unbelievably creamy and rich, these bars strike the perfect balance between tangy cheesecake and moist red velvet cake. The velvety texture melts in your mouth, while the chocolate drizzle adds a delightful crunch. Serve them chilled with a sprinkle of powdered sugar or alongside a scoop of vanilla ice cream for an extra-indulgent dessert.

Snickers Cheesecake Bars

You know those days when only something decadent will do? These Snickers Cheesecake Bars combine creamy cheesecake with all your favorite candy bar flavors—they’re the ultimate treat for when you need a serious pick-me-up.

Ingredients

– 2 cups graham cracker crumbs (about 15 full sheets)
– 1/2 cup unsalted butter, melted (plus extra for greasing)
– 24 oz cream cheese, softened to room temperature
– 3/4 cup granulated sugar
– 1 cup sour cream, room temperature
– 3 large eggs, room temperature
– 1 tsp vanilla extract
– 1/2 cup creamy peanut butter
– 1 cup chopped salted peanuts
– 1/2 cup caramel sauce, plus extra for drizzling
– 1/2 cup semi-sweet chocolate chips
– 1/4 cup heavy cream

Instructions

1. Preheat your oven to 325°F and grease a 9×13 inch baking pan with butter.
2. Combine graham cracker crumbs with melted butter until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup.
4. Bake the crust for 10 minutes at 325°F until lightly golden, then let it cool completely.
5. Beat the softened cream cheese with granulated sugar using an electric mixer on medium speed for 2 minutes until smooth.
6. Add sour cream and vanilla extract, mixing for 1 minute until fully incorporated.
7. Add eggs one at a time, mixing just until combined after each addition to avoid overbeating.
8. Spread half of the cheesecake batter evenly over the cooled crust.
9. Dollop peanut butter over the batter and swirl gently with a knife.
10. Sprinkle chopped peanuts evenly over the peanut butter layer.
11. Drizzle 1/2 cup caramel sauce in ribbons across the peanuts.
12. Carefully spread the remaining cheesecake batter over the caramel layer.
13. Bake at 325°F for 45-50 minutes until the edges are set but the center still jiggles slightly.
14. Turn off the oven and let the bars cool inside with the door slightly ajar for 1 hour to prevent cracking.
15. Remove from oven and cool completely at room temperature for 2 hours.
16. Refrigerate for at least 4 hours, or preferably overnight, until fully set.
17. Heat heavy cream until steaming and pour over chocolate chips, letting sit for 2 minutes before stirring until smooth.
18. Drizzle melted chocolate and additional caramel sauce over the chilled bars.
19. Cut into squares using a warm knife wiped clean between cuts for neat edges.

These bars deliver that perfect Snickers experience with creamy cheesecake, salty peanuts, and rich caramel. The chocolate drizzle adds that final candy-bar touch that makes them irresistible. Try serving them slightly chilled with a cold glass of milk for the ultimate nostalgic treat.

Banana Pudding Cheesecake Bars

Brace yourself for the ultimate dessert mashup that combines two Southern classics into one irresistible treat. You get the creamy richness of cheesecake with the nostalgic comfort of banana pudding, all in convenient bar form. These are perfect for potlucks, parties, or just satisfying your sweet tooth.

Ingredients

– 2 cups graham cracker crumbs (about 15 full sheets)
– 1/2 cup unsalted butter, melted (cooled slightly)
– 16 oz cream cheese, softened to room temperature
– 1/2 cup granulated sugar
– 2 large eggs, at room temperature
– 1 tsp vanilla extract
– 2 ripe bananas, mashed (spotty ones work best)
– 1 box (3.4 oz) instant banana pudding mix
– 1 1/2 cups cold whole milk
– 1 cup whipped topping, thawed

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Combine graham cracker crumbs and melted butter in a medium bowl until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of your prepared pan using the bottom of a measuring cup to create an even layer.
4. Bake the crust for 8 minutes at 350°F until lightly golden around the edges, then let it cool completely on a wire rack.
5. Beat the softened cream cheese and granulated sugar together in a large bowl with an electric mixer on medium speed for 2 minutes until smooth and creamy.
6. Add eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
7. Mix in vanilla extract and mashed bananas until just combined, being careful not to overmix.
8. Pour the cheesecake filling over the cooled crust and spread it evenly with a spatula.
9. Bake at 350°F for 25-30 minutes until the edges are set but the center still jiggles slightly when you gently shake the pan.
10. Cool the bars completely at room temperature for 1 hour, then refrigerate for at least 2 hours until fully chilled.
11. Whisk the instant banana pudding mix with cold whole milk in a medium bowl for 2 minutes until thickened.
12. Fold the whipped topping into the pudding mixture until no white streaks remain.
13. Spread the pudding layer evenly over the chilled cheesecake base.
14. Refrigerate the bars for at least 4 hours, or preferably overnight, to allow the layers to set properly.
15. Use the parchment paper overhang to lift the entire dessert from the pan before cutting into 16 squares with a sharp knife wiped clean between cuts.

Get ready for that magical moment when the creamy pudding meets the dense cheesecake and buttery crust. The banana flavor shines through both layers, creating a dessert that’s somehow both light and decadent. Try topping individual bars with extra whipped cream and vanilla wafer crumbs for that classic banana pudding presentation.

Matcha Green Tea Cheesecake Bars

Aren’t you tired of the same old desserts? These matcha green tea cheesecake bars are the perfect way to mix things up. They combine creamy cheesecake with earthy matcha for a treat that’s both refreshing and indulgent.

Ingredients

– 1 ½ cups graham cracker crumbs (about 10 full sheets, crushed)
– 6 tbsp unsalted butter, melted (plus extra for greasing)
– ¼ cup granulated sugar
– 16 oz cream cheese, softened to room temperature
– ⅔ cup granulated sugar
– 2 large eggs, at room temperature
– 1 tsp vanilla extract
– 2 tbsp matcha powder, sifted (use culinary grade for best flavor)
– ½ cup heavy cream

Instructions

1. Preheat your oven to 325°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Combine graham cracker crumbs, ¼ cup sugar, and melted butter in a medium bowl until the mixture resembles wet sand.
3. Press the crust mixture firmly into the bottom of your prepared pan using the bottom of a measuring cup to create an even layer.
4. Bake the crust for 10 minutes at 325°F until lightly golden around the edges, then remove from oven and let cool while you prepare the filling.
5. Tip: Make sure your cream cheese is truly softened to avoid lumps in your filling – about 30 minutes at room temperature should do it.
6. In a large bowl, beat the softened cream cheese and ⅔ cup sugar together with an electric mixer on medium speed until completely smooth and creamy, about 2-3 minutes.
7. Add eggs one at a time, beating well after each addition until fully incorporated.
8. Mix in vanilla extract and sifted matcha powder until the green tea flavor is evenly distributed throughout the batter.
9. Tip: Sifting the matcha powder prevents clumps and ensures a smooth, vibrant green color in your final bars.
10. Pour in heavy cream and mix on low speed just until combined, being careful not to overmix.
11. Pour the matcha cheesecake filling over your cooled crust and spread evenly with a spatula.
12. Tap the pan gently on the counter 2-3 times to release any air bubbles from the filling.
13. Bake at 325°F for 35-40 minutes until the edges are set but the center still has a slight jiggle when you gently shake the pan.
14. Tip: The center will firm up as it cools, so don’t overbake looking for a completely firm surface.
15. Turn off the oven and crack the door open slightly, letting the cheesecake cool gradually inside for 1 hour.
16. Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight before slicing.
17. Use the parchment paper overhang to lift the entire cheesecake block out of the pan before cutting into bars.

You’ll love how the creamy, slightly tangy cheesecake balances the earthy matcha flavor perfectly. The texture is wonderfully smooth and rich, with that satisfying graham cracker crunch underneath. Try serving these chilled with a dusting of extra matcha powder or alongside fresh berries for a beautiful dessert presentation.

Black Forest Cheesecake Bars

Who says you need fancy equipment to make impressive desserts? These Black Forest Cheesecake Bars bring together rich chocolate, sweet cherries, and creamy cheesecake in one easy-to-make treat. You’ll love how simple they are to put together for any occasion.

Ingredients

• 1 ½ cups chocolate cookie crumbs (like Oreo crumbs, without filling)
• 6 tbsp unsalted butter, melted (or use salted butter and skip the salt)
• 16 oz cream cheese, softened to room temperature
• ¾ cup granulated sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 1 cup canned cherry pie filling (drain excess liquid if too runny)
• ½ cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang on two sides for easy removal.
2. Combine the chocolate cookie crumbs and melted butter in a medium bowl until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup to create an even layer.
4. Bake the crust for 8 minutes at 350°F until slightly firm, then remove from oven and let cool while you make the filling.
5. Beat the softened cream cheese and granulated sugar together in a large bowl with an electric mixer on medium speed until completely smooth and no lumps remain, about 2 minutes.
6. Add the eggs one at a time, mixing on low speed just until each egg is fully incorporated before adding the next.
7. Mix in the vanilla extract until just combined, being careful not to overmix the batter.
8. Pour the cheesecake filling over the cooled crust and spread it evenly with a spatula.
9. Drop spoonfuls of cherry pie filling evenly over the cheesecake layer, then use a knife to gently swirl the cherries into the batter.
10. Sprinkle the chocolate chips evenly over the top of the cheesecake batter.
11. Bake for 30-35 minutes at 350°F until the edges are set but the center still has a slight jiggle when you gently shake the pan.
12. Turn off the oven, crack the door open about 1 inch, and let the bars cool in the oven for 1 hour to prevent cracking.
13. Transfer the pan to a wire rack to cool completely to room temperature, about 2 hours.
14. Refrigerate the bars for at least 4 hours, or preferably overnight, until fully chilled and firm.
15. Use the parchment paper overhang to lift the entire block of bars out of the pan, then cut into 16 squares with a sharp knife wiped clean between cuts for neat edges.

You’ll love how these bars balance the tangy cream cheese with sweet cherries and rich chocolate. They’re perfect served chilled with a dusting of cocoa powder or alongside a scoop of vanilla ice cream for an extra special treat.

Tiramisu Cheesecake Bars

Ready for a dessert that combines two of your favorite treats? These tiramisu cheesecake bars bring together the rich, coffee-kissed layers of classic tiramisu with the creamy, dreamy texture of cheesecake. You’re going to love how easy they are to make—no fancy equipment needed!

Ingredients

• 1 ½ cups graham cracker crumbs (or crushed chocolate wafer cookies for a deeper flavor)
• 6 tbsp unsalted butter, melted (plus extra for greasing the pan)
• ¼ cup granulated sugar
• 16 oz cream cheese, softened to room temperature
• ¾ cup granulated sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• ½ cup strong brewed coffee, cooled (espresso works great too)
• 1 tbsp unsweetened cocoa powder, for dusting

Instructions

1. Preheat your oven to 325°F and lightly grease an 8×8-inch baking pan with butter.
2. In a medium bowl, mix the graham cracker crumbs, melted butter, and ¼ cup sugar until the crumbs are evenly coated.
3. Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust. Tip: Use the bottom of a measuring cup to press it down smoothly.
4. Bake the crust for 10 minutes at 325°F, then remove it from the oven and let it cool slightly.
5. In a large bowl, beat the softened cream cheese and ¾ cup sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
6. Add the eggs one at a time, beating well after each addition until fully incorporated.
7. Mix in the vanilla extract and cooled coffee until the batter is uniform. Tip: Scrape down the sides of the bowl to ensure everything is mixed evenly.
8. Pour the cheesecake filling over the prepared crust and spread it into an even layer.
9. Bake for 35–40 minutes at 325°F, or until the edges are set but the center still has a slight jiggle. Tip: Avoid overbaking to keep the bars creamy.
10. Let the bars cool completely in the pan on a wire rack, then refrigerate for at least 4 hours or until firm.
11. Dust the top with cocoa powder just before serving, and cut into bars.

What makes these bars so irresistible is their velvety texture and the perfect balance of tangy cream cheese with bold coffee notes. Serve them chilled with an extra sprinkle of cocoa or a dollop of whipped cream for an extra-indulgent touch. They’re ideal for potlucks, parties, or just treating yourself after a long day!

Mint Chocolate Chip Cheesecake Bars

You know those moments when you want something decadent but don’t want to fuss with a whole cheesecake? These mint chocolate chip cheesecake bars are your answer—they’re creamy, refreshing, and perfect for any occasion.

Ingredients

– 2 cups graham cracker crumbs (about 16 full sheets, crushed)
– 1/2 cup unsalted butter, melted (plus extra for greasing)
– 24 oz cream cheese, softened to room temperature
– 3/4 cup granulated sugar
– 2 large eggs, at room temperature
– 1 tsp peppermint extract (or 1/2 tsp for a milder mint flavor)
– 1/2 cup mini chocolate chips (plus more for topping)
– Green food coloring, optional (a drop or two for festive color)

Instructions

1. Preheat your oven to 350°F and lightly grease an 8×8-inch baking pan with butter.
2. In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust.
4. Bake the crust for 8 minutes at 350°F, then remove it from the oven and let it cool slightly.
5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and lump-free.
6. Add the granulated sugar and continue beating until fully incorporated and creamy.
7. Mix in the eggs one at a time, scraping down the sides of the bowl after each addition.
8. Stir in the peppermint extract and optional green food coloring until evenly distributed.
9. Gently fold in the mini chocolate chips with a spatula to avoid overmixing.
10. Pour the cheesecake filling over the cooled crust and spread it into an even layer.
11. Sprinkle additional mini chocolate chips evenly over the top for extra texture.
12. Bake at 350°F for 30–35 minutes, or until the edges are set but the center still has a slight jiggle.
13. Turn off the oven, crack the door open, and let the bars cool inside for 1 hour to prevent cracking.
14. Transfer the pan to a wire rack to cool completely to room temperature.
15. Refrigerate the bars for at least 4 hours, or overnight, until fully chilled and firm.
16. Use a sharp knife to slice into 9–12 bars, wiping the blade clean between cuts for neat edges.

Getting that first bite is pure bliss—the cool, creamy mint filling melts against the crunchy crust, while chocolate chips add little bursts of richness. Try serving these chilled with a drizzle of melted dark chocolate or crumbled over vanilla ice cream for an extra-indulgent treat.

Carrot Cake Cheesecake Bars

Oh my goodness, you have to try these carrot cake cheesecake bars. They combine the warm spice of carrot cake with the creamy coolness of cheesecake in one perfect square. Seriously, they’re the dessert you didn’t know you needed.

Ingredients

• 1 cup all-purpose flour (spooned and leveled for accuracy)
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil (or any neutral oil like canola)
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups finely grated carrots (packed lightly)
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, and 1/2 tsp salt until fully combined.
3. In a separate large bowl, beat 1 cup granulated sugar and 1/2 cup vegetable oil with an electric mixer on medium speed for 1 minute until smooth.
4. Add 2 large eggs one at a time to the sugar mixture, beating well after each addition until fully incorporated.
5. Mix in 1 tsp vanilla extract until just combined.
6. Gradually add the dry flour mixture to the wet ingredients, stirring by hand until no white streaks remain—don’t overmix.
7. Fold in 1 1/2 cups finely grated carrots until evenly distributed throughout the batter.
8. Spread the carrot cake batter evenly into the prepared pan using a spatula, ensuring it reaches all corners.
9. In a clean bowl, beat 8 oz softened cream cheese with an electric mixer on medium speed for 30 seconds until smooth and creamy.
10. Add 1/4 cup powdered sugar and 1/2 tsp vanilla extract to the cream cheese, beating for 1 minute until fully combined and no lumps remain.
11. Drop spoonfuls of the cream cheese mixture evenly over the carrot cake batter in the pan.
12. Use a knife or toothpick to gently swirl the cream cheese into the carrot cake batter, creating a marbled pattern—be careful not to overmix.
13. Bake in the preheated 350°F oven for 30-35 minutes, or until the edges are golden brown and the center springs back lightly when touched.
14. Remove the pan from the oven and let it cool completely on a wire rack for at least 1 hour to set properly.
15. Use the parchment paper overhang to lift the bars out of the pan, then transfer to a cutting board.
16. Cut into 9 equal squares using a sharp knife wiped clean between cuts for neat edges.

Perfectly spiced carrot cake meets tangy cheesecake in every bite, with a moist crumb and creamy swirls. These bars are fantastic chilled for a firmer texture, or try them warm with a scoop of vanilla ice cream for the ultimate treat.

S’mores Cheesecake Bars

Tired of the same old desserts but craving that classic campfire flavor? These s’mores cheesecake bars bring all the nostalgic goodness of melted marshmallows, graham crackers, and chocolate into an easy, no-bake treat. You’ll love how simple they are to whip up for any summer gathering or cozy night in.

Ingredients

– 2 cups graham cracker crumbs (about 14 full sheets, crushed)
– ½ cup unsalted butter, melted (plus extra for greasing)
– ¼ cup granulated sugar
– 16 oz cream cheese, softened to room temperature
– 1 cup powdered sugar
– 1 tsp vanilla extract
– 1 cup heavy whipping cream, cold
– 1½ cups mini marshmallows
– 1 cup semi-sweet chocolate chips

Instructions

1. Grease an 8×8-inch baking dish lightly with butter and line with parchment paper, leaving overhang on two sides for easy removal.
2. Combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of the prepared dish using the bottom of a measuring cup to create an even layer.
4. Chill the crust in the refrigerator for 15 minutes to set while you prepare the filling.
5. Beat the softened cream cheese with an electric mixer on medium speed for 2 minutes until smooth and creamy.
6. Add powdered sugar and vanilla extract to the cream cheese, mixing on low until fully incorporated.
7. In a separate bowl, whip the cold heavy cream with clean beaters on high speed until stiff peaks form, about 3-4 minutes.
8. Gently fold the whipped cream into the cream cheese mixture using a spatula until no white streaks remain.
9. Spread half of the cheesecake filling evenly over the chilled crust.
10. Sprinkle 1 cup of chocolate chips in a single layer over the filling.
11. Top with the remaining cheesecake filling, spreading carefully to cover the chocolate chips completely.
12. Arrange mini marshmallows in a single layer across the top, pressing them lightly into the filling.
13. Refrigerate the bars for at least 4 hours, or until fully set and firm to the touch.
14. Use the parchment paper overhang to lift the entire block out of the dish before slicing into 12 bars.

For the ultimate experience, try briefly torching the marshmallow topping just before serving for that authentic toasted flavor. These bars deliver a perfect contrast between the crunchy graham base, rich chocolate layer, and fluffy cheesecake filling that melts in your mouth.

Cherry Almond Cheesecake Bars

Finally found a dessert that’s fancy enough for company but easy enough for a weeknight craving. You’re going to love these cherry almond cheesecake bars with their buttery crust and creamy filling. They come together in no time and always disappear fast.

Ingredients

– 2 cups graham cracker crumbs (about 14 full sheets, crushed)
– 1/2 cup unsalted butter, melted (plus extra for greasing)
– 1/4 cup granulated sugar
– 16 oz cream cheese, softened to room temperature
– 1/2 cup sour cream
– 2 large eggs
– 3/4 cup granulated sugar
– 1 tsp almond extract (or vanilla if preferred)
– 1 can cherry pie filling (21 oz, or homemade)
– 1/4 cup sliced almonds for topping

Instructions

1. Preheat your oven to 350°F and grease an 8×8 inch baking pan with butter.
2. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a medium bowl until the mixture resembles wet sand.
3. Press the crust mixture firmly into the bottom of your prepared pan using the bottom of a measuring cup to create an even layer.
4. Bake the crust for 10 minutes at 350°F until lightly golden around the edges, then remove from oven and let cool slightly.
5. Beat the softened cream cheese with an electric mixer on medium speed for 2 minutes until completely smooth and no lumps remain.
6. Add 3/4 cup sugar and beat for another minute until well combined and creamy.
7. Mix in sour cream and almond extract until fully incorporated.
8. Add eggs one at a time, beating just until each egg disappears into the batter—don’t overmix.
9. Pour the cheesecake filling over the cooled crust and spread evenly with a spatula.
10. Drop spoonfuls of cherry pie filling randomly over the cheesecake layer.
11. Use a knife to gently swirl the cherry filling into the cheesecake batter, creating a marbled effect.
12. Sprinkle sliced almonds evenly over the top of the bars.
13. Bake at 350°F for 35-40 minutes until the edges are set but the center still has a slight jiggle.
14. Turn off the oven, crack the door open, and let the bars cool inside for 1 hour to prevent cracking.
15. Transfer to the refrigerator and chill for at least 4 hours, or overnight for best results.
16. Use a sharp knife dipped in hot water to cut clean slices through the chilled bars.

Creamy cheesecake meets sweet-tart cherries in every bite, with the almond extract adding that subtle nutty warmth. The buttery graham cracker crust provides the perfect textural contrast to the smooth filling. Try serving these chilled with a drizzle of chocolate sauce or alongside a scoop of vanilla ice cream for an extra special treat.

Summary

Outstanding cheesecake bars await in this collection! Whether you’re craving classic New York style or something more adventurous, these recipes offer endless inspiration for your next baking session. We hope you find a new favorite—give one a try, leave a comment sharing which you loved most, and don’t forget to pin this article to your dessert board for later. Happy baking!