There’s just something special about cheesecake—but when you turn it into bars, it becomes a dessert that’s easy to share, serve, and enjoy anytime. These baked cheesecake bars are smooth, creamy, and perfectly rich, with a buttery biscuit base that adds a delightful crunch. Whether you’re celebrating a special moment or just craving something sweet, this recipe offers bakery-quality flavor with everyday ingredients.
| Layer | Ingredient | Amount |
|---|---|---|
| Crust | Crushed digestive biscuits or graham crackers | 200g |
| Melted unsalted butter | 100g | |
| Filling | Cream cheese (room temperature) | 500g |
| Heavy cream | 200ml | |
| Granulated sugar | 100g | |
| Cornstarch | 2 tbsp | |
| Large eggs | 3 | |
| Vanilla extract | 1 tsp | |
| Lemon juice | 1 tbsp | |
| (Optional) Lemon zest | 1 tsp |
1. Make the Crust
Crush the biscuits into fine crumbs using a rolling pin or food processor.
Combine the crumbs with the melted butter until the mixture feels like damp sand.
Line a square 8×8 inch (20×20 cm) baking pan with parchment paper, allowing extra to hang over the sides for easy removal.
Firmly press the crumb mixture into the bottom of the pan to create an even crust.
Place in the refrigerator for 15–20 minutes to set while you prepare the filling.
2. Prepare the Cheesecake Filling
In a large bowl, beat the cream cheese until smooth and free of lumps.
Add in the sugar and cornstarch, mixing until fully combined.
Add the eggs one by one, mixing gently after each to keep the batter from becoming too airy.
Stir in the heavy cream, vanilla, lemon juice, and optional zest.
Mix until everything is smooth and well blended.
3. Bake the Cheesecake Bars
Preheat your oven to 160°C (320°F).
Pour the cheesecake batter over the chilled crust and smooth the surface.
Gently tap the pan on the counter to release any trapped air bubbles.
Bake for 45–50 minutes, or until the edges are firm but the center still has a slight jiggle.
Turn off the oven, crack the door open slightly, and allow the bars to cool inside for 30 minutes—this helps avoid cracks.
4. Chill & Slice
Transfer the bars to the refrigerator and chill for at least 4 hours, preferably overnight, to fully set.
Use the parchment overhang to lift the cheesecake from the pan.
Slice into bars using a sharp knife, cleaning the blade between cuts for clean edges.
Serve cold, optionally garnished with powdered sugar, berries, or a drizzle of chocolate or fruit sauce.
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