Cheesecake Bars Recipes

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CHEESECAKE BARS



Cheesecake Bars image

Dense and creamy with a hint of lemon and a crisp graham cracker crust, these cheesecake bars are an easy alternative to NY cheesecake.

Provided by Jennifer Segal

Categories     Desserts

Time 1h35m

Yield 16 squares

Number Of Ingredients 13

1¼ cups graham cracker crumbs, from 10 whole crackers
4 tablespoons unsalted butter, melted
¼ cup packed dark brown sugar
⅛ teaspoon salt
16 ounces (2 8-oz. packages) cream cheese, at room temperature
1 cup granulated sugar
1½ tablespoons all purpose flour
¼ cup sour cream
3 large eggs
2½ teaspoons vanilla extract
½ teaspoon packed freshly grated lemon zest, from 1 lemon
1 teaspoon lemon juice
⅛ teaspoon salt

Steps:

  • Preheat the oven to 375°F and set an oven rack in the middle position. Line an 8-inch baking dish with heavy-duty aluminum foil (so that there is an overhang on at least 2 sides) and spray lightly with nonstick cooking spray.
  • Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Stir until well combined, using your fingertips if necessary to be sure no lumps of brown sugar remain. Press into the bottom and 1 inch up the sides of the prepared pan. Bake the crust for 10 minutes, until set. Remove the crust from the oven and set aside. Reduce the oven temperature to 325°F.
  • Make the batter: In the bowl of an electric mixer fitted with beaters or the paddle attachment, beat the cream cheese, granulated sugar, and flour together on medium speed until just smooth, about 1 minute. Add the sour cream, eggs, vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined, about 1 minute. Do not over-mix.
  • Pour the batter into the slightly cooled crust. Check to make sure your oven has cooled to 325°F, then bake for 40 to 45 minutes, until the filling is set but still a little jiggly in the center. (An instant-read thermometer, inserted into the filling about 1" in from the edge, should read between 180°-190°F.) The cheesecake will continue to cook as it cools. Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate until cold, at least 6 hours but preferably overnight.
  • Use the foil overhang to lift the cheesecake out of the pan and onto a cutting board. Cut into squares, wiping the knife clean with a damp cloth between slices. Refrigerate until ready to serve.
  • Note: The cheesecake bars can be stored in the refrigerator for up to 3 days.
  • Freezer-Friendly Instructions: The cheesecake bars can be frozen for up to 3 months. To freeze, place the cooled cheesecake (cut or uncut) on a plate and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy-duty aluminum foil and place in a freezer bag. Seal and return to freezer for up to 3 months. Remove the foil before defrosting.

Nutrition Facts : ServingSize 1 square, Calories 248, Fat 16 g, Carbohydrate 24 g, Protein 3 g, SaturatedFat 9 g, Sugar 20 g, Fiber 0 g, Sodium 166 mg, Cholesterol 77 mg

CHEESECAKE BARS



Cheesecake Bars image

Rich and creamy as cheesecake, but much easier to make!

Provided by Frances Mann

Categories     Desserts     Cookies     Bar Cookie Recipes     Cheesecake Bar Recipes

Time 1h

Yield 36

Number Of Ingredients 10

⅓ cup butter, softened
⅓ cup packed brown sugar
⅓ cup chopped walnuts
1 cup sifted all-purpose flour
¼ cup white sugar
8 ounces cream cheese
1 tablespoon lemon juice
2 tablespoons milk
1 egg
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F(175 degrees C).
  • To make Pastry: Cream together the butter and brown sugar until light and fluffy. Add in the flour and chopped nuts and stir until mixture becomes crumbly. Set aside 1/4 cup to use as a topping.
  • Press pastry mixture into 8-inch square pan and bake for 12 to 15 minutes. Let cool on rack.
  • To make Filling: Beat together the white sugar, and cream cheese until smooth. Stir in the egg, milk, lemon juice, and vanilla and mix well. Spread filling mixture over baked crust. Sprinkle reserved mixture on as a topping.
  • Bake for 25 to 30 minutes. Let cool on wire rack and refrigerate. Serve with fruit.

Nutrition Facts : Calories 72.6 calories, Carbohydrate 6.4 g, Cholesterol 16.7 mg, Fat 4.8 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 2.6 g, Sodium 33.7 mg, Sugar 3.5 g

PHILADELPHIA 3-STEP CHEESECAKE BARS



PHILADELPHIA 3-Step Cheesecake Bars image

Discover everything that's awesome about cheesecake in these easy-to-make, easy-to-transport PHILADELPHIA cheesecake bars! These PHILADELPHIA 3-Step Cheesecake Bars are perfect for potlucks, bake sales and more.

Provided by My Food and Family

Categories     Dairy

Time 4h35m

Yield 16 servings

Number Of Ingredients 6

1-1/2 cups graham cracker crumbs
1/4 cup butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs

Steps:

  • Heat oven to 350°F.
  • Combine graham crumbs and butter; press onto bottom of 8- or 9-inch square pan. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended. Pour over crust.
  • Bake 40 min. or until center is almost set. Cool.
  • Refrigerate 3 hours.

Nutrition Facts : Calories 200, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 60 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

NO-BAKE CHEESECAKE BARS



No-Bake Cheesecake Bars image

No-bake cheesecake is an excellent dessert for cooks with a lot of friends and not a lot of time. Unlike a traditional cheesecake, the no-bake variety is eggless, making it smooth, light, and all about the dairy. This version includes tangy Greek yogurt and a bit of whipped cream for added loft. Serve big squares with in-season fresh fruit or a dollop of fresh jam.

Provided by Samantha Seneviratne

Categories     cookies and bars, dessert

Time 20m

Yield 24 servings

Number Of Ingredients 9

18 whole graham crackers (about 9 1/2 ounces/269 grams)
8 tablespoons/113 grams unsalted butter (1 stick), melted
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
1 1/2 pounds/678 grams full-fat cream cheese, at room temperature
1 1/2 cup/185 grams confectioners' sugar
1 tablespoon pure vanilla extract
2 cups (1-17.6 ounce/500 grams container) full-fat Greek yogurt, at room temperature
1 1/4 cup cold heavy cream

Steps:

  • Line a 13-inch-by-9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2 1/4 cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt, and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
  • In a large bowl, beat the cream cheese, confectioners' sugar and vanilla with an electric mixer until fluffy, 3 minutes. Beat in the yogurt just until combined, about 30 seconds. In a separate bowl, beat the cream until you have stiff peaks. With a large rubber spatula, fold the cream into the cream-cheese mixture. Transfer the filling to the prepared crust and spread it out into an even layer. Cover with plastic wrap and refrigerate until very cold, at least 6 hours or up to overnight. Keep the bars refrigerated until serving.
  • To serve, cut the bars away from the two exposed edges of the pan with a sharp knife. Use the parchment overhang to very carefully transfer the bar to a cutting board. (Be careful: The crust is tender.) Cut into squares to serve.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 20 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 179 milligrams, Sugar 13 grams, TransFat 0 grams

CARROT CAKE CHEESECAKE BARS



Carrot Cake Cheesecake Bars image

You'll never have to choose between carrot cake and cheesecake for springtime gatherings again. This mashup starts with a spiced shortbread crust, continues with a carrot juice curd filling that tastes just like carrot cake and finishes with a no-bake cheesecake on top. These colorful, layered bars are topped off with a quick walnut crumble made right in the microwave!

Provided by Food Network Kitchen

Categories     dessert

Time 9h

Yield 16 bars

Number Of Ingredients 26

Nonstick cooking spray, for the pan
2 cups all-purpose flour (see Cook's Note)
1/2 cup confectioners' sugar
1 stick (8 tablespoons) cold unsalted butter, diced
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 large egg
1 cup carrot juice
1/2 cup granulated sugar
2 tablespoons whole milk
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
6 large eggs plus 4 yolks
2 sticks (1 cup) cold unsalted butter, diced
2 tablespoons unsalted butter
3 tablespoons roughly chopped walnuts
2 tablespoons packed light brown sugar
2 tablespoons rolled oats
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1/3 cup heavy cream
12 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1 tablespoon lemon juice (from 1/2 lemon)
1 tablespoon sour cream
1 teaspoon pure vanilla extract

Steps:

  • For the crust: Position an oven rack in the bottom third of the oven and preheat to 350 degrees F. Spray a 9-inch square baking pan with nonstick cooking spray. Line the bottom of the pan with parchment, leaving a 2-inch overhang on 2 of the sides.
  • Add the flour, confectioners' sugar, butter, cinnamon and salt to a food processor. Pulse until the mixture resembles coarse meal with some pea-size pieces. Add the egg and 1 tablespoon cold water and pulse until the dough comes together. Press the dough into the bottom of the prepared pan. Prick the dough all over with a fork. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly on a rack, about 15 minutes.
  • For the carrot juice curd filling: Meanwhile, whisk the carrot juice, granulated sugar, milk, cinnamon, salt and whole eggs and yolks in a medium saucepan over medium-low heat until well combined. Add the butter a few pieces at a time, whisking constantly and making sure the butter is melted before adding more, and continue to cook until the mixture is thick, a little lighter in color and coats the back of a spoon, 12 to 15 minutes. Strain the curd if any lumps form, then pour into the crust and smooth with a spatula.
  • Bake until the curd is set (a small part in the center may still be a little jiggly), 35 to 40 minutes. Let cool slightly on a rack, about 30 minutes, then transfer to the refrigerator to cool completely, about 30 minutes.
  • For the walnut crumble: Meanwhile, microwave the butter in a small microwave-safe bowl until melted, about 1 minute. Stir in the walnuts, brown sugar, oats, cinnamon and salt. Microwave until the sugar is dissolved, about 1 minute. Let cool in the bowl until the crumble is crunchy, about 30 minutes. Cover tightly or transfer to an airtight container and store at room temperature until ready to use.
  • For the no-bake cheesecake: Once the curd filling is chilled, whip the heavy cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
  • Beat the cream cheese and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, 3 to 4 minutes. Reduce the speed to medium low, add the lemon juice, sour cream and vanilla and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream cheese mixture with a large rubber spatula.
  • Pour the batter on top of the curd filling and smooth the top with an offset spatula. Cover tightly and refrigerate until set, at least 6 hours and up to 24 hours.
  • Just before serving, sprinkle the walnut crumble on top. Cut into squares and serve cold.

STRAWBERRY CHEESECAKE BARS



Strawberry Cheesecake Bars image

Strawberries...the smell of summer! Not as difficult as it seems, plus some down time. From ATK.

Provided by gailanng

Categories     Bar Cookie

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 14

9 graham crackers (whole crackers broken into pieces)
1/2 cup sugar
3/4 cup all-purpose flour
1/4 teaspoon salt
8 tablespoons unsalted butter, melted
1 1/2 lbs cream cheese
1 cup sugar
3 large eggs
2 teaspoons vanilla extract
6 ounces strawberries, hulled (1 cup heaping)
5 strawberries, hulled (to garnish)
1/2 cup sugar
2 cups sour cream
1 teaspoon sugar (for strawberry garnish)

Steps:

  • TO BEGIN: Adjust oven rack to middle position and heat oven to 300 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray with vegetable oil spray.
  • FOR THE CRUST: Process cracker pieces and sugar in food processor until finely ground, about 30 seconds. Add flour and salt and pulse to combine, about 2 pulses. Add melted butter and pulse until crumbs are evenly moistened, about 10 pulses.
  • Using your hands, press crumb mixture evenly into bottom of prepared pan. Using bottom of dry measuring cup, firmly pack crust into pan. Bake until fragrant and beginning to brown around edges, about 20 minutes. Let cool completely. (Allowing to cool completely is very important to the end result.).
  • FOR THE FILLING: In clean, dry processor bowl, process cream cheese and sugar until smooth, about 3 minutes, scraping down sides of bowl as needed. With processor running, add eggs, one at a time, until just incorporated, about 30 seconds total. Scrape down sides of bowl. Add vanilla and process to combine, about 10 seconds. Pour cream cheese mixture over cooled crust. Bake until center is almost set but still jiggles slightly when pan is shaken, about 45 minutes.
  • FOR THE TOPPING: Meanwhile, in clean, dry processor bowl, process 6 ounces strawberries and ½ cup sugar until pureed, about 30 seconds. Stir strawberry puree and sour cream in bowl until combined.
  • Remove cheesecake from oven. Pour strawberry mixture over cheesecake (cheesecake layer should be completely covered). Return pan to oven and bake until topping is just set, about 15 minutes.
  • Transfer pan to wire rack and let cheesecake cool completely, about 2 hours. Refrigerate until cold and set, at least 4 hours or up to 24 hours. Slice remaining 5 strawberries thin and gently toss with remaining 1 teaspoon sugar in bowl. Using foil overhang, lift cheesecake out of pan. Cut into 24 squares. Garnish each square with 1 strawberry slice and serve.

HOLIDAY SHEET PAN CHEESECAKE BARS RECIPE BY TASTY



Holiday Sheet Pan Cheesecake Bars Recipe by Tasty image

Here's what you need: graham crackers, unsalted butter, cream cheese, sugar, large eggs, sour cream, vanilla extract, sweet potato puree, cinnamon, ground nutmeg, chopped pecans, chocolate hazelnut spread, semi sweet chocolate, cinnamon, apple pie filling, pumpkin puree, pumpkin pie spice

Provided by Kiano Moju

Categories     Bakery Goods

Yield 24 servings

Number Of Ingredients 17

24 graham crackers, crushed, plus 3, broken into quarters, divided
12 tablespoons unsalted butter, 1 1/2 sticks, melted
32 oz cream cheese, room temperature
1 ½ cups sugar
4 large eggs
¼ cup sour cream
2 teaspoons vanilla extract
¾ cup sweet potato puree
¼ teaspoon cinnamon
1 pinch ground nutmeg
1 cup chopped pecans
⅓ cup chocolate hazelnut spread
¼ cup semi sweet chocolate, melted
¼ teaspoon cinnamon
¾ cup apple pie filling
¾ cup pumpkin puree
1 teaspoon pumpkin pie spice

Steps:

  • Preheat the oven to 350°F (180°C).
  • Make the crust: In a large bowl, mix together the crushed graham crackers and melted butter until the mixture resembles wet sand.
  • Pour onto a baking sheet and press into an even layer. Use a spatula to draw lines in the crust crosswise, dividing it into 4 even sections. Arrange the graham cracker quarters along the lines, then press down the crust around the crackers to secure.
  • Bake for 8 minutes until lightly browned. Let cool to room temperature.
  • Reduce the oven temperature to 225°F (105°C).
  • Make the filling: In a large bowl, use an electric hand mixer on medium speed to whip the cream cheese and sugar until slightly fluffy, about 2 minutes. Add the eggs, 1 at a time.
  • Mix in the sour cream and vanilla. Divide the filling evenly between 4 medium bowls.
  • In the first bowl, mix in the sweet potato puree, ¼ teaspoon of cinnamon, and the nutmeg.
  • In another bowl, whisk in the chocolate hazelnut spread.
  • In another bowl, whisk in ¼ teaspoon of cinnamon.
  • In the last bowl, mix in the pumpkin puree and the pumpkin pie spice.
  • Pour each flavored filling into a section of the crust and smooth with a spatula.
  • Scoop the apple pie filling over the cinnamon flavor and swirl into the filling with a skewer.
  • Drizzle the melted semi-sweet chocolate over the chocolate flavor and swirl into the filling with a skewer.
  • Sprinkle the chopped pecans over the pumpkin filling.
  • Bake for 1 hour, until cheesecake is set. Let cool in the oven with the door open.
  • Refrigerate overnight before slicing into wedges and serving.
  • Enjoy!

Nutrition Facts : Calories 280 calories, Carbohydrate 17 grams, Fat 21 grams, Fiber 1 gram, Protein 4 grams, Sugar 13 grams

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COCONUT CHEESECAKE BARS RECIPE - CRUNCHY CREAMY SWEET
2016-09-05 Preheat oven to 375 degrees F. In a mixing bowl, mix together melted butter and sugar. Add flour, baking soda, baking powder and salt and mix well. The dough should be thick. Press the crust dough onto the bottom of prepared pan. Set aside. In a mixing bowl, whisk together cream cheese and sugar.
From crunchycreamysweet.com


CHOCOLATE CHEESECAKE BARS - EASY DESSERT RECIPES
2021-11-29 Combine the heavy cream and chocolate. Cream the cream cheese and sugar into the chocolate mixture. Combine the sour cream, vanilla, cocoa, and the chocolate mixture. Add the eggs. Pour the mixture onto the crust. Bake. Remove from the pan and cool. Transfer to the fridge to chill. Slice, and enjoy!
From easydessertrecipes.com


CHEESECAKE BAR RECIPES | ALLRECIPES
Mocha Cheesecake Brownie Bars. Rating: 4 stars. 15. These treats start with a brownie crust, which gets filled with a mocha cheesecake mixture and then finished off with a sour cream topping. Be sure to bake the crust and filling a day before serving the bars! By Stephanie. Italian Cheesecake Cookies.
From allrecipes.com


EASY LEMON CHEESECAKE BARS RECIPE - LYNN'S WAY OF LIFE
2022-03-21 In a food processor, add the graham crackers. Pulse them until they are crumbs. Then add the melted butter and sugar and pulse until the mixture looks like wet sand. Add parchment paper to an 8x8 baking dish. Press the graham cracker crumbs into the baking dish until it forms a layer on the bottom. Bake for 8 minutes.
From lynnswayoflife.com


CHERRY CHEESECAKE BARS - HAVE A PLANT
Instructions. Preheat oven to 325 degrees F. Line a 9- x 9-inch baking pan with parchment paper and set aside. Mix graham cracker crumbs with melted butter, brown sugar and a pinch of salt until combined. Press mixture evenly over bottom of lined baking pan. Bake crust for 10 minutes and remove from oven; keep oven set to 325 degrees F.
From fruitsandveggies.org


EASY PEANUT BUTTER CHEESECAKE BARS RECIPE - DINNER, THEN DESSERT
2021-04-21 Add in the peanut butter and mix until completely smooth. Add in the eggs and brown sugar until just combined. Add in the sour cream, milk and vanilla extract until just combined. Carefully spread mixture on the crust. Top with chopped peanut butter cups. Bake for 40-45 minutes, until set and firm.
From dinnerthendessert.com


OUR BEST RECIPES FOR CHEESECAKE BARS | TASTE OF HOME

From tasteofhome.com


VANILLA BEAN CHEESECAKE BARS | KING ARTHUR BAKING
To make the batter: Mix the cream cheese and sugar together until smooth. Add the cream, eggs, vanilla, lemon zest, and lemon juice; mix until combined, scraping the sides and bottom of the bowl as you mix. Spoon the batter into the crust. Bake the bars for 30 to 40 minutes, until the filling is set but still soft in the center.
From kingarthurbaking.com


EASY NO-BAKE CHEESECAKE BARS RECIPE - ONE SWEET APPETITE
2021-08-09 1. Combine the graham cracker crumbs, brown sugar, and melted butter in a medium sized bowl. Whisk with a fork until crumbs start to form and the butter is mixed well into the crumbs. 2. Firmly press the crumbs into the bottom of a 9 inch pan. Set aside. For the cheesecake: 1. Pour the cream into a large mixing bowl.
From onesweetappetite.com


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