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August 1, 2018

New York-Style Cheesecake Bars

These New York-Style Cheesecake Bars are thick, creamy, and so easy. Perfect for almost any occasion, these easy baked cheesecake bars are always a crowd-pleaser! Freezer friendly!

These New York-Style Cheesecake Bars are thick, creamy, and so easy! Perfect for almost any occasion!

Cheesecake Bars

With the month of July behind us, I can’t help but think one thing: Fall is right around the corner! It’s hard to believe considering it’s currently 8am and already 89 degrees. But it’s true! And between me and you… I’ve already started baking with apples. And sweet potatoes! And yes: pumpkin. I actually bought 16 jumbo cans of pumpkin puree from Costco last week and the cashier definitely gave me the side eye.

But don’t worry, I’m not done with Summer just yet. I have a few more fruity recipes for you before we hold hands and head into the Fall baking frenzy together. I also have some brand new season neutral recipes for you, starting with today’s recipe for New York-Style Cheesecake Bars. Which can be topped with a fresh fruit topping for Summer parties… or topped with gooey pecans or roasted apples for a Fall effect.

These New York-Style Cheesecake Bars are thick, creamy, and so easy! Perfect for almost any occasion!

But between us bakers… my favorite way to serve – and eat – these little cheesecake bars is… naked. No fruit, no syrups, no caramels… not even a dollop of whipped cream!

Just try one bite “plain” and you’ll know exactly what I mean.

*There is nothing plain about these cheesecake bars!

These New York-Style Cheesecake Bars are thick, creamy, and so easy! Perfect for almost any occasion!

Cheesecake Bars Recipe

I used my “internet famous” New-York Style Cheesecake as a starting point for these bars. Why? Because honestly, that recipe is so perfect that I didn’t want to change anything that didn’t need changing. If you’ve already baked it, you know what I mean! The crust is sweet, golden, and crunchy. And the filling is rich, creamy, and ADDICTING. So why make these bars? Well, I wanted to recreate the recipe in bar form for those of you who don’t own a springform pan… and don’t feel like buying more stuff.

And I also wanted a cheesecake option for my baking pals who loathe the water bath process. Which I’ve learned from feedback is A LOT of you.

So, without further ado, here is a creamy cheesecake option that requires no fancy pans or processes! Can I get a YAY and YUM?!

These New York-Style Cheesecake Bars are thick, creamy, and so easy! Perfect for almost any occasion!

So if you’re curious what I did change, I’m happy to share! I added a little lemon zest and juice, increased the vanilla, and decreased the flour to just 2 teaspoons. That’s it! These changes were made to improve the taste and texture of the cheesecake in bar form, and even though they’re small, made a huge difference overall.

These New York-Style Cheesecake Bars are thick, creamy, and so easy! Perfect for almost any occasion!

Cheesecake Bars for a Crowd

Tips and Tricks for Recipe Success: 

  • Room temperature ingredients are crucial when it comes to making any cheesecake – including these bars! So be sure you bring your cream cheese, sour cream, eggs, yolks, and heavy cream to room temperature before you begin assembling the batter.
  • To prevent the crust from sticking, you will need to line your 9×13-inch baking dish with heavy-duty aluminum foil. And be sure there’s an overhang of at least 2 inches on each side; this will help you remove the cheesecake bars from the pan later. And finally, you’ll need to spray the pan lightly with nonstick baking spray.
  • To make the crust you will need melted butter, crushed graham cracker crumbs, and sugar. Yep – just three ingredients!  You can buy graham cracker crumbs from the grocery store, or make your own by pulsing sheets of graham crackers in your blender or food processor.
  • When pressing the crust down into the bottom of the pan, you’re going to want to press it down very firmly. A firmly packed crust will bake up nice and thick, and most importantly, won’t crumble much when sliced. I recommend starting to press the crumbs down in the center of the pan and then working the crust out and just a little bit up the edges.
  • And last but certainly not least, do not over bake the bars. They should still be a little jiggly in the middle when you remove the pan from the oven. The will continue to cook as they cool. And since they need at least 6 hours to chill in the fridge, you’ll want to plan ahead time wise.

But the good news? These cheesecake bars will keep, stored in the refrigerator, for up to  3 days. And if you’d like, you can also freeze them and save them for a rainy day. Check on the recipe box below for the full freezing details 😉

These New York-Style Cheesecake Bars are thick, creamy, and so easy! Perfect for almost any occasion!

Cheesecake Bars Recipes

  • Pumpkin Pie Cheesecake Bars
  • Lemon Cheesecake Bars
  • Easy Chocolate Cheesecake Bars
  • Oreo Cheesecake Bars
  • Coconut Cheesecake Bars

If you try this recipe for New York-Style Cheesecake Squares, please let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations seriously makes my day ♥

These New York-Style Cheesecake Bars are thick, creamy, and so easy. Perfect for almost any occasion, these easy baked cheesecake bars are always a crowd-pleaser! Freezer friendly!

These New York-Style Cheesecake Bars are thick, creamy, and so easy! Perfect for almost any occasion!

17 votes

Print

New York-Style Cheesecake Bars

Prep 30 mins

Cook 40 mins

Inactive 6 hours

Total 7 hours, 10 mins

Author Ashley Manila

Yield 9x13 Pan

Rich, creamy, and dense, these are the ULTIMATE New-York Style Cheesecake Bars! 

Ingredients

For the Graham Cracker Crust:

  • 2 cups graham cracker crumbs 
  • 1/3 cup granulated sugar
  • 4 ounces unsalted butter, melted

For the New York-Style Cheesecake Bars:

  • 3 (8 ounce) packages full-fat cream cheese, softened 
  • 1 cup full-fat sour cream, at room temperature 
  • 1 and 1/4 cups granulated sugar
  • 3 teaspoons pure vanilla extract
  • 3 large eggs + 2 egg yolks, at room temperature
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest, finely grated 
  • 2 teaspoons all-purpose flour
  • 1/2 cup heavy cream

Instructions

For the Graham Cracker Crust:

  1. Preheat oven to 350 degrees (F). Line a 9x13-inch baking pan with heavy-duty aluminum foil, allowing two of the sides to overlap (you want an overhang of at least 2-inches on two sides) and spray lightly with nonstick baking spray. Set aside.
  2. In a large bowl combine the graham cracker crumbs, sugar, and butter and, using a rubber spatula, mix well to combine. Press the mixture into the bottom - and slightly up the sides - of the prepared pan.
  3. Bake the crust in preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.
  4. Reduce the oven temperature to 325 degrees (F).

For the New York-Style Cheesecake Bars:

  1. In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held electric mixer, beat the cream cheese and sour cream until completely smooth. 
  2. Add sugar and vanilla and beat until smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks and beat until combined.
  3. Add in the lemon juice and lemon zest and beat until combined. Stir in the flour, mixing just until combined.
  4. Using a rubber spatula, fold in the cream, mixing just until it's incorporated in the batter.
  5. Pour filling on top of prepared crust, and spread evenly.
  6. Check to ensure your oven has cooled to 325°F, then place the pan in the oven and bake for 38 to 40 minutes, or until the edges have set and the middle is still a little jiggly. The cheesecake will firm up a lot as they cool.
  7. Remove the bars from the oven, and cool at room temperature for one hour. Then refrigerate for at least 6 hours, or overnight.
  8. When you're ready to serve: use the foil overhang to lift the cheesecake bars from the pan and transfer them to a cutting board. Using a large, sharp knife, slice the slab into squares, wiping the knife clean with a damp cloth between slices. Serve at once. 

Notes

These New York-Style Cheesecake Bars will keep, stored in the refrigerator, for up to 4 days. You may also freeze them for up to 2 months.

To freeze: fully cool the cheesecake bars, then place the cooled cheesecake (whole or sliced) on a freezer-friendly platter and freeze, uncovered, until completely firm. Once firm, remove the cheesecake from the freezer and wrap it in heavy-duty aluminum foil. Then place it in a freezer bag; seal the bag and return it to freezer for up to 2 months. When ready to serve: remove the foil and defrost in the fridge overnight. 

Courses Dessert

Cuisine Cheesecake

35K Shares

Filed Under: Bars, Buns and Brownies, Cakes, cheesecake, Christmas, Holiday

Reader Interactions

Comments

  1. Catherine Hickman says

    August 3, 2018 at 1:34 pm

    You mentioned spraying the pan. Is that under the heavy duty aluminum foil, or spray the foil?

    Reply
    • bakerbynature says

      August 4, 2018 at 8:22 pm

      You spray the foil 🙂

      Reply
    • Marilyn says

      April 12, 2019 at 1:03 pm

      Parchment paper is the way to go not foil

      Reply
      • Coral says

        August 24, 2020 at 11:07 am

        I’m also a fan of parchment paper, but this recipe uses foil so you can easily remove the cheesecake from the baking dish. ✌️

        Reply
  2. amy knoll says

    August 5, 2018 at 4:58 pm

    Thank you so much for this. These little babies are like blocks of joy from heaven to me. I always had a thing for New York cheesecake and your recipe just made me the happiest girl in town today. best of all it turned out better then I had expected when I tried your recipe.

    Thank You
    Amy Knoll

    Reply
    • bakerbynature says

      August 6, 2018 at 12:31 pm

      You’re so welcome, Amy! And thank you for letting me know – this comment made my day 🙂

      Reply
  3. Priscilla Ramirez says

    August 14, 2018 at 12:36 am

    Made them this weekend for a bbq. They were absolutely amazing !!! Everyone loved them! I served them with a side a blueberries and lemon curd.

    Reply
  4. Bianca says

    September 17, 2018 at 5:36 pm

    Hi where i live there is no purpose flour. Can you recommend what I can use? Many thx

    Bianca

    Reply
    • Melissa Sklar says

      December 30, 2019 at 12:28 am

      I ended up forgetting to use the flour and it turned out fantastic anyway FYI

      Reply
  5. Cara says

    September 17, 2018 at 7:43 pm

    I made these last night for my boyfriend and they were an absolute hit!!!!! All gone and requests for more so easy to make too!!! AMAZING

    Reply
    • Yadey says

      August 3, 2020 at 7:00 am

      Apart the Graham cracker what else can I use for the crusty.
      Thanks

      Reply
  6. Elisabeth says

    October 5, 2018 at 6:06 am

    Just curious how “lemony” these are? I want just a classic cheesecake flavor in a bar form, one that I can add additional toppings to but I’m worried the lemon will be too noticable

    Reply
    • bakerbynature says

      October 6, 2018 at 5:38 pm

      The lemon is VERY subtle and adds a nice flavor contrast, but may be omitted 🙂

      Reply
  7. Kathi says

    November 20, 2018 at 4:27 am

    Can I use parchment paper instead of the aluminum foil?

    Reply
    • bakerbynature says

      November 20, 2018 at 1:15 pm

      That should work fine 🙂

      Reply
  8. Ishwariya says

    November 20, 2018 at 1:26 pm

    Hey any substitute for sour cream . ?

    Reply
    • bakerbynature says

      November 20, 2018 at 1:58 pm

      You could try full-fat Greek yogurt!

      Reply
  9. Annie says

    November 21, 2018 at 1:55 am

    To make this gluten free can they be made without the crust and use corn starch in place of flour?

    Reply
    • bakerbynature says

      November 21, 2018 at 12:45 pm

      Hi Annie. I haven’t tried so I can’t say for sure. If using cornstarch, I would suggest cutting the amount called for in half.

      Reply
    • Jonnie says

      January 10, 2019 at 8:39 pm

      You can find a recipe for GF graham crackers and they are not hard to make. I have made them for my grandkids who are GF & DF and think they are better than store-bought! Also, if you have a GF substitute flour you bake with, such as King Arthur GF or Cup4cup you can do a straight 1:1 substitution.

      Reply
    • Melissa Sklar says

      December 30, 2019 at 12:17 am

      I just made this recipe but substituted gf graham crackers for the usually variety.
      Worked just fine!

      Reply
  10. AnnMarie says

    November 23, 2018 at 2:49 pm

    These cheesecake bars were amazing! They were the perfect ending to an amazing thanksgiving dinner! They took a little longer to cook, I would say 44 minutes to perfection!

    Reply
  11. Donna says

    November 23, 2018 at 5:37 pm

    Made the NY cheesecake bars yesterday for Thanksgiving. I don’t think I’ll ever eat cheesecake another way but this way. I followed the direction to a “T” and they turned out perfectly which genuinely surprised me, as I’m not a baker by any stretch of the means. My 19 year old said “this is the best cheesecake he’s ever eaten” (trust me he’s had his fair share of cheesecake in his short life time . These bars were as creamy and delicious as described. I’ll definitely make these again. Thank you so much for sharing your recipe.

    Reply
  12. Nadia says

    December 3, 2018 at 5:45 am

    Would it be possible to use this recipe for individual mini cheesecakes made in a muffin pan?

    Reply
  13. Lilyan says

    December 6, 2018 at 3:35 am

    Hi Ashley thank you so much for the recipe what can I substitute the heavy cream with?

    Reply
    • Christy says

      March 24, 2020 at 6:52 pm

      Did you try these with a substitute?

      Reply
  14. haness says

    December 30, 2018 at 6:56 am

    I made these today and they turned out delicious! Thank you!!!

    Reply
  15. Michelle says

    January 12, 2019 at 2:28 am

    I made these for Christmas, and they were a big hit. I’m making more right now, and I will have to tease my brothers in law that they are too far away to share (they devoured them!). These are delish!! Thanks for sharing!

    Reply
  16. Hina says

    January 12, 2019 at 7:41 am

    If I omit the two extra egg yolks would it make any noticeable difference as I wouldn’t want it to have an eggy smell to it once cooled down.

    Reply
  17. Vivian Kaufman says

    January 20, 2019 at 6:32 pm

    My go to cheesecake recipe… I’ve added a jar of lemon curd and lots of zest for a lemon cheesecake. All good. Thank you!

    Reply
    • Lis says

      April 2, 2019 at 1:26 am

      Vivian.Would you please let me know how you incorporated the lemon curd, sounds wonderful. Thank you. Lisa

      Reply
      • Vivian Kaufman says

        December 1, 2019 at 7:42 pm

        Truthfully, I just threw the whole 8 ounce jar of curd in at the end in the food processor. I suppose you could swirl it in. That might be pretty. I’ve done the swirl thing with fruit jams with success as well. I like fresh berries on top—whatever you have. It’s very versatile.

        Reply
  18. Rebecca says

    March 11, 2019 at 3:38 pm

    Made these over the weekend – amazing! Decadent without being heavy. Highly recommend. The bars are good solo – I paired the bars with a berry reduction/topping and that was wonderful. I will make these again and again!

    Reply
  19. Kelly says

    March 14, 2019 at 6:41 am

    I made these today and they baked up beautifully, but then developed a huge crack down the center after coming out of the oven…not sure why. Oh well, still delicious!

    Reply
    • bakerbynature says

      March 24, 2019 at 12:39 pm

      Hi Kelly! I’m so sorry to hear that! Sounds like they were slightly overbaked. Next time, try taking them out 5 minutes earlier 🙂

      Reply
  20. Kathy Carlisle says

    March 31, 2019 at 8:36 pm

    Can these be made in a half sheet pan?

    Reply
  21. Gayle says

    May 10, 2019 at 9:06 pm

    Any tips on cutting these wonderful looking bars so that they are nice and clean?

    Reply
  22. Shira says

    June 2, 2019 at 7:21 pm

    I just made these and took them out of the oven after 40 min. However, even after sitting at room temperature for an hour, they’re still very jiggly. I just put them in the fridge. Any recommendations?

    Reply
  23. Jane L says

    June 26, 2019 at 9:31 pm

    I got excited and forgot to use parchment or tinfoil! The cake is now in the oven… I did not spray it either. Am I screwed? I’m so upset with myself that I did this! Thank you for your suggestions!

    Reply
  24. Sarah R says

    September 20, 2019 at 1:47 pm

    These are amazing!!! Super tasty and easy to make!! I also think they’ll be easy to make gluten free as well!
    Thanks for posting all of the tips with your recipe; they were extremely helpful!

    Reply
  25. Deborah says

    September 28, 2019 at 2:13 am

    Can you substitute the cream with anything? Also do you need to use full fat cheesecake and sour cream?

    Reply
  26. Em says

    October 24, 2019 at 10:22 am

    Hi Ashley! Thank you for sharing your recipe. I’m one of those who don’t like water baths and don’t want to buy springform pans. Lol. Can I make these babies in an 8-inch square? Any suggestions for. Baking time? Tnx……

    Reply
  27. Brooke says

    November 14, 2019 at 10:20 pm

    I made these cheesecake bars the day before yesterday and they came out AMAZING!!! They are absolutely delicious! I did skip the lemon zest and lemon juice because I just wanted it to be a regular NY style cheesecake flavor. Thank you for sharing this recipe! I will make these all the time now!

    Reply
  28. Connie Wilson says

    December 3, 2019 at 1:00 am

    I made these for Thanksgiving and brought to DIL. I’m forwarding the text that we received from her
    “ I just realized I didn’t send any cheesecake home with you but since I just tried it—- I’m glad I didn’t!!! YUMMY!” Ha!

    Reply
  29. Christy says

    March 24, 2020 at 4:29 pm

    I really want to make these today for my son’s birthday. Can I just use milk instead of heavy cream?

    Reply
  30. Lauren says

    April 17, 2020 at 10:09 pm

    Do you have a recipe for a 8′ square baking pan? It’s only my husband and i so I try to make smaller portions.

    Reply
  31. Kelly says

    July 19, 2020 at 2:01 pm

    Recipe gold! Thanks for sharing!

    Reply
  32. Maria says

    August 29, 2020 at 10:30 am

    If I want to use preps how many would I need more less? And where can I find ingredients in grams?
    Thank you

    Reply
    • Maria says

      August 29, 2020 at 10:32 am

      Oreo cookies i mean

      Reply
  33. Lena says

    September 29, 2020 at 1:56 pm

    Best cheesecake ever!! It tasted even better than store bought cheesecake. Will definitely make again.

    Reply
  34. Amelia says

    November 5, 2020 at 1:04 pm

    Hi Ashley! I can’t wait to try out this recipe! Does “3 (8 ounce) packages full-fat cream cheese” mean total weight of cream cheese needed is 8 ounce? Or 3×8 ounce?

    Reply
  35. beth SIMONS says

    December 21, 2020 at 2:22 pm

    for the 1/2 cup heavy cream. Can i use AE Heavy Whipping Cream ? Sorr I am new to baking and want to make sure I get it correct.

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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