This easy Cheesecake Bars recipe features a crunchy vanilla wafer crust that bakes below a creamy cheesecake filling and is covered with a rich, dark chocolate ganache. Deliciously sweet and satisfying, these dessert bars are the perfect treat to take to parties and potlucks.

a Cheesecake Bars with a chocolate ganache layer on top.

Our classic Cheesecake Bars recipe is a faster, less fussy cheesecake option that bakes in far less time than its round cake counterpart (and it’s made without worrying about a water bath or whipping out the springform pan).

The cream cheese filling is velvety smooth, dense and rich; it’s perfectly balanced by the crunchy crust below and tastes delicious with the chocolate topping.

Ingredients Notes

Vanilla wafer cookies: If you prefer a graham cracker crust, use 2 ½ cups of graham cracker crumbs in place of the Nilla wafer cookie crumbs. Feel free to use crushed shortbread cookies, digestive biscuits, or another type of cookie with a firm crumble to create the cookie crust.
Light brown sugar
Salted butter: Substitute unsalted butter and a pinch or two of salt if you prefer.
Cream cheese: I recommend using full fat cream cheese for the richest, creamiest cheesecake filling.
Granulated sugar
Sour cream: Sour cream makes cheesecake creamier, tastier, and helps prevent cracks (even though they are covered by the chocolate ganache on top!). Plain greek yogurt is a good substitute.
Vanilla extract: This will add depth and warmth that complements the creamy tanginess of the cheese. For a light, fresh flavor, you can use lemon juice instead of the vanilla extract.
Eggs: They act as a binding agent, helping to hold all the ingredients together, and contribute to the rich, creamy texture that cheesecake.
Dark chocolate chips: For a sweeter ganache you can substitute milk or semi-sweet chocolate chips instead.
Heavy cream: Provides the necessary fat content to create a rich, creamy texture. The fat in the cream helps in emulsifying the chocolate, leading to a smooth and glossy finish.

See the recipe card for full information on ingredients and quantities.

How to Make Cheesecake Bars

Create The Crust: Process the cookies and brown sugar until crumbled. Pour in the melted butter and pulse until the mixture resembles wet sand. Press the mixture into the bottom of the pan and bake at 325 degrees Fahrenheit for 8-12 minutes.
Form The Filling: Cream together the cream cheese and white sugar until light and fluffy. Mix in the sour cream and vanilla extract, then mix in the eggs, one at a time.
Bake: Pour the cheesecake filling over the crust and bake for 40-42 minutes.
Chill: Cool to room temperature, wrap well with plastic wrap, chill in the refrigerator for 5-6 hours or overnight.
Make The Ganache: Heat the heavy cream and pour it over the chocolate chips to cover. Allow the mixture to sit for 5 minutes and then whisk together until thick, shiny and creamy.
Spread And Set: Spread the ganache over the cheesecake bars. Place back in the refrigerator for 8-12 minutes, just until set.
Slice And Serve: Slice into squares before serving. Enjoy!

Press the crust mixture into the bottom of the pan. Pour the cheesecake filling over the crust and bake. Allow to cool. Spread the ganache over the cheesecake bars.

Serving Suggestions

These cheesecake bars have three distinct layers, so serve them in a way that showcases the different tiers. For extra decadence, top your treats with a dollop of whipped cream, fresh berries, or a drizzle of chocolate sauce or caramel sauce.

Tips & Variations

Cut Without Cracking: Don’t let the ganache harden completely in the refrigerator. If the ganache hardens completely it will likely crack when it is being cut. You want it to be firm so that it cuts easily and doesn’t smear, but not hard.
Get A Clean Cut: Use a warm knife. You can run it under hot water and then dry it off before using it to cut the Cheesecake Bars. This will help it move smoothly through all layers of the bars and ensure a clean cut.
Clean Between Cuts: Use a paper towel to wipe off the knife between each cut so that the chocolate and cheesecake layers don’t smear all over each other, especially by the end. You can also rewarm the knife, if needed, in between cuts. Taking a little extra time and effort when cutting the bars pays off with crisp, smooth lines and beautiful layers!
Use Room Temperature Ingredients: Ensure your cream cheese, sour cream, and eggs are at room temperature before starting. This helps achieve a smoother, more uniform texture in the cheesecake mixture.
Heat The Heavy Cream: You can either heat the heavy cream over low on the stove or in the microwave in 30 second increments until hot and steaming, but do not boil.
Fill With Fruit Flavors: Feel free to incorporate your favorite fruit flavors into your squares. Check out my White Chocolate Raspberry Cheesecake Bars, Blueberry Cheesecake Bars, Pumpkin Cheesecake Bars, Banana Cream Pie Cheesecake Bars, and lemon cheesecake bars for fruit-filled baked cheesecake bars recipes.

How To Soften Cream Cheese

To soften the brick cream cheese, remove each package from the foil and place it on a microwave-safe plate. Heat in the microwave for 20-30 seconds or until softened. You can also leave it on the kitchen counter for 1 to 2 hours to soften to room temperature. Don’t leave cream cheese at room temperature for longer than 2 hours, or it could start to grow bacteria that could lead to foodborne illness.

Cheesecake Bars with a chocolate ganache.

How To Determine When Done

The cheesecake is done baking when it’s set on the sides and just wobbly in the middle. You can use a digital thermometer to ensure that the internal temperature has reached 150 degrees Fahrenheit. If the cheesecake begins to crack on the edges, it is finished and should be removed from the oven.

Proper Storage

To Store: Refrigerate your cheesecake bars for 3-4 days in an airtight container or wrapped tightly in plastic wrap.
To Freeze: The cheesecake bars can be frozen in a freezer-safe container for 2-3 months and thawed in the refrigerator before consuming. Do not leave the bars at room temperature for longer than 2 hours.

More Dessert Bar Recipes

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