Cheesecake Bars

If you love cheesecake but don’t want the hassle of making a full-sized one then this recipe for these cheesecake bars that also require no water bath is the perfect solution. Using an 8 x 8-inch square tin, you’ll get perfectly portioned squares that are rich, creamy and great for sharing.

These cheesecakes bars have a creamy filling and buttery base so they are the perfect balance of indulgence and simplicity. The cheesecake is baked and cooled then chilled in the fridge so this is the perfect recipe to make ahead of time.

Make these cheesecake bars when entertaining guests and they’re sure to impress. You can also prepare a batch to freeze and serve later so you have cheesecake to hand anytime you feel for a sweet creamy dessert.

No Water Bath (Bain Marie)

Usually, a water bath is required for a regular cheesecake to cushion the heat so it bakes evenly. Water baths also prevent over baking while the inside sets and reduces the chance of cracks on the surface.

These cheesecake bars just bake in a tin and require no water bath which is great for convenience. The reason these bars do not require a water bath is that the depth of these cheesecake bars is shallower than a regular cheesecake as the bars spread thinner in the square tin. The filling is not as tall as a full cheesecake, so these cheesecake bars bake more evenly without the outer edges setting too far ahead of the middle.

These cheesecakes bars also have a shorter baking time as the layer is thinner. This ensures these bars cook faster and is less likely to crack or dry out before the centre sets.

Why You’ll Love These Cheesecake Bars

• Small batch – just the right size for weeknight baking or a weekend dessert.
• Portion control - bars are easier to cut into calorie-controlled portions than a round cheesecake.
• No bain-marie or water bath – this makes the steps less complicated and saves time.
• Bakes in a square baking tin – so you can have classic baked cheesecake without the fuss of a springform pan.
• Customisable – top them with berries, strawberry sauce, chocolate drizzle, caramel sauce or melted biscoff spread. 

Ingredients for Cheesecake Bars

For the full list of ingredients and measurements, scroll to the recipe card below. 

For the Crust

• Biscuits – I use digestive biscuits or you can use graham crackers.
• Sugar - use granulated sugar (optional)
• Butter – I use salted butter but you can use unsalted.

For the Filling

• Cream cheese – for this cheesecake bars recipe, I use Philadelphia full fat creamed cheese.
• Sugar – for the filling, I use caster sugar or superfine sugar.
• Soured cream – use fresh room temperature soured cream.
• Cornflour – also known as corn-starch.
• Vanilla – use vanilla extract or vanilla bean paste.
• Lemon juice – squeezed from a fresh lemon.
• Eggs – use room temperature eggs.

How to Make Cheesecake Bars

Prepare the tin

Start by preheating the oven to 180^oC and line an 8 x 8 inch (20 x 20cm) square tin with parchment paper leaving an overhang for easy removal later.

Prepare the crust

To a bowl, add the crushed digestives and granulated sugar then pour in the melted butter and mix well until combined.

Add the crust to the lined tin

Pour the mixture into the tin and press it firmly into the bottom of the tin to form an even layer.

Bake the crust

Bake the crust in the middle of the oven for 10 minutes then remove and decrease the oven temperature to 170^oC.

Beat cream cheese and sugar

Add the cream cheese sugar to a stand mixing bowl and using a paddle attachment, beat them together until smooth and fluffy then set aside. You can also do this with a hand mixer.

Combine the rest of the ingredients separately

To another bowl, add and combine the sour cream, cornflour, vanilla extract, lemon juice and eggs.

Combine the sour cream mixture with the cream cheese mixture

Pour the sour cream mixture into the bowl with the cream cheese and gently fold until smooth and just combined.

Top the crust with the filling

Pour the filling on top of the crust and smooth the top so it is even.

Bake the cheesecake

Bake the cheesecake for 35 - 38 minutes or until the edges are set but the centre still has a slight wobble.

Turn off the heat

Turn off the oven and leave the cheesecake in the oven with the door ajar for 10 minutes. This is to avoid any sudden temperature changes which can cause cracks.

Cool

Allow the cheesecake to completely cool at room temperature for around 2 hours.

Chill

Once cooled, refrigerate the cheesecake for 6 - 8 hours (overnight is best).

Serve

Cut into 16 bars and serve the with fresh berries, strawberry sauce, chocolate sauce, caramel sauce or melted biscoff spread. Its even great served alone.

Recipe Tips

• Do not over mix the cheese cake batter as it can incorporate too much air. Air bubbles expand in the oven and then collapse as the cheesecake cools, leading to cracks or a sunken middle.
• Over mixing can also cause the cheesecake to be dense and rubbery instead of being creamy and smooth.

Storage

Store these bars in the fridge in an airtight container for up to 4 days. Wrap well and freeze for up to 2 months. Thaw in the fridge before serving.

Nutrition

Nutrition based on 1 serving - Calories: 209kcal | Fat: 13.6g | Saturates: 8.3g | Carbs: 18.7g | Sugar: 13.0g | Fibre: 0.4g | Protein: 3.3g | Salt: 0.43g.

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