Cheesecake Bars

This recipe for cheesecake bars is quick, easy, and beyond delicious. It is a joy for all who eat them.

We moved! It was a quick but tumultuous process. We have left Virginia and moved to Maryland to a beautiful house that is 200 years old. It is smaller than what we had so we have had to move furniture around and make it work but we love it. On one of our first visits to our new house, my mother-in-law packed us some cheesecake bars. I ended up making a similar recipe to what she made. This recipe for cheesecake bars is a 1:1 recipe, the one I have made is gluten free but it is very simple to make it regular should you choose.

What do you need for this recipe for cheesecake bars?

One of the many things I love about this recipe is that it is so simple and super delicious!

1. 1 cup gluten free graham crackers (or use regular graham crackers for non-gluten free)
2. 2 packages of cream cheese - I used low fat
3. 8 tablespoon (½ cup) unsalted butter - melted
4. ¾ cup white sugar
5. ¼ cup lemon juice (freshly squeezed is best but not necessary)
6. 3 eggs 

How to make them:

1. Preheat your oven to 325°F and line a 8x8 oven dish with baking paper. You are going to want to let the edges of the paper hang over the sides so it can be lifted when it has finished baking. 

2. Melt your butter either in the microwave or a pot on the stove. In a food processor, add your gluten free graham crackers (or regular) and add your butter. Mix together in the food processor until it becomes a bit sticky. This is going to be your crust! Take the crust and press it into your baking pan. 

3. In your stand mixer or in a bowl with a hand mixer, beat together the cream cheese and sugar until it is smooth. 

4. Add the eggs one at a time to the sugar and cream cheese mixture. 

5. Once all of the eggs have been added, add your lemon juice and beat for 1 minute. 

6. Pour your mixture into the crust. You are going to bake this for 50 minutes. At the 50 minute mark, you will turn the oven off but leave the door to the oven cracked open. Leave it in the oven for 30 minutes. 

7. Remove from the oven. It may still be a bit jiggly in the middle, and that is okay. Set aside until it is cool enough to transfer to the fridge. 

8. Chill for at least 4 hours in the fridge. Once you are ready to serve, use the baking paper to help you lift it out of the pan. Cut the squares and serve! 

Why should you make THIS recipe for cheesecake bars?

As you can see, there are very few ingredients. It is so simple and so delicious. I made this for our friends who had just had a baby and the immediate response to trying it was "OH YEAH". That was from a gluten eater as well! I hope you make them and love them! Let me know in the comments if you give them a go.

Looking for something similar?

Click here for my recipe for heath bar cheesecake!
Click here for my friend Amanda's rhubarb cheesecake squares recipe. If you need to make it gluten free, just sub out the graham crackers to make a crust like this one or use gluten free flour!

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