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

Please find the full list of ingredients and quantities in the recipe card at the end of the post. 

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

1. Preheat oven to gas mark 4/350^oF/180^oC/160^oC fan and line an 8 x 8 inch (20 x 20cm) square tin with parchment paper leaving an overhang for easy lifting later.

Make the crust

2. Add the crushed digestives to a bowl then add in the granulated sugar. Pour in the melted butter and mix well until combined. Press the mixture firmly into the bottom of the tin to form an even layer.

3. Bake for 10 minutes in the middle of the oven then place on a wire rack and allow to cool slightly. Decrease oven temperature to gas mark 3/325^oF/170^oC/150^oC fan.

Prepare the cheesecake filling

4. In a mixing bowl, beat cream cheese and sugar until smooth and fluffy then set aside. To another bowl, add and combine the sour cream, cornflour, vanilla extract, lemon juice and eggs.

5. Pour the sour cream mixture into the bowl with the cream cheese and gently fold until smooth and just combined. Pour the filling over the crust and smooth the top.

Bake

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

7. Place the tin on a wire rack and allow to cool completely at room temperature for around 2 hours. After this time, refrigerate for 6 - 8 hours (overnight is best) before cutting into 16 bars. Serve the with fresh berries, strawberry sauce, chocolate drizzle, caramel sauce or melted biscoff spread.

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.

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.

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.

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