Name: Cheesecake Bars Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 12 graham crackers; 6 tablespoons butter; 1/8 teaspoon salt; 16 ounces cream cheese (2 packages); 3/4 cup sugar; 2/3 cup greek yogurt (plain or vanilla flavored); 4 eggs (large); 1 tablespoon vanilla extract

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Cheesecake bars are an easy way to make a cheesecake for a crowd! Creamy and smooth, they pair great with anything.

Cheesecake bars are the perfect sweet treat and easy way to make a cheesecake for a crowd. This cheesecake bar recipe is so easy I think it’s even easier than making a traditional cheesecake!

What’s super fun about bar foods like this is that cutting it and serving it is a fast and painless way to get even sized pieces and a lot out of one treat.

While a normal pie makes 8 slices (maybe 12 if super thin) a bar pie can easily make a lot more (total amount depends on the size desired).

One of my favorite things about bar foods is that when you store them for later they’re in great personal sized servings that fit easily into lunch boxes.

Ever notice how lunch boxes have square compartments? It’s a conspiracy to keep you from enjoying your pie at lunch. Obviously I’m just kidding, but who doesn’t love a midday sweet treat to help unwind?

I like that this cheesecake bar recipe has greek yogurt in the mix. It helps to give a nice light and creamy texture with a little more tangy goodness. Fun tip, switching it out for a flavored Greek yogurt gives you a flavored cheesecake.

But make sure you ONLY use Greek yogurt and not the other type of yogurts as those have a much higher water content and will cause your cheesecake to not set properly.

How to make cheesecake bars

Preheat your oven to 350F degrees.
In a food processor or in a Zipper topped bag with a rolling pin, crush your graham crackers until they’re a fine crumb.
Add in the melted butter and mix until everything is well distributed and coated in butter.
Press the graham and butter mixture into the bottom of a 9×13 baking dish.
Bake in the oven for 10 minutes.
While that’s happening, whip your cream cheese in a stand mixer or in a mixing bowl with an electric mixer until it’s smooth.
Whisk in the sugar.
Whisk in the eggs, one at a time, until they’re well combined.
Add in the Greek yogurt and vanilla extract. Whip them together until well combined.
Pour your filling into the prepared and baked graham cracker crust. Smooth the filling out smoothly so that it’s evenly distributed.
Bake in the oven for 50-60 minutes or until the center of the pie reaches 160F degrees on an instant read thermometer.

Can cheesecake bars be frozen?

Yes! These cheesecake bars after they have been completely cooled and sliced can be frozen. I recommend freezing them solid for about 1-3 hours before wrapping them individually with plastic wrap and storing in an airtight container.

Then they’re ready to grab and go when you just want one to toss in the lunch bag.

How long are cheesecake bars good for?

If you keep them properly stored in an airtight container in the fridge you can get them to last up to a week and still be great.

For best results, I recommend eating them sooner rather than later because cheesecake can crack and dry out as it ages.

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