There’s something undeniably delightful about a perfectly baked cheesecake. But when it comes in bar form—portable, easy to slice, and ideal for serving at gatherings—you’ve reached peak dessert versatility. These fluffy baked cheesecake bars are light, creamy, and decadent, with a golden biscuit crust that complements every luscious bite. Whether you’re preparing them for a special celebration or just a quiet night in, these cheesecake bars offer an indulgence that’s surprisingly simple to make.
Ingredients Overview
Creating the perfect cheesecake bar requires just a few kitchen staples, handled with care and precision. The magic lies in combining high-quality cream cheese with rich cream, eggs, and a touch of lemon to lift the flavor.
For the Crust
- 200g digestive biscuits or graham crackers, finely crushed
- 100g unsalted butter, melted
For the Cheesecake Filling
- 500g cream cheese, at room temperature
- 200ml heavy cream
- 100g granulated sugar
- 2 tablespoons cornstarch
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- (Optional) 1 teaspoon lemon zest for a bright, citrusy note
Step-by-Step Instructions
Preparing the Crust
Begin with the crust, which acts as the firm foundation for your silky cheesecake layer. It should be buttery, just sweet enough, and pressed tightly to hold up well once sliced.
- Crush the biscuits using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin. Aim for a fine, sand-like texture.
- Combine the crumbs with melted butter in a mixing bowl. Stir until the mixture resembles wet sand and holds together when pressed.
- Line a square baking pan (8×8 inches or 20×20 cm) with parchment paper, allowing some to hang over the sides for easy removal.
- Press the mixture firmly into the base of the pan using the back of a spoon or flat-bottomed glass. Make sure it’s even and compact.
- Chill the crust in the refrigerator for 15–20 minutes while preparing the filling. This helps it firm up and hold together during baking.
Mixing the Cheesecake Filling
This is where the magic happens. A light, fluffy, and creamy filling is key to achieving that iconic cheesecake texture.
- Beat the cream cheese in a large mixing bowl until smooth and lump-free. Use a hand mixer or stand mixer on medium speed.
- Add sugar and cornstarch and mix again until fully combined. Cornstarch helps prevent cracks and gives a more stable, sliceable texture.
- Incorporate the eggs one at a time, mixing well between each addition. Be careful not to overbeat once the eggs are in, as this can lead to a puffy, cracked surface.
- Add the heavy cream, vanilla extract, lemon juice, and zest (if using). Mix until the batter is smooth and glossy, with no lumps. The lemon elements enhance the flavor and cut through the richness.
Baking the Cheesecake Bars
With your crust chilled and filling ready, it’s time to bake. A gentle, low-temperature bake ensures a creamy, non-grainy texture.
- Preheat the oven to 160°C (320°F).
- Pour the filling evenly over the chilled crust. Use a spatula to smooth the surface.
- Gently tap the pan on the counter a few times to release any trapped air bubbles.
- Bake for 45–50 minutes, or until the edges are slightly puffed and the center is just set (a slight wobble is okay).
- Cool gradually: Once baked, turn the oven off, crack the door slightly, and allow the cheesecake to cool inside the oven for 30 minutes. This slow cooling helps prevent sudden temperature changes that can cause cracks.
Chilling and Serving
Cheesecake’s flavor and texture truly come to life once it has had time to chill. Don’t skip this step.
- Refrigerate for at least 4 hours, preferably overnight. This allows the filling to fully set and the flavors to develop.
- Remove from the pan using the parchment paper overhang.
- Slice into bars using a sharp knife wiped clean between each cut for tidy, picture-perfect slices.
- Serve chilled, optionally garnished with a light dusting of powdered sugar, fresh berries, or a drizzle of berry coulis or chocolate.
Tips for Success
- Room temperature ingredients are crucial. Cold cream cheese or eggs can cause lumps and lead to overmixing.
- Avoid overbeating the mixture after the eggs are added. Too much air in the batter causes rising and cracking during baking.
- Use parchment paper to line your pan—this makes removing and slicing the bars much easier.
- Don’t skip chilling: It’s what sets the cheesecake to its proper consistency and enhances the flavor.
- For extra smoothness, strain the filling through a mesh sieve before pouring it over the crust.
- Bake low and slow to avoid curdling or cracking.
Variations You Can Try
- Fruit swirl: Add a few spoonfuls of raspberry or blueberry jam on top of the filling before baking. Swirl gently with a toothpick.
- Chocolate twist: Add ½ cup melted white or dark chocolate to the batter for a richer cheesecake.
- Nut crust: Substitute part of the biscuit crumbs with crushed almonds or pecans for a nutty flavor.
- Mini versions: Bake in a muffin tin with paper liners for individual cheesecake bites.
Serving Ideas
- Pair these bars with fresh berries, a dollop of whipped cream, or even a light citrus glaze.
- Serve as part of a dessert tray alongside brownies, lemon bars, and fruit tarts.
- Enjoy them with a hot cup of coffee, tea, or a glass of Prosecco for a more elevated experience.
Storage and Shelf Life
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap individual bars tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the fridge before serving.
- Room temperature: Avoid leaving out for more than 2 hours due to the dairy content.
Frequently Asked Questions
Can I use low-fat cream cheese?
You can, but full-fat cream cheese yields the creamiest texture. Low-fat versions may result in a slightly more watery or rubbery finish.
Why did my cheesecake crack?
This can happen due to overmixing or sudden temperature changes. Use room temperature ingredients, avoid overbeating the batter, and allow the cheesecake to cool slowly in the oven after baking.
Can I make this gluten-free?
Absolutely! Just use gluten-free graham crackers or cookies for the crust.
Is cornstarch necessary?
It helps stabilize the filling and reduce cracking. If you don’t have cornstarch, a tablespoon of flour can work as a substitute.
Can I double the recipe?
Yes! Double the ingredients and bake in a 9×13 inch pan. You may need to increase the baking time by about 10–15 minutes.
Final Thoughts
These fluffy baked cheesecake bars are a dessert-lover’s dream—smooth, creamy, and delightfully satisfying. With a buttery base and light, melt-in-your-mouth filling, they strike the perfect balance between indulgent and elegant. Best of all, they’re simple enough to make on a weeknight but impressive enough to serve at your next special event.