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Cheesecake Bars That Disappear From the Tray

Okay, I have to confess—these cheesecake bars basically vanish the moment I pull them out of the oven. It’s like they have a secret teleportation ability to the mouths of my family and friends! The creamy, dreamy texture with a buttery crust is honestly irresistible, and every single bite melts with that perfect mix of tangy and sweet. If you’ve ever wanted a dessert that feels fancy but is ridiculously easy to make, you’re in the right place. Seriously, if you want a quick win that’ll have everyone asking for the recipe, grab your mixing bowl and let’s get started!

Quick Facts

Yield: Serves 12
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

For the Main Dish:

1 ½ cups graham cracker crumbs
6 tbsp unsalted butter, melted
¼ cup granulated sugar
16 oz cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1 tsp vanilla extract
¼ cup sour cream
1 tbsp all-purpose flour

How I Make It

Step 1:

First up, preheat your oven to 325°F. Then combine the graham cracker crumbs, melted butter, and ¼ cup sugar in a bowl—this will be your buttery crust base. Press this mixture firmly and evenly into the bottom of an 8×8-inch baking pan. Trust me, using the bottom of a measuring cup is the easiest way to get it nice and compact without crumbling everywhere.

Step 2:

Next, beat the cream cheese and 2/3 cup sugar together in a large bowl until it’s smooth and fluffy—no lumps! Scrape the sides down so everything blends nicely. Then add the eggs one at a time, mixing just enough to combine after each addition.

Step 3:

Mix in the vanilla extract, sour cream, and flour until everything is creamy and well combined. This little sprinkle of flour helps keep the cheesecake bars perfectly set but still creamy inside.

Step 4:

Pour the cheesecake batter over the prepared crust, spreading it out evenly.

Step 5:

Bake for about 30 minutes until the edges look set but the center is still just a tiny bit jiggly—this is key for that melt-in-your-mouth texture. If it looks like it’s browning too fast, loosely cover with foil in the last 10 minutes.

Step 6:

Once done, let the bars cool completely in the pan, then refrigerate for at least 3 hours before slicing. This chill time is crucial so they firm up beautifully and slice cleanly without crumbling.

Variations & Tips

Swap graham cracker crumbs for crushed digestive biscuits or Oreos for a different crust flavor.
Add a swirl of raspberry or blueberry jam to the top right before baking for a colorful twist.
For extra decadence, sprinkle mini chocolate chips on the crust before adding the batter.
If you don’t have sour cream, plain Greek yogurt works as a tangy substitute.
Use room temperature cream cheese and eggs to avoid lumps and cracked bars.
Chill the bars overnight for a firmer, almost like a cheesecake texture that’s perfect for slicing.

How I Like to Serve It

I love serving these bars chilled alongside fresh berries and a dollop of whipped cream for a light contrast. They’re absolute showstoppers at summer picnics or casual weekend get-togethers. During the holidays, a little dusting of cinnamon sugar on top adds a festive touch that feels just right with a warm cup of coffee or tea.

Notes

Store leftover bars tightly wrapped in the fridge for up to 4 days.
You can freeze these bars—just thaw overnight in the fridge before serving.

Closing: Once you try these cheesecake bars, you’ll understand why they keep disappearing so fast—they’re that good, every single time.