Vanilla Bean Cheesecake Bars

These vanilla bean cheesecake bars prove that vanilla is anything but boring! A fragrant, rich cheesecake is layered over buttery shortbread for a swoon-worthy treat.

My fellow vanilla lovers, this vanilla bean cheesecake bars recipe is for you. The vanilla flavor truly shines here; you can use a high-quality vanilla extract, paste, or vanilla beans to make it. If you’d like, you can serve your bars with macerated berries or a drizzle of chocolate sauce. Personally, though, I think they are perfect by themselves!

Why You’ll Love This Recipe

• Rich and creamy. These vanilla cheesecake bars are an unbeatable combination of smooth, creamy cheesecake and soft, buttery shortbread.
• Great for any occasion. You can whip up these bars as a casual treat, or make them for something more formal like a dinner party. Either way works!
• Adaptable. This recipe is easy to convert into a regular cheesecake, if you need. You’ll whip up a simple shortbread crust, press that into the bottom of your pan and bake it, then top that with a layer of cheesecake. You can make it in the afternoon and it will be chilled and ready to serve by the time you’re finishing up with dinner! (I also have a recipe for traditional vanilla bean cheesecake if you’d like to check that out instead.)

What You’ll Need

While the ingredients here are simple, there are a few things you’ll want to take note of! To find the exact measurements and the full set of directions, scroll down to the recipe card below.

For the Crust:

• Unsalted butter – The butter should be left on the countertop to soften.
• Vanilla sugar or granulated sugar – See below for instructions on making vanilla sugar.
• All-purpose flour – Measure by weight for the best results.
• Salt

For the Filling:

• Cream cheese – Your cream cheese needs to be room temperature, otherwise it will be difficult to mix the filling.
• Granulated sugar
• Half-and-half – Or try one of these half-and-half substitutes.
• Eggs – Your eggs will also need to be room temperature.
• Vanilla – This could be the seeds of a vanilla bean, vanilla extract, or vanilla bean paste. Whichever you choose, make sure it’s a high-quality brand. Vanilla is the star here, so you want it to shine its brightest!
• All-purpose flour

Instructions for Vanilla Sugar

Place discarded vanilla beans or fresh, split vanilla beans in a container with granulated sugar. (Make sure the beans are completely dry.) After a few hours, the flavor of the vanilla bean will infuse into the sugar and you’ll have vanilla sugar! You can also buy vanilla sugar from many stores.

How to Make Vanilla Bean Cheesecake Bars

There are two parts to this recipe: the crust and the filling. Both are easy enough to make in one go, although you can make the crust up to a day ahead if you like.

Make the Crust:

• Make the shortbread dough. First, preheat your oven to 350°F and grease a baking pan. Next, using an electric mixer, beat the butter and sugar in a mixing bowl until smooth and fluffy. Reduce the mixer speed, then slowly add the flour and salt until the mixture is crumbly.
• Bake. Transfer the dough to the pan and press it into the bottom, making sure it’s evenly distributed. Bake for 15 minutes.

Make the Filling:

• Combine the filling ingredients. Place the cream cheese, sugar, and half-and-half in the bowl of a stand mixer or a food processor. Mix until smooth, then add the eggs one at a time. Add the vanilla and flour, and mix again.
• Assemble and bake. Pour the filling over the shortbread crust, then place the pan in the oven and bake for 22 to 24 minutes, or until the filling is set.
• Cool and chill. Cool to room temperature before refrigerating the bars; once they’re chilled, you can cut them and serve.

Watch How to Make These Cheesecake Bars

Check out this tutorial if you’d like to see how this cheesecake bar recipe comes together step by step:

Topping Ideas

• Whipped cream and berries. Sweetened whipped cream with fresh berries (strawberries, raspberries, blueberries, blackberries, etc.) tastes incredible on cheesecake bars.
• Chocolate. You could do chocolate shavings, or even chocolate sauce.
• Caramel. Salted caramel and vanilla cheesecake is such a dreamy combination.
• Nuts. Try chopped pecans, walnuts, or whichever other nuts you like.

Proper Storage

• Fridge. Cheesecake bars will last about a week in the refrigerator. Wrap the bars tightly with plastic wrap or place them in an airtight storage container. 
• Freezer. Wrap them individually and place them in a freezer bag or airtight storage container. They’ll keep for about 3 months; let them thaw in the refrigerator before serving.

More Cheesecake Bar Recipes

• Caramel Apple Cheesecake Bars
• Peanut Butter Cheesecake Bars
• Pecan Cheesecake Bars
• Strawberry Shortcake Cheesecake Bars
• Blueberry Oat Cheesecake Bars

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