Want homemade cheesecake with less fuss? These cheesecake bar recipes are the answer!
Easy Cheesecake Bars to Make
Cheesecake is one of those desserts that everyone seems to love. It’s rich, creamy, and a little bit decadent. But it can also be a little bit time consuming to make from scratch. That’s why these homemade cheesecake bar recipes are the perfect solution!
These bars are easy to make, and they taste just as good as regular cheesecake. With flavors like lemon, Oreos, cherry, Nutella, and more, there’s sure to be something for everyone. So if you’re looking for a delicious dessert that won’t take too long to prepare, then these cheesecake bars are definitely worth trying out!
Tips for Making Cheesecake Bars
Before we get to the recipes, let’s first talk a little about making cheesecake bars. I’ve made plenty of them over the years and learned a lot in doing so. These are some general tips that apply to most all cheesecake bars. If there are helpful tips for specific recipes I share, then you’ll find more tips with the recipes when you follow the links.
- Bring the cream cheese to room temperature so that it will mix better more thoroughly and easily. Lumpy cheesecake batter is almost always because the cream cheese was too cold. It should take about 30 minutes to get your cream cheese to the right temperature, but that can vary depending on the temperature of your kitchen.
- Be cautious with substitutions. I always use regular cream cheese. If you want to use low-fat or fat-free, then just know that you won’t get the same result in either flavor and texture.
- Measure accurately. That’s true with any baking recipe, so it’s always worth a reminder.
- For baked fillings, “set” means no jiggle in the center. Pay attention to the directions to know if you’re baking until set or almost set. Sometimes you’ll do the pick test to check for doneness, but that’s not always reliable if there’s a swirl or other addition to the filling.
- Don’t over-mix the batter. This applies to both baked and no-bake fillings. Too much mixing for baked cheesecake bars will incorporate too much air, and your bars may rise too much and then crack as they deflate. Too much for a no-bake filling and your whipped cream will deflate, making it difficult or even impossible for your filling to set.
- Chill the finished bars thoroughly before serving. The recipe will often tell you how long to chill them. If it’s not specified, I’d suggest at least 4 hours.
- Use a sharp knife for clean slices. If necessary, wipe off the knife between cuts. Dipping the knife in hot water and then wiping it off before making your slices can help, too.
How to Store Cheesecake Bars
Always keep cheesecake bars refrigerated. You can usually keep them well-covered in their original pan or in an airtight container. Keep the bars toward the back of your refrigerator where it’s coldest. They’ll usually keep anywhere from 3 to 5 days in the refrigerator, but check the specifics of the recipe you’re making for recommended storage.
You can also store baked cheesecake bars in the freezer. After cooling and chilling, I recommend wrapping each bar in plastic wrap and then placing them inside a freezer-safe container or bag. Stored properly, they can last up to 3 months in the freezer, but that can vary based on the ingredients used. Let them thaw overnight in the refrigerator before serving.
You can also freeze no-bake cheesecake bars, although they don’t freeze quite as well. I prefer to place one or two servings in an airtight container instead of attempting to freeze large portions together. Frozen no-bake cheesecake bars will theoretically keep for quite a while, but they’ll be at their best within a month or so. Thaw them overnight in the refrigerator.
Again, check the recipe you’re making for more specific information concerning storage.