Baked Cheesecake Bars
Cheesecake bars take everything good about cheesecake and make it easier: no springform tin, no water bath, a shorter bake, and portions that travel well. They are the dessert to make when you want cheesecake but not the ceremony.
Why bars are easier
- A square tin is simple to line and unmould
- Shallow filling bakes fast and evenly
- Cracks matter less because each bar is small
- They cut into neat portions and pack well for lunches
Ingredients (makes 16 bars)
Base
- 200 g biscuits, crushed
- 80 g butter, melted
- 2 tablespoons sugar
Filling
- 500 g full-fat cream cheese, room temperature
- 130 g caster sugar
- 2 eggs
- 100 ml sour cream
- 1 teaspoon vanilla
- 1 tablespoon cornflour
- Pinch of salt
Method
- Line a 20×20 cm tin with baking paper. Mix the base and press it in firmly. Chill.
- Beat the cream cheese and sugar on low until smooth.
- Add the eggs, sour cream, vanilla, cornflour and salt, mixing just to combine.
- Pour over the base.
- Bake at 160°C / 320°F for 30–35 minutes, until set with a slight wobble in the centre.
- Cool completely in the tin, then chill for at least 3 hours.
- Lift out and cut into 16 bars with a hot, dry knife.
Clean cuts
Wipe the knife and warm it under hot water between cuts — a clean, warm blade gives sharp edges rather than drag marks in the filling.
Toppings
- A swirl of raspberry or passionfruit coulis before baking
- Melted chocolate drizzled after chilling
- Lemon zest and a dusting of icing sugar
- Crushed biscuits or toasted nuts scattered on top
Try them alongside our classic baked cheesecake and no-bake cheesecake to find your favourite format.
