Cheesecake Bars

Cheesecake Bars

222 Reviews 23 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Frances Mann
Recipe by  Frances Mann

“Rich and creamy as cheesecake, but much easier to make!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 3 dozen



  1. Preheat oven to 350 degrees F(175 degrees C).
  2. To make Pastry: Cream together the butter and brown sugar until light and fluffy. Add in the flour and chopped nuts and stir until mixture becomes crumbly. Set aside 1/4 cup to use as a topping.
  3. Press pastry mixture into 8-inch square pan and bake for 12 to 15 minutes. Let cool on rack.
  4. To make Filling: Beat together the white sugar, and cream cheese until smooth. Stir in the egg, milk, lemon juice, and vanilla and mix well. Spread filling mixture over baked crust. Sprinkle reserved mixture on as a topping.
  5. Bake for 25 to 30 minutes. Let cool on wire rack and refrigerate. Serve with fruit.

Share It

Reviews (222)

Rate This Recipe


I'm confused by those who say this recipe doesn't compare to real cheesecake, or it almost tastes like cheesecake, or this is easier to make then cheesecake, etc. This IS cheesecake! The filling is classic ingredients with standard amounts and ratios of ingredients. The crust is rich, light and flavorful, and the nuts, which I chopped finely, gave these another dimension of flavor. I doubled the filling mixture and was happy I did. I used the lemon juice called for and it was perfect, especially since I swirled blueberry preserves through the filling before I baked it. This is creamy and delicious, and my addition of swirling the preserves throughout gave this a little flavor boost. I can't wait to make flavor variations with this!



Couple of notes - definitely double the filling if you're serving this as a dessert (9-12 servings rather than the 36 it says), but if you're making it to cut into teeny squares as party refreshments or something, you're probably okay as is. Also, as every cheesecake-baker knows, the cream cheese will blend better if softened. Don't melt it, as one reviewer suggested. This is pretty easy and good, but I don't really love the lemon flavor and would probably leave it out if I made it again. My family didn't agree with me however, my mom in particular loved the lemon. So it's all a matter of personal preference! Just note that it IS a noticeable flavor, so if lemon's not your favorite, definitely omit it.



Very quick, very easy. I used a muffin tin instead of an 8x8 pan and they came out beautifully. Nice for individual servings.

More Reviews

Similar Recipes

Cheesecake Lemon Bars

Cheesecake Lemon Bars

St. Patrick's Chocolate & Mint Cheesecake Bars

St. Patrick's Chocolate & Mint Cheesecake Bars

Mocha Cheesecake Brownie Bars

Mocha Cheesecake Brownie Bars

White Chocolate-Raspberry Cheesecake Bars

White Chocolate-Raspberry Cheesecake Bars

Apple Cheesecake Bars with Sea Salt Caramel Sauce

Apple Cheesecake Bars with Sea Salt Caramel Sauce

Peach Cheesecake Bars

Peach Cheesecake Bars


Amount Per Serving (36 total)

  • Calories
  • 73 cal
  • 4%
  • Fat
  • 4.8 g
  • 7%
  • Carbs
  • 6.4 g
  • 2%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 34 mg
  • 1%

Based on a 2,000 calorie diet



previous recipe:

Cheesecake Lemon Bars


next recipe:

Ginger Lemon Cheesecake Bars