Introduction

These small batch cheesecake bars have everything you love about cheesecake – smooth, creamy filling and a buttery graham cracker crust, just in a smaller size. Baked in a small dish, they’re the perfect dessert for one or two people and come together quickly with simple ingredients.

A square slice of cheesecake with two layers is shown on a white plate with a clear glass design. The bottom layer is a crumbly brown crust, and the top layer is a thick, creamy off-white cheesecake. On top, there is a small dollop of white cream, two round dark blue blueberries, and a sprig of fresh green mint leaves. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup graham cracker crumbs
2 tablespoons salted butter, melted
8 ounces full-fat brick cream cheese, room temperature
¼ cup granulated sugar
2 tablespoons sour cream, room temperature
½ teaspoon vanilla extract
1 large egg, room temperature
Whipped cream and berries (optional for topping)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Lightly butter a 5×5-inch or 4×6-inch baking dish. Cut two strips of parchment paper and place one in the dish, letting the ends hang over the sides. Lay the second strip across the first to form a cross for easy removal later.
Step 2: In a small bowl, mix the graham cracker crumbs with melted butter. Press the mixture evenly into the bottom of the prepared dish using your fingertips, the back of a spoon, or the bottom of a glass.
Step 3: Bake the crust for 12 to 15 minutes, then remove it from the oven and let it cool slightly.
Step 4: Lower the oven temperature to 325°F (160°C). In a medium bowl, beat the room-temperature cream cheese on medium speed until smooth.
Step 5: Add the sugar, sour cream, and vanilla extract to the cream cheese and mix until combined.
Step 6: Lightly scramble the egg in a small bowl, then add it to the mixture. Mix just until combined to avoid overmixing, which can cause cracks.
Step 7: Pour the filling over the cooled crust and spread it evenly. Bake for 18–20 minutes, or until the center is set.
Step 8: Let the cheesecake cool completely at room temperature. Cover and refrigerate for at least 4 hours or overnight.
Step 9: Use the parchment paper strips to lift the cheesecake out of the dish. If it’s difficult to remove, let it sit at room temperature for a few minutes.
Step 10: Slice into bars. Four equal pieces is recommended, but you can cut them to your preferred size. Top with whipped cream and fresh berries if desired.

Tips & Variations

Use room temperature ingredients to ensure a smooth filling and prevent lumps, especially with cream cheese and egg.
Try swapping the graham cracker crust for crushed Oreos or your favorite cookies for a different flavor.
For a lemon twist, add 1 tablespoon of lemon zest to the filling before baking.
Swirl 2 tablespoons of melted chocolate or 1–2 tablespoons of Nutella into the filling for a chocolate or hazelnut variation.
To avoid cracks, mix the filling just until combined and let the cheesecake cool gradually by turning off the oven and cracking the door for 1 to 2 hours after baking.

Storage

Store cheesecake bars covered in the refrigerator for up to 4 days. For best texture and flavor, allow them to come to room temperature for about 15 minutes before serving. They can also be wrapped tightly and frozen for up to 1 month; thaw overnight in the refrigerator before enjoying.

How to Serve

A square piece of cheesecake with two layers sits on a clear glass plate placed over a white plate with blue patterns. The bottom layer is a crumbly brown crust, while the top layer is a thick, creamy, light-yellow cheesecake. On top, there is a small dollop of white whipped cream, two dark blue blueberries, and a small sprig of bright green mint leaves. The setting is on a white marbled surface with soft focus elements like a banana and cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make a crustless cheesecake with this recipe?

Yes, you can skip the crust if you prefer, but the crust adds a buttery texture and flavor that balances the creamy filling nicely.

How do I know when the cheesecake is done?

The cheesecake is done when the edges are set, and the center is mostly set but still slightly jiggly. It will firm up as it cools in the fridge.