Description
These small batch cheesecake bars offer a creamy, rich filling paired with a buttery graham cracker crust. Perfectly sized for one or two people, they are baked in a small dish and feature a smooth texture that’s both satisfying and indulgent. Topped optionally with whipped cream and fresh berries, these bars make an ideal quick dessert for small servings without the commitment of a full cheesecake.
Ingredients
Scale
Crust
- ½ cup graham cracker crumbs
- 2 tablespoons salted butter, melted
Filling
- 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, lightly beaten
Optional Toppings
- Whipped cream
- Fresh berries (such as blueberries or raspberries)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to begin preparing your crust.
- Prepare the baking dish: Lightly butter a small 5×5-inch or 4×6-inch baking dish. Cut two strips of parchment paper and place one in the dish with ends hanging over the sides, then cross the second strip over it to form a cross. This will allow easy removal after baking.
- Make the crust: In a small bowl, combine graham cracker crumbs and melted butter. Press this mixture evenly in the bottom of the prepared baking dish using your fingers, the back of a spoon, or the bottom of a glass.
- Bake the crust: Bake for 12 to 15 minutes until slightly golden. Remove from oven and let cool while you prepare the filling.
- Lower oven temperature: Reduce the oven heat to 325°F (160°C).
- Make the cheesecake filling: In a medium mixing bowl, beat the cream cheese on medium speed until smooth and creamy. Add sugar, sour cream, and vanilla extract; mix until combined.
- Add egg: Lightly scramble the egg in a small bowl, then gently fold it into the cream cheese mixture just until combined to avoid adding excess air which can cause cracks during baking.
- Assemble and bake: Pour the filling over the cooled crust and spread evenly. Bake for 18 to 20 minutes or until the center is set but not browned.
- Cool and chill: Let the cheesecake cool at room temperature completely, then cover and refrigerate for at least 4 hours or preferably overnight for best texture and flavor development.
- Remove and slice: Use the parchment paper overhangs to lift the cheesecake from the dish. If difficult, let it rest at room temperature briefly. Slice into 4 equal bars or your preferred size.
- Serve: Optionally top with whipped cream and fresh berries to add a fresh, light contrast to the rich cheesecake bars.
Notes
- Use room temperature ingredients to ensure a smooth, lump-free batter.
- Lightly beat the egg before folding into the filling to prevent overmixing which can cause cracks.
- Do not overbake; the cheesecake should be set in the center but still slightly wobbly for optimal creaminess.
- After baking, letting the cheesecake cool gradually with the oven door cracked can help prevent cracks.
- Chilling the cheesecake bars for at least 4 hours is essential for proper setting and flavor melding.
- You can vary the crust by using crushed Oreos, ginger snaps, or shortbread cookies instead of graham crackers.
- Try mixing in lemon zest, chocolate or Nutella swirls into the filling for tasty variations.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: small batch cheesecake bars, graham cracker crust, creamy cheesecake, easy dessert, baking, single serving cheesecake
