Cheesecake Bars with Chocolate Ganache, Salted Caramel, and Fresh Fruit Recipe
These creamy and decadent cheesecake bars feature a buttery graham cracker crust and a smooth cream cheese filling. Baked to perfection with a slight crack on top, they’re chilled for a rich, luscious texture and can be customized with ganache, caramel, fruit preserves, or fresh fruit toppings. Perfect for gatherings or dessert anytime, these bars offer classic cheesecake flavor in convenient square servings.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 7 hours 20 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 18 (270 grams) graham crackers
- 12 tablespoons (170 grams) unsalted butter, melted and slightly cooled
Filling
- 32 ounces cream cheese, completely softened to room temperature
- 2 cups (400 grams) granulated sugar
- 1/2 cup (114 grams) sour cream, at room temperature
- 6 large eggs, at room temperature
- 4 teaspoons vanilla extract
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon fine sea salt
Optional Toppings
- Chocolate ganache (1:1 ratio of chocolate to cream)
- Salted caramel sauce
- Butterscotch sauce
- Fruit preserves
- Whipped cream
- Fresh fruit
Instructions
- Make the crust: Preheat the oven to 350°F. Line a 9 by 13-inch baking pan with parchment paper, leaving an overhang for easy removal. In a food processor, pulse graham crackers until finely ground. Add melted butter and pulse until the crumbs are moistened. Press the mixture evenly into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake for about 10 minutes or until fragrant (longer if using a glass dish). Remove from oven and cool completely on a rack. Reduce oven temperature to 325°F.
- Prepare the filling: In a large bowl, beat cream cheese and granulated sugar with an electric mixer for at least 1 minute until smooth and creamy, scraping the sides frequently. Add sour cream and mix to combine. Then add eggs one at a time, blending well after each addition but avoiding overmixing. Scrape the bowl sides as needed. Stir in vanilla extract, fresh lemon juice, and sea salt until just combined.
- Bake the cheesecake bars: Spread the prepared batter evenly over the cooled crust. Tap the pan on the counter a few times to release trapped air bubbles. Bake at 325°F for 40 to 45 minutes, or until the center is just set and edges are puffed with slight cracks. Baking time may vary if using a glass dish.
- Cool and chill: Remove from oven and allow the cheesecake to cool completely on a rack. Cover tightly with foil and refrigerate for at least 6 hours or overnight to set fully before slicing.
- Serve and store: Slice into 18 squares. Optionally, top with chocolate ganache, salted caramel, butterscotch, fruit preserves, whipped cream, or fresh fruit. Refrigerate leftovers for up to 2 days or freeze in an airtight container for up to 2 months.
Notes
- Room temperature ingredients ensure a smooth, lump-free filling.
- Do not overmix the batter to avoid cracks and air bubbles in the cheesecake.
- Using parchment paper with an overhang makes it easier to lift the bars out of the pan for slicing.
- Baking times may vary depending on the type of baking pan used.
- Chilling the cheesecake bars for several hours allows them to firm up for clean, neat slices.
- Freeze any leftover bars in an airtight container for up to 2 months to preserve freshness.