How To make Cheesecake Bars

Easier and Quicker than Cheesecake: Cheesecake Bars

Smooth, creamy Cheesecake Bars are the quicker and more portable version of my well-loved cheesecake. My recipe includes a fudgy chocolate ganache topping to take these to the next level!

Recipe:

Ingredients
Crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar
1 Tablespoon light brown sugar, firmly packed
7 Tablespoons unsalted butter, melted
Cheesecake
24 oz cream cheese, softened (use brick-style full-fat cream cheese) (680g)
1 cup granulated sugar (200g)
½ cup sour cream
1 teaspoon vanilla extract
3 large eggs, room temperature preferred
Ganache (optional)
4 oz semisweet or dark chocolate, finely chopped (may substitute chocolate chips, no chopping needed) (113g)
½ cup heavy cream (118ml)

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):

Instructions
00:00 Introduction
Crust
00:14 Preheat oven to 325F (165C) and line a 9x9” baking pan with parchment paper or foil (optional). Set aside.
00:20 Stir together graham cracker crumbs and sugars until combined.
00:34 Add melted butter and stir until all crumbs are moistened.
00:43 Press crumbs evenly into the bottom of prepared baking pan and set aside (no need to pre-bake before adding cheesecake batter).
Cheesecake
01:39 Combine cream cheese and sugar in large mixing bowl (or in bowl of stand mixer) and use an electric mixer (or paddle attachment on mixer) to beat on medium-speed until smooth, creamy, and lump-free.
02:18 Add sour cream and vanilla extract and stir on low-speed until combined.
02:36 Lightly scramble one egg with a fork then add it to the cheesecake batter and stir on low-speed until just-combined. Repeat with remaining eggs. Scrape the sides and bottom of the bowl to ensure all ingredients are evenly combined.
03:18 Pour batter evenly over graham cracker crust in prepared baking pan.
03:28 Transfer to the center rack of 325F (165C) preheated oven and bake for 35-45 minutes or until cheesecake is almost set (the center will still have some jiggle but will mostly be set, the edges may have puffed a bit, and if you lightly touch the center with your finger it should spring back to the touch).
03:54 Allow cheesecake to cool to room temperature then transfer to refrigerator to chill completely, at least 5-6 hours, preferably overnight.
04:06 After cheesecake has completely chilled, top with chocolate ganache if desired.
Ganache
04:15 Place chopped chocolate in a heatproof bowl. Pour cream into small saucepan and heat over medium heat. As soon as you see the cream beginning to simmer, remove from heat and pour evenly over chocolate. Do not stir, just cover the bowl with foil and allow to sit for 5 minutes undisturbed.
04:52 Remove foil and gently whisk ingredients together until chocolate is smooth and completely melted.
05:09 Pour evenly over cheesecake bars, using a spatula to smooth if necessary. Transfer to refrigerator until ganache has set (about 15-20 minutes) then cut into squares and serve.

Notes
Storing
Store in an airtight container in the refrigerator for up to 5 days. Cheesecake bars may also be wrapped and frozen for up to 3 months.
Chocolate version
See my recipe for chocolate cheesecake bars:
Mini cheesecakes
See my recipe for mini cheesecakes:

Facebook:
Instagram:
Pinterest:
Email List:

5-ingredient No-bake Lotus Biscoff Cheesecake Bars

Cheesecake Cookie Bars | Best Dessert!

Looking for an easy and delicious dessert? Try these Cheesecake Cookie Bars. They are just perfect! Chocolate and cheesecake combined in one dessert is amazing.

Printable RECIPE:

???????? ???????????? ???????????? ???????????? ???????????????????????????????????????????????? ???????????????? ???????????? ????????????????????????????????????, it will be a great support to me and will inspire me to create more videos. Thank you :)

Connect with me or TAG me if you try this recipe :)
FACEBOOK:
INSTAGRAM:
PINTEREST:

Ingredients:
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
2/3 cup unsalted butter, softened
1/2 cup granulated sugar
2/3 cup cup dark brown sugar
1 large egg, room temperature
1 tsp vanilla
1 1/2 to 2 cups ​semi-sweet chocolate chips

Filling:
8 oz, 226g cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 tsp vanilla



#chocolate #cookiebars #brookie

Lemon Raspberry Cheesecake Bars | CHELSWEETS

These lemon raspberry cheesecake bars are absolutely delightful! They're rich & creamy and have the most delicious raspberry swirl!

The recipe can be found here:

I made these bars in an 8 inch x 8 inch pan, which I got on amazon! Here's the link:

I also recommend using metal binder clips to help keep your parchment paper in place. It makes life so much easier!!

If you want to know what products/brands I use in my kitchen, head over to my amazon storefront: amazon.com/shop/influencer-9e6f056e

If you enjoyed this video and would like to see more, be sure to click the like and subscribe button! You can also see more of my creations here:

INSTAGRAM:
WEBSITE:
FACEBOOK:
PINTEREST:

TikTok Viral Slutty Cheesecake Bar Recipe! #recipe #cheesecake #sluttybrownie #cake #baking

This is the slutty cheesecake recipe that went viral in TikTok! Remember that all ovens are different so adjust accordingly!

Follow me on instagram instagram.com/wickdconfections and TikTok

Link to my amazon store

Making Cheesecake Bars / Experience Cheesecake Like Never Before!

Official Belmerlion Website ➤
Facebook Page ➤
Instagram ➤
Youtube channel ➤

Ingredients:
200g Cream Cheese
70g Mascarpone
50g Sugar
50g Whipping Cream
35g Sour Cream
10g Lemon Juice
1 Egg
12g Cornstarch

Baking Lessons


Understanding Different Types Of Flour


Beginner’s Guide Guide To Baking With Yeast


Baking Powder And Baking Soda


I apologize for forgetting to mention in the video that, after the cheesecake has cooled down, it should be stored in the freezer for an hour before unmolding. I'm sorry for any inconvenience this may have caused.