These Philadelphia Cheesecake Bars are easy to make. They’re nice and creamy with a delicious graham cracker crust. If you want an easy way to serve homemade cheesecake, this recipe has you covered!
Philadelphia Cheesecake Bars may have been discontinued but you can still enjoy the homemade version!
Philadephia Cheesecake Bars
This recipe makes a classic batch of cheesecake bites that you can top with your favorite cheesecake toppings to customize! It’s a great cheesecake recipe for a crowd, making it perfect for entertaining.
You’ll love this recipe because it’s so much easier to make than cheesecake and you don’t need a water bath! Desserts are always popular during the holidays, so having simple recipes on hand is important.
Ingredients for Cheesecake Bites
The ingredient list for this recipe is pretty easy! It takes about 15 minutes to prep these cheesecake bars and then 40 minutes of baking time before cooling.
You’ll need:
- 1½ cups graham cracker crumbs (You will need about 12 full sheets of graham crackers if making your own crumbs)
- ¼ cup butter, melted
- 2 8-ounce packages of Philadelphia Cream Cheese, softened (You can use any brand of block cream cheese)
- ½ cup sugar
- ½ teaspoon vanilla extract
- 2 large eggs
You can also top these with a variety of toppings to change the flavor. Scroll down for variation suggestions.
How to Make Cheesecake Bars Recipe
Preheat the oven to 350°F. Grease an 8×8 baking dish with nonstick cooking spray. (For thinner bars, use a 9×9 baking pan.)
If you need to make your graham cracker crumbs you can use a food processor or place them in a zipper bag and use a rolling pin to crush them.
Combine the graham crumbs and melted butter in a bowl until the ingredients begin to stick together.
Press the crust mixture into the bottom of the prepared pan.
Beat the cream cheese, sugar, vanilla, and eggs with an electric mixer until blended.
Pour the cheesecake filling over the crust in the baking pan.
Bake for 40 minutes or until the center is almost set.
Allow the cheesecake to cool to room temperature, then refrigerate for 3 hours.
Use a sharp knife to slice and serve. Cut into sixteen small bars.
You can cut your bites to your preferred size. For larger groups, cut them into smaller bite-sized pieces!
STORING & FREEZING
Should you refrigerate cheesecake bars?
Yes, after cooling, the cheesecake needs to be refrigerated to set completely.
To preserve the freshness and flavor, you should serve them within three days of refrigerating. They are best within a day or two.
Once they’ve been sliced, store them in an airtight container.
How long can cheesecake bars sit out?
Don’t leave your bars out for more than two hours. If they’re going to set out for longer than that, put them in the refrigerator until you’re ready to serve them.
Can you freeze cheesecake bars?
These can be frozen once they have cooled completely. Wrap the pan tightly in a layer of foil and then plastic wrap before putting it in the freezer.
You can store them in the freezer for 2-3 months. When you’re ready to use them, thaw them completely and then cut them before serving.
Recipe FAQs
How do you tell if cheesecake bars are done?
After baking, the filling should be set but slightly jiggle in the center. This is the best way to check because it won’t mess up the surface of the dessert.
You can also touch the top of the center very gently. If it’s firm with a little bit of give, it is done.
Using a thermometer, check the temperature of the filling about 1″ from the edge. You want it to be 150°F. This will leave a hole in your cheesecake though!
How do you cleanly cut a cheesecake bar?
Starting with chilled cheesecake is the most important.
I recommend using a large kitchen knife.
Get a bowl of hot water. Dip your knife in the water then wipe it clean on a cloth before each cut. This will prevent any cheesecake from one slice from getting on the next slice.
If your cheesecake starts to get too warm, stop cutting it and put it back in the refrigerator to chill again. If it gets too soft, it will be a mess to cut.
Can I make these ahead of time?
Yes, you can make these up to two days before serving.
Cheesecake Variations
You can serve these as classic cheesecake bars or tweak this recipe with a variety of different flavors.
- Top with whipped cream and fresh fruit – fresh berries are easy toppings.
- Use fruit spread as the top layer – strawberry, blueberry, and raspberry are delicious!
- Drizzle with chocolate or caramel sauce.
- Like salty and sweet? Try a caramel drizzle with pretzel crumbs!
- Try chocolate, peanut butter, or caramel chips on top.
- You can also top these with your favorite chopped nuts.
For some delicious combos, try pairing chocolate and strawberries together. I highly recommend chocolate, caramel, and nuts too!
Tips & Tricks
- Do not overbake your cheesecake! It can lead to cracks in the cake and change the texture a bit.
- Line the pan with parchment paper and leave a bit of an overhang on the sides. This will allow you to lift the cheesecake out of the pan once it’s chilled. These are easier to slice when out of the pan.
More Easy Desserts You’ll Love
If you’re looking for more easy dessert recipes, try making Gingerbread Cheesecake Dip! It’s a twist on holiday cheesecake that you can make in minutes!
Snickerdoodle Mug Cake is another easy recipe that you can make in minutes! If you’re up for more baking, try Cake Mix Banana Bread too!
Cheesecake Bars
Ingredients
- 1½ cups graham cracker crumbs
- ¼ cup butter melted
- 2 8 oz packages Philadelphia Cream Cheese softened
- ½ cup sugar
- ½ teaspoon vanilla
- 2 large eggs
Instructions
- Heat oven to 350°F and grease an 8x8 baking dish with nonstick cooking spray.
- Combine the graham crumbs and melted butter until the ingredients begin to stick together.
- Press the crust ingredients onto the bottom of the pan.
- Beat the cream cheese, sugar, vanilla, and eggs with a mixer until blended.
- Pour the cheesecake mixture over the crust.
- Bake for 40 minutes or until center is almost set.
- Allow the cheesecake to cool to room temperature, then refrigerate for 3 hours before slicing and serving.
Nutrition
Debbie says
Have you seen the premixed no bake cheesecake tubs from Philadelphia in your grocery stores? Makes it super simple – I use it as a cookie or graham cracker dip!