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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.
Want more single serving cheesecake recipes? Try our creamy No-Bake Cheesecake, zesty Lemon Cheesecake Mousse, or spiced Pumpkin Cheesecake for a delicious twist on a classic!
Why You’ll Love This Recipe
- Simple Ingredients: Made with a few basic ingredients you likely already have.
- Quick and Easy: Comes together fast for a homemade dessert without the extra effort.
- Small Batch: Just enough for one or two servings—no leftovers to worry about.
- Rich and Creamy: Smooth, luscious cheesecake filling with a buttery graham cracker crust.
- Perfect Size: Baked in a 5×5-inch dish, making it the ideal small dessert.
These small batch cheesecake bars are perfect when you want a little dessert without making a full cheesecake. Baked in a 5×5 inch dish, they’re just the right size for one or two servings. Swap the classic graham cracker crust for a shortbread crust if you want a different twist. Easy to make and packed with creamy cheesecake flavor, this recipe gives you a simple way to enjoy a delightful homemade treat.
Ingredients
If you have any ingredients leftover from this small batch cheesecake bars recipe, check out our Leftover Ingredients Recipe Finder.
- Graham Cracker Crumbs: These create the base of the crust. You can also use crushed digestive biscuits, ginger snaps, or even a shortbread crust. Leftover graham crackers? Use them in a Nanaimo Bar, Peanut Butter Bars, or a Strawberry Icebox Cake.
- Butter: Binds the crumbs together for a sturdy crust.
- Cream Cheese: The key to a creamy filling. Use one 8-ounce brick of full-fat cream cheese. Reduced-fat versions don’t provide the same texture. Extra cream cheese? Try it in a Carrot Cake, Hummingbird Cake, or Hot Spinach Dip.
- Sugar: Granulated sugar sweetens the filling.
- Sour Cream: Adds a slight tang and makes the filling smoother. Leftover sour cream works well in a German Chocolate Cake, Twice Baked Potato Casserole, or Corn Muffins.
- Vanilla Extract: Enhances the flavor—pure vanilla is best.
- Egg: Helps set the filling, giving it structure.
Recipe Variations
Want to change things up? Try these easy mini cheesecake variations:
- Lemon Cheesecake Bars: Stir in 1 tablespoon of lemon zest for a bright, citrusy flavor.
- Cookie Crust: Swap the graham crackers for crushed Oreos or your favorite cookies.
- Chocolate Swirl Cheesecake Bars: Swirl 2 tablespoons of melted chocolate into the filling before baking.
- Nutella Swirl Cheesecake Bars: Add 1–2 tablespoons of Nutella for a rich hazelnut-chocolate twist.
How To Make Cheesecake Bars
These step-by-step photos and instructions will help you visualize how to make a small batch of cheesecake bars. See the recipe box below for ingredient amounts and full instructions.
Prepare the Baking Dish
- 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—this makes lifting the cheesecake out easier after baking.
Make the Crust
- 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.
- Preheat the oven to 350°F (175°C) and bake the crust for 12–15 minutes. Remove from the oven and let it cool slightly.
Make the Cheesecake Filling
- Lower the oven temperature to 325°F (160°C). In a medium bowl, beat the room-temperature cream cheese on medium speed until smooth.
- Add the sugar, sour cream, and vanilla, mixing until combined.
- Lightly scramble the egg in a small bowl, then add it to the mixture. Mix just until combined—overmixing can lead to cracks.
- Pour the filling over the cooled crust and spread it evenly. Bake for 18–20 minutes, or until the center is set.
- Let the cheesecake cool completely at room temperature. Then, cover and refrigerate for at least 4 hours or overnight.
- 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.
- Slice into bars. I like cutting them into 4 equal pieces, but you can make them any size you prefer.
Expert Tips
- Use Room Temperature Ingredients: Let cold ingredients sit out for 30 to 60 minutes before mixing. This prevents lumps and ensures a smooth batter.
- Mix Gently: Overmixing adds too much air, which can cause cracks and deflation. Mix just until combined.
- Pre-Beat the Egg: Lightly beat the egg before adding it to the batter. This helps it blend smoothly with minimal mixing
- Keep the Oven Door Closed: Avoid opening the oven while baking to prevent sudden temperature changes that can cause cracks.
- Cool Gradually: Let the cheesecake cool at room temperature before refrigerating. I like to turn off the oven, crack the door, and let it sit inside for an hour or two to prevent cracking.
- Chill Completely: Refrigerate for at least 4 hours or overnight for the best texture.
Cheesecake Toppings
Take these bars to the next level with one of these toppings:
- Whipped Cream: A dollop of freshly whipped cream adds a light, airy contrast to the rich cheesecake.
- Lemon Curd: Spread a layer on top for a tangy, sweet twist.
- Fresh Berries: Top with raspberries, blueberries, or sliced strawberries for a fresh, fruity balance.
- Caramel Sauce: Drizzle over the bars for a rich, buttery sweetness.
How To Store Cheesecake Bars
- Refrigerate: Store cheesecake bars in an airtight container in the refrigerator for up to 5 days.
- Freeze: Wrap individual bars and place them in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator before serving.
Frequently Asked Questions
Yes, you can skip the crust and pour the filling directly into the baking dish. Just be sure to grease the dish well.
The center should be set but slightly jiggly. It will firm up as it cools. Overbaking can cause cracks.
Cracks are usually caused by overmixing, overbaking, or sudden temperature changes. Avoid opening the oven while baking and let the cheesecake cool gradually.
If your cheesecake ends up with a few cracks, don’t worry. A layer of fruity sauce or whipped cream will cover them up perfectly.
Yes, you can double the ingredients and bake in a 6×8-inch dish.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this mini cheesecake bars recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Cheesecake Bars
Equipment
Ingredients
For the Crust
- ½ cup graham cracker crumbs
- 2 tablespoons salted butter -melted
For the Cheesecake 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
- whipped cream and berries – optional for topping
Instructions
- Preheat the oven to 350°F (175°C).
Prepare the Baking Dish
- 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—this makes lifting the cheesecake out easier after baking.
Make the Crust
- 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.
- Bake the crust for 12 to 15 minutes, then remove it from the oven and let it cool.
Make the Cheesecake Filling
- Lower the oven temperature to 325°F (160°C). In a medium bowl, beat the room-temperature cream cheese on medium speed until smooth.
- Add the sugar, sour cream, and vanilla, mixing until combined.
- Lightly scramble the egg in a small bowl, then add it to the mixture. Mix just until combined—overmixing can lead to cracks.
- Pour the filling over the cooled crust and spread it evenly.Bake for 18–20 minutes, or until the center is set.
- Let the cheesecake cool completely at room temperature. Then, cover and refrigerate for at least 4 hours or overnight.
- 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.
- Slice into bars. I like cutting them into 4 equal pieces, but you can make them any size you prefer.Pro Tip: For a smooth texture, avoid overbeating the egg and be careful not to overbake the cheesecake.
- Top with whipped cream and fresh berries, if desired.
Notes
- Use Room Temperature Ingredients: Let cold ingredients sit out for 30 to 60 minutes before mixing. This prevents lumps and ensures a smooth batter.
- Mix Gently: Overmixing adds too much air, which can cause cracks and deflation. Mix just until combined.
- Pre-Beat the Egg: Lightly beat the egg before adding it to the batter. This helps it blend smoothly with minimal mixing
- Keep the Oven Door Closed: Avoid opening the oven while baking to prevent sudden temperature changes that can cause cracks.
- Cool Gradually: Let the cheesecake cool at room temperature before refrigerating. I like to turn off the oven, crack the door, and let it sit inside for an hour or two to prevent cracking.
- Chill Completely: Refrigerate for at least 4 hours or overnight for the best texture.
-
- Refrigerate: Store cheesecake bars in an airtight container in the refrigerator for up to 5 days.
-
- Freeze: Wrap individual bars and place them in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator before serving.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I made this today – DELICIOUS! Next time I will try with the lemon zest. Thank you for a great recipe!
Delicious! Filling is just the right consistency. Next time I will add a tinge of lemon juice to cut the sweetness. Crust options of ginger snaps or chocolate wafers would be nice. A very good toaster oven bake. Thank you.
I’m so happy you enjoyed the cheesecake bars, thank you for your feedback.
this looks absolutely delicious! I would like to double the recipe, what size pan should I use after I double the recipe?
Thank you! We recommend using a 6×8 inch baking dish or a dish that has a base area of approximately 50 square inches when doubling the recipe.
Can i add heavy cream instead of sour cream? I always have heavy cream but never sour cream on hand. While I haven’t tried this one yet, all the ones I did try were great!
Thanks for your kind words about our recipes! Our cheesecake recipe was developed with sour cream, which helps with the texture and moisture balance. We tested it without sour cream, but found the taste and texture were much better with it. Using heavy cream might alter the final result.
Hi Joanie, any suggestions on how to make this chocolate? My daughter will only eat chocolate cheesecake.
I suggest adding 2 ounces of melted chocolate to the cheesecake batter when you add the egg. This amount should be sufficient. I’ll also make sure to add chocolate cheesecake bars to my list of recipes to develop.
Made this. It is scrumptious. Will make it again, probably often.
Thank you! I’m so happy you enjoyed the bars.
Excellent recipe.
Thank you!