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These small batch cheesecake bars are the perfect delicious treat. Made in a small baking dish, they offer just the right amount to satisfy your sweet cravings without leftovers. Featuring a buttery graham cracker crust and a rich, creamy filling, these bars are easy to make and sure to please.
Looking for more single serving cheesecake recipes? Try our creamy No-Bake Cheesecake, zesty Lemon Cheesecake Mousse, and spiced Pumpkin Cheesecake recipes.
Why You’ll Love This Recipe
- Simple Ingredients: You only need a handful of basic ingredients that you may already have in your kitchen.
- Easy to Prepare: These bars come together quickly, perfect for when you want a delicious dessert without much hassle.
- Small Batch: Perfect for when you don’t want to make a full cheesecake. No need to worry about leftovers!
- Rich and Creamy: The filling is smooth and luscious, paired with a buttery graham cracker crust for a delicious treat.
- Perfect Size: Baked in a 5×5 inch dish, it’s just the right amount for one or two people.
This small batch cheesecake bars recipe is perfect for when you want just a little treat without having a whole cheesecake to deal with. It’s baked in a 5×5 inch baking dish, making it ideal for one or two servings. You can easily customize the crust by using our shortbread crust instead of the classic graham cracker crust for a unique twist. It’s a simple, quick, and delicious way to enjoy cheesecake without any fuss.
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 form the base of the crust. If you prefer, you can use crushed digestive biscuits, ginger snaps, or even make a shortbread crust. Consider using leftover graham crackers in a Nanaimo Bar, a small batch of Peanut Butter Bars, or a Strawberry Icebox Cake.
- Butter: Melts and binds the crumbs together for a firm crust.
- Cream Cheese: The star ingredient for a creamy and smooth filling. Use one 8-ounce brick of full-fat cream cheese. We do not recommend using reduced fat cream cheese in this recipe. If you’ve got leftover cream cheese, use it to make a mini Carrot Cake, Hummingbird Cake, or Hot Spinach Dip.
- Sugar: Sweetens the filling. Granulated sugar works best.
- Sour Cream: Adds a slight tang and helps smooth out the filling. Use extra sour cream in a mini German Chocolate Cake, Twice Baked Potato Casserole, or Corn Muffins.
- Vanilla: Enhances the flavor. Pure vanilla extract is best.
- Egg: Binds the filling together, giving it structure when baked.
Recipe Variations
Looking to switch your mini cheesecake bars up? Here are some delicious variations you can try:
- Lemon Cheesecake Bars: Mix in one tablespoon of lemon zest for a citrusy twist.
- Cookie Crust: Use crushed Oreos or another favorite cookie for the crust.
- Chocolate Swirl Cheesecake Bars: Add two tablespoons of melted chocolate to the filling and swirl it before baking.
- Nutella Swirl Cheesecake Bars: Swirl in a tablespoon or two of Nutella for a hazelnut-chocolate combo.
How To Make A Small Batch Of Cheesecake Bars
These step-by-step photos and instructions will help you visualize how to make mini cheesecake bars. See the recipe box below for ingredient amounts and full instructions.
- Lightly butter a 5×5 inch baking dish or a 4×6 inch baking dish and set it aside. Cut two pieces of parchment paper into thick strips. Place one strip in the dish, letting the ends hang over the sides. Place the second strip across the first to form a cross. This will make it easier to lift the cheesecake out of the dish after it bakes.
Make the Crust
- In a small bowl, combine the graham cracker crumbs with melted butter.
- Press the crumb mixture into the bottom of the prepared baking dish using your fingertips, the back of a spoon or the bottom of a glass.
- Preheat your oven to 350°F (175°C). Bake the crust for 12 to 15 minutes, then remove it from the oven and let it cool slightly.
Make the Cheesecake Filling
- Reduce the oven temperature to 325°F (160°C). In a medium-sized mixing bowl, beat the room-temperature cream cheese on medium speed until smooth.
- Add the sugar, sour cream, and vanilla to the cream cheese and mix until combined.
- Lightly scramble the egg in a small bowl, then add it to the mixture. Mix just until everything is combined.
Pro Tip: Lightly scrambling the egg helps it egg blend in easily without overmixing. Mix the egg as little as possible once it’s added to keep the batter smooth and avoid cracks in your cheesecake.
- Pour the cheesecake filling over the cooled crust and spread it evenly. Bake the cheesecake for 18 to 20 minutes, or until the center is set.
Pro Tip: Avoid opening the oven door while the cheesecake is baking. Big cracks often happen due to drafts and sudden temperature changes.
- Allow the cheesecake to cool completely at room temperature, then cover and refrigerate for at least 4 hours or overnight.
- Using the strips of parchment paper, gently lift the cheesecake out of the pan. If the cheesecake is difficult to remove, let it sit at room temperature for a few minutes to make it easier.
- Slice the cheesecake into bars. I like to cut them into 4 equal-sized bars, but you can cut them to any size you prefer.
Pro Tip: For the best texture and to prevent cracks, avoid overbeating the egg and be careful not to over-bake the cheesecake.
Expert Tips
- Bring Ingredients to Room Temperature: Bring all cold ingredients to room temperature before starting. This helps them combine quickly and evenly, preventing overmixing. Beating cold ingredients can make the batter chunky. I usually let my cheesecake ingredients sit out for at least 30 minutes to an hour.
- Do Not Overmix: Avoid overmixing the batter. This will whip air into the cheesecake batter, causing it to crack and deflate.
- Lightly Scramble the Egg: Over-beating your egg can cause cracks in your cheesecake. To prevent this, lightly scramble the egg before adding it to the mixture. This helps it blend in quickly and easily without overmixing. Mix the egg as little as possible once it’s added to keep the batter smooth and avoid crack in your cheesecake.
- Don’t Open the Oven: Resist the urge to open the oven door while the cheesecake is baking. Opening the door too often can cause the cheesecake to crack. Wait until it’s almost done before checking.
- Cool Gradually: Let the cheesecake cool gradually at room temperature before chilling it. I place my cheesecake on top of the oven so it can cool as the oven cools. This can take an hour or two but helps prevent cracks from forming due to sudden temperature changes.
- Chill Completely: Refrigerate the cheesecake for at least 4 hours or overnight to let it set properly.
How To Store Cheesecake Bars
Storing your cheesecake bars properly ensures they stay fresh and delicious. Here’s how to do it:
- Refrigerate: Always store cheesecake bars chilled in the refrigerator. Place them in an airtight container or covered completely to keep them fresh. They’ll stay good for up to 5 days.
- Freeze: If you want to keep them longer, wrap the cheesecake bars individually and place them in a freezer-safe container. They can be frozen for up to 3 months. When you’re ready to enjoy them, simply thaw in the refrigerator before eating.
Serving Suggestions
Cheesecake bars are versatile and can be enjoyed in many ways. Here are some ideas:
- Whipped Cream: A dollop of freshly whipped cream pairs perfectly with the creamy cheesecake.
- Lemon Curd Topping: Spread a layer of lemon curd over the bars for a tangy and sweet combination.
- Fresh Berries: Top with a handful of fresh raspberries, blueberries, or strawberries.
- Nuts: Sprinkle chopped nuts like pecans or almonds for added crunch.
- Graham Cracker Crumbs: Sprinkle a few extra crumbs on top for texture.
- Mint Leaves: Garnish with fresh mint leaves for a pop of color and freshness.
Frequently Asked Questions
Yes, you can use different types of cookies for the crust. Digestive biscuits or gingersnaps will work great as a crust. You might also like to make cheesecake bars with our shortbread crust recipe.
To prevent cracks in your cheesecake, make sure the cream cheese, sour cream, and egg are all at room temperature before using. Mix the ingredients until just combined to avoid overmixing. Additionally, resist the urge to open the oven door while baking, as sudden temperature changes can cause the cheesecake to crack.
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.
No. We recommend using full fat, block-style cream cheese.
Yes. Just double the ingredient amounts and use a 6×8 inch baking dish.
The best way to check if your cheesecake bars are done is to use the jiggle test. Here’s how:
Gently shake the cheesecake pan to see if it jiggles.
The outer 1-2 inches should look set and firm, while the center should have a slight jiggle but not be liquidy.
If the center wobbles slightly but is mostly set, the cheesecake is done.
If the center still looks liquidy, bake for a few more minutes and check again.
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 filling
- 8 ounces full-fat brick cream cheese -softened to 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).Lightly butter a 5×5 inch baking dish or a 4×6 inch baking dish and set it aside. Cut two pieces of parchment paper into thick strips. Place one strip in the dish, letting the ends hang over the sides. Place the second strip across the first to form a cross. This will make it easier to lift the cheesecake out of the dish after it bakes.
Make the crust
- In a small bowl, combine the graham cracker crumbs with melted butter.
- Press the crumb mixture into the bottom of the prepared baking 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 filling
- Reduce the oven temperature to 325°F (160°C). In a medium-sized mixing bowl, beat the room-temperature cream cheese on medium speed until smooth.
- Add the sugar, sour cream, and vanilla to the cream cheese and mix until combined.
- Lightly scramble the egg in a small bowl, then add it to the mixture. Mix just until everything is combined.Pro Tip: This helps the egg blend in easily without overmixing. Mix the egg as little as possible once it’s added to keep the batter smooth and avoid cracks.
- Pour the cheesecake filling over the cooled crust and spread it evenly. Bake the cheesecake for 23 to 25 minutes, or until the center is set.
- Allow the cheesecake to cool completely at room temperature, then cover and refrigerate for at least 4 hours or overnight.
- Using the strips of parchment paper, gently lift the cheesecake out of the pan. If it’s difficult to remove, let it sit at room temperature for a few minutes to make it easier.
- Slice the cheesecake into bars. I like to cut them into 4 equal-sized bars, but you can cut them to any size you prefer.Pro Tip: For the best texture and to prevent cracks, avoid overbeating the egg and be careful not to over-bake the cheesecake.
- Top with whipped cream and fresh berries, if desired.
Notes
- Bring Ingredients to Room Temperature: Bring all cold ingredients to room temperature before starting. This helps them combine quickly and evenly, preventing overmixing. Beating cold ingredients can make the batter chunky. I usually let my cheesecake ingredients sit out for 30 minutes to an hour.
- Do Not Overmix: Avoid overmixing the batter. This will whip air into the cheesecake batter, causing it to crack and deflate.
- Lightly Scramble the Egg: Over-beating your egg can cause cracks in your cheesecake. To prevent this, lightly scramble the egg before adding it to the mixture. This helps it blend in quickly and easily without overmixing. Mix the egg as little as possible once it’s added to keep the batter smooth and avoid cracks.
- Don’t Open the Oven: Resist the urge to open the oven door while the cheesecake is baking. Opening the door too often can cause the cheesecake to crack. Wait until it’s almost done before checking.
- Cool Gradually: Let the cheesecake cool gradually at room temperature before chilling it. I place mine on top of the oven so it can cool as the oven cools. This can take an hour or two but helps prevent cracks from forming due to sudden temperature changes.
- Chill Completely: Refrigerate the cheesecake for at least 4 hours or overnight to let it set properly.
- Refrigerate: Always store cheesecake bars chilled in the refrigerator. Place them in an airtight container or covered completely to keep them fresh. They’ll stay good for up to 5 days.
- Freeze: If you want to keep them longer, wrap the cheesecake bars individually and place them in a freezer-safe container. They can be frozen for up to 3 months. When you’re ready to enjoy them, simply thaw in the refrigerator before enjoying.
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.
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!