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Crunchy Cheesecake Bars

These cheesecake bars feature a crisp graham cracker crust paired with a creamy, tangy filling. The key to their appeal is maintaining a crunchy crust that stays firm even after chilling, creating a delightful contrast in texture. The final appearance is smooth, with a golden crust and a luscious, velvety filling ready to be sliced and enjoyed.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g graham crackers finely ground
  • 100 g melted butter
  • 400 g full-fat cream cheese softened
  • 150 g granulated sugar superfine preferred
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice fresh preferred
  • optional berries or sea salt for topping

Equipment

  • 9x13 inch baking pan
  • Parchment paper
  • Food processor or rolling pin
  • Mixing bowls
  • Electric mixer or whisk
  • Rubber spatula
  • Cooling rack
  • Sharp knife

Method
 

  1. Line your baking pan with parchment paper, leaving an overhang for easy removal, and preheat your oven to 175°C (350°F).
  2. Place the graham crackers in a food processor or seal them in a zip-top bag and crush with a rolling pin until finely ground.
  3. Transfer the crushed crackers to a bowl, then mix in the melted butter and a pinch of salt until the mixture feels like damp sand.
  4. Press this mixture evenly into the bottom of your prepared pan, using the back of a spoon or a flat spatula, and bake for 10 minutes to set the crust.
  5. While the crust bakes, beat the softened cream cheese and sugar together in a large bowl with an electric mixer until smooth and creamy, about 2-3 minutes.
  6. Add the eggs one at a time, beating well after each addition, until the mixture is smooth and slightly fluffy.
  7. Mix in the vanilla extract and lemon juice until just combined, then fold gently to incorporate everything evenly.
  8. Pour the creamy filling over the baked crust, spreading it out with a spatula to create an even layer.
  9. Bake for 25-30 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
  10. Remove from the oven, let cool completely on a wire rack, then refrigerate uncovered for at least 4 hours or overnight to set fully.
  11. Once chilled, lift the bars out of the pan using the parchment overhang, then slice into squares with a sharp knife, wiping between cuts for clean edges.
  12. Top with fresh berries or a sprinkle of sea salt if desired, then serve and enjoy that perfect crunch with creamy filling in every bite.

Notes

For an extra crunchy crust, bake the crust a few minutes longer or brush with melted butter and bake again before adding the filling.