Looking for irresistible cheesecake bars without all of the fuss? These cheesecake bars fit the bill! A simple graham cracker crust topped with a luscious cheesecake and finished with a drizzle of chocolate ganache.
I keep saying chocolate cheesecake is my number one dessert of choice but the more cheesecake recipes I try, the more I think I love all cheesecake. There’s no need to discriminate. I love them all and will enjoy every bite like its my last meal.
Today’s cheesecake recipes is probably the easiest recipe ever! If you are looking for irresistible cheesecake bars without most of the fuss, these cheesecake bars fit the bill! Two ingredients for the crust. Four ingredients for the cheesecake layer. Two more ingredients for the ganache!
I love making cheesecake bars way more than an actual 9″ cheesecake. There’s very little work involved and there are less chances the cheesecake with crack once you open the oven door.
Although bars are easier to make, you still have to plan ahead when making this cheesecake recipe. It takes about 45 minutes to bake, 1 hour to cool down in the oven and a couple of hours in the refrigerator. It’s very important to allow the cheesecake to set before cutting into bars. Warm cheesecake is not a good thing. 
The base of these creamy cheesecake bars is my go-to two ingredients graham cracker crust : butter and crackers. If you’re using store-bought graham cracker crumbs just mix with melted butter. If you have graham crackers only, place them in a food processor and pulse until finely ground.
The graham cracker crust topped with a rich, creamy cheesecake. For the cheesecake you’ll need the basic ingredients – cream cheese, sugar, eggs and vanilla extract. Yes, only 4 ingredients!
Before you start, make sure the eggs and cream cheese are at room temperature. Having the ingredients at room temperature ensures a velvety cheesecake filling. If your cream cheese and eggs are cold, you’ll over-beat the filling incorporating too much air into it.
While the oven is heating up, prepare the crust and refrigerate it for few minutes.
For the cheesecake filling, you need to cream the cheese with sugar and beat in the vanilla extract and the eggs. Make sure you beat until the ingredients are blended. No need to incorporate lots of air into the batter.
Pour the cheesecake filling over the chilled crust and bake in the preheat oven. All your work is done! It’s time to let the oven do its magic.
Once the cheesecake is baked you must let it cool down. I know. It requires a lot of will power but trust me on this. The cheesecake will be 10 times better if you let it chill for few hours.
I usually make the cheesecake after dinner and let it cool overnight. Less temptation, plus I can have cheesecake for breakfast!
For the finishing touches, drizzle some ganache over the cheesecake bars. This step may be optional but you should do it! It complements the bars perfectly!
You can either just make a drizzle or spread the ganache in a thin layer like I did with these chocolate cheesecake bars
If you’re still craving chocolate after trying these chocolate ganache cheesecake bars, I’m sure you’ll find something else at this year’s chocolate party to satisfy your desires!
How to participate in the Chocolate Party
1. {mandatory} Make one or more of your favorite chocolate recipe(s) and share with us for a chance to win one of the 4 great prizes offered by our sponsors. You can also add recipes that have been previously shared on your blog. (5 recipes maximum).
If you do not have a blog, just email me roxana(at)roxanagreengirl(dot)com your recipe with your own photo (it can be a photo snapped with your phone, as long as it is your photo) and I will create a page with your recipe.
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3. {mandatory} To be eligible to win one of the amazing prizes offered by our generous sponsors you must add the following in your post :
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Yields 20 bars
Looking for irresistible cheesecake bars without all of the fuss? These cheesecake bars fit the bill! A simple graham cracker crust topped with a luscious cheesecake and finished with a drizzle of chocolate ganache.
15 minPrep Time
45 minCook Time
3 hrTotal Time
Save RecipeIngredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup butter, melted
- 4 packages (8 oz. each) cream cheese, room temperature
- 1 cup Imperial Sugar® Extra Fine Granulated Pure Cane Sugar
- 1 teaspoon vanilla extract
- 4 Safest Choice™ Pasteurized Eggs
- 3/4 cup chocolate chips
- 1/4 cup heavy cream
Instructions
- Heat the oven to 325F. Line a 13X9" baking pan with parchment paper. Set aside.
- In a small bowl combine the graham crackers crumbs with the melted butter and press it evenly on the bottom of the prepared baking pan.
- Refrigerate for a couple of minutes while making the cheesecake filling.
- In a mixing bowl add the cream cheese and sugar. With the paddle attachment on, beat on low speed until blended. Stir in the vanilla extract and the eggs, one at a time, beating well after each addition.
- Pour the cheesecake filling over the crust and bake in preheated oven for 45 minutes or until almost set.
- Turn off the oven and open the door. Let the cheesecake cool down for about in hour in the warm oven and finish chilling in the refrigerator for a couple of hours.
- To make the ganache, place the chocolate chips and the heavy cream in a heatproof bowl. Microwave for 60 to 90 seconds and stir until smooth and combined.
- Place the melted chocolate into a zip-lock bag (pay attention, it's hot!) cut a small hole in the corner and drizzle over the chilled cheesecake.
- Cut into bars and serve!
Notes
recipe slightly adapted from Southern Living, December 2013 issue
Let’s get this party started!!!
** Disclaimer: The prizes for this year’s chocolate party (open to US residents only) are sponsored byImperial Sugar®, Gold Medal Flour®, Safest Choice™ Pasteurized Eggs and KitchenAid®. As always, all opinions are 100% my own. Thank you for supporting the brands that help me bring this blog to you week after week. I appreciate it! **
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