Decadent Cream Cheese Dessert Bars are creamy, slightly tangy, and built on a buttery graham crust that everyone will fight over. I’ve baked these dozens of times for potlucks and family dinners — they’re forgiving and always disappear first. If you enjoy other cream-cheese-forward treats, try the seasonal fig and cream cheese bars for a fall twist.
Why Make This Recipe
- They deliver rich, creamy flavor with a crunchy base that satisfies both cheesecake lovers and cookie fans.
- Make-ahead friendly: bake the day before and they only get better after chilling overnight.
- Versatile — top with fruit, chocolate, or a simple dusting of powdered sugar for different occasions.
- Quick to mix: with an electric mixer and a 9×13-inch pan you’ll have them in the oven in about 20 minutes.
- Personal note: I love this recipe because the filling stays silky without cracking when you don’t overbeat the eggs.
For a bright, fruity alternative I often compare them to my favorite strawberry cheesecake bars.
Recipe Overview
- Prep time: 20 minutes (plus 15 minutes baking crust)
- Cook time: 30–35 minutes (filling)
- Total time: about 5 hours (includes chilling)
- Servings: 12 bars (9×13-inch pan)
- Difficulty: Easy
- Method: Pressed graham cracker crust, blended cream cheese filling, baked at 325°F (163°C), then chilled.
I sometimes swap the graham crust for an Oreo base for extra chocolate punch like in those Oreo cheesecake bites.
My Experience Making This Recipe
I tested this recipe multiple times to balance tang and sweetness while avoiding cracks. The biggest discovery was that a lower oven temperature (325°F) and a short room-temperature rest before chilling gives the smoothest texture. Pressing the crust firmly and chilling at least 4 hours improved slicing every time.
How to Make Decadent Cream Cheese Dessert Bars
Start by making the crust: pulse 2 cups graham cracker crumbs with 1/4 cup granulated sugar and 6 tablespoons melted butter, press into a greased 9×13-inch pan, and bake 10–12 minutes at 325°F (163°C). For the filling, beat 24 ounces (3 x 8-oz) softened cream cheese with 1 cup sugar until smooth, add 3 large eggs one at a time, then stir in 1 teaspoon vanilla and 1/4 cup sour cream. Pour over the warm crust and bake 30–35 minutes at 325°F until the edges are set and the center still jiggles slightly. Cool on the counter for 1 hour, then chill 4 hours or overnight before slicing.
Recommended equipment: electric mixer (or stand mixer), food processor for crumbs, rubber spatula, 9×13-inch pan lined with parchment for easy removal, and an instant-read thermometer if you like precision.
Expert Tips for Success
- Use room-temperature cream cheese: it blends smoothly and prevents lumps or overbeating.
- Don’t overmix once eggs are added — fold just until combined to avoid incorporating too much air that causes cracks.
- Prebake the crust and press it firmly into the pan so it holds when you cut the bars.
- Bake at 325°F and test doneness by a gentle jiggle in the center — if the center moves like gelatin, it’s done.
- For a no-bake or lighter tang, try a chilled version such as the no-bake Greek yogurt jello cheesecake which uses different set techniques.
How to Serve Decadent Cream Cheese Dessert Bars
- Serve chilled, cut with a warm, clean knife (dip in hot water and wipe between cuts) for sharp edges.
- Top with fresh berries, a fruit compote, salted caramel sauce, or a dollop of whipped cream.
- These bars are excellent for potlucks, holiday dessert tables, and coffee breaks — slice smaller for tasting portions.
- For a decorative finish, dust lightly with powdered sugar or pipe a small border of whipped cream.
Storage and Reheating Guide
Store bars in an airtight container in the refrigerator for 4–5 days to maintain texture and flavor. To freeze, cut into individual bars, flash-freeze on a baking sheet until firm (1–2 hours), then transfer to a freezer bag for up to 2 months. Thaw overnight in the refrigerator before serving; avoid reheating in the microwave — bring to room temperature for 20–30 minutes if you prefer less chill without changing texture.
Recipe Variations
- Gluten-free crust: substitute gluten-free graham crumbs or 2 cups almond flour plus 3 tablespoons melted butter, press and bake the same way.
- Dairy-free: use 24 ounces dairy-free cream cheese (tofu- or coconut-based) and full-fat coconut cream; texture will be slightly different but enjoyable.
- Citrus swirl: fold in 2 tablespoons lemon or orange zest and 2 tablespoons juice for brightness.
- Chocolate/oreo variation: swap crust for crushed Oreos and add 1/2 cup mini chocolate chips into the filling for extra richness — a riff related to my homemade pumpkin bars with creamy cheese frosting experiments when I mix flavors seasonally.
Nutritional Highlights
- Good source of calcium and protein from cream cheese and eggs, but overall calorie- and fat-dense, so enjoy in moderation.
- Allergen note: contains dairy and eggs; crust typically contains gluten unless you use a gluten-free option.
- Portion guidance: aim for 1 standard bar per serving and pair with fresh fruit to keep the plate balanced.
Troubleshooting Common Issues
- Cracked top: usually from too much air in the batter or overbaking; avoid high speeds when mixing and remove bars when the center still jiggles. A water bath can also reduce cracking if you’re nervous.
- Soggy crust: press crumbs tightly and prebake the crust for 10–12 minutes to set the barrier against moisture. Cool slightly before adding filling.
- Filling too soft after chilling: likely underbaked or not chilled long enough — return to oven for 5–10 minutes at 325°F if necessary, then chill overnight.
Frequently Asked Questions
Q: Can I make these bars ahead for a party?
A: Yes — they actually taste better after at least 4 hours of chilling and hold well for 4–5 days refrigerated. For best slices, chill overnight and slice the next day with a warm knife.
Q: How do I avoid a cracked surface?
A: Use room-temperature ingredients, mix gently once eggs are in, bake at 325°F, and remove the bars while the center still jiggles. A water bath helps maintain gentle, even heat if you’re concerned.
Q: Can I halve the recipe for a smaller pan?
A: Absolutely — halve ingredients for an 8×8-inch pan and decrease bake time slightly; start checking the filling at 20–25 minutes. Use the same doneness test (center jiggle).
Q: Is a water bath necessary for these bars?
A: Not strictly — for most home ovens 325°F and careful mixing is enough. Use a water bath if your oven runs hot or you want an ultra-smooth top; wrap the pan in foil and place it in a larger pan with hot water halfway up the sides.
Decadent Cream Cheese Dessert Bars
- Total Time: 300 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Rich and creamy dessert bars with a buttery graham cracker crust, perfect for potlucks and family gatherings.
Ingredients
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted butter
- 24 ounces (3 x 8-oz) softened cream cheese
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Instructions
- Preheat your oven to 325°F (163°C).
- Make the crust by pulsing graham cracker crumbs, sugar, and melted butter in a food processor.
- Press the mixture into a greased 9×13-inch pan and bake for 10–12 minutes.
- For the filling, beat the softened cream cheese with sugar until smooth.
- Add eggs one at a time, mixing gently to combine.
- Stir in vanilla and sour cream, then pour over the warm crust.
- Bake for 30–35 minutes until the edges are set and the center jiggles slightly.
- Cool for 1 hour, then chill for at least 4 hours before slicing.
Notes
For best slicing, chill overnight. Serve with fresh berries or a dusting of powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 22g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg