Easy And Classic Cheesecake Bars


Very quick, very easy. I used a muffin tin instead of an 8×8 pan and they came out beautifully. Nice for individual servings.

Nothing beats a classic cheesecake, with its rich and tangy flavor that’s perfectly balanced by the lightly sweetened graham cracker crust, but sometimes it seems a little too fancy and we want the flavor without the presentation of a cake – which is why these cheesecake bars are so great! The same amazing flavor, but in a more accessible, easily transportable, perfectly portioned bars that are a lovely choice for any occasion!

Rich and creamy as cheesecake, but much easier to make!

Slice Of Cherry Topped Cheesecake Instead of a fussy springform pan that needs to be wrapped tightly and carefully in aluminum foil, then placed in a roasting pan, then topped off with boiling water – raise your hand if said boiling water has spilled all over the place as you transfer the whole thing to the oven – we just did away with the whole process and grabbed our trusty 9×13. Mix up your three-ingredient crust, press that into the baking dish and bake it for a couple minutes to set it, then make your filling. This filling, by the way, is made up of both cream cheese and sour cream, so it really is delightfully tangy and not overly sweet. Because too-sweet cheesecakes don’t have a place in our kitchen. Whether it’s for a birthday party, brunch, potluck or simply just because, these bars are the best!

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This cheesecake bar was easy to make and tasted just like cheesecake. I omitted the chopped walmuts for the crust and it turned out great. I will definitely make this again!

INGREDIENTS

Crust:
1 sleeve graham cracker cookies, pulsed into crumbs
1 1/2 tablespoons sugar
1/4 cup (1/2 stick) unsalted butter, melted

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