baked cheesecake bar
That looks absolutely delicious! 🍰
The dessert in the image appears to be a baked cheesecake bar or thick cream cheese tart — creamy, smooth, and baked inside a golden crust.
Here’s a perfect recipe article (SEO-friendly and blog-ready) for it:
🍰 Classic Baked Cheesecake Bars (Rich, Creamy & Perfectly Smooth)
Meta Description:
Make these rich and creamy baked cheesecake bars with a buttery crust and silky filling. An easy, elegant dessert for any occasion!
🧀 Introduction
If you love cheesecakes but want something easier to slice and serve, these Baked Cheesecake Bars are the perfect solution!
With a crispy golden crust and a smooth, creamy filling, this recipe is ideal for parties, celebrations, or a cozy night in.
Each bite melts in your mouth — it’s sweet, tangy, and irresistibly delicious. Let’s dive into how to make them perfectly every time!
🧂 Ingredients
For the crust:
- 200 g (2 cups) crushed butter biscuits (like Digestive or Graham crackers)
- 100 g (7 tbsp) melted butter
- 2 tbsp sugar (optional)
For the cheesecake filling:
- 500 g (2 cups) cream cheese, softened
- 150 g (¾ cup) sugar
- 200 ml (¾ cup) heavy cream or sour cream
- 3 large eggs
- 2 tbsp cornstarch (helps set the cheesecake)
- 1 tsp vanilla extract
- 1 tbsp lemon juice (for flavor and balance)
🔪 Instructions
Step 1: Prepare the Crust
- Preheat your oven to 170°C (340°F).
- In a bowl, mix crushed biscuits, melted butter, and sugar until evenly coated.
- Press the mixture firmly into the bottom (and slightly up the sides) of a square baking pan (20×20 cm / 8×8 inch).
- Bake for 10 minutes, then set aside to cool slightly.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing gently after each addition.
- Stir in heavy cream (or sour cream), cornstarch, vanilla, and lemon juice.
- Mix just until combined — avoid overbeating to prevent cracks.
Step 3: Assemble and Bake
- Pour the cheesecake filling over the pre-baked crust.
- Smooth the top with a spatula.
- Bake in the preheated oven for 40–45 minutes, or until the edges are set but the center still jiggles slightly.
- Turn off the oven, crack the door open, and let it cool slowly for 1 hour.
Step 4: Chill and Serve
- After cooling, refrigerate for at least 4 hours (preferably overnight).
- Cut into neat squares using a sharp knife.
- Serve plain or with toppings like:
- Fresh berries
- Caramel drizzle
- Chocolate ganache
- Whipped cream
🍮 Tips for Success
- Always use room-temperature ingredients for a smooth texture.
- Don’t overmix — too much air can cause cracks.
- For extra creaminess, substitute ¼ cup cream with Greek yogurt.
- To slice cleanly, wipe the knife between each cut.
🧊 Storage
- Store leftovers in an airtight container in the fridge for up to 5 days.
- You can also freeze cheesecake bars for up to 2 months — wrap each piece tightly in plastic wrap and foil.
📋 Nutrition (per serving)
- Calories: ~320 kcal
- Fat: 22 g
- Protein: 7 g
- Carbohydrates: 25 g
💬 Final Thoughts
These creamy baked cheesecake bars are a foolproof dessert — elegant, indulgent, and easy to make.
Perfect for birthdays, tea parties, or whenever you need a little sweet comfort.
Once you try them, you’ll never go back to regular cheesecake slices again!
