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Vanilla Bean Cheesecake Bars
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5 from 2 votes

Vanilla Bean Cheesecake Bars

These Vanilla Bean Cheesecake Bars give you all the great flavors of cheesecake without the fuss of making a big cheesecake. Total game-changer!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Brownies & Bars, Cheesecake Bars, Vanilla Bean
Servings: 16 bars
Calories: 258kcal
Author: Mike Johnson


For the Graham Cracker Crust:

  • 130 g graham cracker crumbs (approx. 9 crackers)
  • 75 g granulated sugar
  • 75 g unsalted butter melted
  • teaspoon coarse sea salt

For the Vanilla Bean Cheesecake Filling:

  • 454 g cream cheese softened
  • 200 g granulated sugar
  • 3 large eggs (approx. 150 g), room temperature
  • 60 g heavy cream room temperature
  • seeds scraped from 1 vanilla bean or 2 teaspoon vanilla bean paste
  • 15 g lemon juice


  • Preheat oven to 375°F (190°C). Grease an 8x8-inch pan with butter and line the pan with parchment paper, leaving an overhang on all sides. Grease the parchment paper with butter, then set it aside.
  • Make the graham cracker crust: Using a food processor or blender, pulverize the graham crackers into a fine crumb. Pour into a medium bowl and mix with the granulated sugar, melted butter, and salt. Press firmly into the lined pan and bake for 8-10 minutes. Allow to cool as you prepare the filling. And then reduce the oven to 325°F (165°C).
  • Make the cheesecake filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl until the mixture is smooth and creamy, about 2 to 3 minutes. Add the heavy cream, lemon juice, and vanilla beans (or vanilla bean paste), then beat until fully combined. At low speed, add the eggs one at a time, beating after each addition until just combined. After the final egg is fully incorporated into the batter, stop mixing.
  • Pour the batter into the slightly cooled crust and firmly tap the pan on a hard surface to release any air bubbles. Check to make sure your oven has cooled to 325°F (165°C), then bake for 35-40 minutes, until the filling is set but still a little jiggly in the center. (An instant-read thermometer, inserted into the filling about 1" in from the edge, should read between 180°-190°F (80°-90°C.) The cheesecake will continue to cook and set as it cools.
  • Remove the bars from the oven and cool at room temperature for 2 hours. Refrigerate until cold, at least 3 hours but preferably overnight.
  • Use the parchment paper overhang to lift the cheesecake bars out of the pan and onto a cutting board. Cut into squares, wiping the knife clean with a warm, damp paper towel between slices. Refrigerate until ready to serve.


Leftovers should be stored in an airtight container and kept in the refrigerator for up to 5 days.


Serving: 1 bar | Calories: 258kcal | Carbohydrates: 25g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 178mg | Potassium: 72mg | Fiber: 1g | Sugar: 20g | Vitamin A: 604IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg