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Cheesecake Bars

"Rich and creamy as cheesecake, but much easier to make!"
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1 h servings 73 cals
Original recipe yields 36 servings (3 dozen)


  • Calories:
  • 73 kcal
  • 4%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 6.4g
  • 2%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F(175 degrees C).
  2. To make Pastry: Cream together the butter and brown sugar until light and fluffy. Add in the flour and chopped nuts and stir until mixture becomes crumbly. Set aside 1/4 cup to use as a topping.
  3. Press pastry mixture into 8-inch square pan and bake for 12 to 15 minutes. Let cool on rack.
  4. To make Filling: Beat together the white sugar, and cream cheese until smooth. Stir in the egg, milk, lemon juice, and vanilla and mix well. Spread filling mixture over baked crust. Sprinkle reserved mixture on as a topping.
  5. Bake for 25 to 30 minutes. Let cool on wire rack and refrigerate. Serve with fruit.

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Read all reviews 246
  1. 297 Ratings

Most helpful positive review

I'm confused by those who say this recipe doesn't compare to real cheesecake, or it almost tastes like cheesecake, or this is easier to make then cheesecake, etc. This IS cheesecake! The fillin...

Most helpful critical review

Not bad. Cheesecake flavor in an easy to make bar. I wasn't overly fond of the pastry bottom, or the filling itself, as it was not as rich and decadent as a good cheesecake is. I did double t...

Most helpful
Most positive
Least positive

I'm confused by those who say this recipe doesn't compare to real cheesecake, or it almost tastes like cheesecake, or this is easier to make then cheesecake, etc. This IS cheesecake! The fillin...

Couple of notes - definitely double the filling if you're serving this as a dessert (9-12 servings rather than the 36 it says), but if you're making it to cut into teeny squares as party refresh...

Very quick, very easy. I used a muffin tin instead of an 8x8 pan and they came out beautifully. Nice for individual servings.

Here are a couple tips for cheesecake beginners: 1) Make sure that all the ingredients are at room temperature before mixing. 2) Cream the cream cheese first, then add in sugar. Mix just until s...

Everyone had a fit about this recipe, especially my husband who loves cheesecake. The crust is like a shortbread and very buttery tasting. One thing I did that I won't do next time is I presse...

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!

Very easy and quite yummy! To "dress-up" my bars, I drizzled melted chocolate, white chocolate, and seedless raspberry jam on top, then cut them into triangles. It looked like I had spent lots...

This recipe came out fabulously. I substituted toasted almonds for the walnuts in the crust. I also doubled the filling recipe, and added 1 tsp cinnamon to the filling. I cooked for 40 minute...

A quick and easy way to make cheesecake when you have the craving! These are so good. You definitely don't get 36 servings out of an 8 inch pan though. I can't wait to try these again with di...