Cheesecake Bars

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Most Helpful Positive Review

May 22, 2008

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 filling is classic ingredients with standard amounts and ratios of ingredients. The crust is rich, light and flavorful, and the nuts, which I chopped finely, gave these another dimension of flavor. I doubled the filling mixture and was happy I did. I used the lemon juice called for and it was perfect, especially since I swirled blueberry preserves through the filling before I baked it. This is creamy and delicious, and my addition of swirling the preserves throughout gave this a little flavor boost. I can't wait to make flavor variations with this!

—naples34102

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Most Helpful Critical Review

Sep 17, 2010

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 the filling- and thank god I did because it still didn't seem like enough- I can't imagine how thin these bars would have been as written. My advice- don't make them without doubling the filling! Were they easy- yes! And that was their saving grace. I needed a dessert in a hurry, and they did come out of the pan beautifully. I served them drizzled with a Mango sauce which helped dress them up. A good recipe in a pinch, but not as satisfying as a real cheesecake.

—BN61079

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252 Ratings

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Apr 13, 2006

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 refreshments or something, you're probably okay as is. Also, as every cheesecake-baker knows, the cream cheese will blend better if softened. Don't melt it, as one reviewer suggested. This is pretty easy and good, but I don't really love the lemon flavor and would probably leave it out if I made it again. My family didn't agree with me however, my mom in particular loved the lemon. So it's all a matter of personal preference! Just note that it IS a noticeable flavor, so if lemon's not your favorite, definitely omit it.

—LovesCheese

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Dec 22, 2003

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

—SUSIERATH

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Apr 14, 2004

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 pressed the crumb mixture down in the pan pretty hard, making it harder to remove the bars when they were done. Once I got them out, though, they were fantastic! Another thing I'll do is cook them just a tad longer, maybe 5 minutes. They were a little soft unless I kept them refrigerated until right before serving. Not much of a problem, though, since they disappeared so quickly!! This one is a keeper for sure!

—Alaska Mom

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Jun 02, 2003

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!

—LIMCANCOOK

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Oct 20, 2003

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 of time on them, but I didn't! Thanks for the recipe, Frances!

—RUFF GIRL

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Feb 29, 2004

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 minutes because of the extra filling. Everyone loved it!

—Amy from Atlanta

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Nutrition

Calories
73 kcal
4%

Carbohydrates
6.4 g
2%

Cholesterol
17 mg
6%

Fat
4.8 g
7%

Fiber
0.2 g
< 1%

Protein
1.2 g
2%

Sodium
34 mg
1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cheesecake Bars

Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories: 73
Calories from Fat: 43

% Daily Value *
Total Fat 4.8g 7 %
Saturated Fat 2.6g 13 %
Cholesterol 17mg 6 %
Sodium 34mg 1 %
Potassium 23mg < 1 %
Total Carbohydrates 6.4g 2 %
Dietary Fiber 0.2g < 1 %
Protein 1.2g 2 %
Sugars 3.5g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 1 %
Iron 3 %
Thiamin 3 %
Niacin 3 %
Vitamin B6 < 1 %
Magnesium 1 %
Folate 5 %

* 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.