Small Batch Cheesecake Bars
Be the first to rate it
A graham cracker crust holds a creamy cheesecake filling, baked in a 5-inch dish and cut into four bars after a long chill.
Ingredients
Graham base
- ½ cup graham cracker crumbs
- 2 tablespoons salted butter melted
Cheesecake filling
- 8 ounces full-fat block cream cheese room temperature
- ¼ cup granulated sugar
- 2 tablespoons sour cream room temperature
- ½ teaspoon vanilla extract
- 1 large egg room temperature
- Optional whipped cream and berries
Equipment
- mixing bowl
- hand mixer
Directions
- Heat the oven to 350°F. Butter a 5-inch baking dish and line it with two crossing strips of parchment, leaving the ends hanging over the sides.
- Mix the crumbs and melted butter. Press into the dish and bake for 12 to 15 minutes. Let the crust cool, and lower the oven to 325°F.
- Beat the cream cheese until smooth. Mix in the sugar, sour cream, and vanilla, then gently stir in the lightly beaten egg. Spread the filling over the crust.
- Bake for 18 to 20 minutes, until set.
- Cool completely, then refrigerate for at least 4 hours.
- Lift the cheesecake out with the parchment and cut it into four bars.
Notes
Top with whipped cream and berries if you like.
Nutrition
Serving: 111g | Calories: 381kcal | Carbohydrates: 24g | Protein: 6.5g | Fat: 29g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 304mg | Potassium: 127mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 931IU | Vitamin C: 0.1mg | Calcium: 82mg | Iron: 0.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 bars; ½ cup graham cracker crumbs counted as graham crackers. Brands and portions vary, so use it only as an approximation.