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Small Batch Cheesecake Bars

Course Dessert
Cuisine American
Keyword cheesecake bars, graham crust cheesecake, mini cheesecake for two, small batch cheesecake bars
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 bars
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

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.