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Vanilla Bean Cheesecake Bars

Decadent Vanilla Bean Cheesecake Bars for Easy Indulgence

These Vanilla Bean Cheesecake Bars are a rich, creamy dessert that elevates any gathering with their tempting flavors.
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Prep Time 20 minutes
Cook Time 50 minutes
Chilling Time 3 hours
Total Time 4 hours 10 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Crushed digestive biscuits can work in a pinch.
  • 0.5 cups Granulated Sugar Adds sweetness to crust and filling.
  • 0.5 cups Unsalted Butter Melted to bind crust ingredients together.
  • 0.25 teaspoons Coarse Sea Salt Enhances overall flavor.
For the Filling
  • 24 ounces Cream Cheese Softened to avoid lumps.
  • 1 cup Heavy Cream Contributes richness.
  • 2 tablespoons Lemon Juice Freshly squeezed is best.
  • 2 tablespoons Vanilla Beans (or Vanilla Bean Paste) Offers authentic flavor.
  • 3 Large Eggs Best at room temperature.

Equipment

  • mixing bowl
  • 8x8 inch pan
  • oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Grease an 8x8 inch pan and line it with parchment paper. In a bowl, combine graham cracker crumbs, sugar, melted butter, and salt. Press into the prepared pan and bake for 8-10 minutes until golden.
  2. Lower oven temperature to 325°F (165°C). Beat softened cream cheese and sugar until smooth. Gradually incorporate heavy cream, lemon juice, and vanilla seeds. Add eggs one at a time, mixing gently.
  3. Pour the filling over the cooled crust. Tap the pan to release air bubbles. Bake for 35-40 minutes until center is slightly jiggly but set around edges.
  4. Let cool at room temperature for 2 hours. Then refrigerate for at least 3 hours or overnight before slicing.

Nutrition

Serving: 1barCalories: 320kcalCarbohydrates: 28gProtein: 5gFat: 22gSaturated Fat: 13gCholesterol: 90mgSodium: 130mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 600IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

For best flavor and texture, chill overnight. Slice bars with a damp knife for neat edges.

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