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Barres de Cheesecake à la mode de New York

New York Style Cheesecake Bars

These New York Style Cheesecake Bars are thick, creamy and so easy to make.

Perfect for almost any occasion, these easy-to-bake cheesecake bars are always a hit! Suitable for the freezer !

These New York Style Cheesecake Bars are thick, creamy and so easy to make! Perfect for almost any occasion!

Cheesecake bars

I have a few neutral recipes for the new season , starting with today's New York Style Cheesecake Bars recipe. You can top them with a fresh fruit garnish for summer parties... or top them with gooey pecans or roasted apples for an autumnal effect.

But between us, my favorite way to serve , and eat, these little cheesecake bars is...naked. No fruit, no syrups, no caramels...not even a dollop of whipped cream!

Just try a "plain" bite and you'll know exactly what I mean. There's nothing ordinary about these cheesecake bars!

Cheesecake Bars Recipe

I used my internet famous New York style cheesecake as the starting point for these bars. For what ? Because honestly, this recipe is so perfect that I didn't want to change what didn't need to be. If you've ever baked it, you know what I mean! The crust is sweet, golden and crispy . And the filling is rich, and creamy. So why make these bars? Well, I wanted to recreate the recipe in bar form for those of you who don't have a springform pan...and don't feel like buying more equipment.

And I also wanted a cheesecake option for my baker friends who hate double boilers . Which, according to the comments, is the case for MANY of you.

So, without further ado, here's a creamy cheesecake option that doesn't require fancy pans or processes!

If you're curious about what I changed, I'm happy to share it! I added a little lemon zest and juice , increased the vanilla , and reduced the flour to just 2 tsp. And that's all ! These changes were made to improve the taste and texture of cheesecake in bar form, and while small, they made a huge difference overall.


Tips and tricks for a successful recipe:

Room temperature ingredients are key to making any cheesecake, including these bars! So be sure to bring the cream cheese, sour cream, eggs, yolks, and heavy cream to room temperature before you start assembling the dough.

To prevent the crust from sticking, you will need to line your 23x33cm baking dish with heavy-duty aluminum foil. Make sure that there is an overhang of at least 5 cm on each side; this will help you remove the cheesecake bars from the mold later. Finally, you will need to lightly spray the pan with nonstick cooking spray.

To make the crust, you will need melted butter, crushed graham cracker crumbs, and sugar. Yep, just three ingredients !

You can buy graham cracker crumbs at the grocery store or make your own by running graham cracker sheets through a blender or food processor.
When you push the crust into the bottom of the pan, you need to press it down very firmly. A well-packed crust will be baked well and thick, and best of all, it won't crumble much when sliced.

I recommend that you start squeezing the crumbs in the center of the pan, then squeeze the crust out and bring it up a bit around the edges.

Finally, remember not to overcook the bars . They should still be a little soft in the middle when you take the mold out of the oven. They will continue to cook as they cool. And since they need at least 6 hours to chill in the fridge, you have to allow time.
But the good news? These cheesecake bars will keep, refrigerated, for up to 3 days.

And if you want, you can also freeze them and save them for a rainy day.



Rich, creamy and dense, these New York style cheesecake bars are the ultimate!

Ingredients ( mold 23 x33cm)

For the graham cracker crust:
  • 2 cups graham cracker crumbs

  • 1/3 cup granulated sugar

  • 4 oz unsalted butter, melted

For the New York-Style Cheesecake Bars:
  • 3 packages (8 oz) whole cream cheese, softened

  • 1 cup full fat sour cream, at room temperature

  • 1 and 1/4 cup granulated sugar

  • 3 teaspoons pure vanilla extract

  • 3 large eggs + 2 egg yolks, at room temperature

  • 2 teaspoons lemon juice

  • 1 teaspoon lemon zest, finely grated

  • 2 teaspoons all-purpose flour

  • 1/2 cup heavy cream


For the graham cracker crust:
  1. Preheat the oven to 180 degrees (C). Line a 23x33cm pan with heavy-duty foil, overlapping two of the sides (you want at least a 2-inch overhang on two sides) and spray lightly with nonstick cooking spray. Put aside.

  2. In a large bowl, combine the graham cracker crumbs, sugar and butter and, using a rubber spatula, mix well. Press the mixture into the bottom - and lightly up the sides - of the prepared pan.

  3. Bake the crust in the preheated oven for 10 minutes. Remove the crust from the oven and set it aside on a cooling rack until needed.

  4. Reduce oven temperature to 160 degrees (C).

For the New York-Style Cheesecake Bars:

  1. In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using an electric hand mixer, beat the cheese with cream and sour cream until completely smooth.

  2. Add sugar and vanilla and beat until smooth, scraping down sides and bottom of bowl as needed. Add eggs and egg yolks and beat until combined.

  3. Add lemon juice and lemon zest and beat until combined. Add the flour, mixing just enough.

  4. Using a rubber spatula, fold in the cream until incorporated into the batter.

  5. Pour the filling over the prepared crust and spread it evenly.

  6. Check that your oven has cooled to 160°C, then place the pan in the oven and bake for 38-40 minutes, or until the edges have set and the center is still a bit jiggly. The cheesecake will firm up a lot as it cools.

  7. Remove the bars from the oven and allow them to cool at room temperature for an hour. Then refrigerate them for at least 6 hours, or overnight.

  8. When you're ready to serve, use the excess foil to lift the cheesecake bars out of the pan and transfer them to a cutting board. Using a large, sharp knife, cut the sheet into squares, wiping the knife with a damp cloth between slices. Serve immediately.


These New York-style cheesecake bars will keep, refrigerated, for up to 4 days. You can also freeze them for up to 2 months.

To freeze : Cool cheesecake bars completely, then place cooled cheesecake (whole or sliced) on a freezer-safe tray and freeze, uncovered, until completely firm. Once firm, remove cheesecake from freezer and wrap in heavy-duty foil. Then place it in a freezer bag; close the bag and put it back in the freezer for a maximum of 2 months. When ready to serve: remove the foil and thaw in the fridge overnight.

Now you know a delicious recipe for New York Style Cheesecake Bars for you snack, picnic or desert! Your Lunch Boxes couldn't be better! On our MaLunchBox website we offer a wide range of Lunch boxes site

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