Cheesecake Bars Recipe

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Years ago, I entered these bars in a contest and won first place! Best of all, you can make them a day or two in advance. Or top individual bars with cherry pie filling for Christmas color.
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
MAKES: 24 servings


  • 2 cups all-purpose flour
  • 1 cup finely chopped walnuts
  • 2/3 cup packed brown sugar
  • 2/3 cup butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs, lightly beaten
  • 1/4 cup milk
  • 2 tablespoons lemon juice
  • 2 teaspoons vanilla extract

Nutritional Facts

1 each: 185 calories, 11g fat (6g saturated fat), 42mg cholesterol, 89mg sodium, 19g carbohydrate (11g sugars, 1g fiber), 3g protein.


  1. In a large bowl, combine the flour, walnuts, brown sugar and butter. Set aside 2 cups. Press the remaining mixture into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 12 minutes.
  2. Meanwhile, in a small bowl, beat cream cheese and sugar until smooth. Beat in the eggs, milk, lemon juice and vanilla just until combined. Pour over crust.
  3. Sprinkle with reserved walnut mixture. Bake for 25-30 minutes or until edges are lightly browned and filling is set. Cool on a wire rack. Cut into squares. Store in the refrigerator. Yield: 2 dozen.
Originally published as Cheesecake Bars in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p72

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MY REVIEW User ID: 1049921 160175
Reviewed Apr. 24, 2011

"Wonderful easy and delicious recipe. Great dessert for Easter or any other holiday!!"

Valerie46 User ID: 1555256 160172
Reviewed Dec. 13, 2010

"I made this recipe last Christmas and it was good. The crust was different with the walnuts in it - didn't get soggy like graham crackers do. The filling was good - not as light as a traditional cheesecake, but still nice, and much easier to make and manage than the springform pan.

Unfortunately there were only the two of us here when I made it, so I ended up throwing some away. This year I will make an 8x8 pan and halve the ingredients."

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