Save on Pinterest

Creamy Cheesecake Bars

With a very rich, creamy cheesecake filling over a thick nutty crust, it's not difficult to figure out why people love Becky Stone's bars so much! They come from her kitchen in Menomonee Falls, Wisconsin.
  • Total Time
    Prep: 25 min. Bake: 15 min. + chilling
  • Makes
    9 servings


  • 1 cup all-purpose flour
  • 1/2 cup ground walnuts
  • 1/3 cup packed brown sugar
  • 1/3 cup cold butter
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 egg, lightly beaten
  • 2 tablespoons milk
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract


  • Preheat oven to 350°. In a small bowl, combine the flour, walnuts and brown sugar; cut in butter until crumbly. Set aside 2/3 cup for topping; press remaining crumb mixture into a greased 8-in. square baking dish. Bake 10-12 minutes or until lightly browned.
  • Meanwhile, in a small bowl, beat cream cheese and sugar until light and fluffy. Beat in the egg, milk, lemon juice and vanilla just until blended. Pour over crust; sprinkle with reserved crumb mixture.
  • Bake 15-20 minutes or until filling is set. Cool on a wire rack for 1 hour. Refrigerate at least 2 hours. Cut into bars. Refrigerate leftovers.

Recommended Video


Click stars to rate
Average Rating:
  • pickup2
    Oct 18, 2013

    Delicious FROM the beginning, NOW, Speatalular!(?) Thanks, Becky!! Sleeper

  • Rubes007
    Jan 17, 2013

    No comment left

  • hlkowalski
    Sep 19, 2012

    No comment left

  • treehouse3518
    Jul 12, 2008

    I was in the mood for cheesecake and had Girl Scout thin mint cookies that wanted to be involved. I also have a son with a nut allergy. I substituted the 1/2 c. nuts with 1/2 c. chopped thin mint cookies and the 1 T. lemon juice with 1 T. chocolate syrup. The Thin Mint Cheesecake Bars are cool, refreshing and hit the cheesecake yen I had.