Best Crunchy Cheesecake Bars Recipes

CHEESECAKE BARS

Cheesecake Bars image

Rich and creamy as cheesecake, but much easier to make!

Provided by Frances Mann

Categories Desserts Cookies Bar Cookie Recipes Cheesecake Bar Recipes

Time 1h

Yield 36

Number Of Ingredients 10

Ingredients

⅓ cup butter, softened
⅓ cup packed brown sugar
⅓ cup chopped walnuts
1 cup sifted all-purpose flour
¼ cup white sugar
8 ounces cream cheese
1 tablespoon lemon juice
2 tablespoons milk
1 egg
½ teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F(175 degrees C).
To make Pastry: Cream together the butter and brown sugar until light and fluffy. Add in the flour and chopped nuts and stir until mixture becomes crumbly. Set aside 1/4 cup to use as a topping.
Press pastry mixture into 8-inch square pan and bake for 12 to 15 minutes. Let cool on rack.
To make Filling: Beat together the white sugar, and cream cheese until smooth. Stir in the egg, milk, lemon juice, and vanilla and mix well. Spread filling mixture over baked crust. Sprinkle reserved mixture on as a topping.
Bake for 25 to 30 minutes. Let cool on wire rack and refrigerate. Serve with fruit.

Nutrition Facts : Calories 72.6 calories, Carbohydrate 6.4 g, Cholesterol 16.7 mg, Fat 4.8 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 2.6 g, Sodium 33.7 mg, Sugar 3.5 g

CRISPY-TREAT CHEESECAKE BARS

Crispy-Treat Cheesecake Bars image

Sweeten your Fourth of July (or any celebration) with these crunchy-creamy bars. The cheesecake layer is the perfect ying to the yang of the crackly rice cereal. Make the bars a day ahead, then cut and top with berries before serving.

Provided by Food Network Kitchen

Categories dessert

Time 2h35m

Yield 16 bars

Number Of Ingredients 15

Ingredients

Cooking spray
3 tablespoons unsalted butter
5 ounces mini marshmallows
2 teaspoons honey
1/2 teaspoon pure vanilla extract
Kosher salt
4 cups crispy rice cereal
One 1/4-ounce packet unflavored powdered gelatin
Two 8-ounce packages cream cheese, at room temperature
1 cup sour cream
1 cup confectioners' sugar
1 tablespoon fresh lemon juice
1/2 teaspoon pure vanilla extract
Kosher salt
2 cups mixed raspberries and blueberries, for topping

Steps:

For the crispy layer: Line a 9-inch square pan with foil, leaving a 2-inch overhang on two sides. Lightly coat the foil and a wooden spoon with cooking spray.
Melt the butter in a medium saucepan over medium heat. Add the marshmallows, honey, vanilla and a pinch of salt, and stir with the prepared wooden spoon until the marshmallows have completely melted, 4 to 5 minutes. Add the rice cereal, and stir until the mixture is fully combined. Transfer the mixture to the prepared pan, and press into an even layer. Let sit at room temperature until firm, about 20 minutes.
For the cheesecake layer: Meanwhile, combine the gelatin with 2 tablespoons water in a small microwave-safe bowl, and set aside to soften, about 5 minutes.
Beat the cream cheese on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the sour cream, sugar, lemon juice, vanilla and a pinch of salt, and beat on medium high speed until incorporated and smooth, about 1 minute.
Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add the gelatin to the cream cheese mixture, and beat on medium high speed to combine, about 30 seconds.
To assemble: Pour the cream cheese-gelatin mixture over the cooled crispy layer, and spread out evenly. Wrap the pan loosely with plastic wrap, and refrigerate until the cheesecake layer is set, about 2 hours. (The bars can be assembled and refrigerated overnight.) Cut into 16 bars, and top each with raspberries and blueberries before serving.
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