Perfect choice 😍 Fluffy Baked Cheesecake Bars are creamy, light, and melt-in-your-mouth squares of cheesecake goodness. They’re easier than making a whole cheesecake, but still give you that rich, fluffy texture with a buttery crust.

Here’s a detailed recipe for you:

🍰 Fluffy Baked Cheesecake Bars Recipe

Ingredients

For the Crust:

• 1 ½ cups (150 g) graham cracker crumbs (or digestive biscuits, finely crushed)
• ¼ cup (50 g) granulated sugar
• ½ cup (115 g) unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (450 g) cream cheese, softened (room temperature)
• ¾ cup (150 g) granulated sugar
• 2 large eggs, room temperature
• ½ cup (120 g) sour cream (for fluffiness & tang)
• 2 tablespoons all-purpose flour (prevents cracks & adds structure)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (freshly squeezed)
• Zest of 1 lemon (optional, for a fresh flavor)

Optional Toppings:

• Fresh berries (strawberries, raspberries, or blueberries)
• Fruit compote (strawberry, cherry, or blueberry sauce)
• Whipped cream dusted with powdered sugar

Instructions

Step 1: Prepare the Crust

1. Preheat oven to 325°F (163°C). Line a 9×9-inch (23×23 cm) square baking pan with parchment paper, leaving overhang for easy lifting.
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly moistened.
3. Press mixture firmly into the prepared pan, creating an even crust.
4. Bake for 8–10 minutes, then let it cool slightly while preparing the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and fluffy (about 2 minutes).
2. Add sugar and beat until well combined.
3. Mix in the eggs, one at a time, beating after each until just combined (don’t overmix to avoid cracks).
4. Add sour cream, flour, vanilla, lemon juice, and lemon zest. Beat until smooth and creamy.

Step 3: Bake the Cheesecake

1. Pour the filling over the cooled crust and spread evenly.
2. Tap the pan gently on the counter to remove air bubbles.
3. Bake at 325°F (163°C) for 35–40 minutes, or until the center is just set but still slightly jiggly.
4. Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour (this prevents cracks).

Step 4: Chill and Slice

1. After cooling, refrigerate for at least 4 hours (overnight is best) to firm up.
2. Lift out of the pan using parchment overhang, then cut into clean squares using a sharp knife (wipe knife between cuts for neat edges).

Serving Suggestions 🍓

• Dust with powdered sugar before serving.
• Top with fresh berries and a drizzle of berry compote.
• Serve plain for a classic New York cheesecake bar flavor.

✨ Result: Buttery graham crust + fluffy, creamy cheesecake = heavenly bars that are perfect for parties, tea time, or even as a grab-and-go dessert.

Would you like me to also share a flavored twist version (like strawberry swirl or chocolate marble cheesecake bars) to make it even fancier?