These Vanilla Bean Cheesecake Bars feature a buttery graham cracker crust topped with a rich, creamy cheesecake filling flecked with real vanilla bean seeds. They're delicious on their own or topped with whipped cream, fruit compote, caramel, or hot fudge.
Everyone needs a staple cheesecake recipe in their back pocket, and this one is mine. These Vanilla Bean Cheesecake Bars are creamy, rich, and full of flavor from real vanilla bean seeds. They're made with just a handful of simple ingredients, come together quickly, and don't require a water bath. You can top them with anything you like, from whipped cream, fruit compote, caramel, or hot fudge, or even switch up the crust with Biscoff cookies for a fun twist
This base cheesecake recipe is perfect for variations like my Biscoff Cheesecake Bars, Chocolate Cheesecake Bars, Blueberry Crumble Cheesecake Bars, Dubai Chocolate Cheesecake Bars, or Apple Crisp Cheesecake Bars.
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♥ Why You'll Love This Recipe
Creamy and rich - This cheesecake is SO cream from all that cream cheese and sour cream, and it's luscious and rich!
Real vanilla bean - This recipe uses seeds from a whole vanilla bean pod. So flavorful and much better than regular extract.
Easy to make - Honestly, these Cheesecake Bars come together so quickly and easily. No fussy ingredients.
No water bath - The beauty of these Vanilla Cheesecake Bars is that there's no water bath required. You will get the most beautiful and tasty cheesecake without the fuss of a water bath. Just follow all the directions and tips of this recipe.
Versatile - This cheesecake is the base for my Biscoff Cheesecake Bars, Dubai Chocolate Cheesecake Bars, and Pecan Pumpkin Cheesecake Bars. It's truly a keeper.
Vessel for your toppings - You can add whatever toppings you like, from fruit compotes, to sauces, whipped cream, chocolate fudge! You name it.
📝 Ingredient Notes
A full list of ingredients, quantities, and instructions are located in the recipe card at the end of the post.
Graham Cracker Crust
Graham Crackers: You'll need about 12 full sheets of graham crackers.
Sugar: I use granulated sugar. You can even use brown sugar.
Butter: Make sure your butter is melted.
Vanilla Bean Cheesecake Bars
Cream Cheese: Make sure you're using full fat, blocks of cream cheese and they've come to room temperature.
Sour cream: I like to use full fat sour cream. You can use full fat greek yogurt instead. Make sure it's at room temperature.
Eggs: Make sure your eggs are at room temperature before starting. This is incredibly important!
Vanilla: I've made this recipe many times with regular vanilla extract. I think the seeds of a vanilla bean make it more flavorful! But you can use vanilla bean paste or extract, if that's all you have.
See recipe card for quantities.
⇄ Substitutions
Greek Yogurt - Instead of sour cream, you can use full fat greek yogurt.
Biscoff cookies - You can take the crust to a whole new level and use Biscoff cookies instead, like my Biscoff Cheesecake Bars.
✨ Variations
The possibilities are endless with this cheesecake!
Compote - top with a fruit compote, like this Cherry Compote. It's a perfect pair.
Caramel - Drizzle some homemade caramel sauce on top.
Fruits & nuts - top with your favorite fruits or nuts.
Whipped cream - You can use a simple whipped cream or my favorite whipped cream cheese frosting. Just dollop or use a piping bag and 1M tip for a fancy finish.
Lemon curd - top with a layer of zesty lemon curd for a little tang.
🍴Special Equipment
Kitchen Scale: It's so important to use a kitchen scale for accurate results.
Baking Pan: My favorite 8 inch Square USA pan is from USA pan. It has straight edges, bakes evenly, and never fails. I highly recommend purchasing a good quality baking pan for your cakes.
Mixing bowls: I love using glass Mixing Bowls when making batters and doughs.
Mixer: You can use a stand mixer or a handheld mixer for the cheesecake.
𓎩 Step-by-Step Instructions
A few instruction photos to help you nail this recipe every time.
Step 1
Using a food processor, pulse the graham crackers until crushed, then mix in the sugar, then add the melted butter.
Alternate method: If you don't have a food processor, use a Ziploc bag and crush the cookies using a rolling pin.
Pour crushed graham crackers into the pan and press the crumbs into the bottom of the pan. You can use a spoon, offset spatula, or flat measuring cup to create a smooth, flat bottom. Don't press too hard. Just until it's compact. Bake for 8 minutes. Once baked, remove and let cool.
🎩Trick: To scrape seeds from vanilla bean: massage the vanilla bean to soften it if it's dry. Place the bean on a cutting board and using a small knife, cut a lengthwise slit along the pod, slicing right down the middle. Pry it open, then using the edge of the knife, scrap out the seeds from both sides.
Step 2
In a large mixing bowl, add the room temperature cream cheese and sugars and beat together on medium speed until well combined, smooth, and creamy - about 3 minutes. Scrape down the bowl and sides.
Add the sour cream, and beat together until combined. Scrape down the bowl and add the seeds from the vanilla bean* and salt and mix until combined.
💡 Hint: If you feel like you might over mix the eggs, you can crack the eggs in a separate bowl and whisk them, then add them to the batter and mix.
Step 3
Lastly, add eggs and beat until combined. Don't over mix. Just until all the eggs are combined.
Step 4
Pour the batter into the prepared pan and bake for 30-40 minutes.
Step 5
When done baking, the sides of the cheesecake will have puffed up and form cracks and there will be a slight jiggle in the center. Mine usually take around 37-39 minutes. Start checking yours at 30 minutes or so.
Step 6
Remove from the oven and let cool completely before chilling for at least 4 hours.
💬 FAQ
Some of the reasons a cheesecake could crack: ingredients weren't at room temperature. Over mixing the batter. Over baking the cheesecake. To avoid cracking, make sure you start with room temperature ingredients. Once adding the eggs, only mix until combined, and start checking your cheesecake bars at 30 minutes. Once the sides are puffed with cracks and the center has a slight jiggle, remove it and let it cool.
Yes, absolutely! Just use 2 teaspoon of vanilla extract.
💡Pro Tips
Measure Flour Correctly - As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don't have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.
Room temperature ingredients: For these cheesecake bars, it's very important that all ingredients are at room temperature, especially the cream cheese and eggs.
Full Fat Cream Cheese: Use full fat cream cheese that comes in blocks and not the tubs.
Line pans: Prep your pan with parchment paper.
Correct pan: Make sure to use the correct type of pan. Baking with metal pans yields better results.
Don't over mix: Once eggs are incorporated, stop mixing. Over mixing could result in cracks.
Don't over bake: Start checking the cheesecake bars at 30-32 minutes to ensure you don't over bake.
Cool to room temperature: Once baked, make sure to cool completely at room temperature.
Refrigerate overnight: For best results, refrigerate at least 4 hours.
Avoid cheesecake cracks: Make sure you start with room temperature ingredients. Once adding the eggs, only mix until combined, and start checking your cheesecake bars at 30 minutes. Once the sides are puffed with cracks and the center has a slight jiggle, remove it and let it cool.
Cut clean slices: Warm your knife under warm water, then wipe it down. Slice into the cheesecake, and make sure to wipe the knife down between slices to get clean cuts. I like to run my knife under water before each cut (but make sure to wipe the knife dry before cutting).
❄ Storage
Store Vanilla Bean Cheesecake in the refrigerator for 4-5 days.
📖 Recipe Card
Vanilla Bean Cheesecake Bars
Equipment
- 1 Mixing Bowl
- 1 handheld mixer
- 1 Spatula
Ingredients
Graham Cracker Crust
- 1½ cups (170 g) crushed graham crackers about 11 full sheets
- 1 tablespoon granulated sugar
- 5 tablespoon (84 g) unsalted butter, melted
Vanilla Bean Cheesecake Bars
- 16 oz. (455 g) cream cheese room temperature (see notes)
- ¾ cup (150 g) granulated sugar
- ¼ cup (65 g) sour cream room temperautre
- ¼ teaspoon salt
- 1 whole vanilla bean pod - scrape out the seeds or 2 teaspoon of vanilla extract/vanilla bean paste
- 3 large eggs room temperature
Topping Options
- Cherry Compote
- Caramel Sauce
- Whipped cream
- Biscoff spread
- Melted chocolate
- Fruits or nuts
Instructions
Graham Cracker Crust
- Prep: Preheat the oven to 325℉ and line an 8x8 baking pan with parchment paper. To keep the parchment paper in place, I like to use binder clips.
- Make the crust: Using a food processor, pulse the graham crackers until crushed, then mix in the sugar, then add the melted butter.Alternate method: If you don't have a food processor, use a Ziploc bag and crush the cookies using a rolling pin.1½ cups crushed graham crackers, 1 tablespoon granulated sugar, 5 tablespoon unsalted butter, melted
- Pour crushed graham crackers into the pan and press the crumbs into the bottom of the pan. You can use a spoon, offset spatula, or flat measuring cup to create a smooth, flat bottom. Don't press too hard. Just until it's compact. Bake for 8 minutes. Once baked, remove and let cool.
Vanilla Bean Cheesecake Bars
- Make the cheesecake: In a large mixing bowl, add the room temperature cream cheese and sugars and beat together on medium speed until well combined, smooth, and creamy - about 3 minutes. Scrape down the bowl and sides.16 oz. cream cheese, ¾ cup granulated sugar
- Add the sour cream, and beat together until combined. Scrape down the bowl and add the seeds from the vanilla bean* and salt and mix until combined.*To scrape seeds from vanilla bean: massage the vanilla bean to soften it if it's dry. Place the bean on a cutting board and using a small knife, cut a lengthwise slit along the pod, slicing right down the middle. Pry it open, then using the edge of the knife, scrap out the seeds from both sides.¼ cup sour cream, ¼ teaspoon salt, 1 whole vanilla bean pod - scrape out the seeds
- Lastly, and eggs and beat until combined. Don't over mix. Just until all the eggs are combined. If you feel like you might over mix the eggs, you can crack the eggs in a separate bowl and whisk them, then add them to the batter and mix.3 large eggs
- Bake: Pour the batter into the prepared pan and bake for 30-40 minutes. When done baking, the sides of the cheesecake will have puffed up and form cracks and there will be a slight jiggle in the center. Mine usually take around 37-39 minutes. Start checking yours at 30 minutes or so.Remove from the oven and let cool completely, then place in the refrigerator for at least 4 hours, or overnight.
- Topping: Once chilled, top with your desired toppings. One my favorites is Cherry Compote!Tips for cutting cheesecake: Warm your knife under warm water, then wipe it down. Slice into the cheesecake, and make sure to wipe the knife down between slices to get clean cuts. I like to run my knife under water before each cut (but make sure to wipe the knife dry before cutting).Cherry Compote, Caramel Sauce, Biscoff spread, Melted chocolate, Fruits or nuts, Whipped cream
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