Cheesecake Bars
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Dense and creamy with a hint of lemon and a crisp graham cracker crust, these cheesecake bars are an easy alternative to NY cheesecake.
New York-style cheesecake is one of the most crowd-pleasing desserts you can make, but baking a whole cheesecake at home can be a project. Cheesecakes need to be baked in a water bath to prevent curdling and cracking, and it can be tricky to tell when they’re done. Cheesecake bars, however, are a whole different story. Dense and creamy with a hint of lemon and a crisp graham cracker crust, these bars are not only a cinch to make, but they also rival the very best NY cheesecake out there. They also have a high crust-to-cheesecake ratio so if you’re a crust-fan like me, you’ll love them.
“Just made these and oh. my. god. Perfect if you don’t want to make a whole cheesecake.”
What You’ll Need To Make Cheesecake Bars
- Graham Cracker Crumbs: Form the base of the crust, providing a sweet and slightly crunchy texture.
- Butter: Binds the crumbs together and, when melted, performs like glue creating a cohesive crust.
- Brown Sugar: Provides sweetness and adds a rich, caramel-like flavor to the crust.
- Cream Cheese: Forms the creamy and dense texture of the cheesecake bars, providing richness and flavor. I recommend Philadelphia brand.
- Granulated Sugar: Sweetens the filling, balancing out the tanginess of the cream cheese.
- All-Purpose Flour: Helps to stabilize the filling and prevent cracking while baking. It also makes the filling a bit lighter and fluffier.
- Sour Cream: Adds tanginess and creaminess to the filling and contributes to its smooth texture.
- Eggs: Bind the filling together and provide structure, resulting in a dense and creamy consistency.
- Vanilla Extract: Enhances the flavor of the filling with its warm and aromatic notes.
- Lemon Zest and Lemon Juice: Infuse the filling with a very subtle hint of lemon flavor, adding brightness and freshness to the cheesecake bars.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Begin by making the graham cracker crust. In a medium bowl, combine the graham cracker crumbs, brown sugar, salt, and melted butter.
Stir, using your fingertips if necessary, until well combined with no lumps of brown sugar remaining.
Press into the bottom and 1 inch up the sides of the prepared pan. Bake for 10 minutes, until set. Remove the crust from the oven and set aside.
Meanwhile, make the batter. In the bowl of an electric mixer, beat the room temperature cream cheese, granulated sugar, and flour together until just smooth, about 1 minute.
Add the sour cream, eggs, vanilla, lemon zest, lemon juice, and salt.
Beat on low speed until just combined, about 1 minute, scraping the sides and bottom of the bowl as you mix. Do not over-mix.
Pour the batter into the warm crust.
Bake for about 45 minutes, until the filling is set but still a little jiggly in the center (it will continue to cook as it cools). An instant-read thermometer, inserted into the filling about 1″ in from the edge, should read 180°F-190°F. Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate until cold, at least 6 hours but preferably overnight.
Before serving, use the foil overhang to lift the cheesecake out of the pan and onto a cutting board. Cut into squares, wiping the knife clean with a damp cloth between slices.
Serve cold with lots of napkins. Enjoy!
Frequently Asked Questions
Sure! They keep nicely in an airtight container in the fridge for up to 3 days.
Yep, the cheesecake bars can be frozen for up to 3 months. To freeze, place the cooled cheesecake (cut or uncut) on a plate and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy-duty aluminum foil, and place in a freezer bag. Seal and return to freezer for up to 3 months. Remove the foil before thawing.
The lemon flavor is subtle, but if you don’t want to include it, it’s perfectly fine to omit it (it doesn’t have any impact on the texture of the cheesecake).
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Cheesecake Bars
Dense and creamy with a hint of lemon and a crisp graham cracker crust, these cheesecake bars are an easy alternative to NY cheesecake.
Ingredients
For the Crust
- 1¼ cups graham cracker crumbs, from 10 whole crackers
- 4 tablespoons unsalted butter, melted
- ¼ cup packed dark brown sugar
- ⅛ teaspoon salt
For the Filling
- 16 ounces (2 8-oz. packages) cream cheese, at room temperature
- 1 cup granulated sugar
- 1½ tablespoons all purpose flour
- ¼ cup sour cream
- 3 large eggs
- 2½ teaspoons vanilla extract
- ½ teaspoon packed freshly grated lemon zest, from 1 lemon
- 1 teaspoon lemon juice
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 375°F and set an oven rack in the middle position. Line an 8-inch baking dish with heavy-duty aluminum foil (so that there is an overhang on at least 2 sides) and spray lightly with nonstick cooking spray.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Stir until well combined, using your fingertips if necessary to be sure no lumps of brown sugar remain. Press into the bottom and 1 inch up the sides of the prepared pan. Bake the crust for 10 minutes, until set. Remove the crust from the oven and set aside. Reduce the oven temperature to 325°F.
- Make the batter: In the bowl of an electric mixer fitted with beaters or the paddle attachment, beat the cream cheese, granulated sugar, and flour together on medium speed until just smooth, about 1 minute. Add the sour cream, eggs, vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined, about 1 minute. Do not over-mix.
- Pour the batter into the slightly cooled crust. Check to make sure your oven has cooled to 325°F, then bake for 40 to 45 minutes, until the filling is set but still a little jiggly in the center. (An instant-read thermometer, inserted into the filling about 1" in from the edge, should read between 180°-190°F.) The cheesecake will continue to cook as it cools. Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate until cold, at least 6 hours but preferably overnight.
- Use the foil overhang to lift the cheesecake out of the pan and onto a cutting board. Cut into squares, wiping the knife clean with a damp cloth between slices. Refrigerate until ready to serve.
- Note: The cheesecake bars can be stored in the refrigerator for up to 3 days.
- Freezer-Friendly Instructions: The cheesecake bars can be frozen for up to 3 months. To freeze, place the cooled cheesecake (cut or uncut) on a plate and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy-duty aluminum foil and place in a freezer bag. Seal and return to freezer for up to 3 months. Remove the foil before defrosting.
Nutrition Information
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- Per serving (16 servings)
- Serving size: 1 square
- Calories: 248
- Fat: 16 g
- Saturated fat: 9 g
- Carbohydrates: 24 g
- Sugar: 20 g
- Fiber: 0 g
- Protein: 3 g
- Sodium: 166 mg
- Cholesterol: 77 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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At my dad’s request for cheesecake, I made these bars for a family get together on Father’s Day. Wow — the cheesecake bars were a hit! I find this recipe less fussy than a traditional cheesecake, and the texture of the crust is beautiful. Coupled with your berry sauce recipe, there wasn’t a bite left.
Just curious: How is it different from your NY cheesecake recipe as the ingredients an and methods are so similar? Why doesn’t it require a water bath? Thanks!
Hi Helen, they are essentially the same recipe — the bars just make about 1/2 the amount. And I just haven’t found a water bath necessary for the bars; while you still need to be careful with them, they’re not as fragile as traditional cheesecake. (And you’re slicing them so if they crack a little, it’s less noticeable.)
Hi, have not made these as yet and wonder about making them in a mini tart or cupcake pan? How would that affect the baking temp and time?
Hi Enid, mini versions of this will work. I’d keep the baking temp the same but you’ll need to reduce the baking time by a lot; I’d start checking around 25 minutes. I’d love to know how they turn out!
My mom loves cheesecake. l like once upon a chef because they have good recipes.
I’ve never made cheesecake as I’m intimidated by the thought of it. These were so easy to make, turned out delicious and everybody raved about them. I was wondering if you could double the ingredients and make in 9 x 13 Pan. Thanks
Glad you liked them! Yes, you can double these and use a 9 x 13-inch dish. The bake time may be slightly different, so just keep an eye on it. Enjoy!
Delicious! I made these cheesecake bars at my husband’s request. We took them to visit friends. You know they’re good when the recipe is requested. Thank you for the simple, specific directions. The pictures were helpful, too. ♥
My daughter made these for my husband’s birthday (cheesecake is his favorite dessert) and he loved them. We shared them with family too, and they were finished in one sitting. *I swapped the foil for parchment paper because I do not like cooking food on aluminum, and this worked fine; and used crème fraîche instead of sour cream. Thank you for such a delicious, easy recipe!
Delicious! I made these cheesecake bars at my husband’s request. We took them to visit friends. You know they’re enjoyed when the recipe is requested. Thank you for the simple, specific instructions. The pictures helped, too. ♥
My family and I love this recipe. The bars are delicious. We live overseas and do not have access to graham crackers, so I used Oreos for the crust, without sugar. We will definitely make these again!
AMAZING. My first attempt at anything cheesecake and they were heavenly. Everyone went back for a second piece (including me😋). Will definitely make again! I didn’t have any lemon juice, so I left it out and made a strawberry rhubarb sauce to top it with to balance the richness with some tartness. Perfect.
Hello! I’ve been looking at your recipe for the cheesecake bars and the NY cheesecake; I’ve noticed that the filling retains the same ratio between the ingredients (just half the amount for each ingredient for the bars) but was wondering why there’s a lot more sugar in the crust recipe for the bars, when compared to that for the NY cheesecake, despite less graham crackers being used.
Would it affect the outcome of the cheesecake bars if I were to follow the NY cheesecake’s crust recipe but just halving it like what has been done for the filling? Or can I stick to the cheesecake bars’ crust recipe but reduce the sugar (please advice.) My parents are very conscious about their sugar intake… haha. Thank you so much, I adore your website! 🙂
Hi Dana, Glad you like the recipes! I think you could reduce the sugar in the crust to 2 tablespoons and keep the amount of graham cracker crumbs the same. Hope everyone enjoys!
Yummy! Yummy! Yummy! That’s all I have to say! Oh and thank you Jen!
Taste wise these cheesecake bars were AMAZING! However, even after following the recipe to the T and leaving them refrigerated for 6-7 hrs cutting the bars got a little messy…. Any idea why? the cheesecake kept getting stuck on the knife and even after cleaning after each cut it left messy cheesecake cubes! Definitely will try leaving overnight next time!
Hi Samreen, sorry you had a problem cutting these. Is there any chance they could have been a bit underbaked? If not, next time I would refrigerate them overnight and even pop them in the freezer for 15 to 20 minutes before you slice them. (That makes them slightly more firm and easier to slice.) Hope that helps!
Hi Jenn
I am bringing dessert to our family Easter dinner as I just finished canning 4 batches of pie filling. I really have been craving some cheesecake and this recipe seems like the perfect solution to satisfy my craving and use some of the pie filling that I made. I’m wondering if I can mix the pie filling with the cheesecake mixture and bake it that way or if this is a terrible idea and I should just put the pie filling on top of the cheesecake while it chills? The pie filling I made is cherry/raspberry and I used Clear Jel thickener as recommended by the canning recipe it’s nice and thick which is why I wondered if I could actually mix it in with the cheesecake mixture…
Thanks in advance for the advice!
Hi Adrienne, While these cheesecake bars are a little more forgiving than your typical cheesecake, cheesecake, in general, can be pretty finicky so I wouldn’t fiddle with the recipe at all. Your safest bet is definitely to put the filling on top. Hope that helps and happy Easter!
Hi! I just took these cheesecakes out of the oven and they smell delicious! However, is it possible to not refrigerate the bars for a whole 6 hours? I am dying to try them!!
Thanks.
🙂
Were you able to hold off? Hope they turned out well!
Delicious!! I made these for our Super Bowl party and they disappeared immediately. The filling was so creamy, and the crust was the best graham cracker crust I’ve ever had. I used half the amount of lemon juice and peel since I’m a cheesecake purist – it added a nice touch but I may leave out completely next time. Thanks for another winner Jen!
Most amazing cheesecake square ever. The crust was so delicious and the cheesecake was melt in your mouth. I topped it with lemon curd and it was next level. I served this to the fam and it went from a loud conversation at the dinner table to silence as they were eating this. Everyone wanted seconds. Definitely keeping this recipe forever! Thanks Jenn!
I made them without the lemon. Delicious! Everybody loved them.
These turned out heavenly! Interestingly the cream cheese packages are smaller in Europe, which I only realized when I started baking. So I added 100g ricotta cheese and oh my, the texture was amazing. This led me to your Italian cheesecake recipe, which I will be trying next. A die hard ricotta fan here 🙂
I made these once and they were great! Just made them again and forgot to put the crust in the oven for 10 minutes prior to adding the mixture. What should I do?
Hi Jill, The crust might not hold up as well but they will still be very delicious.
Could I make these with sugar substitute instead of sugar?
Hi Susan, I wish I could help but I’ve never worked with sugar substitutes so I can’t say how it would impact the recipe – I’m sorry! I’d love to hear how it turns out if you try it with one!
I thought this was very good for taste and size, but not exceptional like some of the ones that I have tried. I must admit I have made it on a couple of occasions to some really good reviews. And I do think it is better the next day! I have served it with fresh fruit sauce and by itself.
Hi Jenn – I’ve made this recipe 5 times over the last 6 months. It’s a hit with everyone & one of our absolute favourites. I like to freeze them & take one out when I want a special treat 🥰 Thank you so much for sharing!
I’ve never been able to make it so the cheesecake doesn’t crack – do you have any suggestions for fixing this? I always try to follow your recipe religiously & even used a scale for the metric measurements last time. Not sure where I’m going wrong.
Hi Lily, It sounds like they may be a bit overbaked. You may want to check your oven temperature for accuracy. Here are some tips for how to do it.
Hi Jenn. Just wondering if you think your berry sauce would compliment these cheesecake squares?Btw, your recipes are the best. My husband & I have enjoyed every recipe we have tried & so has our company. Thanks so much for sharing.
Yes, I think the berry sauce would be great here! And so glad you enjoy the recipes. 💓
Would it be okay to double or triple the lemon zest & juice for extra lemon flavor?
Hi Meri, It’s fine to double or triple the zest, but not the juice. Hope that helps!
Hi Jenn,
I took it out of the oven after 40 minutes, and it was set all over and not jiggly in the middle. Also, the corners had slight cracks. Should I toss this one and make another one or will it be fine?
(I also made the berry sauce and tasted it, and it was incredible.)
Thank you,
Jenny
Hi Jenny, I think they are probably fine. Have you chilled them and tasted one yet?
Yes, I did, and they seem perfectly fine. I rarely ever eat cheesecake, so I don’t remember how it is supposed to taste. What may seem fine to me may not be acceptable to a chef. So, I just wanted your opinion before serving them to guests. Thank you for always responding quickly. Love your recipes.
Glad they turned out well – hope your guests enjoyed them too!
HI JENN
ANOTHER WINNER, CHEESECAKE BARS. I MADE THEM IN A 7×9 Pyrex pan and they are scrumptious.
I left out the salt as my husband is on a very low salt diet.
I just ordered from Amazon sodium free baking powder and baking soda so I can continue to bake for him and me too! everything has sodium, the cream cheese, etc. but I do my best
Lynda
Hi Jenn! This is the best cheesecake recipe, simple to make and out of this world delicious!! I have some Saskatoon berry preserves I used as a topping. Thanks so much for the recipe, and the tip regarding the internal temperature while baking. The texture was perfect, and the bars freeze really well.
Is it okay to use parchment paper to line the pan instead of foil?
Glad you like these Glenda! You can use parchment instead of foil, but I think it’s probably easier to use the foil as probably easier to “mold” and fold it up and around the edges of the pan.
Hi! This sounds super delicious and easy and I’m getting ready to make them for the 4th-my question is do you think I can substitute cinnamon graham crackers? I love the taste of cinnamon and brown sugar! Also if I did that do you think that the lemon should be omitted? Thank you and I’m super excited to get baking!
Hi Katie, I think the cheesecake bars would be really good with cinnamon graham crackers! And it’s not necessary to omit the lemon unless you choose to. Please LMK how they turn out with the cinnamon grahams!
I’ve made Jenn’s New York Cheesecake (turned out GREAT) but wanted to try these cheesecake bars to take to a friend’s casual backyard cookout and they were a hit with all the teenagers and adults (including the owners of our town’s excellent bakery!) Highly recommend you make these. My favorite part was the CRUST – it’s to die for! And I loved having to make them the day BEFORE the event and refrigerate overnight. So helpful when making multiple goodies!
I made these for a big get-together this weekend, and they were the most enjoyed food of all that I made. Everyone said my other squares were good, but these were GREAT!
I doubled the recipe, and cooked it about 10 minutes longer, I think, and it was perfect. I didn’t include lemon because I wanted to drizzle with cherry pie filling, and that worked great, straight from the can. I only wish there were more leftovers!
Thank you for your recipes.
I have made the cheesecake bars before and they always turn out delicious. I made them for Father’s Day and they were very firm and not creamy. The only thing I did differently is I mixed it in a stand up mixer and I did not use a hand mixer. Could that have made the difference?
Hi Anna, That’s a head-scratcher. I don’t think the mixer would make a difference. Did they seem overcooked?
Yes. They seemed overcooked and very firm, not creamy at all. I lowered the temperature to 325 degrees and followed the directions as noted in the recipe. Just would like to avoid this from happening again if it’s possible…perplexed.
Hi Anna, If you’ve made these before without a problem, I’m wondering if perhaps you inadvertently mismeasured something? Could that be a possibility?
I loved these. I don’t care for lemon flavor with vanilla too much, so I cut the lemon zest in half and it was perfectly subtle. The texture was to-die-for delicious. Thank you Jenn!
This was the first time I made any type of cheesecake, and they were *so* delicious! I added a bit of extra lemon zest and the citrussy flavour complimented the creaminess of the cheese so well. I topped them off with some of the leftover lemon glaze from the Lemon Pistachio shortbread recipe and some fresh berries. I took it to a party at my neighbours and everyone raved about them!
These were terrible. No flavor at all. The crust was the only good part. I followed the recipe exactly!
This is delicious and easy to make. Even tho my dish is 8×8 I always have enough left over for a separate ramekin and guess who gets to eat that one. Jenn’s French Apple Cake is another delicious and easy to make dessert.
Hi, Jenn,
I have two quick questions. First, does it matter whether the lemon used for the zest and juice is a “regular” lemon or a Meyer lemon? Second, does the 8×8″ baking dish need to be a glass dish or will a metal/aluminum pan work? Thank you so much. Your recipes are my family’s favourite! You are a fabulous cook, baker, and teacher! Thank you. Karen
Hi Karen, You could use either lemon in this recipe since it’s such a small amount. And it’s fine to use a metal pan. Hope your family loves the bars; they are a favorite at my house. 🙂
Hi Jenn, can the batter be made first and stored in fridge for a few hours until ready to bake?
Sure, Christine, that would be fine. Enjoy!
These bars are “almost” as delicious as my cheesecake. Everyone loved them and they would be great for a potluck. They are also very easy to put together.
While this recipe seems similar to many others, it absolutely makes some of the best cheesecake I’ve ever had, and I’ve made dozens! Super creamy and delicious, and they freeze beautifully. I’ve made it several times with great success!
Excellent recipe! Very easy to make, baked beautifully and were delicious. I used a 9 X 9 pan, baked for 35 minutes, shut off the oven and cracked the door for 10 minutes, let them cool on the counter for 30 minutes and then refrigerated them. Perfection, truly. This is a great alternative when you don’t want to make a whole big cheesecake. Once again, Jenn, your recipes always come out as they should. I’m making your boneless short ribs tomorrow because they are soooo delicious!
I want to make these for a potluck tonight so can I use a 9 x13 pan, double the ingredients? Do I need to cook longer, lower oven temp? Thanks
Sharon
Yes, Sharon, it’s fine to double this for a 9 x 13-inch dish. The oven temp should remain the same, but the bake time may be slightly different, so just keep an eye on it. Hope everyone enjoys!
If I used this recipe and put I think in a 9×13 pan would it be really flat if I don’t double it?
Hi Chanel, Yes, you’d definitely need to double it. 🙂
Made these for Super Bowl. This tastes just like Ruth’s Chris cheesecake, which is my favorite. I offered blueberry compote, fresh strawberries and whipped cream for topping choices. It was a hit. Someone commented about how good the crust was and if I did something different, which was the brown sugar. I did sample a small piece the night before while it was warm. So creamy and delicious. I’m definitely making this again.
I noticed brown sugar in the crust on these cheesecake bars, however, you do not put brown sugar in your NY Style Cheesecake crust – is there a reason why? Do these bars “need” the brown sugar in the crust – or would the NY Style be better with brown sugar?
Thanks!
Hi Lois, This recipe has quite a bit more crust (in proportion to the topping) and is sweeter than the NY-Style cheesecake, so the flavor of the brown sugar comes through. There’s so little sugar in the NY-Style cheesecake crust, it won’t make much difference if you use white or brown sugar. (Feel free to use brown if you prefer.) Hope that clarifies!
Hi! I’m planning to double the recipe and bake in a 9 x 13 pan. What should my baking time and temperature be? Thanks!
Hi Anita, The oven temperature will remain the same, but the bake time may be slightly different, so just keep an eye on it. Enjoy!
Made these for a Super Bowl party… simply delicious. I cut into 36 squares since they are so indulgent… thanks for another winning recipe
Made this today to take to a family dinner tonight and it turned out perfectly. I love how, when you make one of Jenn’s recipes, they turn out exactly as described! Couldn’t wait the full six hours in the fridge and had to sneak a little taste – it’s really yummy when just cool, so soft, creamy and light! Going to buy some berries to serve with it.
Is the ingredient list correct that you use 16 oz. of cream cheese for a little 8″ pan??
Yes, that’s correct, Holly.
Sorry I doubted you. I have tried many of your recipes, and they always turn out great. I especially liked the advice to check on the temperature. That kept me from overcooking the bars.
🙂 Glad you liked them!
Can I substitute chocolate wafer cookies for the graham crackers in the crust
Sure, Judy – I’d love to know how they turn out!
Hi Jenn,
I recently found your site and was inspired by the ease of your recipes. This cheesecake was one of the first things I tried to make cause my family loves cheesecake! I rarely make desserts and have never baked from scratch – baking has always scared me because I know that the measurements need to be pretty precise. This recipe was an absolute success, and it was SO easy!! The cake was so smooth and the crust so delicious, my family would’ve thought that it was store-bought if I had not told them. Since then, I have tried a no. of other recipes and I’m hooked!!! You make everything so easy to follow and my family are starting to think that I can really cook 🙂
Can’t wait to try more of your recipes, and looking forward to summer rolling around to make all your delicious looking salad dishes.
So glad you’re having success with the recipes, Sue! ☺️
Coming out of the oven the cheesecake topping split from each corner. What caused this?
Hi Nan, Your oven may run a bit hot; try either turning down the heat 15°F or cooking for a few minutes less.
Do you cover the pan when you refrigerate overnight?
Hi Julie, Yes, you can cover with foil or plastic wrap.
This is my favorite cheesecake recipe out there! I find regular cheesecakes a bit heavy so this one one is perfect. I always make this for guests and everyone always loves it. It’s super easy to make and doesn’t take much time either! Recipe for the win!
I see in several recipes you use a square glass pan. Is it a Pyrex or someone elses?I had one but it chipped on the edges a lot. Now I cannot find glass only metal at William Sonoma or Sur La Table.
I love your recipes and cookbook. The cookbook made good gifts to my family.
Hi Rob, Yes, it’s a Pyrex. So glad you enjoy the recipes and the book!:)
Have made and shared this recipe numerous times for potlucks and neighborhood events. Easy to make and serve in small paper “squat” portion cups. Reliable and popular winning recipe. Thank you Jenn for this one!
Can you make small tarts with graham cracker crumbs with this recipe? If so, what would be the baking instructions. Thanks
Hi Nancy, I haven’t tried them this way, but I think it would work. The baking time really depends on the size of the tarts you’ll be making.
Can I use light brown sugar instead of dark brown?
Sure, Arlene. 🙂
Hi, Jenn – These look so wonderful! I was wondering if you could tell me how you would defrost these. I would love to make these ahead of a party and freeze them, but I want to make sure I don’t end up with a soggy crust. Thank you!
Hi Laura, I’d just place them in the fridge the day before you plan to serve them – should be fine. 🙂
These are simple to make and delicious! For ease of serving each piece can be put on a cupcake liner. Just flatten the liner to make room for the piece of cheesecake, then bring the sides of the liner up around it.