There’s something magical about cheesecake—but when it’s transformed into bar form, it becomes the ultimate dessert multitasker. These baked cheesecake bars are light, creamy, and indulgent, with a buttery biscuit crust that adds just the right crunch. Whether you’re hosting a celebration or simply treating yourself, this recipe delivers bakery-level results with everyday ingredients.
🧾 Ingredients
| Component | Ingredient | Amount |
|---|---|---|
| Crust | Digestive biscuits or graham crackers, crushed | 200g |
| Unsalted butter, melted | 100g | |
| Filling | Cream cheese, room temperature | 500g |
| Heavy cream | 200ml | |
| Granulated sugar | 100g | |
| Cornstarch | 2 tbsp | |
| Large eggs | 3 | |
| Vanilla extract | 1 tsp | |
| Lemon juice | 1 tbsp | |
| (Optional) Lemon zest | 1 tsp |
👨🍳 Step-by-Step Instructions
1. Prepare the Crust
Crush biscuits into fine crumbs using a food processor or rolling pin.
Mix crumbs with melted butter until the texture resembles damp sand.
Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving overhang for easy lifting.
Press the mixture firmly into the pan to form an even base.
Chill in the fridge for 15–20 minutes while you prepare the filling.
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