Vanilla Bean Cheesecake Bars
Recipe type: Dessert
Makes: 36 small bars
Cheesecake bars are an easier but equally delicious way to enjoy cheesecake.
  • 250g (2⅓ cups) Oreo cookie crumbs (about 20 cookies)
  • 57g (4 tablespoons) unsalted butter, melted
  • 27g (2 tablespoons) granulated sugar
Cheesecake Filling:
  • 454g (2 8-ounce packages) light cream cheese softened at room temperature
  • 370g (1¾ cups) granulated sugar
  • 165g (3 large) whole eggs at room temperature
  • 16g (2 tablespoons) all-purpose flour
  • 5 milliliters (1 teaspoon) vanilla extract
  • The inside of 1 vanilla bean (if leaving this out, replace with 1 tablespoon of additional vanilla extract)
  • ½g (1/8 teaspoon) salt
  1. Pre-heat oven to 325 degrees
  2. Line a 13x9 pan with parchment paper and spray with nonstick cooking spray, set aside
Make the crust:
  1. In a medium bowl, stir together cookie crumbs, melted butter and sugar
  2. Press crumb mixture into prepared baking pan; spread evenly using fingers to push down crust and set aside
  3. To make your cheesecake filling, beat cream cheese in mixer until light, creamy and lumps are gone (about 5 minutes)
  4. Add sugar and combine on medium-high speed well until light and creamy
  5. Beat in eggs, one at a time, on medium speed
  6. Mix in flour on medium speed
  7. Add vanilla extract, vanilla bean and salt and beat until mixture is thick and creamy
  8. Pour cheesecake batter over crust and bake for 36-40 minutes or until edges begin to separate from foil and middle bounces slightly when touched
  9. Refrigerate for at least 4 hours or overnight
  10. Remove cheesecake from pan and cut into bars
  11. Store in refrigerator and enjoy within five days of baking
Recipe by Keep It Sweet Desserts at