Vanilla Bean Cheesecake Bars are the perfect treat for any occasion. Jazz them up with a drizzle of fudge sauce or macerated strawberries. Everyone will beg for seconds!

This Vanilla Cheesecake is sweet and creamy with a double dose of vanilla flavor from vanilla extract and vanilla bean paste!

Overhead view of 2 vanilla cheesecake bars topped with strawberry halves on a square white plate

Why You Must Make

My family has gotten less picky as they’ve gotten older. One didn’t like peanut butter or white chocolate desserts, another doesn’t like rich chocolate dessert, then the hubby has a list too long to even mention.

  • Simple vanilla cheesecake squares can be dolled up to entice even the pickiest palates.
  • Adding some vanilla bean paste along with vanilla extract provides an extra boost of flavor.
  • Plus, you can get up to 24 servings with one batch!

Expert Tips

  • PRO-Tip: Have all your ingredients at room temperature, including the cream cheese, eggs, and sour cream.
  • Use Philadelphia brand cream cheese for the best results. It’s the top-selling brand for a good reason!
  • To speed things along, the eggs and cream cheese in its foil packaging can be placed in a bowl of hot, not boiling water.
  • By not using cold ingredients, they will be more easily incorporated which results in a creamier batter.
  • This recipe calls for both vanilla extract and vanilla bean paste. If you don’t have vanilla bean paste on hand or don’t want to purchase any, feel free to use a full tablespoon of vanilla extract instead of the combination.
  • PRO-Tip: Do not overbake. The center can jiggle just a bit as these Philadelphia cheesecake bars will continue baking for a few minutes after being removed from the oven.
  • If you don’t have a box of graham cracker crumbs on hand, you can pulse 24 full-sized graham crackers in your food processor to make your own.
One cheesecake bar topped with a half strawberry on a decorative white plate with a fork

Frequently Asked Questions

How Do You Store Cheesecake Bars?

They should be stored in the refrigerator. Keep them covered with either plastic wrap or foil to prevent refrigerator odors from being absorbed.

Can You Freeze Cheesecake Bars?

Yes, like full sized cheesecake, cheesecake bars freeze well. Freeze them in the pan and wrap with both foil and plastic wrap. Defrost overnight in the refrigerator to serve. Bars can be frozen for up to 3 months.

How to Cut Cheesecake Bars

Chill the bars overnight, then use the non-stick foil to lift the bars out of the pan onto a cutting board. To slice, use a sharp knife and wipe it off after every cut to make the cleanest slices.

If you have trouble eying where to slice, get out a ruler and use a knife to mark where you’d like to cut. There will be 4 cuts on the short side and 6 on the long side, unless you’d like to make the squares larger or smaller.

How Do You Serve Cheesecake Bars?

If making for company, definitely garnish these bars before serving. Add fresh berries and a sprig of mint, another favorite fruit, a berry sauce, fudge sauce, or caramel sauce.

Cheesecake has an even creamier texture if it’s allowed to sit at room temperature at least an hour before serving. Set it out on the counter right before you start dinner.

What is Vanilla Bean Paste?

This recipe calls for vanilla bean paste which is a thick, rich vanilla that’s flecked with vanilla seeds. It can be used in place of regular vanilla extract an equal measurement, though the flavor is more concentrated.

Overhead view of two vanilla bean cheesecae bars topped with strawberry halves

You May Also Like:

Stay in touch through social media @ InstagramFacebook, and Pinterest. Don’t forget to tag me when you try one of my recipes! And if you love the results, please give it a 5-star rating in the recipe card.

two cheesecake bars topped with strawberries on a square white plate

Vanilla Bean Cheesecake Bars

Prep Time 30 minutes
Cook Time 42 minutes
Additional Time 1 hour
Total Time 2 hours 12 minutes
Yield 24

Easy Vanilla Cheesecake Bars with a graham cracker crust and simple vanilla cheesecake layer. Vanilla extract and vanilla bean paste give a double dose of flavor!



  • 3 cups of graham cracker crumbs
  • 1 cup sugar
  • 16 tablespoons (or 1 cup) melted butter


  • 3 (8 ounce) packages cream cheese, at room temperature
  • 1 cup sugar
  • 2 Tablespoons flour
  • 3 eggs
  • 8 ouncessour cream
  • 1 teaspoon vanilla bean paste
  • 2 teaspoons vanilla extract


  1. Line a 9 x 13-inch baking pan with non-stick foil. Set aside.
  2. Preheat the oven to 350°.
  3. Mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press evenly onto the bottom of the prepared pan.
  4. Bake for 7 minutes. Cool.
  5. When the crust has cooled, blend the sugar, cream cheese, and flour with a stand mixer fit with the paddle attachment until creamy.
  6. On medium-low, add eggs one at a time, mixing well with each addition.
  7. Add sour cream and vanilla and mix until just combined.
  8. Pour on the prepared crust and bake at 350 for 30-35 minutes.
  9. Cool completely and chill for a few hours. The texture is best if you can chill overnight before serving.
  10. Cut into bars, garnish if desired, and serve.


If you don't have vanilla paste, just use an extra teaspoon of vanilla extract.

Nutrition Information:



Serving Size:

1 bar

Amount Per Serving: Calories: 228Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 56mgSodium: 125mgCarbohydrates: 26gFiber: 0gSugar: 20gProtein: 2g occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.


Please leave a comment on the blog or share a photo on Pinterest