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small batch vanilla bean cheesecake bars - featured image

Small Batch Vanilla Bean Cheesecake Bars

  • Author: Miranda
  • Total Time: 4 hours 41 minutes
  • Yield: 16 servings 1x

Description

A simple, 4-ingredient dessert that requires no water bath or special equipment. These bars offer intense vanilla flavor and a creamy texture in a manageable small batch size.

Ingredients

Scale
  • 1 cup (100g) graham cracker crumbs
  • 3 tablespoons (42g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 8 oz (225g) full-fat brick-style cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla bean paste (or pure vanilla extract)
  • 2 tablespoons (30ml) heavy cream
  • 1 tablespoon (8g) all-purpose flour

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the long sides for easy removal. Lightly grease the parchment.
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, 2 tablespoons sugar, and salt. Mix until it resembles wet sand.
  3. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes until golden and nutty. Remove and let cool slightly.
  4. In the same bowl, whisk softened cream cheese, 1/2 cup sugar, egg, vanilla bean paste, heavy cream, and flour until smooth and lump-free.
  5. Pour the filling over the warm crust and smooth the top.
  6. Bake for 18-20 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle.
  7. Cool in the pan on a wire rack for 30 minutes. The center may sink slightly.
  8. Cover and refrigerate for at least 4 hours, or ideally overnight, until fully set.
  9. Lift the bars out using the parchment sling. Cut into 16 squares using a sharp knife wiped clean between cuts.
  10. Serve chilled, optionally with whipped cream or fresh berries.

Notes

Ensure cream cheese is at room temperature to avoid lumps. Do not overmix after adding the egg to prevent cracking. The bars must be chilled for at least 4 hours to set properly. They do not freeze well due to texture changes in the cream cheese.

  • Prep Time: 15 minutes
  • Cook Time: 26 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 110
  • Sugar: 7
  • Sodium: 60
  • Fat: 7
  • Saturated Fat: 4
  • Carbohydrates: 10
  • Protein: 2

Keywords: small batch cheesecake, vanilla bean cheesecake bars, easy dessert, no water bath, 4 ingredient dessert, weeknight dessert

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Find it online: https://homedinnerideas.com/small-batch-vanilla-bean-cheesecake-bars-4-ingredient-dessert/