Thanks. I was wondering if you could tell me how you would defrost these. It tastes best after being refrigerated for one day. I think you could reduce the sugar in the crust to 2 tablespoons and keep the amount of graham cracker crumbs the same. Hi Marianne, glad you like these! 30 mins. Both components came out perfectly. (Feel free to use brown if you prefer.) I have Celiac Disease so I subbed in Kinnikinnick GF Graham Style Crumbs and gf Jules All Purpose Flour. Hi Laura, I’d just place them in the fridge the day before you plan to serve them – should be fine. I served them drizzled with a Mango sauce which helped dress them up. Easy. I made these following the exact recipe, and they were delicious. Easy and delicious! Please keep that in mind when making the recipe. Thank you Jenn! Percent Daily Values are based on a 2,000 calorie diet. My kids love mint and I put this recipe together for St. Patrick's Day a few years back. I like to freeze them & take one out when I want a special treat Thank you so much for sharing! Carefully spread mixture on the crust and bake for 40-45 minutes, until set and firm. Enjoy! Thanks for coming back to let me know how much you all enjoyed it, Natasha. Really, it doesn’t get any better than that. served with many toppings, coconut, strawberry topping. I served with fresh strawberries and blueberries. In a large bowl, combine the flour, walnuts, brown sugar and butter. This tastes just like Ruth’s Chris cheesecake, which is my favorite. Gives it a nice subtle flavor if you want to mix up the original lemon flavor. Advertisement. These are so easy and such a great knockoff for traditional NY style cheesecake. I’m looking forward to making these again! The layers of flavor start with a crisp chocolate cookie crust, creamy coconut cheesecake, thanks to Coco GOYA® Cream of Coconut, and chewy toasted coconut. To make Filling: Beat together the white sugar, and cream cheese until smooth. A layer of raspberry preserves and drizzle of white chocolate take them over the top. Recipe for the win! Meanwhile, make the batter. Love that I have everything already to make these! Sign up for daily recipes and receive a Free E-Cookbook! These bars look just terrific! These treats start with a brownie crust, which gets filled with a mocha cheesecake mixture and then finished off with a sour cream topping. I doubled the recipe, and cooked it about 10 minutes longer, I think, and it was perfect. You could easily make this entire recipe all in one large bowl. hi i was thinking of adding baileys to these cheesecake much baileys can i add without ruining the texture of the cheesecake? (Keep in mind though that the graham crackers in the crust have gluten; unless you have a gluten-free version.) More lemon in the bars or a lemon topping? I’ve never been able to make it so the cheesecake doesn’t crack – do you have any suggestions for fixing this? Very versatile recipe! I am dying to try them!! Definitely will try leaving overnight next time! Thank you . Yes, Alexandra, that will work — the baking time may be a little different so just keep an eye on them. Hi! Yes. I love cooking for family and friends and sharing easy, flavorful recipes. I'd love to know how it turned out! Show me what you made on Instagram or Facebook and tag me at @DinnerthenDessert or hashtag it at #dinnerthendessert. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. Meanwhile, in a small bowl, beat cream cheese and sugar until smooth. Add in sour cream … These are a big hit for snack days at work. This cheesecake bar was easy to make and tasted just like cheesecake. If it’s on the menu, you can bet I’ll order it. These are simple to make and delicious! 2) Cream the cream cheese first, then add in sugar. I have made the cheesecake bars before and they always turn out delicious. Great addition to a cookie tray. Refrigerate until cold, at least 6 hours but preferably overnight. I’d love to know how they turn out! I have been making these for about 10 years and have had many requests for the recipe. , Wow, these were so good! Thanks! Thank you. Or can I stick to the cheesecake bars’ crust recipe but reduce the sugar (please advice.) The filling is classic ingredients with standard amounts and ratios of ingredients. Add comma separated list of ingredients to include in recipe. I love cheesecake so this is definitely going to be one of my favorites! The brown sugar crust was to die for. Cut into bars. They taste like the inside of a pumpkin pie! Hi Enid, mini versions of this will work. So so good! Remove the crust from the oven and set aside. I thought the amount of vanilla used seemed like it would be too much but I added the amount called for and it was perfect. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Any suggestions on the best way to double the recipe in terms of pan size and baking time? I just took these cheesecakes out of the oven and they smell delicious! I love these as quick snacks to grab. The crust was so delicious and the cheesecake was melt in your mouth. I love the crust, cheesy middle and the delicious crumb topping – perfect treat to share! Because cheesecake can be a bit finicky, I’d avoid changing the balance of the recipe by adding pureed strawberries, Instead, I’d suggest spreading it on top of the bars.