Creamy and so easy to make, these Cheesecake Bars with Farmer's Cheese are the perfect dessert to make! The best part is, there's no need for a water bath!
Cheesecake bars are some of my favorite desserts to make. They are so easy, no need for a water bath, and they are ready to serve in about an hour! I love making Nutella cheesecake bars, strawberry cheesecake bars, Oreo cheesecake bars, and lemon cheesecake bars!
Farmer's cheese is mixed with a block of cream cheese to give these cheesecake bars and even more silky flavor. You won't believe how easy these bars are to make!
This recipe is brought to you in collaboration with Lifeway Kefir. Thank you for supporting the brands that make my blog possible!
Jump to:
What is Farmer's Cheese
Farmer's Cheese is a low calorie, reduced fat soft cheese, similar to cottage cheese. It is loaded with probiotics and nutrition, so you don't have to feel guilty about serving this dessert to your kids as an after school snack. Lifeway Farmer's Cheese has 12 grams of protein per serving, is gluten free, and is high in calcium. It's a no brainer! You can find a store near you that sells Farmer's Cheese here.
Ingredients in Cheesecake Bars with Farmer's Cheese
- Graham Crackers- Honey graham crackers are what I like best, but cinnamon would be great as well. One package is usually 9 or 10 sheets, which is plenty.
- Melted butter- to hold the graham cracker crust together.
- Cream Cheese- It's important that the cream cheese is at room temperature. If it is too cold, the cream cheese will cause lumps in the cheesecake mixture.
- Farmer's Cheese- Lifeway is my favorite and it is so delicious!
- Sugar- For both the crust and the creamy filling.
- Egg- To keep the cheesecake mixture together.
Equipment You'll Need
How To Make Cheesecake Bars with Farmer's Cheese
Preheat the oven to 375 degrees. Line an 8x8 baking dish with parchment paper and set it aside.
In the bowl of a food processor, add the graham crackers, melted butter, and sugar. Pulse until the mixture looks like wet sand. This should take about 30 seconds.
Add the graham cracker mixture to the prepared baking dish and bake for 8 minutes to set the graham cracker crust into the baking dish. Remove the baking dish from the oven and allow it to cool while you make the cheesecake filling.
Clean the bowl of the food processor and add the room temperature cream cheese, Farmer's cheese, egg, sugar, and vanilla. Pulse for 15 seconds until the mixture is smooth. Pour the cream cheese mixture into the cooled crust.
Bake for 25-30 minutes or until the bars are done. You'll know when the bars are done because they will be a slight jiggle to the middle, but mostly solid.
Allow the cheesecake to cool completely in the pan before trying to cut the bars. When you are ready to cut them bars, gently lift them out of the pan and cut them with a sharp knife. Serve chilled!
Tips and Tricks
- The cream cheese needs to be at room temperature so it will mix into the Farmer's Cheese well. If it is too cold, the filling will be lumpy.
- Make sure the oven is preheated. It's very important for timing that the oven is hot and ready when the bars go in.
- Let the crust cool a little before you add the cream cheese and Farmer's cheese filling to the crust.
- If the top of the bars start getting too brown, cover with aluminum foil and continue baking.
- It's important that the bars cool completely before you try to cut them. Cheesecake needs to set before you try to cut them. If you cut them too early, they will not stay together. Allow them to cool for 3-4 hours before cutting them. When you are ready to cut them, lift them out of the pan and cut them with a sharp knife.
Variations
- Add chocolate chips! Mini chocolate chips can be folded right into the cheesy filling before baking.
- Add sprinkles! Make these Funfetti cheesecake bars and the kids will love them even more!
- Make the crust with cookies! Use Oreos in the crust instead of graham crackers.
- Change up the graham crackers! Use cinnamon graham crackers or chocolate graham crackers for the crust.
Frequently Asked Questions
Place the leftovers in an airtight container and keep them in the refrigerator. Take them out as you would like to enjoy them. They will stay fresh in the refrigerator for 5 days.
Yes! To freeze them, cool them completely and then wrap them in plastic wrap. Place them in the freezer and freeze for up to 3 months. To defrost, place them in the refrigerator and allow them to thaw.
Yes! You can find graham cracker crumbs in the grocery store. Feel free to use those and mix them with butter and sugar.
More Recipes Using Lifeway
- Fluffy Kefir Pancakes
- Rustic Kefir Bread
- Mixed Berry Smoothies
- Strawberry Kefir Ice Cream
- Blueberry Kefir Bread
- Caramel Apple Cheesecake Dip
Did you make this recipe and love it?
If you did, don't forget to leave a 5-star review and comment below! Show me your creation on Instagram or Facebook. Just mention @Lynn'sWayofLife or use this hashtag #lynnswayoflife.
📖 Recipe
Cheesecake Bars with Farmer's Cheese
Ingredients
For the Crust
- 10 Graham Cracker Sheets
- ⅓ cup Sugar
- 1 teaspoon Cinnamon
- 6 tablespoon Butter Melted
For the Cheesecake Mixture
- 1 cup Lifeway Farmer's Cheese
- 1 Brick Cream Cheese 8 ounces
- ⅓ cup Sugar
- 1 teaspoon Vanilla
- 1 large Egg
Instructions
- Preheat the oven to 375 degrees. Line an 8x8 baking dish with parchment paper and set it aside.
- In the bowl of a food processor, add the graham crackers, melted butter, and sugar. Pulse until the mixture looks like wet sand. This should take about 30 seconds.
- Add the graham cracker mixture to the prepared baking dish and bake for 8 minutes to set the graham cracker crust into the baking dish. Remove the baking dish from the oven and allow it to cool while you make the cheesecake filling.
- Clean the bowl of the food processor and add the room temperature cream cheese, Farmer's cheese, egg, sugar, and vanilla. Pulse for 15 seconds until the mixture is smooth. Pour the cream cheese mixture into the cooled crust.
- Bake for 25-30 minutes or until the bars are done. You'll know when the bars are done because they will be a slight jiggle to the middle, but mostly solid.
- Allow the cheesecake to cool completely in the pan before trying to cut the bars. When you are ready to cut them bars, gently lift them out of the pan and cut them with a sharp knife. Serve chilled!
Notes
- The cream cheese needs to be at room temperature so it will mix into the Farmer's Cheese well. If it is too cold, the filling will be lumpy.
- Make sure the oven is preheated. It's very important for timing that the oven is hot and ready when the bars go in.
- Let the crust cool a little before you add the cream cheese and Farmer's cheese filling to the crust.
- If the top of the bars start getting too brown, cover with aluminum foil and continue baking.
Tricia Tabb says
Delicious! Easy to make!