How to Make Cream Cheese Bars

I learned how to make cream cheese bars because I love almost everything with cream cheese in it. As a child, when I could talk Mom into buying me cream cheese, I would make a dip.  I only used the cheese, onion, a little milk, salt and pepper. If we had chips it was good but it was also good on crackers. I still make that simple recipe today. I always stick to the Philadelphia brand because it is consistent every time you use it. I learned the hard way that some off brands may be cheaper but I have not been as satisfied with the end result. Sometimes other brands seem to have more fat in it which changes the texture and taste of the recipe.

How to Make Cream Cheese BarsHow to Make Cream Cheese Bars

I love the taste of cream cheese either plain or in recipes. When making the bars, the cream cheese can be added to a base like crust or thicker like cake, to a filling, a topping or in a frosting. Sometimes the cheese is added to all the different parts of the bars.  It doesn’t matter to me because I can taste it wherever it is added. When you learn how to make cream cheese bars you will have some which can be eaten with your finger like cookies. Then there are some delicious bars which are more like desserts and must be eaten with an utensil. Quite often you will find recipes which include pie filling and other fruits. These are really delicious!


NOTE: Because cream cheese bars contain the cheese it is best to store them in an airtight container in the refrigerator.

BANANA BARS RECIPE

Banana Bars RecipeBanana Bars Recipe
Banana Bars RecipeBanana Bars Recipe

Learn how to make cream cheese bars with bananas.

Cake

  • ½ Cup softened butter
  • 1 ½ Cups sugar
  • 2 Eggs
  • 1 Cup sour cream
  • 1 Teaspoon vanilla
  • 2 Cups flour
  • 1 Teaspoon baking soda
  • ¼ Teaspoon salt
  • 1 Cup mashed banana pulp

TOPPING

  • 1 Package (8 Ounces) softened cream cheese
  • ½ Cup softened butter
  • 2 Teaspoons vanilla
  • 2 Cups powdered sugar
  • 1/2 Cup chopped walnuts

Preheat oven to 350F degrees; grease and flour jelly roll pan (15X10X1 Inches).

NOTE: For a thicker bar and frosting, prepare in a 9x13 inch baking pan.

FOR CAKE cream butter and sugar in mixing bowl.

Add and beat in eggs, sour cream and vanilla; set aside.

Combine flour, baking soda and salt; gradually beat into creamed mixture.

Stir in mashed bananas; spread into prepared pan.

Bake 25 to 30 minutes until pick comes out clean; cool.

FOR TOPPING beat cream cheese, butter, vanilla and powdered sugar.

Spread over cake and sprinkle with walnuts.

Refrigerate until topping sets and cut into bars.

LEMON CHEESECAKE BARS

Lemon Cheesecake BarsLemon Cheesecake Bars
Lemon Cheesecake BarsLemon Cheesecake Bars

Learn how to make cream cheese bars with lemon.

Crust

  • 1 Cup flour
  • 1/3 Cup brown sugar
  • 6 Tablespoons softened butter
  • 1 Package (8 Ounces) softened cream cheese
  • ¼ Cup sugar
  • 1 Egg
  • 1 Tablespoon milk
  • ¼ Teaspoon grated lemon peel
  • 2 Tablespoons lemon juice
  • ½ Teaspoon vanilla

Topping

  • 2 Tablespoons chopped nuts
  • 1 Cup reserved crumbs

Preheat oven to 350F degrees.

Combine flour and brown sugar in mixing bowl; cut in butter until crumbly.

Reserve 1 CUP crumb mixture for topping; set aside.

Press remaining crumb mixture into bottom of an 8 inch square pan (Ungreased).

Bake for 12 to 15 minutes until lightly browned.

FOR FILLING cream together cheese and sugar in large mixing bowl.

Add egg and next 4 ingredients; beat until well blended.

Spread filling over crust.

Combine nuts with 1 cup crumb mixture; sprinkle over top.

Bake for 20 to 25 minutes; cool and cut in 16 squares.

CREAM CHEESE PEANUT BUTTER BARS

Cream Cheese Peanut Butter BarsCream Cheese Peanut Butter Bars

Learn how to make cream cheese bars with peanut butter.

Crust

  • 2 Cups flour
  • 2/3 Cup brown sugar
  • ½ Cup softened butter
  • ¼ Cup peanut butter
  • 1 Egg

Filling

  • 1 Package (8 Ounces) softened cream cheese
  • 1/3 Cup brown sugar
  • ½ Teaspoon vanilla
  • 2 Tablespoons flour
  • 2 Eggs
  • 1 Cup peanut butter chips

Glaze

  • 1 Square (1 Ounce) semi sweet chocolate
  • 1 Teaspoon vegetable oil

Preheat oven to 350F degrees.

Combine all crust ingredients in large bowl; mix well.

Press mixture into bottom of ungreased 13X9 inch cake pan.

Bake 15 to 20 minutes until golden brown; set on rack to cool.

FOR FILLING in small bowl beat cream cheese, brown sugar and vanilla until fluffy.

Add flour and eggs blending well; pour over partially baked crust.

Sprinkle peanut butter chips over filling; return to oven until firm to touch (15- 20 minutes).

In small saucepan over low heat melt chocolate with oil stirring constantly.

Drizzle over filling; cool completely. 

Cut into 36 bars; store in refrigerate.

HOW TO MAKE CREAM CHEESE BARS with CHERRIES

Learn how to make cream cheese bars with cherries and coconut.

  • 1 ¾ Cups flour
  • ½ cup brown sugar
  • ½ Cup solid shortening
  • 1 Cup chopped walnuts (Divided)
  • ½ Cup shredded coconut
  • 2 Packages (8 Ounces each) softened cream cheese
  • 2/3 cup sugar
  • 2 Eggs
  • 2 Teaspoons vanilla
  • 2 Cans (21 Ounces each) cherry pie filling

Preheat oven to 350F degrees.

Combine flour and brown sugar in bowl; cut in shortening until crumbly.

Add coconut and ½ CUP of nuts; measure ½ cup and set aside.

Press remaining mixture in a greased pan (9X13 inches).

Bake for 12 to 15 minutes until edges are slightly browned.

FOR FILLING in mixing bowl beat cream cheese and next 3 ingredients until smooth.

Spread cheese mixture over crust; bake 15 minutes longer.

Spread cherry pie filling over the top.

Combine ½ CUP nuts with reserved ½ cup crust crumbs; sprinkle over cherries.

Bake 15 minutes longer to toast nuts; cool.

Refrigerate several hours or overnight; serves 12.

BUTTERSCOTCH BARS

Learn how to make cream cheese bars with butterscotch.

  • 6 Tablespoons butter
  • 1 Package (6 Ounces) butterscotch chips
  • 2 Cups graham cracker crumbs
  • 1 Cup chopped pecans
  • 1 Package (8 Ounces) softened cream cheese
  • 1 Egg
  • 1 Teaspoon vanilla
  • 1 Can sweetened condensed milk

Preheat oven to 350F degrees.

Combine butter and chips in saucepan over low heat; stir until melted.

Remove from heat; stir in nuts and graham cracker crumbs.

Pat HALF of the crumb mixture in greased 8 inch square pan.

Combine and mix together cheese, egg, vanilla and canned milk.

Pour over the crumb lined pan.

Sprinkle remaining HALF of crumb mixture over the top.

Bake for 25 to 30 minutes until set.

LEMON BLUEBERRY CRUMB BARS

Learn how to make cream cheese bars with lemon and blueberries.

  • ½ Cup butter PLUS for pan
  • 1 Package (2 Layer size) yellow cake mix
  • 2 Eggs (Divided NOT separated)
  • 2 Packages (8 Ounces each) softened cream cheese
  • ½ Cup sugar
  • 1 Tablespoons grated lemon peel
  • 3 Tablespoons fresh lemon juice
  • 2 ½ Cups fresh blueberries

Preheat oven to 350F degrees.

Line a 9X13 inch cake pan with foil (Bottom and sides extending over sides).

Lightly butter foil.

Melt ½ cup butter; combine with cake mix and 1 EGG mixing until blended.

Press 2/3 of mixture in bottom of prepared pan.

With mixer beat cream cheese and sugar until well blended.

Beat 1 Egg, lemon peel and juice; pour over crust and top with berries.

Pinch off pieces of remaining 1/3 of mixture; press lightly into cheese layer.

Bake for 55 to 60 minutes until pick inserted in center comes out clean.

Cool completely; use foil to lift from pan and cut into bars.

RHUBARB CHEESECAKE SQUARES

Learn how to make cream cheese bars with rhubarb.

  • 1 ¼ Cups flour
  • ½ Cup old fashioned rolled oats
  • ½ Cup brown sugar
  • ½ cup butter
  • 1 Package (8 Ounces) softened cream cheese
  • ¾ Cup sugar
  • ½ Teaspoon salt
  • ½ Teaspoon vanilla
  • ¼ Teaspoon cinnamon
  • 1/8 Teaspoon nutmeg
  • 1 Beaten egg
  • 1 ½ Cups chopped fresh rhubarb (Chop fine)

Preheat oven to 350F degrees; grease square baking pan (9 inch).

Combine in small bowl the flour, oats and brown sugar.

Cut butter into oat mixture until crumbly; reserve 1 CUP of the mixture.

Press remaining oat mixture into the bottom of prepared pan; set aside.

Beat cream cheese and sugar until smooth; beat in next 4 ingredients.

Add the egg and beat just until blended; stir in rhubarb.

Pour mixture over the prepared crust; sprinkle with reserved crust mixture.

Bake for 35 to 40 minutes until set; cool for 1 hour.

Refrigerate in pan for several hours and cut into 16 bars.

PUMPKIN BARS RECIPE

Learn how to make cream cheese bars with pumpkin.

Bars

  • 2 Cups flour
  • 2 Cups sugar
  • 2 Teaspoons baking powder
  • 1 Teaspoon baking soda
  • 1 Teaspoon cinnamon
  • 1 Teaspoon nutmeg
  • ½ Teaspoon salt
  • ½ Teaspoon cloves
  • 1 Cup vegetable oil
  • 1 Can (16 Ounces) pumpkin puree
  • 4 Eggs
  • ½ Cup chopped nuts
  • ½ Cup raisins

Topping

  • 1 ½ Cups powdered sugar
  • 1/3 Cup softened butter
  • 1 Package (8 Ounces) softened cream cheese
  • 1 Tablespoon milk
  • 1 Teaspoon vanilla

Preheat oven to 350F degrees; grease jelly roll pan (15X10X1 Inches)

FOR BARS in mixing bowl combine the flour and next 10 ingredients.

Beat on low speed to moistened; beat on medium 2 minutes.

Stir in nuts and raisins; pour in prepared pan.

Bake for 25 to 30 minutes until inserted pick comes out clean; cool completely.

FOR TOPPING combine all ingredients; beat until smooth and creamy.

Spread over cooled bars; refrigerate 1 hour and cut into bars.

Makes 48 bars.

CREAMY ALMOND PUFF BARS

Learn how to make cream cheese bars with the delicious flavor of almonds.

  • 1 Cup butter (Divided)
  • 2 Cups flour (Divided)
  • 1 Cup PLUS 2 tablespoons water (Divided)
  • 1 Teaspoon almond extract
  • 3 Eggs

Almond Cream Cheese Frosting

  • 4 Ounces softened cream cheese
  • ½ Cup softened butter
  • 2 ½ Cups powdered sugar
  • ½ Teaspoon almond extract

Preheat oven to 350F degrees; use ungreased jelly roll pan.

FOR BARS in bowl cut ½ CUP of butter into 1 CUP flour like pie dough.

Add 2 TABLESPOONS water tossing with a fork until ball forms.

Divide dough in half; pat each part of dough into strip 3X12 inches on pan.

NOTE: Space dough strips 3 inches apart on jelly roll pan; set aside.

In saucepan bring to a boil 1 CUP water and ½ CUP butter.

After butter melts stir in flour all at once stirring vigorously.

NOTE: The dough will pull away from the sides of pan and gather in a smooth ball.

Remove pan from heat and stir in almond extract; beat in eggs one at a time.

NOTE: Beat mixture until eggs are incorporated and dough is smooth.

Divide dough in half; spread each half over the pastry strips on pan.

Bake for 1 hour or until golden brown; cool. 

FOR FROSTING in large bowl cream butter and cream cheese until smooth.

Gradually beat in the sugar and almond extract; beat to spreading consistency.

NOTE: If necessary add a little canned evaporated milk to get preferred consistency.

Spread frosting over strips; top with sliced toasted almonds; slice diagonally.

CREAM CHEESE PEACH BARS

Learn how to make cream cheese bars with peaches.

  • 1 Tube (8 Ounces) seamless refrigerated crescent rolls
  • 1 Package (8 Ounces) softened cream cheese
  • ½ Cup sugar
  • ¼ Teaspoon almond extract
  • 1 Can (21 Ounces) peach pie filling
  • ½ Cup flour
  • ¼ Cup brown sugar
  • 3 Tablespoons cold butter
  • ½ Cup sliced almonds

Preheat oven to 375F degrees; grease 13X9 inch cake pan.

Unroll crescent dough sheet into rectangle.

Press on bottom and slightly up sides of prepared pan.

Bake 5 minutes; cool completely on wire rack.

Beat cream cheese, sugar and extract in large bowl until smooth.

Spread mixture over cooled crust; spoon peach filling over cheese layer.

In a small bowl whish together the flour and brown sugar.

Cut butter into flour mixture until resembles coarse crumbs.

Stir in almonds and sprinkle over peach filling; bake 25 to 28 minutes.

NOTE: Edges should be golden brown when removing from oven.

Cool in pan on wire rack; cut in bars

Store in refrigerate; makes 2 dozen.

CREAM CHEESE OAT BARS

Learn how to make cream cheese bars with flavorful ingredients like apple butter, cashew nuts and rolled oats.

Crust & Topping

  • 2 Cups flour
  • 2 Cups rolled oats
  • 2 Cups roasted salted cashews (Chopped)
  • 1 Cup sugar
  • ½ Teaspoon baking soda
  • 1 Cup melted butter

Filling

  • 2 Packages (8 Ounces each) softened cream cheese
  • ¾ Cup sugar
  • 2 Eggs
  • 1 Tablespoon fresh lemon juice
  • 2 Teaspoons vanilla
  • 2 Cups prepared apple butter

Preheat oven to 350F degrees; lightly grease baking pan (13X9 inches).

FOR CRUST & TOPPING mix in medium size bowl the flour and next 4 ingredients.

Stir in the melted butter until crumbly; RESERVE 2 CUP for topping.

Press REMAINING crumb mixture into the bottom of prepared pan.

Bake 15 minutes; cool completely on wire rack.

FOR FILLING beat cream cheese and sugar until blended and creamy.

Beat in eggs one at a time; beat in lemon juice and vanilla and set aside.

SPREAD APPLE BUTTER over the cooled crust.

Spread cream cheese mixture over the apple butter.

Sprinkle the RESERVED 2 CUPS oat mixture over the top.

Bake about 35 to 40 minutes until cream cheese has set; cool completely.

Cut into 20 bars.