These simple cheesecake bars are a no-fuss alternative to classic baked cheesecake. With an easy press-in graham cracker and pecan crust and a fluffy whipped filling, these make-ahead bars can be adapted and modified to suit your preferences.

Fresh fruit, caramel, candied nuts and even sprinkles are more than at home on these treats, or you can make them your own with a favorite topping.

When the craving for cheesecake hits, try these crazy-simple bars as a fun and fast alternative.

Choose from a variety of toppings, including caramel, chocolate sauce, fresh fruit, sprinkles, whipped cream or candied nuts. (Kate Wood/Wood and Spoon)

Simple Cheesecake Bars

Prep time: 15 minutes

Cook time: 10 minutes

Serves: 16

Ingredients

For the crust:

• 1 cup (99 grams) graham cracker crumbs
• ¾ cup (100 grams) finely chopped pecans
• ¼ cup (50 grams) sugar
• ½ teaspoon salt
• 7 tablespoons (100 grams) unsalted butter, melted

For the filling:

• 16 ounces regular cream cheese, at room temperature
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 1-1/4 cup heavy whipping cream
• Toppings of your choice: fresh berries, caramel, hot fudge, fruit, etc.

Instructions

To make the crust:

1. Preheat the oven to 350 degrees and line an 8- or 9-inch square pan with aluminum foil that extends up the sides for easy removal.
2. Combine the graham cracker crumbs, pecans, sugar and salt in a large bowl.
3. Add the butter and stir to combine.
4. Press the wet crumbs into the bottom of the pan.
5. Bake in the preheated oven for 8-10 minutes or until the bottom is set.
6. Allow to cool completely.

To make the filling:

1. In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
2. Add the powdered sugar and vanilla extract, stirring to combine.
3. Add the sour cream, stirring to combine.
4. In a separate bowl, whip the cream at medium speed until thickened to stiff peaks.
5. Fold the cream into the cream cheese mixture until smooth, being careful not to overwork the whipped mixture.
6. Spread the filling on top of the cooled crust and smooth with an offset spatula.
7. Allow the bars to cool in the fridge to set, about 4 hours, and then cut to serve with the toppings of your choice.

Kate Wood’s recipes can be found on her Wood and Spoon blog and on Facebook, Instagram and Pinterest.