I still remember the first time I tasted a Cheesecake Slab—it was at a sunny family picnic where everyone gathered around a large table overflowing with homemade delights. What caught me by surprise was how the creamy, luscious texture of the cheesecake stretched perfectly across the whole slab, making it so easy to serve and enjoy with a simple slice or bar. The flavors were rich yet comforting, with just the right balance of sweetness that made each bite memorable.
This Cheesecake Slab truly captured the heart of what I stand for at Carmen Wausa—a homemade treat that’s not intimidating, genuinely comforting, and perfect for sharing with loved ones. It’s the kind of dessert that brings everyone closer, whether it’s a weekend get-together or an unexpected visit from friends. The joy of this recipe is how it turns any ordinary moment into something special, simply by being the centerpiece of the table.
I’ve tested countless versions of sheet pan cheesecake recipes before landing on this Cheesecake Slab. Some were too fiddly, others too heavy, but once I found the right texture and balance, I knew I had something that felt just right—like a warm hug on a plate. I can’t wait to share this easy cheesecake slab with you, complete with all the tips and tricks to make it a highlight in your kitchen as well!
If you love creamy, no fuss desserts, you’ll find this no bake cheesecake slab a joyful addition to your dessert lineup. It’s an approachable cream cheese dessert slab that anyone can make and adore. Plus, it’s a wonderfully flexible cheesecake bar recipe—for summer berry toppings or cozy fall spices, the possibilities are endless!
Before we dive into the ingredients and step-by-step, have a peek at some inspiring cheesecake-marbled pumpkin slab pie from Smitten Kitchen, a fall twist I adore, or the wild blueberry slab cheesecake from Simple Bites for vibrant berry flavors that pair beautifully with this style. And if you’re curious about a pumpkin cheesecake bar recipe for big holiday parties, check this post from The Wedding Cookie Table Community—they nailed it for 300 guests! Pumpkin cheesecake bar recipe for 300 people
This is more than a dessert—it’s a warm invitation to slow down, connect, and create sweet moments. So, let’s jump right into what makes this Cheesecake Slab unforgettable.
Ingredients
Here’s the heart of our Cheesecake Slab—a surprisingly simple list that delivers incredible comfort and ease, perfect for busy fellow food lovers wanting something straightforward.
- 2 ½ cups graham cracker crumbs (for that classic buttery crust—pro tip: finely crush for the best texture)
- ½ cup melted unsalted butter (the secret to a crust that stays crispy but melts in your mouth)
- 3 packages (8 ounces each) cream cheese, softened (this cream cheese dessert slab relies on good quality cream cheese—if you want to splurge on one ingredient, make it cream cheese)
- 1 cup granulated sugar (balances the tang of cream cheese perfectly)
- 1 cup sour cream (adds that silky smooth texture)
- 3 large eggs (for structure and creaminess)
- 1 teaspoon vanilla extract (essential for rich flavor)
- ½ teaspoon salt (sharpens the flavors beautifully)
If you prefer an easier route, you can try making a no bake cheesecake slab which skips eggs and oven time. It’s perfect for warmer days! Simply swap the eggs for extra sour cream and a hint more sugar, then chill to set.
For sourcing, I find the best graham crackers and cream cheese at quality grocery stores or local markets. For health-conscious tweaks, you can substitute part of the graham crackers with almond flour or use low-fat cream cheese for a lighter version that keeps the signature creaminess.
Storage tip: Keep your softened cream cheese out at room temperature 30 minutes before starting for smooth blending. Also, save any leftover sour cream in the fridge to add tangy richness to dips or dressings later!
This ingredient list is approachable but yields a rich, flavorful Cheesecake Slab that’s super rewarding in both taste and ease.
Let’s Make This!
Ready to jump into making this beautiful Cheesecake Slab? Don’t worry—your cheesecake slab is going to turn out beautifully with these clear, encouraging steps.
- Preheat your oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper, letting the edges hang over for easy removal later.
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs and melted butter until well mixed. Press this uniformly into the pan’s bottom—firm pressure ensures a sturdy base. Your crust should look evenly compacted like a shortbread foundation.
- Whip up the filling: In a large bowl, beat the softened cream cheese with sugar until smooth and creamy. This might take 3-4 minutes. It’s important to scrape down the sides often so no lumps remain!
- Add sour cream, eggs, vanilla, and salt: Beat gently between each addition. This layering builds the wonderfully smooth texture that makes this cheesecake bar recipe stand out.
- Pour batter onto crust: Spread evenly with a spatula. This is where your cheesecake slab transforms into something truly special—thick, creamy, and glossy!
- Bake: Place the pan in the center rack and bake for 50-60 minutes. The cheesecake slab should be set around the edges but still slightly jiggly in the center when gently shaken. This little wiggle is your sign for perfect doneness.
- Cool gradually: Turn the oven off and leave the cheesecake inside with the door slightly ajar for 1 hour. This slow cooldown prevents cracking and keeps your slab beautiful.
- Chill: Refrigerate for at least 4 hours or overnight to let the flavors meld and texture firm up.
Helpful success tip: If cracks do appear, a simple fix is to cover them with whipped cream or a fresh berry topping. People won’t notice once you cut into this delicious creation!
During baking, relax and savor that wonderful scent taking over your kitchen—it’s the promise of cozy moments ahead.
Looking for a no bake cheesecake slab? You’ll love this Raw Vegan Blueberry Cheesecake Bars recipe for a refreshing alternative packed with natural sweetness and ease.
Serving & Presentation
Serving this Cheesecake Slab is always a heartwarming moment. I like to use the handy parchment edges to lift it from the pan, then slice into generous bars that guests adore.
For a beautiful presentation, top each slice with fresh fruits like blueberries, strawberries, or even a drizzle of homemade caramel sauce. These accents bring a fresh pop to the creamy slab and make every slice feel special.
This cheesecake slab recipe shines at family dinners, casual picnics, or holiday gatherings. The portioning as bars means no fuss with forks and plates—just grab and enjoy!
One favorite twist is a seasonal cranberry-orange topping for winter or a peach compote in summer. Psst, if you adore chocolate, treat yourself to my Decadent Chocolate Cheesecake here for another festive slab variation.
Leftovers? Wrap individual bars tightly and freeze for quick grab-and-go treats. They thaw beautifully without losing that creamy texture.
I’ve witnessed countless smiles and happy conversations sparked by this cream cheese dessert slab—a lovely reminder that food truly connects us. For extra inspiration, see Wild Blueberry Slab Cheesecake for seasonal berry flair.
FAQs
Can I make this Cheesecake Slab ahead of time?
Absolutely! In fact, making it a day ahead lets flavors deepen and texture perfect. Just keep it refrigerated until serving.
What if I don’t have graham crackers for the crust?
No worries. Digestive biscuits, vanilla wafers, or even finely crushed pretzels make tasty alternatives. Each adds its own unique dimension but still holds together beautifully.
How do I know when my Cheesecake Slab is perfectly done?
Look for firm edges with a slightly jiggly center—it will set while cooling. Overbaking makes it dry, so watch carefully after 50 minutes.
Can I make a no bake cheesecake slab instead?
Yes! This is a great option if oven time isn’t ideal. You’ll skip eggs and bake, relying instead on chill time for setting. Try this style with a cream cheese dessert slab that’s simple and fresh.
What if my cheesecake cracks?
Cracks happen, especially with temperature changes. Cover with berries or whipped cream for a pretty fix. This doesn’t affect taste at all!
Can I customize with flavors like pumpkin or chocolate?
Definitely! Check out the pumpkin cheesecake bar recipe for large groups here or explore rich marbled options on Smitten Kitchen’s cheesecake-marbled pumpkin slab pie. Chocolate lovers will adore my decadent chocolate cheesecake too.
Is this Cheesecake Slab recipe kid-friendly?
Yes, it’s a favorite for all ages! It’s creamy, not too sweet, and easy to pick up as bars. Great for little hands eager to join dessert time.
From these experiences, my main success tip is to start with softened cream cheese, watch your baking time carefully, and enjoy the process—your Cheesecake Slab will create beautiful moments every time!
Why This Cheesecake Slab Will Become Your New Favorite
This Cheesecake Slab embodies everything I cherish: ease, warmth, and the joy of sharing homemade comfort. It’s approachable for fellow food lovers who want that creamy, satisfying dessert without fuss.
My Cheesecake Slab Success Tips:
- Always use room temperature cream cheese for smooth batter
- Bake until edges are set but center jiggles slightly
- Chill overnight for best texture and flavor melding
Over time, I’ve created several loved variations: a citrus cream cheese slab with lemon zest, a pumpkin spiced version perfect for fall gatherings, and a chocolate swirl cheesecake slab that’s always a crowd-pleaser. The pumpkin cheesecake bar recipe for 300 people I shared earlier always gets the biggest smiles at parties!
I encourage you to make this easy cheesecake slab part of your repertoire. It’s a dessert that brings families together, creates memories, and fills homes with delicious comfort. Your kitchen will thank you!
I’m so excited to hear how your Cheesecake Slab turns out—please share your photos and stories with me. Together, we’ll keep building this warm, welcoming food community—one creamy bar at a time!
And remember, for anyone loving a rich chocolatey twist, you’ll absolutely adore my decadent chocolate cheesecake—check it out here. Happy baking, fellow food lovers!
Cheesecake Slab
This rich and creamy cheesecake slab features a smooth, velvety filling layered over a buttery graham cracker crust, perfect for dessert lovers seeking an easy-to-serve treat.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 4 hours 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 325°F (163°C). Line a 9×13 inch baking pan with parchment paper.
- In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar; mix until well blended.
- Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust.
- In a large bowl, beat the cream cheese and 1 cup sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, vanilla extract, and lemon juice until fully combined.
- Pour the cream cheese mixture over the crust and spread evenly.
- Bake for 50–60 minutes, or until the edges are set and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours before slicing into slabs.
Notes
For extra flavor, top with fresh berries or a drizzle of chocolate sauce before serving.