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Vanilla Bean Cheesecake Bars

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Vanilla Bean Cheesecake Bars- Big Green House

Vanilla Bean Cheesecake Bars- Creamy cheesecake bars made with fresh vanilla bean.

Vanilla Bean Cheesecake Bars- Big Green House

Ingredients Needed:

  • Graham cracker crumbs
  • Brown sugar
  • Butter
  • Cream cheese
  • Eggs
  • Sugar
  • Plain Greek yogurt
  • Lemon juice
  • Fresh vanilla bean

Graham Cracker Crumbs: You will need 1 1/4 cups of crumbs. If you are making them homemade, you will need about 8 whole graham crackers before grating.

Plain Greek Yogurt: If desired, you can replace this with sour cream or heavy whipping cream.

Vanilla Bean: A fresh vanilla bean can be costly. So, if you don’t want to spend the extra money, you can use real vanilla extract instead. Approx 3 teaspoons is a good place to start.

Vanilla Bean Cheesecake Bars- Big Green House

How to Cut a Vanilla Bean:

  • With a sharp knife, slice the vanilla bean pod open, Next, scrape out the seeds. The black seeds will look similar to a paste. This is what you will add to your filling.

Tip: Don’t throw away the vanilla bean pods! They can be used to make homemade vanilla…all you need is a bit of vodka.

Storage: Store any leftover bars in the refrigerator. Eat within 2-3 days.

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Yield: 12-15 bars

Vanilla Bean Cheesecake Bars

Vanilla Bean Cheesecake Bars- Big Green House

Vanilla Bean Cheesecake Bars- Creamy cheesecake bars made with fresh vanilla bean.

Prep Time 30 minutes
Cook Time 40 minutes
Additional Time 1 hour
Total Time 2 hours 10 minutes



  • 1 1/4 cup graham cracker crumbs
  • 4 TBSP brown sugar
  • 5 TBSP butter, melted


  • 16 oz cream cheese, softened
  • 1 cup sugar
  • 1/4 cup plain Greek yogurt
  • 3 eggs
  • 1 fresh vanilla bean, cut and beans scraped and removed
  • 1 tsp lemon juice


  1. Preheat oven to 375 degrees. Line an 8 x 8 baking pan with parchment paper or lightly grease.
  2. In a bowl, mix together graham cracker crumbs, melted butter and brown sugar for crust. Press into the bottom and about 1/2 inch of the side of your pan.
  3. Bake for 10 minutes, then, remove from oven. Lower your oven temperature to 325 degrees.
  4. In a mixing bowl, beat cream cheese with sugar. Then, add in eggs, yogurt, lemon juice and vanilla bean seeds. Beat until fully combined.
  5. Spread filling on top of crust.
  6. Bake for additional 30-35 minutes or until the filling is set. Your center still be a little soft.
  7. Remove from oven and let cool for 30 minutes. Then, refrigerate for another 30 minutes or until you are ready to serve.


adapted from king arthur baking

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 265Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 78mgSodium: 232mgCarbohydrates: 27gFiber: 1gSugar: 21gProtein: 5g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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  1. Can this recipe be done in a 9″ round pie dish instead?

    1. Hi Margie- -That should work out fine. However, I haven’t tried it, so, can’t say for certain. You may need to adjust your baking time. If you give it a try, please let me know how it works out!

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