Easy Cream Cheese Fruit Squares Recipe (Cheesecake Bars)

Heat the oven to 325°F (160°C). Grease a 9x13-inch pan or line it with parchment so the bars lift out easily.

Stir the cracker crumbs with melted butter. Add a few tablespoons of the sugar (save the rest for the filling) and mix until evenly moistened.

Pour the crumb mixture into the pan and press it down firmly into an even layer. A flat-bottomed glass helps.

Beat the room-temperature cream cheese until smooth. Add the remaining sugar and mix again. Add the eggs one at a time, mixing briefly after each. Stir in the vanilla and finish with a quick fold so you don’t overmix.

Spread the filling over the crust and smooth the top. Tap the pan lightly on the counter to pop big air bubbles.

Bake for about 50–60 minutes, until the edges are set and the center still has a slight jiggle. Pull it before it fully dries out to avoid cracking.

Cool the pan at room temperature for 30–45 minutes. Cover and refrigerate for at least 2 hours so the squares slice cleanly.

Cut into 24 squares. Right before serving, top with fresh fruit. If you like, toss the fruit briefly with a spoonful of sugar to make a quick juicy topping.