Butterscotch Graham Cracker Cheesecake Bars
These Butterscotch Graham Cracker Cheesecake Bars are rich, creamy, buttery, and incredibly easy to make. With a chewy butterscotch graham cracker crust, smooth cheesecake filling, and a golden butterscotch crumb topping, every bite delivers the perfect combination of sweetness and creamy texture.
Made with simple ingredients like butterscotch chips, graham crackers, cream cheese, and sweetened condensed milk, these easy cheesecake bars are perfect for holiday desserts, potlucks, bake sales, family gatherings, or whenever you’re craving a rich homemade treat.
The best part is that you don’t need to make a traditional cheesecake or worry about a water bath. Everything is baked in a square pan, chilled, and sliced into convenient dessert bars. If you love butterscotch desserts and creamy cheesecake, this recipe is definitely worth adding to your baking list.
Why Everyone Loves Butterscotch Graham Cracker Cheesecake Bars
- Rich butterscotch flavor: Butterscotch chips give both the crust and topping a deep, buttery sweetness.
- Creamy cheesecake center: Softened cream cheese and sweetened condensed milk create an incredibly smooth filling.
- Easy to make: Unlike a traditional cheesecake, these bars require no springform pan or water bath.
- Perfect texture: The crunchy-chewy graham cracker layer pairs beautifully with the soft cheesecake filling.
- Great for gatherings: Cut them into small squares for an easy dessert that serves a crowd.
- Make-ahead friendly: These bars actually taste even better after chilling in the refrigerator.
Ingredients Overview
- Butterscotch chips – Provide the signature sweet, buttery flavor throughout the crust and crumb topping.
- Unsalted butter – Helps melt the butterscotch chips smoothly while adding richness to the graham cracker mixture.
- Graham cracker crumbs – Create the buttery crust and crunchy topping.
- Cream cheese – Forms the rich and creamy cheesecake filling. Make sure it is very soft before mixing.
- Egg – Helps bind and set the cheesecake layer as it bakes.
- Sweetened condensed milk – Adds sweetness and gives the cheesecake filling a smooth, creamy consistency.
- Vanilla extract – Enhances the butterscotch and cheesecake flavors.
- Salt – Balances the sweetness and makes the buttery flavors stand out.
These simple ingredients come together to create a dessert that tastes much more complicated than it actually is.
Variations
- Chocolate Butterscotch Bars – Add a handful of mini chocolate chips to the cheesecake filling for a chocolate-butterscotch combination.
- Pecan Butterscotch Bars – Stir chopped pecans into the reserved crumb mixture for extra crunch and a classic butterscotch flavor pairing.
- Chocolate Graham Crust – Use chocolate graham crackers instead of regular graham crackers for a richer dessert.
- Sea Salt Butterscotch Bars – Sprinkle a small amount of flaky sea salt over the cooled bars for a sweet-and-salty finish.
- Caramel Cheesecake Bars – Drizzle caramel sauce over the chilled bars before serving for an extra indulgent dessert.
How to Make Butterscotch Graham Cracker Cheesecake Bars
1. Prepare the Baking Pan
Preheat your oven to 350°F (175°C).
Line a 9×9-inch baking pan with aluminum foil, leaving some overhang on the sides. Lightly coat the foil with cooking spray.
The foil makes it much easier to lift the chilled cheesecake bars from the pan before slicing.
2. Melt the Butterscotch and Butter
Add the butterscotch chips and unsalted butter to a medium saucepan.
Heat over medium to medium-low heat, whisking frequently as the mixture melts.
Don’t worry if the mixture looks a little uneven at first. Butterscotch chips can take several minutes to fully melt and become smooth.
Continue whisking until the mixture is completely melted and well combined.
3. Make the Graham Cracker Mixture
Once the butterscotch mixture is smooth, add the graham cracker crumbs.
Stir until the crumbs are evenly coated with the melted butterscotch mixture.
Remove about 1 heaping cup of the mixture and set it aside. This will become the delicious crumb topping.
4. Form the Crust
Transfer the remaining butterscotch graham cracker mixture to the prepared baking pan.
Press it firmly and evenly across the bottom of the pan.
Use the bottom of a glass, measuring cup, or flat spatula to firmly pack the crust. A well-packed crust will hold together much better once the bars are sliced.
Set the crust aside while preparing the cheesecake filling.
5. Prepare the Cheesecake Filling
Place the softened cream cheese in a large mixing bowl.
Using an electric mixer, beat the cream cheese on high speed for about 2–3 minutes, scraping down the sides of the bowl as needed.
The cream cheese should become smooth and fluffy.
6. Add the Remaining Ingredients
Add the egg, sweetened condensed milk, vanilla extract, and salt.
Beat until the mixture is smooth and well combined.
If you notice a few small pieces of cream cheese in the mixture, continue beating for another minute or two. Very soft cream cheese will blend more easily and create a smoother filling.
7. Add the Cheesecake Layer
Pour the cheesecake mixture evenly over the prepared graham cracker crust.
Use a spatula to gently spread the filling into an even layer, reaching all the corners of the pan.
8. Add the Butterscotch Crumb Topping
Take the reserved butterscotch graham cracker mixture and sprinkle it evenly over the cheesecake filling.
This creates a golden, slightly crisp topping that adds wonderful texture to every bite.
9. Bake
Place the pan in the preheated oven and bake for approximately 32–35 minutes.
The cheesecake layer should look set around the edges while still having a slight jiggle in the center.
Avoid overbaking the bars because they will continue to firm up as they cool and chill.
10. Cool and Chill
Remove the pan from the oven and let the cheesecake bars cool at room temperature for about 1 hour.
Cover the pan and refrigerate until thoroughly chilled.
For the cleanest slices and best texture, allow the bars to chill for several hours before cutting.
11. Slice and Serve
Use the foil overhang to carefully lift the chilled cheesecake from the pan.
Place it on a cutting board and use a sharp knife to cut it into squares.
For cleaner cuts, wipe the knife between slices.
Serve chilled and enjoy these rich, creamy butterscotch cheesecake bars.
Pro Tips & Cooking Secrets
Use very soft cream cheese. Room-temperature cream cheese blends much more easily with the condensed milk and egg, giving you a smoother cheesecake layer.
Keep whisking the butterscotch mixture. The chips may look strange or separated while melting, but continued gentle heating and whisking will help the mixture become smooth.
Pack the crust firmly. Press the graham cracker mixture tightly into the pan so the crust holds together when you slice the finished bars.
Don’t overbake. The center should still have a slight jiggle when you remove the bars from the oven. They will continue setting as they cool and chill.
Serving Suggestions
- Serve chilled with a drizzle of caramel sauce for an extra indulgent dessert.
- Add a small scoop of vanilla ice cream alongside each cheesecake bar.
- Garnish with chopped pecans and a pinch of flaky sea salt.
- Serve on a dessert platter with cookies, brownies, and other bite-sized treats for parties and holidays.
How to Store Butterscotch Graham Cracker Cheesecake Bars
Store the cheesecake bars in an airtight container or tightly covered baking dish in the refrigerator.
They will keep well in the refrigerator for up to 1 week.
Because the cheesecake filling needs to stay chilled, avoid leaving the bars at room temperature for extended periods.
Can You Freeze Butterscotch Cheesecake Bars?
Yes, these cheesecake bars can be frozen.
Allow them to chill completely first, then wrap individual bars tightly in plastic wrap and place them in a freezer-safe container or bag.
Freeze for up to 2–3 months for the best quality. Thaw the bars overnight in the refrigerator before serving.
Make-Ahead Tips
These bars are an excellent make-ahead dessert because they need time to chill before serving.
You can prepare them the day before a party or holiday gathering and keep them refrigerated overnight. In fact, chilling overnight makes the filling firmer and makes slicing easier.
Butterscotch Graham Cracker Cheesecake Bars FAQs
Can I use a different type of cracker?
Yes. Regular graham crackers work best for the classic flavor, but you can experiment with chocolate graham crackers or similar cookie crumbs for a different variation.
Why is my butterscotch mixture difficult to melt?
Butterscotch chips can sometimes take a little longer to melt smoothly. Keep the heat moderate and whisk frequently. Avoid overheating the mixture, as this can cause it to become thick or grainy.
Can I use salted butter?
Yes. If using salted butter, you may want to reduce or omit the additional salt in the cheesecake filling to keep the overall flavor balanced.
How do I know when the cheesecake bars are done?
The edges should look set while the center can still have a slight jiggle. The filling will continue to firm as the bars cool and chill.
How long should I chill the cheesecake bars?
For the best texture, chill them for several hours until completely cold and firm. Overnight chilling works especially well.
Can I add nuts?
Absolutely. Chopped pecans or walnuts make a delicious addition to the butterscotch crumb topping and add extra crunch.
Butterscotch Graham Cracker Cheesecake Bars
Equipment
- 9×9-inch baking pan
- aluminum foil
- medium saucepan
- whisk
- small bowl
- stand mixer or large mixing bowl
- handheld electric mixer
Ingredients
- 11 ounces butterscotch chips
- ½ cup unsalted butter
- 2 cups graham cracker crumbs
- 8 ounces cream cheese, very well softened to room temp
- 1 large egg
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Instructions
- Preheat oven to 350F, line a 9×9-inch baking pan with aluminum foil for easier cleanup, spray with cooking spray; set aside.
- To a medium saucepan, add the butterscotch chips, butter, and heat over medium to medium-low heat to melt, whisking nearly the entire time it will take the chips to melt, at least 5 minutes. Tips – Read my blog post for more discussion, but it will take some time for the chips to melt and the mixture to come together and it will look pretty unappealing during the process; keep whisking.
- After mixture is melted, smooth, and emulsified, add the graham cracker crumbs and stir to combine. Remove 1 heaping cup of the butterscotch crumb mixture and set aside in a small bowl.
- Transfer the remaining butterscotch crumbs to the prepared pan and evenly hard-pack them to form a smooth crust; set aside.
- To the bowl a stand mixer, or large mixing bowl and using a handheld electric mixer, add the cream cheese and beat on high power until smooth and fluffy, about 2 to 3 minutes. Stop to scrape down the sides of the bowl.
- Add the egg, sweetened condensed milk, vanilla, salt, and beat to incorporate. Note – It’s normal that you may see a few small ‘blobs’ of cream cheese ‘floating’ and seem difficult to break down and incorporate into the mixture. Keep beating for another minute or two and they will diminish.
- Evenly pour the mixture over the crust.
- Evenly sprinkle the reserved butterscotch mixture over the top and bake for about 32 to 35 minutes, or until the top is set. When done, it will still be a little jiggly, but it will be springy to the touch. Start checking at 25 to 30 minutes because all ovens vary; conversely if it takes longer for yours to bake and set up, don’t fret.
- Allow the bars to cool in pan for about 1 hour at room temp before covering and refrigerating until well chilled before serving.
