Pickle Cheesecake Bars
These tangy-sweet pickle cheesecake bars are the bold dessert you never knew you needed. Smooth, velvety cheesecake with just a hint of dill pickle brine sits atop a buttery graham cracker crust—surprising, complex, and dangerously addictive.
Equipment
- 9x13-inch baking pan
- Parchment paper
- Food processor
- Large mixing bowl
- electric mixer (hand or stand)
- Wire cooling rack
- Sharp Knife for clean cuts
Ingredients
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar (for crust)
- 6 tbsp butter, melted
- 1 pinch salt (for crust)
- 24 oz cream cheese, softened
- ¾ cup granulated sugar (for filling)
- 3 large eggs
- ⅓ cup sour cream (for filling)
- 3 tbsp dill pickle juice (for filling)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- ¼ tsp salt (for filling)
- 1 cup sour cream (for topping)
- 2 tbsp powdered sugar
- 1 tbsp pickle juice (for topping)
- fresh dill sprigs, for garnish
- finely diced pickles (optional garnish)
- lemon zest, for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper, leaving overhang for easy removal.
- Pulse graham crackers in a food processor until fine. Add sugar and salt, then pulse with melted butter until it resembles wet sand.
- Press crust mixture into the pan evenly. Bake 10 minutes until golden. Cool while making the filling.
- Ensure cream cheese is fully softened at room temp. This is crucial for a lump-free texture.
- In a large bowl, beat cream cheese until fluffy and smooth (3–4 min), scraping sides frequently.
- Add sugar and beat another 2–3 min until light and creamy.
- Add eggs one at a time, mixing on low and scraping between additions. Do not overbeat.
- Mix in sour cream, pickle juice, lemon juice, and vanilla until fully incorporated.
- Fold in flour and salt gently until just combined. Do not overmix.
- Pour filling over baked crust. Spread evenly and tap gently to release air bubbles.
- Bake 25–30 min until center is slightly jiggly but set. Do not overbake.
- Cool completely on a wire rack. Refrigerate at least 4 hours or overnight.
- Whisk together sour cream, powdered sugar, and pickle juice until smooth.
- Spread topping over chilled bars. Garnish with dill, zest, or diced pickles if desired.
- Use parchment overhang to lift bars from pan. Cut into 16 squares with a clean knife.
- Refrigerate leftovers in airtight container for up to 5 days, or freeze up to 2 months.
Notes
Use high-quality dill pickle juice for best results, and strain it before using to avoid sediment. Chill thoroughly before cutting for clean slices. These bars improve in flavor overnight and are perfect for make-ahead entertaining.