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Creamy cheesecake meets moist zucchini cake in these dreamy, melt-in-your-mouth Zucchini Cheesecake Bars. This dessert combines the earthy sweetness of fresh zucchini with a smooth, tangy cheesecake layerâcreating a rich and irresistible treat that feels indulgent but sneaks in a vegetable.
Perfect for summer harvest season or any time you want a crowd-pleasing dessert, these layered bars are easy to make and impressive enough to serve at gatherings, holiday dinners, or cozy nights in.
đ§ Why Youâll Fall in Love with These Zucchini Cheesecake Bars
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đ° Two desserts in one: Moist zucchini cake + classic cheesecake
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đĽ Hidden veggies: A smart way to add nutrition without compromising flavor
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đ§ Chilled and creamy: Perfect for warm-weather desserts or make-ahead occasions
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đĽ No pork, no bacon, no alcohol: 100% family-friendly and inclusive
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⨠Beautifully layered: Visually impressive, yet simple to make
đ Ingredients for Zucchini Cheesecake Bars
For the Zucchini Cake Base:
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1 cup grated zucchini (squeeze out excess moisture)
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1 cup all-purpose flour
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½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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½ tsp cinnamon
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Âź tsp nutmeg
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1 egg
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½ cup vegetable oil
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â cup granulated sugar
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Âź cup brown sugar
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1 tsp vanilla extract
For the Cheesecake Layer:
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8 oz cream cheese, softened
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Âź cup granulated sugar
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1 egg
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½ tsp vanilla extract
đ§âđł How to Make Zucchini Cheesecake Bars
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and line an 8Ă8-inch baking pan with parchment paper, leaving an overhang for easy lifting.
Step 2: Make the Zucchini Cake Layer
𼣠Combine Wet Ingredients:
In a large bowl, whisk together:
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Egg
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Oil
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Granulated sugar
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Brown sugar
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Vanilla extract
Stir in the grated, squeezed zucchini.
đĽ Add Dry Ingredients:
In a separate bowl, mix:
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Flour
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Baking powder
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Baking soda
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Salt
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Cinnamon
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Nutmeg
Gradually add the dry ingredients into the wet mixture. Stir just until combined. Spread evenly into the prepared baking pan.
Step 3: Prepare the Cheesecake Topping
In another bowl, use a hand mixer or whisk to beat together:
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Cream cheese
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Granulated sugar
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Egg
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Vanilla extract
Mix until smooth and creamy. Gently spoon or pour over the zucchini cake batter in the pan. Use a spatula to spread evenly.
Step 4: Bake
Bake for 35â40 minutes, or until the center is set and a toothpick comes out mostly clean (a few moist crumbs are okay). Let cool completely in the pan.
Step 5: Chill & Serve
For best texture and clean slicing, refrigerate for at least 2 hours before cutting into bars. Store leftovers covered in the fridge.
đ˝ď¸ Serving Suggestions
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Garnish with a dusting of cinnamon or powdered sugar
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Serve chilled with fresh berries or a dollop of whipped cream
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Pair with iced coffee or herbal tea for an afternoon pick-me-up
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Add a handful of chopped walnuts or pecans to the zucchini layer for texture
đ§ Storage Tips
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Fridge: Store in an airtight container for up to 5 days
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Freezer: Freeze individual bars for up to 2 months. Wrap in plastic wrap and foil for best preservation. Thaw overnight in the refrigerator before serving.
â Recipe Tips & Tricks
đĄ Squeeze Your Zucchini
Excess moisture from zucchini can ruin the texture. After grating, use a clean towel or cheesecloth to squeeze out as much water as possible.
đĄ Donât Overmix Cheesecake
Once the cream cheese is smooth, stop mixing. Overmixing can introduce too much air, leading to cracks in the cheesecake layer.
đĄ Let It Cool Completely
Warm bars may fall apart when cut. Allow full cooling time, then refrigerate for cleaner slices and best flavor.
â Frequently Asked Questions
Can I make these bars gluten-free?
Yes! Use a 1:1 gluten-free all-purpose flour blend. Make sure it contains xanthan gum or add Âź tsp per cup of flour.
Do I need to peel the zucchini?
No. The skin is soft and adds color, fiber, and nutrients. Just wash and grateâno peeling needed.
Can I double this recipe for a larger crowd?
Absolutely. Double the ingredients and use a 9Ă13-inch pan. Bake for 40â45 minutes, checking for doneness.
What if I donât have cream cheese?
Greek yogurt cream cheese or dairy-free cream cheese alternatives can work, though the flavor and texture will vary slightly.
Are these bars sweet or tangy?
They strike a perfect balanceâsweet from the cake, with a lightly tangy cheesecake top. Not overly sugary, but rich and satisfying.
đ Final Thoughts
Zucchini Cheesecake Bars combine two favoritesâcheesecake and zucchini cakeâinto one unforgettable dessert. Theyâre soft, rich, slightly tangy, and deliciously moist, with just enough spice to feel like a cozy treat.
Whether youâre baking with garden zucchini or just looking for a unique dessert to wow your guests, these bars are easy to make and hard to resist. Make a batch today, and enjoy the beautiful balance of indulgence and wholesome goodness.