Zucchini Cheesecake Bars

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 layer—creating 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.

🧁 Why You’ll Fall in Love with These Zucchini Cheesecake Bars

• 🍰 Two desserts in one: Moist zucchini cake + classic cheesecake

• 🥒 Hidden veggies: A smart way to add nutrition without compromising flavor

• 🧊 Chilled and creamy: Perfect for warm-weather desserts or make-ahead occasions

• 🥄 No pork, no bacon, no alcohol: 100% family-friendly and inclusive

• ✨ Beautifully layered: Visually impressive, yet simple to make

📝 Ingredients for Zucchini Cheesecake Bars

For the Zucchini Cake Base:

• 1 cup grated zucchini (squeeze out excess moisture)

• 1 cup all-purpose flour

• ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ tsp cinnamon

• ¼ tsp nutmeg

• 1 egg

• ½ cup vegetable oil

• ⅓ cup granulated sugar

• ¼ cup brown sugar

• 1 tsp vanilla extract

For the Cheesecake Layer:

• 8 oz cream cheese, softened

• ¼ cup granulated sugar

• 1 egg

• ½ tsp vanilla extract

🧑‍🍳 How to Make Zucchini Cheesecake Bars

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and line an 8×8-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:

• Egg

• Oil

• Granulated sugar

• Brown sugar

• Vanilla extract

Stir in the grated, squeezed zucchini.

🥄 Add Dry Ingredients:

In a separate bowl, mix:

• Flour

• Baking powder

• Baking soda

• Salt

• Cinnamon

• 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:

• Cream cheese

• Granulated sugar

• Egg

• 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 35–40 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.

🍽️ Serving Suggestions

• Garnish with a dusting of cinnamon or powdered sugar

• Serve chilled with fresh berries or a dollop of whipped cream

• Pair with iced coffee or herbal tea for an afternoon pick-me-up

• Add a handful of chopped walnuts or pecans to the zucchini layer for texture

🧊 Storage Tips

• Fridge: Store in an airtight container for up to 5 days

• 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.

✅ Recipe Tips & Tricks

💡 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.

💡 Don’t Overmix Cheesecake

Once the cream cheese is smooth, stop mixing. Overmixing can introduce too much air, leading to cracks in the cheesecake layer.

💡 Let It Cool Completely

Warm bars may fall apart when cut. Allow full cooling time, then refrigerate for cleaner slices and best flavor.

❓ 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 ¼ 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 grate—no peeling needed.

Can I double this recipe for a larger crowd?

Absolutely. Double the ingredients and use a 9×13-inch pan. Bake for 40–45 minutes, checking for doneness.

What if I don’t 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 balance—sweet from the cake, with a lightly tangy cheesecake top. Not overly sugary, but rich and satisfying.

🌟 Final Thoughts

Zucchini Cheesecake Bars combine two favorites—cheesecake and zucchini cake—into one unforgettable dessert. They’re soft, rich, slightly tangy, and deliciously moist, with just enough spice to feel like a cozy treat.

Whether you’re 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.