This Sheet Pan Cheesecake is such an easy way to make a slab cheesecake. It is not a giant, thick piece of cheesecake, so you can have all of the desserts at Easter! I think some people also call this a Slab Cheesecake - so however you wound up here through your Google search, I think that you will love this easy recipe!
Why You Will Love Our Sheet Pan Cheesecake Recipe
I LOVE Easter and all of the fun and quirky little Easter desserts that we get to relish in during this time of year! In the early days of my adulthood, I spent countless hours watching the Food Network to get ideas for cooking.
Life has become so much easier since the Internet, Google and Pinterest provide an endless source of recipe ideas! Looking for a recipe for cheesecake bars or a sheet cake? Just Google it or browse through your Pinterest feed and there are literally hundreds of recipes for classic cheesecake bars or whatever you are looking for!
I have always really loved Easter because our family is so big and there are so many children. We still do Easter egg hunts and make the kids Easter baskets. It is just so much fun!
This Sheet Pan Cheesecake was inspired by my No Bake Cheesecake recipe that we shared for Easter, and it pairs so nicely with this super fun Easter Dip.
Are you looking for More Easter Dessert Recipes Like this Sheet Pan Cheesecake?
I have plenty of fun Easter dessert recipes on the blog, like our Easter Chicks Cupcakes Recipe.
Why Our Sheet Pan Cheesecake is Perfect for Every Occasion
This extra large cheesecake recipe is really fun and incredibly easy to make, making it the perfect easy dessert for your family’s Easter dinner celebration. You can even have the kids make this sheet cheesecake recipe while you are getting Easter dinner ready, because it is so easy to make.
What I love about this Sheet Pan Cheesecake Recipe is that it is so easy to make and can be modified to be the perfect dessert for any holiday. You can even serve our cheesecake bars for a regular treat for dessert any time of the week.
Because it makes 15 servings, our sheet pan cheesecake is a great sweet treat to take to a potluck or big family dinner.
How to make this Sheet Pan Cheesecake Recipe
Go ahead and take our your pie crusts to begin defrosting them and set your cream cheese out to bring it to room temperature.
Here are the Ingredients that you will need to make this Sheet Pan Cheesecake Recipe
- Refrigerated pie crusts - we are using pie crusts instead of making a graham cracker crust
- Cream cheese - that is right! We are using cream cheese to make the pie filling in this cheesecake recipe, not the usual cup sour cream
- Powdered sugar - also referred to confectioners sugar
- Half and half
- Pure Vanilla Extract
- White chocolate chips
- Whipped topping, thawed
Please see the printable recipe card at the bottom of this post for the exact amounts of each ingredient.
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Directions for making this Sheet Pan Slab Cheesecake Recipe:
We are going to begin by preheating the oven temperature to 450 degrees Farnehiet. Now unroll both of the refrigerated pie crusts onto a 15"x10"x1" baking sheet, making sure that they are overlapping by about an inch.
Use a knife to trim the ends of the pie crust and then place the scrap pieces on the sheet to fill in any gaps. Now gently press all of the seams together.
Now flute the edges of the pie crusts and then use a fork to poke holes in the bottom of the crust as you would when baking a quiche or a pie. These little holes allow for air to circulate underneath the pie crust so that it doesn't bubble up and rise.
Bake your pie crust for 10-12 minutes, or until it is lightly browned. Remove your cooked pie crust from the oven and place it on a cooling rack to cool completely.
While your pie crust is cooling, we are going to work on making the pie filling for our cheesecake!
In a large bowl, add together your softened cream cheese, the powdered sugar, the half and half and the vanilla.
Now beat these ingredients together with a hand mixer.
Next, add the white chocolate chips to a microwave safe bowl, and microwave them on 50% power for about 2 minutes, stirring between each 30 second intervals. Stir the white chocolate chips until they are completely melted.
Add your melted white chocolate chips to the powdered sugar cream cheese mixture and beat it together well. This should only take about 1-2 minutes.
Next, we are going to beat in the whipped topping.
Now we are going to use a spatula or the back of a large spoon to spread evenly over the cooled pie crust.
Cover your sheet pan cheesecake with plastic wrap and refrigerate it for at least 1 hour or until you are ready to serve it!
When you are ready to serve your cheesecake, cut it into squares and you are done!
Variations of our Sheet Pan Cheesecake
What makes our Sheet Pan Cheesecake recipe so great is that it is really simple and easy to make. Of course, you can always jazz up our easy recipe if you like. Here are a few suggestions!
- Colorful - add a drop of food coloring to the pie filling before you bake your cheesecake. For Easter, I would suggest either pink, blue, purple or yellow! Start with just a tiny drop, as food coloring tends to go a long way!
- Deluxe - If you are making this sheet pan cheesecake for a holiday, feel free to add sprinkles to the top of the cheesecake filling before you put it into the refrigerator to harden.
- Chocolate - If you want to make this a chocolate cheesecake, simply substitute semi sweet or dark chocolate chips for the white chocolate chips.
See this Sweet Potato Bars version of this recipe on my website!
Equipment You will need to make our Sheet Pan Cheesecake Bars
Please note that this recipe calls for a 10 x 15 x 1 inch baking pan, which is also referred to as a jelly roll pan.
- 10 x 15 x 1 baking pan - Grippy cookie pan handles offer a confident grasp and the cookie sheet is oven safe to 500 degrees Fahrenheit so break out those potholders and oven mitts
- Mixing Bowls - These glass bowls are freezer, microwave, and dishwasher safe. No need to hold back when warming your food or storing your leftovers for tomorrow.
- Spatula - This rubber spatula set includes Large, Mini, Spoon, and Jar spatulas. From frosting cakes, scraping batter, heavy sticky and soft mixing, butter icing, flipping pancakes, scooping dough, to getting the last bit out of the jar done.
How to store this Sheet Pan Cheesecake
Store any leftover Sheet Pan Cheesecake covered in the refrigerator. I do not think that you will have any leftovers, but if you do, make sure to eat them within a few days. Otherwise the crust will get soggy.
Share this Sheet Pan Cheesecake with your friends and family on social media!
If you love this Sheet Pan Cheesecake recipe as much as we do, please leave me a 5-star review below and help me share this recipe on Facebook, Twitter and Pinterest!
If you do make the recipe, I hope you will share that you tried it on Pinterest! I love it SO MUCH when readers share their feedback!
To print this Sheet Pan Cheesecake Recipe for Easter, simply click the recipe card below!
I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook! You can also email this recipe!
Sheet Pan Cheesecake
Ingredients
- 1 box refrigerated pie crusts 2 pie crusts
- 1 brick 8 ounces, cream cheese
- ¼ cup powdered sugar
- 1 tablespoon half and half
- 1 teaspoon vanilla
- 1-¼ cup white chocolate chips
- 1 tub 8 ounces, whipped topping, thawed
Instructions
- Preheat oven to 450 and unroll both pie crusts onto a 15"x10"x1" baking sheet, overlapping about an inch. Use a knife to trim the ends and place the scrap pieces on the sheet to fill the gaps. Gently press the seams together. Flute edges and poke holes in the bottom of the crust. Bake for 10-12 minutes or until browned and cool completely.
- Add cream cheese, powdered sugar, half and half and vanilla in a mixing bowl and beat well with a hand mixer.
- Add chocolate chips to a microwave safe bowl, Microwave on 50% power for about 2 minutes, stirring each 30 seconds. Stir until completely melted. Add to cream cheese mixture and beat well.
- Beat in whipped topping. Spread over cooled crust. Refrigerate for 1 hour. Cut into squares and serve.
- Refrigerate left overs covered.
- Makes 15 squares.
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