Description
Delicious and creamy Strawberry Cheesecake Bars featuring a buttery graham cracker crust, smooth cream cheese filling, and a fresh strawberry topping. Perfect for summer gatherings or anytime you crave a fruity, decadent dessert.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the strawberry topping:
- 1 1/2 cups fresh strawberries, diced
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes, then set it aside to cool slightly.
- Make the filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract and sour cream until everything is well combined. Pour this filling over the slightly cooled crust and smooth the top evenly.
- Prepare the strawberry topping: In a small saucepan over medium heat, combine diced strawberries, sugar, and lemon juice. Cook for 5 to 7 minutes until the strawberries soften and release their juices. Stir in the cornstarch slurry and cook for an additional minute until the mixture thickens. Remove from heat and let cool slightly.
- Add topping and bake: Spoon the strawberry mixture over the cheesecake filling layer. You can swirl it gently with a knife for a marbled effect or leave it as a spread topping. Place the pan in the oven and bake for 35 to 40 minutes, or until the center is mostly set with a slight jiggle remaining.
- Cool and chill: Once baked, turn off the oven, crack the oven door open, and let the bars cool inside for 30 minutes. Then transfer the bars to the refrigerator and chill for at least 3 hours before slicing into squares and serving.
Notes
- You can substitute frozen strawberries if fresh ones are out of season; just thaw and drain before cooking.
- For cleaner slices, wipe your knife between each cut.
- These bars can be made a day ahead and stored in the fridge, making for convenient prepping.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
