Description
Delicious and creamy Strawberry Cheesecake Bars with a buttery graham cracker crust, smooth cream cheese filling, and fresh diced strawberries topping. Perfectly baked to set the creamy layers and topped with a sweet strawberry layer for a refreshing dessert bar.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Strawberry Topping
- 1 1/2 cups fresh strawberries, diced
- 1 tablespoon cornstarch
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Instructions
- Prepare Oven and Pan: Preheat your oven to 325°F (163°C) and line a 9×9-inch baking pan with parchment paper to prevent sticking and make removal easier.
- Make the Crust: In a bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of the prepared pan to form an even crust layer. Bake for 10 minutes, then remove and let it cool slightly.
- Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth using an electric mixer. Add 3/4 cup sugar and mix until creamy. Beat in eggs one at a time, ensuring each is incorporated fully before adding the next. Stir in vanilla extract and sour cream and mix until just combined, taking care not to overmix.
- Assemble the Bars: Pour the cheesecake filling over the baked crust and gently smooth the top with a spatula.
- Prepare Strawberry Topping: In a separate small bowl, toss diced strawberries with cornstarch, 2 tablespoons sugar, and lemon juice to coat evenly. Spoon this strawberry mixture evenly over the cheesecake batter in the pan.
- Bake the Bars: Place the pan in the oven and bake for 40 to 45 minutes until the cheesecake center is just set and not jiggly. Remove the pan from the oven and allow it to cool completely at room temperature.
- Chill and Serve: Once cooled, refrigerate the bars for at least 3 hours to firm up completely. For clean slices, wipe the knife between cuts and then slice into 12 bars before serving.
Notes
- For cleaner slices, wipe the knife between each cut to keep edges neat and tidy.
- Frozen strawberries can be used if thawed completely and patted dry to remove excess moisture.
- Store leftover bars refrigerated for up to 4 days to maintain freshness and texture.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
