Description
Delightful Strawberry Cheesecake Bars featuring a buttery graham cracker crust, creamy cheesecake filling, and a luscious homemade strawberry topping swirled throughout. Perfectly baked to offer rich, fruity, and smooth flavors in every bite.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 0.25 cup granulated sugar
- 0.5 cup unsalted butter, melted
Cheesecake Filling
- 24 ounces cream cheese, softened
- 0.25 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream
- 2 teaspoons vanilla extract
Strawberry Topping
- 2 cups fresh strawberries, hulled and diced
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
- Prepare the Crust: Preheat your oven to 325°F and line a 9×13-inch baking pan with parchment paper leaving an overhang for easy removal. In a bowl, combine graham cracker crumbs, 0.25 cup granulated sugar, and 0.5 cup melted butter. Press this mixture firmly into the bottom of the pan and bake for 10 minutes. Remove and let it cool slightly.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Add 0.25 cup granulated sugar and mix until creamy. Beat in eggs, one at a time, ensuring each is fully incorporated before adding the next. Then mix in sour cream and vanilla extract until the batter is smooth.
- Assemble Cheesecake Layer: Pour the cheesecake batter evenly over the pre-baked crust in the pan.
- Prepare Strawberry Topping: In a small saucepan, combine diced strawberries, 2 tablespoons sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens slightly and becomes glossy.
- Swirl Strawberry Topping: Spoon the thickened strawberry mixture over the cheesecake batter. Using a knife, gently swirl the topping into the batter to create a marbled effect.
- Bake: Place the pan in the oven and bake for 45 to 50 minutes, or until the center is just set but still slightly jiggly.
- Cool and Chill: Remove from oven and let cool completely on a wire rack. Then refrigerate for at least 4 hours to fully set the cheesecake bars.
- Slice and Serve: Use the parchment paper overhang to lift the cheesecake out of the pan. For clean slices, wipe the knife between cuts. Slice into 12 bars and serve chilled.
Notes
- For smooth, clean slices, wipe the knife between each cut.
- These bars store well in the refrigerator for up to 4 days.
- Use fresh strawberries for the best flavor in the topping.
- Let the cream cheese soften completely before mixing to avoid lumps.
