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Strawberry Cheesecake Bars Recipe

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4.2 from 67 reviews

These luscious Strawberry Cheesecake Bars feature a buttery graham cracker crust, a creamy vanilla cheesecake layer, and a vibrant homemade strawberry topping. Perfectly balanced with sweetness and fresh fruit flavor, they make an ideal dessert or snack for any occasion.

Ingredients

Crust

  • 1½ cups graham cracker crumbs (digestive or arrowroot biscuits can be used, finely ground)
  • ¼ cup melted unsalted butter
  • 2 tablespoons organic cane sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt

Cheesecake Filling

  • 2 bricks (16 oz/500g) full-fat cream cheese, softened to room temperature
  • 2 large eggs, room temperature
  • ½ cup organic cane sugar
  • 1 tablespoon vanilla extract

Strawberry Topping

  • 2 pounds strawberries, hulled and quartered or halved depending on size (divided)
  • ¼ – ½ cup organic cane sugar, to taste
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven and prep baking dish: Preheat your oven to 325°F (165°C). Line an 8×8 inch square baking dish with parchment paper, leaving an overhang on the sides for easy removal of the bars after baking.
  2. Make the crust: Combine all crust ingredients in a food processor and pulse until evenly mixed. Pour the mixture into the prepared baking dish, spreading it out evenly and pressing down firmly with the bottom of a glass or measuring cup to create a smooth, compact layer.
  3. Prebake the crust: Bake the crust for 10 minutes. Remove from the oven and allow it to cool for a few minutes while preparing the cheesecake filling.
  4. Make the cheesecake filling: Clean the food processor bowl. Add the cream cheese, eggs, sugar, and vanilla extract to the processor and blend until the mixture is smooth and creamy. Pour this filling evenly over the prebaked crust and smooth the surface with a spatula.
  5. Bake the cheesecake: Bake for 30 to 35 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Remove from oven and place the baking dish on a wire rack to cool to room temperature.
  6. Prepare the strawberry topping: In a saucepan over medium heat, combine 1 pound of the prepared strawberries and organic cane sugar. Simmer gently for 10-15 minutes, stirring occasionally, until the strawberries soften and break down. Mash them gently with a spoon or masher to create a compote. In a small bowl, dissolve cornstarch in lemon juice and stir this into the compote. Cook for an additional minute, then remove from heat. Stir in the vanilla extract and the remaining 1 pound of fresh strawberries. Let the topping cool to lukewarm.
  7. Assemble and chill: Pour the cooled strawberry topping evenly over the baked cheesecake layer. Cover the dish and refrigerate for at least 4 to 5 hours, preferably overnight, to allow the bars to set properly.
  8. Slice and serve: Use the parchment paper overhang to lift the entire dessert out of the baking dish onto a cutting board. Slice into 9 to 16 squares depending on your preferred size. Serve immediately or store in an airtight container in the refrigerator for 3 to 4 days.

Notes

  • Room temperature ingredients ensure a smoother cheesecake texture.
  • You can adjust the sugar in the strawberry topping according to your preferred sweetness.
  • Use fresh strawberries for the best flavor; frozen can also be used but may alter texture slightly.
  • Allow the bars to chill fully for clean slices and proper set.
  • Store leftover bars in an airtight container in the fridge to keep them fresh for several days.

Find it online: https://recipethrive.com/strawberry-cheesecake-bars-recipe/