Description
These Strawberry Cheesecake Bars are a dreamy combination of a buttery graham cracker crust, creamy cheesecake filling, and a fresh strawberry topping. Easy to make and perfect for slicing, they’re a beautiful, crowd-pleasing dessert for parties, potlucks, or anytime you’re craving a sweet, fruity treat.
Ingredients
- For the crust:
- Graham cracker crumbs
- Granulated sugar
- Melted unsalted butter
- For the cheesecake filling:
- Cream cheese, softened
- Granulated sugar
- Sour cream
- Vanilla extract
- Eggs
- For the strawberry topping:
- Fresh strawberries, diced (or frozen, thawed and drained)
- Granulated sugar
- Lemon juice
- Cornstarch
Instructions
- Preheat oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the pan to form the crust. Bake for 10 minutes, then let cool.
- Beat softened cream cheese until smooth. Add sugar, sour cream, and vanilla; mix until creamy. Add eggs one at a time, mixing just until combined.
- Pour cheesecake batter over crust and smooth the top.
- In a saucepan, cook strawberries, sugar, lemon juice, and cornstarch until thickened. Let cool slightly, then spoon or swirl over the cheesecake layer.
- Bake for 35–40 minutes, until the edges are set and the center jiggles slightly.
- Cool completely at room temperature, then chill in the fridge for at least 3 hours.
- Slice into bars and serve chilled.
Notes
- Use vanilla wafers or Oreos for a fun crust variation.
- Add lemon zest to the filling for a citrus twist.
- Chocolate drizzle adds a decadent finishing touch.
- Double the recipe for a 9×13-inch pan, adjusting bake time as needed.
- Bars slice best when fully chilled.
