Easy Strawberry Cheesecake Bars

If you’re looking for an easy way to make cheesecake, look no further than these strawberry cheesecake bars! Unlike traditional cheesecake recipes that require a water bath and a special pan, these bars come together in no time and are just as delicious. Seriously, I couldn’t stop eating them!

The creamy filling is the star of the show, with a velvety texture and a rich flavor that makes it the best cheesecake you’ll ever taste! The generous amount of vanilla extract adds a depth of flavor without needing an overload of sugar. Plus, the addition of fresh strawberries adds a bright, fruity note that complements the richness of the cheesecake perfectly. If strawberries aren’t your thing, you could easily swap them out for raspberries or any other berry of your choice!

One of the best things about these bars is that they taste even better when refrigerated overnight. The flavors have time to meld together and the cheesecake becomes even creamier and more decadent. So if you’re planning on serving these bars for a special occasion, be sure to make them the day before and let them chill in the fridge.

Of course, a good cheesecake wouldn’t be complete without a thick and buttery graham cracker crust, and these bars certainly deliver in that department. The crust is sturdy enough to hold up the creamy filling, but still tender and crumbly enough to provide the perfect contrast in texture.

These strawberry cheesecake bars are a MUST-TRY for any cheesecake lover. They’re easy to make, delicious, and perfect for any occasion! So why not whip up a batch today and see for yourself just how delicious they are?

Easy Strawberry Cheesecake Bars

Recipe by Maddie Saxey
5.0 from 2 votes
Servings

12

servings
Prep time

20

minutes
Cooking time

40

minutes
Calories

352

kcal

Ingredients

  • Graham Cracker Crust
  • 1 1/2 cup graham cracker crumbs (12 crackers)

  • 1/3 cup granulated sugar

  • 5 Tbsp unsalted butter, melted

  • Cream Cheese Filling
  • 16 oz cream cheese, room temperature

  • 2/3 cup granulated sugar

  • 1/3 cup sour cream

  • 1 Tbsp vanilla extract

  • 2 large eggs, room temperature

  • Strawberry Topping
  • 3 cup sliced strawberries (quartered)

  • 2/3 cup granulated sugar

  • 2 Tbsp cornstarch

  • 2 Tbsp cold water

  • 1 Tbsp lemon juice (freshly squeezed)

Directions

  • Preheat the oven to 325° F. Line a 9×9 glass pan with parchment paper and set aside.
  • Crush the graham crackers in a bag using a rolling pin, or just use a food processor if you have one. You’ll want to crush them as fine as you can–practically dust. In a bowl, mix the sugar and graham cracker crumbs. Then add the melted butter and mix well. Evenly spread the graham cracker mixture into the bottom of the 9×9 glass pan, and then using the back of a measuring cup, push down on the crust, making it level and compact. Don’t overdo it, you just don’t want any loose crumbs.
  • Now, make the filling: Add the cream cheese and granulated sugar to a standing mixer, and mix on high for 2-3 minutes, until well-combined and creamy. Then add the eggs, vanilla extract, and sour cream. Mix on medium-high speed until all the ingredients are evenly incorporated. Make sure to scrape down the sides of the bowl so that all of the ingredients are mixed throughout.
  • Add the cream cheese mixture to the glass pan, and smooth the top with a rubber spatula so that the top is level. Bake for 40-45 minutes, until the center is set. If it starts to bubble or crack that’s totally fine. Allow the cheesecake to cool on the counter until it has reached room temperature, and then refrigerate for at least 8 hours before serving. However, if you can, refrigerate overnight–it will taste even better the next day!
  • While the cheesecake is baking, make the topping. Combine the water and cornstarch in a small bowl and mix well. Then add the cornstarch mixture, along with the sliced strawberries and granulated sugar to a large frying pan. Turn the heat on high, and slowly stir, bringing the mixture to a boil. Keep stirring with the heat on medium-high for 7-10 minutes, until the mixture has thickened and turned bright red. Then remove from heat and mix in the lemon juice. Cool and then refrigerate until ready to serve.
  • Once ready to serve, slice the cheesecake and add the topping. Enjoy!

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