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, we couldn't stop eating them!
The creamy filling is the star of the show, with a velvety texture and a rich flavor that will only make you want more. The generous amount of vanilla extract adds extra flavor without adding too much 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.
Tips for Making Strawberry Cheesecake Bars
- Refrigerate overnight: These bars taste best when they have 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. If that's not an option, at least let the cheesecake cool in the refrigerator for several hours before serving.
- Use room temperature cream cheese: This will make the batter smooth. If you use cold ingredients, the batter will be lumpy and you won't get the smooth texture that cheesecake needs.
- Don't press the crust too tight: If you press the graham cracker crust into the pan too tight, the crust will turn out crumbly after baking. Also, make sure to crush the graham crackers into a fine dust to avoid a crumbly crust. Using a food processor is the best way to do this.
Other Dessert Bar Recipes
Here are a few of my other favorite All You Can Eats dessert bar recipes:
Caramel Churro Cheesecake Bars
If you try out these strawberry cheesecake bars or any of my other recipes, I’d LOVE to hear about it. You can leave a comment below the recipe, or if you post a picture on Instagram, be sure to tag me! Getting any feedback on my recipes is both rewarding AND helpful as I write and edit recipes in the future.
Now get baking, and enjoy!
Easy Strawberry Cheesecake Bars
Ingredients
Graham Cracker Crust
- 1 ½ cup graham cracker crumbs (12 crackers)
- ⅓ cup granulated sugar
- 5 tablespoon unsalted butter, melted
Cream Cheese Filling
- 16 oz cream cheese, room temperature
- ⅔ cup granulated sugar
- ⅓ cup sour cream, room temperature
- 1 tablespoon vanilla extract
- 2 large eggs, room temperature
Strawberry Topping
- 3 cup sliced strawberries (quartered)
- ⅔ cup granulated sugar
- 2 tablespoon cornstarch
- 2 tablespoon cold water
- 1 tablespoon lemon juice (freshly squeezed)
Instructions
- Preheat the oven to 325° F. Line a 9x9 glass pan with parchment paper and set aside.
- Crush the graham crackers in a bag using a rolling pin, or 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 9x9 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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