Strawberry Cheesecake Bars

These Strawberry Cheesecake Bars have a buttery graham cracker crust and a rich, fluffy vanilla cream cheese filling. Before baking, I swirl in a homemade strawberry sauce, then after baking, I top the bars with even more strawberry sauce, extra graham cracker crumbles, and fresh strawberry slices.

Course Dessert

Cuisine American

Keyword Strawberry Cheesecake Bars

Prep Time 25

Cook Time 35

Cooling Time 1

Total Time 1

Servings

Calories 425kcal

Author Julia

Ingredients

Strawberry sauce:

3 cups strawberries sliced, plus some for garnish
½ cup granulated sugar
1 medium lemon
2 tablespoons cornstarch

Filling:

16 ounces cream cheese softened
2 large eggs
2 teaspoons vanilla extract
1 cup powdered sugar

Graham Cracker Crust:

1 ½ cups graham cracker crumbles about 12 crackers
1 tablespoon granulated sugar
¼ teaspoon salt
¼ cup unsalted butter melted

US Customary - Metric

Instructions

Preheat the oven to 350 degrees and line a 9 by 9-inch baking dish with parchment paper.
Add the sliced strawberries, sugar, lemon juice, and cornstarch to a small saucepan, cook on medium/low heat stirring occasionally until the strawberries have softened and a syrup has formed. Use a fork to break up some of the strawberries and create a smoother sauce. Set aside to cool.
While the sauce is cooling, begin preparing the graham cracker crust. Combine the graham crackers, sugar, and salt in a food processor, blend until the graham crackers turn to dust. Add in the melted butter and blend until a coarse mixture forms.
Set aside ¼ cup of the graham cracker mixture for topping, transfer the remaining mixture to the lined baking dish, use a spatula to press the crumbles into the bottom of the pan to form a crust. Set aside.
To make the cheesecake filling, cream the softened cream cheese in the stand mixer with the whisk attachment, add in the two whole eggs and vanilla extract, whisk until combined. With the mixer on low, slowly add in the powdered sugar ¼ cup at a time, once the powdered sugar is combined, turn the mixer up to medium/high to fluff the cheesecake filling until it is smooth with no clumps.
Carefully pour the cheesecake filling to the baking dish over the graham cracker crust, use a spatula to smooth and level the filling if necessary.
Set aside half of the strawberry sauce for later. Transfer the other half of the strawberry sauce to the baking dish over the cheesecake filling. Use a spatula to gently mix the strawberry sauce with the cheesecake filling to create a swirled pattern.
Cook the cheesecake at 350 degrees for 35 minutes, or until the top is lightly browned and only the center is slightly jiggly.
Let the cheesecake cool in the refrigerator for at least an hour.
Top the cooled cheesecake with the remainder of the strawberry sauce, then the remainder of the graham cracker crumbles and fresh strawberry slices. Cut into 9 even slices.

Notes

Parchment: The best method to line the baking pan with parchment paper is to cut a square the size of the bottom of the pan and grease the sides with butter or oil.
To cool the strawberry sauce quickly, spread it out on a tray or pan to increase the surface area and set in the fridge or freezer.
Storage: You can store strawberry cheesecake bars in an airtight container in the refrigerator for up to 4 days, and serve them chilled.
Serve: Serve the cheesecake bars chilled with crumbled graham crackers, fresh strawberries, lemon, or powdered sugar.
Can I use frozen strawberries? While fresh always work best, you can use frozen, just make sure they are completely thawed and be sure to thoroughly drain excess liquid.
Supplies: You will need a stand or handheld mixer, a small saucepan, a food processor, and a 9 by 9-inch baking dish.
I provide helpful step-by-step photos above the recipe card (scroll up).

Nutrition