Description
Strawberry Cheesecake Bars are a deliciously simple dessert featuring a buttery graham cracker crust, smooth vanilla cheesecake, and a swirl of sweet strawberry topping. These easy-to-serve bars are perfect for spring and summer entertaining.
Ingredients
Units
Scale
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the cheesecake filling:
- 16 oz (2 blocks) cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream or Greek yogurt
- 2 large eggs
- 1 tsp vanilla extract
- For the strawberry swirl:
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the cheesecake filling:
- 16 oz (2 blocks) cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream or Greek yogurt
- 2 large eggs
- 1 tsp vanilla extract
- For the strawberry swirl:
- 1 cup fresh strawberries, hulled and chopped
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tsp water (optional, for thickening)
- 1 cup fresh strawberries, hulled and chopped
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tsp water (optional, for thickening)
Instructions
- Preheat oven:
- Preheat to 325°F (160°C). Line an 8×8 or 9×9-inch baking pan with parchment paper.
- Make the crust:
- Combine graham cracker crumbs, sugar, and melted butter. Press evenly into the bottom of the prepared pan. Bake for 8–10 minutes, then let cool slightly.
- Make the strawberry sauce:
- In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until soft. Mash or blend for a smoother texture. Add cornstarch slurry if thicker sauce is desired. Let cool.
- Prepare cheesecake filling:
- Beat cream cheese and sugar until smooth. Mix in sour cream, eggs, and vanilla until well combined.
- Assemble:
- Pour cheesecake filling over cooled crust. Drop spoonfuls of strawberry sauce on top and swirl with a knife or skewer.
- Bake:
- Bake for 30–35 minutes, or until center is just set. Cool at room temperature, then chill for at least 4 hours or overnight.
- Slice and serve:
- Cut into bars and garnish with extra strawberry slices if desired.
Notes
- Use strawberry jam if fresh strawberries are unavailable.
- For clean slices, wipe the knife between cuts.
- Can be made 1–2 days in advance and stored chilled.
Nutrition
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 160 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
