Strawberry Cheesecake Bars are a delightful treat that everyone seems to love! They strike a perfect balance between creamy cheesecake and fresh, juicy strawberries. These bars are not only delicious but also incredibly easy to make, making them a go-to dessert for any occasion. Whether you’re hosting a summer BBQ, celebrating a birthday, or just trying to impress your friends, these bars will surely win hearts.
Imagine sinking your teeth into a luscious slice of cheesecake, with the sweetness of strawberries bringing everything together. With minimal ingredients, they come together quickly, allowing you to focus on enjoying each bite. So, let’s roll up our sleeves and get started on these Strawberry Cheesecake Bars that promise to elevate any dessert table.
Why This Recipe Works
These Strawberry Cheesecake Bars work beautifully because of the stunning interplay of flavors and textures. The creamy richness of the cheesecake contrasts perfectly with the bright, fresh strawberries. And let’s not forget about the graham cracker crust—it’s the ideal base, providing just the right amount of crunch. Plus, you really don’t need a long list of ingredients to achieve maximum flavor. Just a few basics work together to create a dessert that feels special yet approachable.
Why You’ll Love This Strawberry Cheesecake Bars
If you’re looking for a refreshing dessert for summer gatherings, these Strawberry Cheesecake Bars are perfect. They offer vibrant flavors that will impress your guests without a ton of fuss. Additionally, they’re a dream to make ahead of time, which is ideal when life gets busy. The combination of creamy cheesecake, fruity strawberries, and crunchy crust creates a delightful treat that’s hard to resist.
Ingredients
- For the Crust:
- 2 cups Graham cracker crumbs (about 1 1/2 packets of graham crackers)
- 2 TBSP Brown sugar, packed (light or dark)
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1/2 cup Unsalted butter, melted
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For the Strawberry Sauce:
- 3 cups Fresh strawberries, washed and cut into pieces
- 1/2 cup White granulated sugar
- 1/2 TBSP Lemon juice
- 1 TBSP Water
-
1 TBSP Cornstarch
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For the Cheesecake Batter:
- 24 oz Cream cheese, room temperature
- 3/4 cup White granulated sugar
- 1/2 cup Sour cream, room temperature
- 1/4 cup Heavy cream, room temperature
- 1 tsp Pure vanilla extract
- 4 Large eggs, room temperature
Preparing the Graham Cracker Crust
Preheat the Oven
Start by preheating your oven to 325°F (163°C).
Prepare the Baking Pan
Next, spray a 9×9 inch pan with non-stick baking spray. It’s also a good idea to line it with parchment paper, allowing some overhang on the sides for easy removal later. Give it another quick spray for good measure.
Make the Crust Mixture
Take 1 1/2 packets of graham crackers and crumble them into fine crumbs using a food processor. If you don’t have one, simply place them in a ziplock bag and crush them with a rolling pin! In a bowl, mix the graham cracker crumbs with the packed brown sugar and melted butter. Use a fork to combine everything until it’s all moistened.
Press and Bake the Crust
Pour the crust mixture into your prepared pan. With your hands, press the crumbs firmly down into the bottom. To compact them nicely, you can use a measuring cup. Bake for about 12 minutes until slightly golden.
Making the Strawberry Sauce
Prepare the Strawberries
Slice the fresh strawberries into quarters and medium-sized pieces so they can break down easier during cooking.
Cook the Sauce
In a medium saucepan over medium heat, combine the sliced strawberries, granulated sugar, lemon juice, water, and cornstarch.
Thicken the Sauce
Allow the mixture to heat until it’s boiling. Once it boils, cook it for about 8-10 minutes until it thickens up nicely. When thickened, remove from heat and let it cool completely. For now, store it in the fridge until you need it for assembly.
Creating the Cheesecake Batter
Beat the Cheesecake Ingredients
In a mixer, beat the room temperature cream cheese and sugar on high speed for about 2 minutes, scraping down the bowl halfway through to ensure everything mixes well.
Add Remaining Ingredients
After that, add in the sour cream, heavy cream, and vanilla extract. Mix until creamy and smooth, with no lumps. Don’t forget to scrape down the sides.
Incorporate the Eggs
Now, add the eggs one at a time. Mix on low speed each time just until combined. This keeps the batter fluffy and helps prevent cracks later on.
Pour and Bake
Pour the cheesecake batter over your prepared crust. Bake for around 35-40 minutes. The edges should be set, but the center can still jiggle slightly—this is what you want!
Cool the Cheesecake
Once done, turn off the oven and keep the door slightly open. Let the cheesecake cool for about 20 minutes. After that, transfer it to a wire rack to cool completely. Wrap it in foil and refrigerate for at least 6 hours or overnight if possible.
Adding the Strawberry Sauce
Finish the Bars
Once your cheesecake is chilled and firm, it’s time to remove it from the pan. Carefully peel off the parchment paper and spread the chilled strawberry sauce over the top. Keep it refrigerated until you’re ready to slice and serve.
Serving Suggestions
For that extra flair, serve your Strawberry Cheesecake Bars chilled and garnish with fresh strawberry slices or a dollop of whipped cream. It’s a simple way to elevate this delightful treat.
Tips for Success
To make sure your cheesecake turns out perfectly, ensure all your ingredients are at room temperature before mixing. Also, be careful not to overmix once you add the eggs; this helps avoid cracks.
Variations
Feel free to swap fresh strawberries for other berries like blueberries or raspberries if you’re in the mood for something different. If you’re feeling adventurous, add a layer of chocolate ganache beneath the cheesecake for an extra-rich dessert!
Storage Tips
If you have leftovers (though they might not last long), store them in an airtight container in the fridge for up to 5 days. For longer storage, you can freeze the cheesecake bars without the strawberry sauce for up to 3 months.
Pairing Ideas
Enjoy your Strawberry Cheesecake Bars with a glass of chilled Moscato or top with a scoop of vanilla ice cream for a perfect dessert experience.
FAQs
- Can I use frozen strawberries for the sauce?
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Yes, frozen strawberries work great—just thaw and drain any excess moisture.
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How do I prevent my cheesecake from cracking?
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Avoid overmixing and allow it to cool slowly in the oven. This prevents sudden temperature changes that cause cracks.
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Can I make this recipe gluten-free?
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Absolutely! You can use gluten-free graham crackers or almond flour for the crust.
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How long do these cheesecake bars last in the fridge?
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Keep them in an airtight container for up to 5 days.
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Is it necessary to refrigerate the cheesecake bars overnight?
- Yes, this chilling period lets the flavors meld beautifully and the texture set properly.
Making these Strawberry Cheesecake Bars is all about enjoying the process and sharing a sweet treat with those you love. Whether it’s a special occasion or just a sunny afternoon, these bars are bound to become a favorite. Gather your ingredients, and have fun creating something truly delightful!
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Strawberry Cheesecake Bars
Strawberry Cheesecake Bars combine a creamy cheesecake filling with fresh strawberries and a crunchy graham cracker crust, making them an irresistible dessert choice. Easy to prepare, these bars are ideal for summer gatherings or as a delightful treat any time of year.
- Total Time: 1 hour 20 minutes
- Yield: 16 bars 1x
Ingredients
- 2 cups Graham cracker crumbs (about 1 1/2 packets of graham crackers)
- 2 TBSP Brown sugar, packed (light or dark)
- 1/2 cup Unsalted butter, melted
- 3 cups Fresh strawberries, washed and cut into pieces
- 1/2 cup White granulated sugar
- 1/2 TBSP Lemon juice
- 1 TBSP Water
- 1 TBSP Cornstarch
- 24 oz Cream cheese, room temperature
- 3/4 cup White granulated sugar
- 1/2 cup Sour cream, room temperature
- 1/4 cup Heavy cream, room temperature
- 1 tsp Pure vanilla extract
- 4 Large eggs, room temperature
Instructions
- Preheat the oven to 325°F (163°C).
- Prepare a 9×9 inch pan with non-stick spray and parchment paper.
- Mix graham cracker crumbs, brown sugar, and melted butter in a bowl.
- Press the mixture into the prepared pan and bake for about 12 minutes.
- Combine strawberries, granulated sugar, lemon juice, water, and cornstarch in a saucepan and cook until thickened.
- Beat cream cheese and sugar on high speed, then add sour cream, heavy cream, and vanilla.
- Incorporate eggs slowly, mixing until just combined.
- Pour cheesecake batter over the crust and bake for 35-40 minutes.
- Cool the cheesecake, refrigerate for at least 6 hours, then add chilled strawberry sauce before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all ingredients are at room temperature before mixing.
Overmixing after adding eggs can lead to cracks in the cheesecake.
Leftovers can be stored in an airtight container in the fridge for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 15
- Sodium: 200
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 5
- Cholesterol: 75
