Strawberry Cheesecake Bars
What I love most about these bars is how approachable they are. They have the same appeal as a classic cheesecake, but without the fuss of springform pans or water baths.
Equipment
- 9x13-inch Baking Pan
- Parchment paper
- Mixing Bowls
- Electric hand mixer or stand mixer
- Medium saucepan
- Rubber spatula
- Measuring cups and spoons
- Food processor or zip-top bag + rolling pin
- Sharp Knife
Ingredients
For the crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter melted
For the cheesecake layer
- 16 oz cream cheese softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
For the strawberry layer
- 2 cups fresh strawberries hulled and chopped
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Prepare the Crust
- Preheat your oven to 325°F (165°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
- In a medium bowl, mix the graham cracker crumbs and sugar until evenly combined.
- Pour in the melted butter and stir until all the crumbs are coated and the mixture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared pan, creating an even layer.
- Bake for 10 minutes, then remove from the oven and let it cool slightly.
- Pro tip: Use the bottom of a measuring cup to press the crust down tightly—this helps prevent crumbling when you slice the bars later.
Make the Strawberry Layer
- Add the chopped strawberries, sugar, lemon juice, cornstarch, and water to a medium saucepan.
- Cook over medium heat, stirring frequently, until the strawberries soften and the mixture thickens, about 5–7 minutes.
- Once thick and glossy, remove from heat and let it cool to room temperature.
- Pro tip: Stir constantly as the mixture heats to prevent the cornstarch from clumping or sticking to the bottom of the pan.
Prepare the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese on medium speed until completely smooth.
- Add the sugar and continue mixing until creamy and well combined.
- Beat in the eggs one at a time, mixing just until incorporated after each addition.
- Add the vanilla extract and sour cream, then mix on low speed until smooth.
- Pro tip: Scrape down the sides of the bowl often—this ensures there are no hidden lumps in the filling.
Assemble the Bars
- Pour the cheesecake filling over the cooled crust and spread it into an even layer.
- Spoon the cooled strawberry mixture on top of the cheesecake layer.
- Gently swirl the strawberry layer using a knife or skewer, creating a marbled effect.
- Pro tip: Don’t over-swirl. A few gentle passes give you a prettier pattern and distinct layers.
Bake and Chill
- Bake for 40–45 minutes, or until the edges are set and the center has a slight jiggle.
- Turn off the oven, crack the door open, and let the bars cool inside for 30 minutes.
- Transfer to the counter to cool completely, then refrigerate for at least 4 hours or overnight before slicing.
- Pro tip: Chilling fully is key—cutting too early will cause messy slices, no matter how tempting it is.
Notes
Nutritional Value (per bar, approximate)
- Calories: 250 kcal
- Total Fat: 16 g
- Saturated Fat: 9 g
- Cholesterol: 55 mg
- Sodium: 120 mg
- Total Carbohydrates: 23 g
- Dietary Fiber: 1 g
- Sugars: 16 g
- Protein: 4 g