Strawberry Cheesecake Bars
Strawberry Cheesecake Bars are the ultimate summer dessert – creamy, fruity, and irresistibly delicious. These bars combine a buttery graham cracker crust with a smooth cheesecake layer topped with fresh strawberry swirl or glaze.
Servings 12 bars
Calories 280kcal
Cost $8–$10
Ingredients
For the crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the cheesecake layer
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
For the strawberry swirl
- 1 cup fresh strawberries hulled
- 1 tbsp lemon juice
- 1 tbsp sugar
Instructions
- Preheat oven to 325°F (160°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides.
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press evenly into the bottom of the pan. Bake for 10 minutes. Let cool slightly.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add in the eggs one at a time, mixing well after each. Add vanilla and sour cream, and mix until combined. Pour over the cooled crust.
- Blend the strawberries, sugar, and lemon juice until smooth. Strain through a sieve if desired for a smoother texture. Drop spoonfuls of the strawberry puree on top of the cheesecake batter and use a toothpick to swirl.
- Bake for 30–35 minutes, or until the center is set and only slightly jiggly. Remove from oven and let cool at room temperature.
- Refrigerate for at least 3 hours, or overnight for best results. Once chilled, lift the cheesecake out using the parchment paper and slice into bars.
Notes
- Use room temperature ingredients for the creamiest texture without lumps.
- Don’t overmix the batter after adding eggs; this helps prevent cracking.
- Chill thoroughly for clean cuts and best flavor.
- Use fresh strawberries for the brightest flavor, but frozen can work in a pinch (just thaw and drain well).