Imagine biting into a luscious Strawberry Cheesecake Bar, where rich flavors of vanilla and bright strawberries dance on your palate. I’ve spent countless afternoons perfecting this recipe, adjusting sugar levels and testing baking times until the balance was just right. Each batch reveals new layers of flavor, and I can’t wait to share my discoveries with you! If you’re interested in more sweet delights, check out my Strawberry Tea Sandwiches.
About Strawberry Cheesecake Bars
These Strawberry Cheesecake Bars are the epitome of comfort dessert. Perfect for gatherings or a quiet evening at home, I’ve tested this recipe multiple times to ensure the creamy vanilla cheesecake pairs harmoniously with the vibrant strawberry topping. Every trial brought something new, whether it was a magical texture or an unexpected flavor burst. The result? A dessert that feels like sunshine on a plate.
- Quick and easy to prep—ideal for last-minute gatherings.
- Budget-friendly ingredients that cater to a crowd.
- Perfect for warm weather—refreshing and delightful.
- Strawberries are packed with antioxidants and vitamin C.
Key Ingredients & Their Roles
- Graham Cracker Crumbs: Gives a buttery crunch; consider digestive biscuits for variation.
- Full-fat Cream Cheese: Essential for a rich, creamy texture—make sure it’s softened for blending.
- Strawberries: Freshness elevates the dessert, but frozen can work if you thaw and drain excess moisture.
- Cornstarch: Helps to thicken the strawberry topping without altering the flavor.
How to Make Strawberry Cheesecake Bars
- Preheat your oven to 325°F (165°C) and line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal.
- In a food processor, combine graham cracker crumbs, melted butter, sugar, vanilla, and sea salt. Pulse until fully blended. Pour into the lined dish, pressing it down with a flat-bottomed glass to achieve a sturdy crust.
- Bake the crust for 10 minutes; let it cool briefly while you prepare the cheesecake filling.
- Clean the food processor and blend cream cheese, eggs, sugar, and vanilla until smooth. Pour the filling over the crust and spread it evenly.
- Bake for 30 to 35 minutes, or until the edges are set with a slight jiggle in the center. Let cool to room temperature.
- Meanwhile, in a saucepan, combine 1 pound of strawberries and sugar. Simmer for 10-15 minutes, mashing gently until it forms a compote. Mix lemon juice with cornstarch; stir into the warming mixture until slightly thickened.
- Remove from heat and incorporate the remaining strawberries. Allow to cool before spreading over the cooled cheesecake. Chill in the fridge for at least 4 hours or preferably overnight.
- When ready to serve, lift the bars out using the parchment and slice into squares. Enjoy the delightful layers!
Pro Tips & Troubleshooting
- To achieve a smooth filling, ensure your cream cheese is warmed to room temperature before mixing.
- If the cream cheese mixture curdles, it’s usually due to quick mixing or cold ingredients—try beating it for an additional minute.
- For a seasonal twist, consider adding a hint of orange zest to the cheesecake for a citrusy brightness.
- This recipe scales easily—double it for a larger crowd using a 9×13 inch pan.
Storage & Make-Ahead Guide
Store your Strawberry Cheesecake Bars in the fridge for up to 4 days in an airtight container. They can also be frozen for up to 2 months. Just thaw in the fridge the night before serving. During testing, I found that freezing actually enhanced the flavors, making them even more delicious!
Serving Suggestions
These bars pair beautifully with a light whipped cream or a scoop of vanilla ice cream. For a balanced meal, consider serving alongside a fresh arugula salad. For more delectable recipes, check out my Garlic Butter Shrimp Pasta and Vegetarian Lasagna.
Frequently Asked Questions
- Can I use different fruits for the topping? Absolutely! Raspberries or blueberries work beautifully and add a different flavor profile.
- How do I prevent the cheesecake from cracking? Bake it gently and avoid overmixing the batter. Also, let it cool gradually at room temperature.
- What’s the best way to serve these bars? Serve chilled with a dollop of whipped cream or fresh mint for a refreshing touch.
- Can I make these gluten-free? Yes, simply use gluten-free graham crackers or an alternative base like almond flour.
- How do I store leftovers? Keep them in an airtight container in the fridge for up to 4 days.
Final Thoughts
These Strawberry Cheesecake Bars are a true delight, perfect for any occasion. I love enjoying them chilled with a sprinkle of fresh herbs or nuts on top. I hope you give this recipe a try; I’d love to hear about your results!
More Recipes You’ll Love
- Apple Cider Recipe – a sweet beverage to complement dessert flavors
- Mini Pumpkin Hand Pies – similar dessert presentation and festive vibe
- Strawberry Tea Sandwiches – light and fruity pairing for a brunch spread
Strawberry Cheesecake Bars
Ingredients
- 1.5 cups graham cracker crumbs can substitute with digestive or arrowroot biscuits
- 0.25 cups unsalted butter melted
- 2 tablespoons organic cane sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoons sea salt
- 16 oz full-fat cream cheese softened to room temperature
- 2 large eggs room temperature
- 0.5 cups organic cane sugar for cheesecake filling
- 1 tablespoon vanilla extract for cheesecake filling
- 2 pounds strawberries hulled and quartered or halved
- 0.25 cups organic cane sugar for strawberry topping
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract for strawberry topping
Instructions
- Preheat oven to 325F (165C). Line an 8×8 inch square baking dish with parchment paper, leaving a bit of overhang to easily lift out the cheesecake bars later.
- Toss all the crust ingredients into your food processor and pulse to combine. Pour the crust mixture into the lined baking dish, spread it out evenly and press down firmly using the flat bottom of a glass or measuring cup.
- Bake for 10 minutes and set aside to cool for a few minutes while you make the cheesecake filling.
- Wipe the food processor clean. Add all the vanilla cheesecake filling ingredients and process until smooth.
- Pour the cheesecake filling over the crust and smooth it out evenly.
- Bake for about 30 to 35 minutes or until the edges are set and the center jiggles slightly.
- Let the baking dish cool at room temperature.
- In a saucepan, combine 1 pound of strawberries and sugar. Simmer gently over medium heat for 10-15 minutes, stirring occasionally.
- Mix lemon juice and cornstarch until dissolved and stir into the simmering compote.
- Remove from heat and stir through remaining strawberries. Let cool to lukewarm.
- Pour the strawberry topping over the cheesecake and spread out evenly.
- Cover and refrigerate to chill and set for at least 4 to 5 hours or overnight.
- Lift the cheesecake out of the pan using the parchment paper and slice into squares.
- Serve immediately or keep stored in an airtight container in the fridge for 3 to 4 days.