Strawberry Cheesecake Bars

5 from 14 reviews

These cheesecake bars have a buttery graham cracker crust with a creamy baked cheesecake on top. It is topped with a strawberry sauce made with fresh strawberries. It is perfect for summer!

Prep Time30

Cook Time50

Cooling Time6

Total Time7 20

Servings: squares

Calories: 340kcal

Ingredients

Graham Cracker Crust

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

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

Cheesecake

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

US - Metric

Instructions

Graham Cracker Crust

Preheat oven at 325F. Spray an 9X9 inch pan with a baking non-stick spray. Line it with parchment paper on the bottom and 2 sides and spray again.
Using a food processor, crumble up graham crackers until they are a fine crumb. Combine graham cracker crumbs, brown sugar, and melted butter in a small bowl using a fork. Pour crumbs into pan. Use your hands to press the crumbs into the bottom of the pan. Use a measuring cup to compact the crust.
2 cups Graham cracker crumbs, 2 TBSP Brown sugar, 1/2 cup Unsalted butter
Bake for 12 minutes.

Strawberry Sauce

Cut strawberries into quarters and cut into medium sized pieces. Pour strawberries into a saucepan over medium heat. Add sugar, lemon juice, water, and cornstarch. Mix.
3 cups Fresh strawberries, 1/2 cup White granulated sugar, 1/2 TBSP Lemon juice, 1 TBSP Water, 1 TBSP Cornstarch
Heat until the liquid starts boiling. Cook for 8-10 minutes until the strawberry sauce is thick. Take off heat and cool completely. Store in the fridge until ready to decorate.

Cheesecake Batter

Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Scrape the bowl using a baking rubber spatula halfway through.
24 oz Cream cheese, 3/4 cup White granulated sugar
Add in sour cream, heavy cream, and vanilla. Beat on medium until creamy with no lumps remaining. Scrape the bowl. Add in the eggs and mix on low speed until just combined.
1/2 cup Sour cream, 1/4 cup Heavy cream, 1 tsp Pure vanilla extract, 4 Large eggs
Pour the batter over the crust. Then, bake for 35-40 minutes. The cheesecake is done baking when the edges are set but the middle has a slight jiggle.
Turn off the oven, prop open the door and the cheesecake sit for 20 minutes. This allows the cheesecake to slowly cool. Place the pan on a cooling rack.
Cool the cheesecake completely. Wrap in foil and place in the fridge for at least 6 hours or overnight.
Take the cheesecake out of the pan and remove the parchment paper. Spread the strawberry sauce on top. Keep in the fridge until ready to serve.

Notes

Pull the dairy ingredients out 2 hours before baking.

Nutrition