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Strawberry Cheesecake Bars
These strawberry cheesecake bars are the perfect mix of creamy, fruity, and buttery. With a graham cracker crust, smooth cheesecake filling, a jammy strawberry topping, and a simple crumb finish, they’re a crowd-pleasing treat that’s surprisingly easy to make.
Ingredients
For the crust:
- 1 1/2 cups (180 g) graham cracker crumbs, about 12 sheets
- 2 tablespoons (25 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, melted
For the strawberry topping:
- 1 1/2 cups (225 g) chopped fresh strawberries
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
For the crumb topping:
- 1/2 cup (60 g) all-purpose flour
- 1/4 cup (50 g) firmly packed light brown sugar
- 1 tablespoon graham cracker crumbs, optional
- pinch salt
- 3 tablespoons (42 g) unsalted butter, melted
For the cheesecake filling:
- 16 ounces (454 g) cream cheese, at room temperature
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup (56 g) sour cream
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Instructions
To make the crust:
- Preheat the oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper, leaving an overhang.
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly moistened. Press evenly and firmly into the bottom of the pan. Bake 8–10 minutes, until lightly golden. Let cool slightly.
To make the strawberry topping:
- In a small saucepan, combine the strawberries, sugar, lemon juice, and cornstarch.
- Cook over medium heat for about 5–7 minutes, stirring often, until the berries break down a bit and the mixture thickens. It should be slightly chunky and jammy. Set aside to cool.
To make the crumb topping:
- In a small bowl, stir together the flour, brown sugar, graham cracker crumbs, and salt.
- Stir in the melted butter until crumbly. Set aside.
To make the cheesecake filling and assemble:
- Using an electric mixer on medium speed, beat the cream cheese, sugar, and flour until smooth. Add the eggs one at a time, mixing just until combined. Mix in the vanilla and sour cream until smooth.
- Pour the cheesecake filling over the crust. Spoon the strawberry topping evenly over the cheesecake layer. Sprinkle the crumb topping over the strawberries.
- Bake for 40–45 minutes, or until the center is just set and the top crumb is lightly golden.
- Let cool completely at room temperature, then refrigerate at least 3 hours (or overnight) before slicing.
Notes
- Store in an airtight container in the refrigerator up to 5 days.
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