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Strawberry Cheesecake Bars Easy Recipe

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4.4 from 7 reviews

  • Author: Sara
  • Total Time: 3 hours 55 minutes (including chilling time)
  • Yield: 16 servings
  • Diet: Vegetarian

Description

These Strawberry Cheesecake Bars combine a buttery graham cracker crust with a creamy cheesecake filling swirled with homemade strawberry reduction for a luscious fruity finish. Easy to make and perfect for dessert gatherings, these bars bake in under an hour and chill to a smooth, rich texture with fresh strawberry flavor.

Ingredients

Strawberry Reduction

  • 1 lb. hulled strawberries – fresh or frozen (452g)
  • 1/2 cup granulated sugar (100g)

Graham Cracker Crust

  • 1 cup graham cracker crumbs or about 9 sheets (115g)
  • 1/4 cup unsalted butter, melted (56g)
  • 3 Tbsp granulated sugar (38g)
  • 1/4 tsp fine salt (2g)

Cheesecake Filling

  • 3 cups (24 oz) cream cheese, softened (678g)
  • 1 cup granulated sugar (200g)
  • 1/2 cup full-fat sour cream, room temperature (125g)
  • 2 tsp vanilla extract or vanilla bean paste (8g)
  • 1 tsp fresh lemon zest – optional
  • 3 large eggs, room temperature (168g)
  • 1/3 cup strawberry reduction – made above (85g)
  • Red or pink gel food coloring – optional

Instructions

  1. Make Strawberry Reduction: Combine hulled strawberries and sugar in a food processor or blender. Blend until smooth. Pour into a medium saucepan and heat over medium heat, stirring occasionally until mixture bubbles (about 8 minutes). Reduce heat to medium-low and cook for 30 minutes, stirring and scraping sides to prevent browning. Cool in a separate bowl before refrigerating.
  2. Prepare Graham Cracker Crust: Preheat oven to 325°F (165°C) and line an 8×8-inch pan with parchment paper. Mix graham cracker crumbs, melted butter, sugar, and salt until moist. Press into the pan evenly. Bake for 8 minutes, then cool on a wire rack. Place a rimmed baking dish filled with 1 inch of water on the bottom rack of the oven to create a water bath.
  3. Make Cheesecake Filling: Beat softened cream cheese with a mixer on medium-high until smooth. Add sugar and mix well. Incorporate sour cream, vanilla, and optional lemon zest until combined. Beat in eggs one at a time on low speed until smooth.
  4. Prepare Strawberry Batter: Remove half the cheesecake batter into a separate bowl and gently mix in 1/3 cup strawberry reduction and optional gel food coloring for a vibrant pink color.
  5. Assemble Bars: Alternate spooning regular cheesecake batter and strawberry batter over the cooled crust. Add spoonfuls of leftover strawberry reduction on top. Use a knife or offset spatula to swirl the strawberry reduction through the batter for a marbled effect.
  6. Bake: Bake bars for 50-60 minutes until edges are set and center has a slight jiggle. Avoid using a toothpick test. Remove from oven and cool completely on a wire rack.
  7. Chill and Serve: Refrigerate bars for at least 2 hours or overnight to set fully. Spoon leftover strawberry reduction into any cracks for a decorative finish before cutting with a warm sharp knife. Store leftovers in an airtight container in the fridge up to 5 days.

Notes

  • Strawberry reduction can be made up to 3 days ahead and refrigerated.
  • Use frozen hulled strawberries to save prep time.
  • Press crust firmly for an even texture.
  • Use a warm knife for clean slicing and wipe between cuts.
  • The water bath helps prevent cracking and ensures even baking.
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/strawberry-cheesecake-bars-easy-recipe/