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Strawberry Cheesecake Bars Recipe

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3.8 from 296 reviews

  • Author: Sara
  • Total Time: 1 hour 15 minutes plus chilling time
  • Yield: 8 servings

Description

These Strawberry Cheesecake Bars combine a buttery graham cracker crust with a creamy cheesecake filling and a luscious homemade strawberry compote topped with a white chocolate drizzle. Perfect for a delightful dessert or special occasion treat.

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted

Cheesecake Filling

  • 16 oz cream cheese, softened
  • 1/2 cup sugar
  • 1/4 cup sour cream
  • 2 tsp vanilla extract
  • 2 eggs, room temperature

Strawberry Compote

  • 1 3/4 cups fresh strawberries, chopped
  • 5 Tbsp sugar
  • 3 Tbsp water
  • 1/2 Tbsp lemon juice
  • 2 tsp cornstarch

Topping

  • 1/4 cup white chocolate

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F (177°C). Line a 9″ x 9″ baking pan with parchment paper and lightly grease with non-stick spray. Set aside.
  2. Make the crust: In a medium bowl, mix graham cracker crumbs with melted butter until combined. Press the mixture firmly and evenly into the bottom of the prepared pan using a measuring cup or your hands. Set aside.
  3. Prepare cheesecake filling: Using an electric or stand mixer fitted with a paddle attachment, beat softened cream cheese, sugar, sour cream, and vanilla extract until smooth and lump-free, about 2 minutes.
  4. Add eggs: Add eggs one at a time, mixing well after each addition to fully incorporate.
  5. Bake cheesecake: Pour the cheesecake mixture over the crust. Bake in the preheated oven for 40-45 minutes, until the top is just barely jiggly and the edges are lightly golden brown. Cool completely at room temperature for up to 3 hours, or chill overnight.
  6. Make strawberry compote: In a medium saucepan, combine chopped strawberries, sugar, water, lemon juice, and cornstarch. Cook over medium heat, stirring every few minutes, until mixture bubbles and thickens, about 10 minutes. Transfer to a heatproof bowl, cover, and refrigerate until cool.
  7. Slice cheesecake into bars: Once fully cooled, remove cheesecake from pan using parchment paper edges and slice into even bars. Trim edges if slightly browned, if desired.
  8. Carve notch for compote: Carefully scoop out a shallow strip from the center of each bar without going too deep toward the crust, creating a well to hold the strawberry compote.
  9. Add strawberry compote: Spoon the cooled strawberry filling into the carved center of each cheesecake bar.
  10. Melt white chocolate: In 30-second intervals, melt the white chocolate in the microwave, stirring between each interval until smooth and fully melted.
  11. Drizzle white chocolate: Using a spoon or piping bag, drizzle the melted white chocolate elegantly over each strawberry-topped cheesecake bar. Serve chilled or at room temperature.

Notes

  • Ensure cream cheese is softened to room temperature for smooth mixing without lumps.
  • The cheesecake is done baking when the center is just slightly jiggly; it will set further as it cools.
  • Chilling the strawberry compote enhances its flavor and helps it thicken.
  • You can substitute white chocolate with dark or milk chocolate if preferred.
  • Store cheesecake bars refrigerated and consume within 3-4 days for best freshness.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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