Strawberry Cheesecake Bars
Servings: 20 servings
Calories: 278cal
These Strawberry Cheesecake Bars feature a creamy cheesecake layer, swirled with jammy strawberries on a buttery graham cracker crust.
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Ingredients
Strawberry Filling
- 2 cups frozen sliced strawberries (fresh works too!) thawed and pureed
- 3 tablespoons granulated sugar
- 1 tablespoon corn starch
- 1 tablespoon water
Crust
- 2½ cups graham cracker crumbs
- 6 tablespoons melted unsalted butter
Cheesecake filling
- 3 packages cream cheese (room temperature)
- 1½ cups granulated sugar (300 grams)
- 3 eggs
- ⅓ cup sour cream or plain yogurt
- 2 teaspoons vanilla
- 1 pinch salt
Instructions
Strawberry Filling:
- In a medium saucepan, combine strawberry puree and sugar. Whisk together corn starch and water and add to the strawberry puree.
- Cook and stir over medium heat until thickened.
- Pour into a shallow dish and refrigerate until room temperature (you can speed this up by popping it in the freezer for 15-20 minutes, stirring every few minutes).
Crust
- Preheat oven to 350°F. Optional: line a 9x13" baking dish with parchment or foil for easy removal.
- In a medium bowl, stir together graham crumbs and melted butter.
- Press into the bottom of the prepared pan. Bake for 10-12 minutes until slightly dried. Let cool slightly.
Cheesecake filling
- In a large bowl, beat cream cheese with an electric mixer until smooth.
- Add sugar and beat until combined.
- Add eggs, sour cream, vanilla and salt and beat on low speed just until combined, scraping down the sides as necessary.
- Pour cheesecake filling on top of the crust. Drop tablespoons of strawberry filling on top of the cheesecake filling and swirl gently with a knife (yes, there will be extra!).
- Bake for 20-25 minutes until mostly set -- a slight jiggle when you gently shake the pan is fine as they will continue to set as they cool.
- Cool to room temperature and then refrigerate until cold, at least 6-8 hours, before removing from the pan.
- Serve with extra strawberry filling if and whipped cream if desired.
Video
Notes
Ingredients and Substitutions:
- cream cheese: low fat, full fat, or even lactose-free cream cheese will work here. Low fat will have a slightly thinner texture once baked.
- sour cream: for more strawberry flavor, you can swap this for some of your extra strawberry filling.
- strawberries: this recipe will work with any berry, and even peaches, mangoes and a variety of other fruits.
- Refrigerator: you can keep these cheesecake bars in the refrigerator for up to 4 days.
- Freezer: these bars freeze perfectly! Be sure to layer with parchment paper in an airtight container. They can be frozen for up to 3 months.
Nutrition
Calories: 278cal | Carbohydrates: 27g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 189mg | Potassium: 79mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 620IU | Vitamin C: 0.03mg | Calcium: 50mg | Iron: 1mg