Easy Strawberry Cheesecake Bars

Hey there, dessert lover! Get ready to whip up these Easy Strawberry Cheesecake Bars—a creamy, dreamy treat that combines a buttery graham cracker crust, a velvety cheesecake layer, and a vibrant strawberry topping. These bars are perfect for summer gatherings, potlucks, or whenever you’re craving a sweet, fruity indulgence without the fuss of a full cheesecake. Simple to make, no water bath needed, and bursting with fresh strawberry flavor, they’re sure to steal the show. Trust me, these bars are your ticket to dessert heaven in every bite!

Why You’ll Love Easy Strawberry Cheesecake Bars

These bars are a perfect blend of rich, creamy, and refreshing, with a straightforward prep that makes them a breeze to create. Here’s why they’re a must-try:

Versatile: Ideal for picnics, parties, or a cozy dessert at home. They’re portable and slice beautifully.
Budget-Friendly: Uses pantry staples like cream cheese, graham crackers, and fresh or frozen strawberries.
Quick and Easy: No water bath or complicated steps—just 20 minutes of prep and some chill time.
Customizable: Swap strawberries for other berries or add a drizzle of chocolate.
Crowd-Pleasing: The creamy cheesecake and sweet-tart strawberry topping are a hit with all ages.

Ingredients in Easy Strawberry Cheesecake Bars

This recipe uses simple ingredients to create a decadent, fruity dessert. Here’s what you’ll need:

For the Graham Cracker Crust

• Graham Cracker Crumbs: 1 ½ cups (about 10 full sheets), for a sweet, crunchy base.
• Granulated Sugar: ¼ cup, to sweeten the crust.
• Unsalted Butter: 6 tbsp, melted, to bind the crumbs.

For the Cheesecake Layer

• Cream Cheese: 16 oz (2 blocks), softened, for a rich, creamy texture.
• Granulated Sugar: ½ cup, to sweeten the filling.
• Sour Cream: ¼ cup, for extra creaminess and tang.
• Eggs: 2 large, to set the filling.
• Vanilla Extract: 1 tsp, for warmth and depth.
• Lemon Juice: 1 tsp, for a bright note.

For the Strawberry Topping

• Fresh Strawberries: 2 cups, hulled and chopped, for a vibrant, juicy topping.
• Granulated Sugar: ⅓ cup, to sweeten and draw out juices.
• Cornstarch: 1 tbsp, to thicken the topping.
• Water: ¼ cup, to create a sauce.
• Lemon Juice: 1 tsp, to enhance the strawberry flavor.

Optional Garnish

• Whipped Cream: For a fluffy, decorative touch.
• Fresh Strawberry Slices: For extra color and flair.

Instructions

Let’s make these irresistible bars step-by-step:

Preheat Your Oven

Set your oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal, and lightly grease.

Make the Graham Cracker Crust

In a medium bowl, mix 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tbsp melted butter until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan using a glass or spoon. Bake for 8 minutes, then let cool slightly.

Prepare the Cheesecake Layer

In a large bowl, beat 16 oz softened cream cheese and ½ cup sugar with an electric mixer until smooth and creamy, about 2 minutes. Add ¼ cup sour cream, 2 eggs, 1 tsp vanilla extract, and 1 tsp lemon juice, beating until fully combined and lump-free. Pour the mixture over the cooled crust, spreading evenly.

Bake the Cheesecake

Bake for 30-35 minutes, until the edges are set and the center has a slight jiggle. Let cool to room temperature in the pan (about 1 hour), then refrigerate for at least 3 hours to fully set.

Make the Strawberry Topping

In a medium saucepan, combine 2 cups chopped strawberries, ⅓ cup sugar, 1 tbsp cornstarch, ¼ cup water, and 1 tsp lemon juice. Cook over medium heat, stirring frequently, for 5-7 minutes until the mixture thickens and strawberries soften. Let cool slightly, then blend until smooth (optional) or leave chunky. Spread over the chilled cheesecake layer.

Chill and Serve

Refrigerate the bars for an additional 30 minutes to set the topping. Use the parchment overhang to lift the bars from the pan. Cut into 9-12 squares. Garnish with whipped cream or fresh strawberry slices, if desired, and serve chilled.

Nutrition Facts

Servings: 12
Calories per serving: 290
Total Fat: 20g
Cholesterol: 80mg
Sodium: 220mg
Total Carbohydrates: 25g
Dietary Fiber: 1g
Sugars: 18g
Protein: 5g

Preparation Time

Prep Time: 20 minutes
Cook Time: 35 minutes
Chill Time: 3 hours 30 minutes
Total Time: 4 hours 25 minutes

How to Serve Easy Strawberry Cheesecake Bars

These bars are a stunning dessert on their own, but here’s how to make them shine:

Party Platter: Cut into bite-sized squares and arrange on a tray for gatherings.
With Coffee: Pair with a latte or iced coffee to balance the sweetness.
Dessert Board: Serve with other sweets like brownies and cookies for a dessert spread.
With Ice Cream: Add a scoop of vanilla ice cream for an indulgent treat.
As a Standalone: Enjoy chilled straight from the fridge for a refreshing bite.
Presentation tip: Place on a white platter, pipe whipped cream swirls on each square, and top with a halved strawberry for a vibrant, elegant look!

Additional Tips

Here’s how to make these bars even more spectacular:

Prep Ahead: Bake and chill up to 2 days in advance; add the strawberry topping before serving to keep it fresh.
Berry Swap: Use raspberries, blueberries, or a mix for a different fruit topping.
Dietary Adjustments: Use gluten-free graham crackers for a GF version. Swap cream cheese and sour cream for dairy-free alternatives.
Storage Tips: Store covered in the fridge for up to 5 days. Freeze without topping for up to 2 months; thaw in the fridge and add fresh topping.
Double the Batch: Use a 9×13-inch pan, increase crust to 2 cups crumbs and ½ cup butter, double filling and topping, and bake for 40-45 minutes.
Smooth Filling: Ensure cream cheese is fully softened and beat well to avoid lumps.
Clean Slices: Chill thoroughly and use a sharp knife dipped in hot water, wiped clean between cuts.

FAQ Section

Q1: Can I use frozen strawberries for the topping?
A1: Yes! Thaw and drain well, then use as directed. Fresh strawberries give the best texture and flavor.

Q2: Can I make these bars ahead of time?
A2: Totally! Bake and chill up to 2 days ahead. Add the strawberry topping just before serving for freshness.

Q3: How do I store leftovers?
A3: Store covered in the fridge for up to 5 days. Keep topping separate if storing longer to avoid sogginess.

Q4: Can I freeze these bars?
A4: Yes! Freeze without the strawberry topping for up to 2 months. Wrap tightly, thaw in the fridge, and add fresh topping.

Q5: Why did my cheesecake crack?
A5: Overmixing or overbaking can cause cracks. Mix gently and bake until just set with a slight jiggle.

Q6: Can I double the recipe?
A6: Yes! Use a 9×13-inch pan, double all ingredients, and add 5-10 minutes to baking time.

Q7: Can I use a different crust?
A7: Sure! Try vanilla wafer or shortbread crumbs for a different flavor, keeping the same measurements.

Q8: Why is my topping runny?
A8: Undercooking or too much liquid could be the issue. Cook until thickened and measure cornstarch accurately.

Q9: Can I make these without eggs?
A9: Eggs help set the filling, but try 2 tbsp cornstarch mixed with 2 tbsp water as a substitute, though texture may vary.

Q10: Can I make these vegan?
A10: Use vegan butter, cream cheese, sour cream, and an egg substitute like flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).

Conclusion

Easy Strawberry Cheesecake Bars are your shortcut to a show-stopping dessert that’s as delicious as it is simple. With a buttery graham cracker crust, creamy cheesecake filling, and a luscious strawberry topping, they bring all the joy of cheesecake in a portable, crowd-pleasing form. Perfect for any occasion, from summer barbecues to cozy nights in, these bars are a breeze to make and endlessly customizable. So grab some strawberries, fire up that oven, and get ready to savor every creamy, fruity bite—you’re in for a real treat!

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