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Judy John

Strawberry Cheesecake Bars

These Strawberry Cheesecake Bars feature a buttery crust, creamy cheesecake filling, and sweet strawberry topping. They are easy to slice, transport, and serve for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 18 bars
Course: Dessert, Snack
Cuisine: American
Calories: 248
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs finely crushed
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
Cheesecake Filling
  • 16 oz cream cheese softened
  • 0.75 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
Strawberry Topping
  • 2 cups strawberries chopped
  • 0.25 cup granulated sugar
  • 1 tbsp cornstarch

Equipment

  • Mixing Bowl
  • Baking Pan
  • Electric Mixer
  • Spatula
  • Measuring Cups
  • Freezer
  • Tray
  • Oven
  • Cooling Rack
  • Knife

Method
 

  1. Preheat the oven and line a baking pan with parchment paper.
  2. Mix graham cracker crumbs, butter, and sugar. Press firmly into the pan.
  3. Bake the crust until lightly golden, then cool slightly.
  4. Beat cream cheese and sugar until smooth. Add eggs and vanilla.
  5. Spread filling over the crust and bake until the center is lightly set.
  6. Cook strawberries, sugar, and cornstarch until thickened. Cool before spreading over cheesecake.
  7. Chill thoroughly, slice into bars, and serve with clean sharp cuts.

Notes

For a softer crust, bake a little less. For a crispier base, bake a few minutes longer. Freeze fully chilled bars in airtight layers for up to two months. Thaw overnight in the refrigerator before serving. Use a warm knife for clean slices during assembly. Customize flavors with raspberries, blueberries, or mixed berries. Store covered in the refrigerator for up to five days.