Spring is finally here. The sun feels warmer on your skin today. It is the perfect time for a fresh treat. These strawberry cheesecake bars are exactly what you need right now.
They are bright, creamy, and so easy to share. You get all the flavor of a fancy cake in a simple bar. Your family will love seeing these on the table. Let’s get baking together.
Why This Recipe Is a Winner
These bars are a total winner for your next spring brunch. They look very impressive but use simple pantry staples. You get a buttery graham cracker crust in every single bite. It is much easier than making a whole round cheesecake.
The fresh strawberry swirl adds a beautiful pop of color. It makes every plate look like a professional bakery treat. Your guests will think you spent hours in the kitchen. These are perfect for stress-free entertaining any day of the week.
Simple Method
Making these bars is very straightforward and fun. You start with a quick pressed-in golden crust. Then you whip up a smooth cream cheese filling. The fun strawberry swirl happens right on top. Even if you are a beginner, you can do this easily.
What You Need
You likely have most of these simple ingredients in your kitchen already. Fresh berries are the star of the show here.
- 1.5 cups graham cracker crumbs
- 1/4 cup granulated sugar for crust
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar for filling
- 2 large eggs, room temperature
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar for strawberry sauce
- 1 teaspoon cornstarch
Step-by-Step
- Preheat oven to 325 degrees Fahrenheit and line an 8×8 inch baking pan with parchment paper.
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press firmly into the bottom of the prepared pan.
- Bake the crust for 10 minutes, then remove and allow to cool slightly.
- In a blender, puree strawberries with 2 tablespoons sugar and cornstarch until smooth. Transfer to a small saucepan and simmer over medium heat for 3-5 minutes until thickened, then cool.
- In a large bowl, beat softened cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, followed by sour cream and vanilla extract, mixing until just combined.
- Pour the cheesecake filling over the crust.
- Drop small spoonfuls of the strawberry sauce onto the filling and use a knife or toothpick to swirl them together.
- Bake for 35-40 minutes until the edges are set but the center still slightly jiggles.
- Allow to cool to room temperature, then refrigerate for at least 4 hours before slicing into bars.
Best Ways to Enjoy It
Serve these strawberry cheesecake bars chilled on a pretty white platter. Add a dollop of fresh whipped cream on top. A few extra berry slices look great for guests. Pair them with a cold glass of milk. They are perfect for a sunny afternoon snack outside.
Keep It Fresh
Store these bars in an airtight container in the fridge. They stay fresh and delicious for five days. You can also freeze them for up to three months. Just thaw them in the fridge before you eat. Always keep them cold until you are ready to serve.
Tips for Best Results
- Use full-fat cream cheese for the best creamy texture.
- Do not skip the parchment paper for easy lifting.
- Make sure your eggs are at room temperature first.
- Tap the pan on the counter to remove air bubbles.
- Use a warm knife for very clean, pretty slices.
- Press the crust firmly with a flat measuring cup.
- Cool the strawberry sauce completely before swirling it in.
- Avoid overmixing the batter once you add the eggs.
Ways to Switch It Up
- Swap strawberries for fresh raspberries or sweet blueberries.
- Use chocolate graham crackers for a rich cocoa base.
- Add a splash of fresh lemon juice for brightness.
- Try a gluten-free cracker to make it diet-friendly.
Quick Answers
Can I use frozen strawberries?
Yes, you can use frozen berries for the sauce. Just thaw and drain them well before blending. This keeps the sauce from getting too watery.
How do I know when they are done?
The edges should look set and slightly golden. The center should still have a gentle jiggle. It will firm up perfectly as it cools down.
Can I make these a day early?
Absolutely, these bars are better after chilling overnight. It gives the flavors time to really blend together. This makes them perfect for busy holiday planning.
I hope these bright bars bring joy to your table. They are such a sweet way to welcome the spring. Happy baking to you and your family!
— Lidia
Strawberry Cheesecake Bars
Ingredients
- 1.5 cups graham cracker crumbs
- 1/4 cup granulated sugar for crust
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar for filling
- 2 large eggs , room temperature
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar for strawberry sauce
- 1 teaspoon cornstarc h
Instructions
- Preheat oven to 325 degrees Fahrenheit and line an 8x8 inch baking pan with parchment paper.
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press firmly into the bottom of the prepared pan.
- Bake the crust for 10 minutes, then remove and allow to cool slightly.
- In a blender, puree strawberries with 2 tablespoons sugar and cornstarch until smooth. Transfer to a small saucepan and simmer over medium heat for 3-5 minutes until thickened, then cool.
- In a large bowl, beat softened cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, followed by sour cream and vanilla extract, mixing until just combined.
- Pour the cheesecake filling over the crust.
- Drop small spoonfuls of the strawberry sauce onto the filling and use a knife or toothpick to swirl them together.
- Bake for 35-40 minutes until the edges are set but the center still slightly jiggles.
- Allow to cool to room temperature, then refrigerate for at least 4 hours before slicing into bars.
