Strawberry Cheesecake Bars
Strawberry Cheesecake Bars
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Layers
- 24 ounces cream cheese, softened, 3 blocks
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup fresh strawberries, hulled and pureed
- 1 drop red food coloring, optional
For the Whipped Topping
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Strawberry Crunch Topping
- 1 1/2 cups vanilla wafers
- 1/2 cup freeze-dried strawberries
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For Garnish
- 12 fresh strawberries, whole, optional
Instructions
- 1
Preheat oven to 325°F (160°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars later.
⏱️ 5 min•🌡️ 325
- 2
For the Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand. Press the mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes.
⏱️ 15 min•🌡️ 325
- 3
Remove crust from oven and let cool slightly while preparing the cheesecake batter. Reduce oven temperature to 300°F (150°C).
⏱️ 5 min•🌡️ 300
- 4
For the Cheesecake Layers: In a large bowl, using an electric mixer, beat softened cream cheese until smooth and creamy, about 2-3 minutes. Gradually add 1 cup granulated sugar and flour, beating until just combined and no lumps remain.
⏱️ 5 min
- 5
Beat in sour cream and 1 teaspoon vanilla extract until smooth. Add eggs one at a time, beating on low speed until just incorporated after each addition. Do not overmix.
⏱️ 3 min
- 6
Divide the cheesecake batter evenly into two separate bowls. In one bowl, leave the batter plain (this will be the white layer). In the second bowl, stir in the strawberry puree and optional red food coloring until uniformly pink.
⏱️ 5 min
- 7
Pour the plain white cheesecake batter over the cooled graham cracker crust and spread evenly with an offset spatula. Carefully spoon the strawberry cheesecake batter over the white layer and gently spread it evenly.
⏱️ 5 min
- 8
Bake for 50-60 minutes, or until the edges are set and the center jiggles slightly when gently shaken. Turn off the oven and prop the door open slightly. Let the cheesecake cool in the oven for 1 hour.
⏱️ 60 min•🌡️ 300
- 9
Remove from oven and let cool completely on a wire rack at room temperature. Once cool, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
⏱️ 240 min
- 10
For the Strawberry Crunch Topping: In a food processor, pulse vanilla wafers, freeze-dried strawberries, 2 tablespoons granulated sugar, and melted butter until a coarse crumb mixture forms. Set aside.
⏱️ 5 min
- 11
For the Whipped Topping: In a cold bowl with cold beaters (or a stand mixer with a whisk attachment), beat heavy cream, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla extract on high speed until stiff peaks form.
⏱️ 3 min
- 12
Once the cheesecake is thoroughly chilled, lift it out of the pan using the parchment paper overhang. Spread the whipped topping evenly over the strawberry cheesecake layer. Generously sprinkle the strawberry crunch topping over the whipped cream.
⏱️ 5 min
- 13
Cut into 12 bars. Garnish each bar with a fresh whole strawberry, if desired. Serve immediately or keep refrigerated.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Cheesecake Bars
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Layers
- 24 ounces cream cheese, softened, 3 blocks
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup fresh strawberries, hulled and pureed
- 1 drop red food coloring, optional
For the Whipped Topping
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Strawberry Crunch Topping
- 1 1/2 cups vanilla wafers
- 1/2 cup freeze-dried strawberries
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For Garnish
- 12 fresh strawberries, whole, optional
Instructions
- 1
Preheat oven to 325°F (160°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars later.
⏱️ 5 min•🌡️ 325 - 2
For the Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand. Press the mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes.
⏱️ 15 min•🌡️ 325 - 3
Remove crust from oven and let cool slightly while preparing the cheesecake batter. Reduce oven temperature to 300°F (150°C).
⏱️ 5 min•🌡️ 300 - 4
For the Cheesecake Layers: In a large bowl, using an electric mixer, beat softened cream cheese until smooth and creamy, about 2-3 minutes. Gradually add 1 cup granulated sugar and flour, beating until just combined and no lumps remain.
⏱️ 5 min - 5
Beat in sour cream and 1 teaspoon vanilla extract until smooth. Add eggs one at a time, beating on low speed until just incorporated after each addition. Do not overmix.
⏱️ 3 min - 6
Divide the cheesecake batter evenly into two separate bowls. In one bowl, leave the batter plain (this will be the white layer). In the second bowl, stir in the strawberry puree and optional red food coloring until uniformly pink.
⏱️ 5 min - 7
Pour the plain white cheesecake batter over the cooled graham cracker crust and spread evenly with an offset spatula. Carefully spoon the strawberry cheesecake batter over the white layer and gently spread it evenly.
⏱️ 5 min - 8
Bake for 50-60 minutes, or until the edges are set and the center jiggles slightly when gently shaken. Turn off the oven and prop the door open slightly. Let the cheesecake cool in the oven for 1 hour.
⏱️ 60 min•🌡️ 300 - 9
Remove from oven and let cool completely on a wire rack at room temperature. Once cool, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
⏱️ 240 min - 10
For the Strawberry Crunch Topping: In a food processor, pulse vanilla wafers, freeze-dried strawberries, 2 tablespoons granulated sugar, and melted butter until a coarse crumb mixture forms. Set aside.
⏱️ 5 min - 11
For the Whipped Topping: In a cold bowl with cold beaters (or a stand mixer with a whisk attachment), beat heavy cream, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla extract on high speed until stiff peaks form.
⏱️ 3 min - 12
Once the cheesecake is thoroughly chilled, lift it out of the pan using the parchment paper overhang. Spread the whipped topping evenly over the strawberry cheesecake layer. Generously sprinkle the strawberry crunch topping over the whipped cream.
⏱️ 5 min - 13
Cut into 12 bars. Garnish each bar with a fresh whole strawberry, if desired. Serve immediately or keep refrigerated.
⏱️ 2 min