Strawberry Swirl Cheesecake Bars
Strawberry Swirl Cheesecake Bars
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the Strawberry Swirl
- 1 cup fresh strawberries, hulled and quartered
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined and the crumbs are moistened.
⏱️ 3 min
- 3
Press the graham cracker mixture evenly into the bottom of the prepared baking pan. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly.
⏱️ 10 min•🌡️ 350
- 4
While the crust is cooling, prepare the strawberry swirl. In a small saucepan, combine the quartered strawberries, 2 tablespoons granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries soften and break down, about 5-7 minutes. Mash with a fork or potato masher to create a chunky sauce. Let cool.
⏱️ 10 min
- 5
In a large bowl, using an electric mixer, beat the softened cream cheese and 1/2 cup granulated sugar until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 5 min
- 6
Beat in the egg, vanilla extract, and sour cream until just combined. Be careful not to overmix.
⏱️ 2 min
- 7
Pour the cheesecake filling over the cooled graham cracker crust. Drop spoonfuls of the strawberry sauce over the cheesecake filling. Use a knife or a skewer to gently swirl the strawberry sauce into the cheesecake batter.
⏱️ 5 min
- 8
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle. Do not overbake. Remove from oven and let cool completely on a wire rack.
⏱️ 30 min•🌡️ 350
- 9
Once cooled, transfer the pan to the refrigerator and chill for at least 2 hours (or preferably overnight) before slicing and serving.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Swirl Cheesecake Bars
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the Strawberry Swirl
- 1 cup fresh strawberries, hulled and quartered
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined and the crumbs are moistened.
⏱️ 3 min - 3
Press the graham cracker mixture evenly into the bottom of the prepared baking pan. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly.
⏱️ 10 min•🌡️ 350 - 4
While the crust is cooling, prepare the strawberry swirl. In a small saucepan, combine the quartered strawberries, 2 tablespoons granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries soften and break down, about 5-7 minutes. Mash with a fork or potato masher to create a chunky sauce. Let cool.
⏱️ 10 min - 5
In a large bowl, using an electric mixer, beat the softened cream cheese and 1/2 cup granulated sugar until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 5 min - 6
Beat in the egg, vanilla extract, and sour cream until just combined. Be careful not to overmix.
⏱️ 2 min - 7
Pour the cheesecake filling over the cooled graham cracker crust. Drop spoonfuls of the strawberry sauce over the cheesecake filling. Use a knife or a skewer to gently swirl the strawberry sauce into the cheesecake batter.
⏱️ 5 min - 8
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle. Do not overbake. Remove from oven and let cool completely on a wire rack.
⏱️ 30 min•🌡️ 350 - 9
Once cooled, transfer the pan to the refrigerator and chill for at least 2 hours (or preferably overnight) before slicing and serving.
⏱️ 120 min