These Strawberry Cheesecake Bars burst with vibrant berry flavor, harmoniously balanced by a buttery graham cracker crust and a smooth, creamy filling. After several rounds of testing, I discovered just how much strawberry compote brings out the cheesecake’s richness. Trust me when I say, each bite is a delightful experience that you won’t want to miss! If you enjoy fruity desserts, you’ll also love my Creamy Strawberry Shortcake.
About Strawberry Cheesecake Bars
These Strawberry Cheesecake Bars are perfect for any occasion, whether it’s a summer picnic or a cozy family gathering. Each attempt brought little tweaks that made a significant difference; for instance, using fresh strawberries truly elevates the flavor. I found that this recipe is as easy on the wallet as it is on the palate, making it a fantastic option for gatherings.
- Quick prep – perfect for last-minute gatherings.
- Budget-friendly – uses common ingredients found in most kitchens.
- A family favorite – everyone, from kids to adults, loves these bars.
- Strawberries are peak in summer, making this a seasonal treat.
Key Ingredients & Their Roles
- Graham Cracker Crumbs: Forms the crust; consider digestive biscuits as a suitable alternative.
- Full-Fat Cream Cheese: Creates a rich, creamy filling; always soften for better mixing.
- Fresh Strawberries: Provides that essential fruity flavor; use seasonal berries for the best taste.
- Organic Cane Sugar: Sweetens the cheesecake; you can substitute with maple syrup for a different flavor.
How to Make Strawberry Cheesecake Bars
- Preheat your oven to 325°F (165°C). Line an 8×8 inch baking dish with parchment paper, allowing some overhang for easy removal later.
- In a food processor, blend the graham cracker crumbs, melted butter, cane sugar, vanilla extract, and sea salt until combined. Pour the mixture into the lined dish and firmly press it down for a smooth, even crust.
- Bake for 10 minutes, then set aside to cool slightly while preparing the cheesecake filling.
- In a clean food processor, mix the cream cheese, eggs, cane sugar, and vanilla until the mixture is silky smooth, then pour it over the cooled crust.
- Bake for 30 to 35 minutes or until the edges are set while the center still has a slight jiggle. Allow cooling at room temperature.
- For the strawberry topping, combine 1 pound of strawberries and sugar in a saucepan. Simmer gently for 10-15 minutes until softened, then mash. Mix in lemon juice and cornstarch, cooking for about a minute, and stir in remaining strawberries.
- Spread the strawberry compote over the cheesecake once it’s lukewarm. Cover and chill in the fridge for at least 4-5 hours or overnight.
- Using the parchment overhang, lift the dessert from the pan onto a board and slice into squares to serve.
Pro Tips & Troubleshooting
- While testing, I found that using room-temperature cream cheese avoids lumps and ensures a creamier texture.
- A common issue is over-baking; watch for that slight jiggle to know when to remove the cheesecake from the oven.
- For a seasonal twist, substitute strawberries with blueberries or raspberries, adjusting the sugar based on their sweetness.
- If you’re looking to double the recipe for a larger gathering, simply use a 9×13 inch baking dish and bake a few minutes longer.
Storage & Make-Ahead Guide
These Strawberry Cheesecake Bars can be stored in the fridge for up to 3-4 days in an airtight container. For longer storage, keep in the freezer for about 2 months. I discovered that they actually taste better after a day in the fridge as the flavors meld beautifully. Just thaw in the fridge overnight before serving!
Serving Suggestions
These delightful bars can be paired with a dollop of whipped cream, making them an even more indulgent treat. You could also serve them alongside a refreshing Pineapple Coconut Salad for a light, summery contrast.
Frequently Asked Questions
- Can I use frozen strawberries? Yes, but thaw and drain them first to avoid excess moisture.
- How long do these bars last? They stay good in the fridge for 3-4 days and freeze well for up to 2 months.
- Can I substitute for cream cheese? Yes, mascarpone or ricotta can be used, but the texture might vary slightly.
- Do I need to refrigerate these bars? Yes, for both safety and flavor development.
- How do I cut the bars for clean slices? Use a hot knife and wipe it after each cut for neater slices.
Final Thoughts
These Strawberry Cheesecake Bars are a delightful way to celebrate fresh strawberries and creamy cheesecake in a perfect treat. I absolutely enjoy them chilled with a bit of whipped cream! I encourage you to share your thoughts and variations; I can’t wait to see how you make this your own.
More Recipes You’ll Love
- Cream Cheese Cake – a rich and creamy base that complements the cheesecake flavor
- No-Bake Peach Cheesecake Jars – a fresh fruit twist for a delightful summer treat
- Cherry Cream Cheese Pound Cake – perfect pairing with strawberries for a berry delight
- Chocolate Chip Cookie Dough – a versatile sweet treat that pairs well with many desserts
- Strawberry Cream Cheese Pie – another luscious dessert featuring strawberries
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
Strawberry Cheesecake Bars
Ingredients
- 1.5 cups graham cracker crumbs digestive or arrowroot biscuits also work well; pulse in food processor until finely ground
- 0.25 cup melted unsalted butter
- 2 tablespoons organic cane sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon sea salt
- 2 bricks full-fat cream cheese softened to room temperature (16 oz/500g)
- 2 large eggs room temperature
- 0.5 cup organic cane sugar
- 1 tablespoon vanilla extract
- 2 pounds strawberries hulled and quartered or halved depending on size, divided
- 0.25 cup organic cane sugar to taste
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325F (165C). Line an 8×8 inch square baking dish with parchment paper, leaving a bit of overhang to easily lift out the cheesecake bars later.
- Toss all the crust ingredients into your food processor and pulse to combine. Pour the crust mixture into the lined baking dish, spread it out evenly and press down firmly using the flat bottom of a glass or measuring cup so you get a nice smooth, even layer.
- Bake for 10 minutes and set aside to cool for a few minutes while you make the cheesecake filling.
- Wipe the food processor clean. Then add all the vanilla cheesecake filling ingredients and process until smooth and creamy. Pour the cheesecake filling over the crust and smooth it out evenly.
- Bake for about 30 to 35 minutes or until the edges are set and the center still has a little jiggle when you give the baking dish a gentle shake. Place the baking dish on a wire rack and allow to cool at room temperature.
- Place 1 pound of the prepped strawberries (save the rest for later) and sugar in a saucepan. Simmer gently over medium heat for 10-15 minutes, stirring occasionally until the strawberries soften and break down. Mash them with the back of a wooden spoon or a potato masher and adjust the heat as needed to maintain a gentle simmer. In a small bowl, mix together the lemon juice and cornstarch until dissolved. Stir into the simmering compote and cook for about a minute. Take the saucepan off the heat and stir through the vanilla extract and the remaining 1 pound of chopped strawberries. Set aside for 5-10 minutes to cool down to lukewarm (you don’t want it boiling hot).
- Pour the strawberry topping over the cheesecake and spread out evenly. Cover and pop in the fridge to chill and set for at least 4 to 5 hours (or overnight).
- Lift the whole thing out of the pan using the parchment paper and place onto a cutting board. Slice it into 9 to 16 squares, depending on how big you want your pieces. Serve immediately or keep stored in an airtight container in the fridge for 3 to 4 days.