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Easy Strawberry Cheesecake Bars

Easy Strawberry Cheesecake Bars

Ultra-creamy strawberry cheesecake bars on a buttery graham cracker crust with a vibrant strawberry swirl. Simple to make, easy to slice, and perfect for sharing.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 cups graham cracker crumbs about 12 full sheets, crushed
  • 0.25 cups granulated sugar for crust
  • 0.5 cups unsalted butter, melted melted
  • 0.13 tsp fine sea salt for crust
  • 16 ounces cream cheese softened
  • 0.67 cups granulated sugar for filling
  • 0.5 cups sour cream room temperature
  • 1 tsp vanilla extract
  • 1 tsp lemon zest optional
  • 2 large eggs room temperature
  • 1.5 cups strawberries, hulled and chopped fresh or thawed frozen
  • 0.25 cups granulated sugar for strawberry sauce
  • 1 tbsp lemon juice fresh
  • 1 tbsp cornstarch mixed with water
  • 1 tbsp water for slurry

Instructions

Preparation Steps

  • Preheat oven to 325°F. Line a 9x9 inch baking pan with parchment, leaving overhang for easy lifting.
  • Make strawberry sauce: In a small saucepan over medium heat, combine strawberries, 0.25 cups sugar, and lemon juice. Simmer 5 to 7 minutes, stirring, until juicy and softened. Stir cornstarch with water, then add to the pan and cook 1 to 2 minutes until thickened. Transfer to a bowl to cool.
  • Make crust: In a bowl, combine graham cracker crumbs, 0.25 cups sugar, and salt. Stir in melted butter until the mixture resembles wet sand.
  • Press crust firmly and evenly into the prepared pan. Bake for 8 minutes, then set aside to cool slightly.
  • Make filling: Beat cream cheese and 0.67 cups sugar until smooth. Mix in sour cream, vanilla, and lemon zest. Beat in eggs one at a time on low until just combined; do not overmix.
  • Pour filling over the warm crust and smooth the top. Tap the pan gently to release air bubbles.
  • Dollop spoonfuls of the cooled strawberry sauce over the filling and swirl gently with a knife or skewer.
  • Bake 30 to 35 minutes, until edges are set and the center still has a slight wobble. Cool to room temperature, then chill at least 2 hours before slicing into 12 bars.

Notes

For the cleanest slices, chill thoroughly and wipe the knife between cuts. You can substitute 0.75 cups strawberry jam for the sauce in a pinch. Store bars covered in the refrigerator for up to 4 days.