These darling strawberry cheesecake bars are perfect for a light dessert on a summer evening. Fresh strawberries along with sugar and sour cream make up the topping for this not too sweet yet satisfying dessert. This is an easy recipe that anyone can make at home with a few basic ingredients. The one thing to keep in mind is the cheesecake needs to set in the refrigerator for a minimum of 4 hours before serving, so plan ahead. It is sure to be a showstopper at your next gathering.
The graham cracker crust couldn’t be easier to make. Flour, butter, sugar, and graham crackers are blitzed in the food processor before being pressed into the pan and baked.
I made half the recipe for a small get together. The full recipe is posted below.
The filling is very easy to prepare. The food processor does all the work.
To add an extra boost of strawberry flavor, I used my spice grinder to make strawberry powder with freeze-dried strawberries I bought at Target (some stores sell the powdered form). The strawberry powder adds a fruity punch to the topping.
The gorgeous strawberry flecked topping makes the most dreamy dessert for any occasion.
Strawberry Cheesecake Bars
24
servings7/09/24: Updated weight of graham crackers to 136g
Recipe adapted from Cook’s Country
Ingredients
- Crust
9 whole graham crackers (136g), broken into pieces
1/2 cup (99g) granulated sugar
3/4 cup (106g) all-purpose flour
1/8 teaspoon salt or 1/4 teaspoon if using unsalted butter
8 tablespoons Earth Balance Buttery Sticks or regular unsalted butter, melted
- Filling
1 1/2 pounds (680g) cream cheese (does not need to soften before using)
1 cup (198g) granulated sugar
3 large eggs
2 teaspoons vanilla extract
- Topping
6 ounces (170g) strawberries hulled (about 1 heaping cup), plus 5 hulled strawberries for garnish
1/2 cup (99g) plus 1 teaspoon granulated sugar
2 cups sour cream
2 tablespoons pulverized freeze-dried strawberries, optional
Directions
- Adjust oven rack to middle position and heat to 300 degrees. Make foil sling for 13×9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13-inches wide and second sheet should be 9-inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray with vegetable oil spray.
- For the crust: Process cracker pieces and sugar in food processor until finely ground, about 30 seconds. Add flour and salt and pulse to combine, about 2 pulses. Add melted Buttery Sticks or unsalted butter and pulse until crumbs are evenly moistened, about 10 pulses. Using your hands, press crumb mixture evenly into bottom of prepared pan. Using bottom of dry measuring cup, firmly pack crust into pan. Bake until fragrant and beginning to brown around edges, about 15-20 minutes. Let cool completely.
- For the filling: In clean, dry processor bowl, process cream cheese and sugar until smooth, about 3 minutes, scraping down sides of bowl as needed. With processor running, add eggs, one at a time, until just incorporated, about 30 seconds total. Scrape down sides of bowl. Add vanilla and process to combine, about 10 seconds. Pour mixture over cooled crust. Bake until center is almost set but still jiggles slightly when pan is gently shaken, about 45 minutes.
- For the topping: While filling is baking, in clean, dry processor bowl, process 6 ounces (170g) strawberries and 1/2 cup (99g) sugar until pureed, about 30 seconds. Stir strawberry puree and sour cream in bowl along with pulverized freeze-dried strawberries (if using) until combined. Remove cheesecake from oven. Pour strawberry mixture over cheesecake (cheesecake layer should be completely covered). Return to oven and bake until topping is just set, about 15 minutes. Transfer pan to wire rack and let cheesecake cool completely, about 2 hours. Refrigerate until cold and set, at least 4 hours or up to 24 hours. When ready to serve, slice remaining 5 strawberries thin and gently toss with remaining 1 teaspoon sugar in bowl. Using foil overhand, lift cheesecake out of pan. Cut into 24 squares. Garnish each square with 1 strawberry slice and serve.
Notes
- Look for strawberries that are firm but ripe with a fragrant fruity scent. Locally grown strawberries are usually the freshest option.
- Cheesecake bars can be frozen for up to 3 months in an airtight container. Defrost in refrigerator overnight.