Strawberry Cheesecake Bars
If you're a cheesecake lover who dislikes the hassle of water baths and cracked tops, cheesecake bars are the perfect dessert for you. While traditional cheesecakes can be time-consuming and reserved for special occasions, cheesecake bars are relatively simple to make. Take, for example, this delightful strawberry version. It begins with a straightforward graham cracker crust, followed by a creamy cheesecake layer and a sweet pink fruit layer. Finally, a crumbled, cinnamon-spiced streusel is sprinkled on top. The result is an adorable and light dessert that is perfect for sharing during holidays and potlucks, yet easy enough to whip up whenever you crave cheesecake. Frankly, the most challenging part is exercising patience as you wait for them to set up in the fridge, so do yourself a favor and start preparing a batch now.
Ingredients
- Cooking spray
- 1 1/2 c. finely ground graham cracker crumbs (from about 12 crackers)
- 6 tbsp. unsalted butter, melted
- 1/4 c. granulated sugar
- 1/4 tsp. kosher salt
STRAWBERRY TOPPING
- 3 c. trimmed and chopped strawberries (from about 1 qt.)
- 1/4 c. granulated sugar
- 2 tbsp. fresh lemon juice
- 1 tbsp. cornstarch
CREAM CHEESE FILLING
- 2 (8-oz.) blocks cream cheese, room temperature
- 2 large eggs
- 1/3 c. granulated sugar
- 1 tsp. vanilla extract
- 1/4 tsp. kosher salt
CRUMBLE TOPPING & ASSEMBLY
- 3/4 c. all-purpose flour
- 1/4 c. packed dark brown sugar
- 1/4 tsp. ground cinnamon
- 1/4 tsp. kosher salt
- 5 tbsp. unsalted butter, melted
- Halved strawberries, for serving
Instructions
- Preheat oven to 350°. Lightly oil a 9"-by-9" baking pan with cooking spray. Line bottom with parchment, leaving a 2" overhang on 2 opposite sides. Lightly coat parchment with cooking spray.
- In a medium bowl, mix crushed crackers, butter, granulated sugar, butter, and salt until mixture resembles wet sand and holds together when pressed.
- Scrape mixture into prepared pan. Press into an even layer on bottom of up sides of pan with the back of a spoon or measuring cup.
- Bake crust until golden brown, about 12 minutes. Transfer pan to a wire rack and let cool.
STRAWBERRY TOPPING
- In a medium saucepan over medium-high heat, cook strawberries, granulated sugar, lemon juice, and cornstarch, smashing berries with a potato masher or side of a wooden spoon to release juices, until mixture comes to a boil. Continue to boil, stirring occasionally, until thickened, 5 to 7 minutes. Let cool slightly while preparing cream cheese filling and crumble topping.
CREAM CHEESE FILLING
- In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese, eggs, granulated sugar, vanilla, and salt until smooth.
CRUMBLE TOPPING & ASSEMBLY
- In a medium bowl, whisk flour, brown sugar, cinnamon, and salt. Add butter and stir until a crumbly dough forms. Spread cream cheese filling over crust. Carefully dollop strawberry topping over cream cheese filling. Using your hands, crumble topping over.
- Bake bar until puffed and just set in the center, about 35 minutes. Transfer pan to a wire rack and let cool completely. Refrigerate until well chilled, about 1 hour more.
- Using parchment overhang, lift up bar and transfer to a cutting board. Slice into squares and top each slice with a halved strawberry.
Nutrition
Calories: 302kcalCarbohydrates: 25gProtein: 4gFat: 21gSaturated Fat: 11gCholesterol: 75mgSodium: 240mgPotassium: 127mgFiber: 1gSugar: 17gCalcium: 50mgIron: 1mg
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