Strawberry Cheesecake Bars
User Reviews
5
Strawberry Cheesecake Bars
Description
The base of these bars is a graham cracker crust combined with brown sugar and melted butter, pressed firmly into an 8x8 baking pan and briefly baked to set. The cheesecake filling is made by beating cream cheese and sugar until creamy, then incorporating sour cream and vanilla for moisture and tang. Eggs are added one at a time to bind the mixture, which is then poured over the warm crust.
Spoonfuls of strawberry jam are added on top of the filling before baking, creating a fruity swirl throughout. Baking creates a dense yet tender cheesecake texture with a sweet, buttery crust. After baking, the bars are cooled and refrigerated to fully set.
These bars serve well as a dessert or snack, easy to cut and transport. The strawberry jam adds bright fruit flavor balancing the richness of the cheesecake. They pair nicely with coffee or tea.
Store finished bars in an airtight container in the refrigerator for 3 to 4 days. A stand mixer with a paddle attachment facilitates smooth mixing but a hand mixer works fine.
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- 6 tablespoons butter melted
For the Cheesecake
- 16 ounces cream cheese at room temperature
- ½ cup granulated sugar
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 2 large egg
- 4 tablespoons strawberry jam
Instructions
For the Crust
- Preheat oven to 350 degrees F.
- Spray an 8x8 baking dish nonstick baking spray and also line with parchment paper.
- In a medium bowl, add graham cracker crumbs, brown sugar, and melted butter and stir for about 30 seconds to combine well and all of the cracker crumbs are moistened with the butter.
- Pour the crust mixture into the prepared dish and press it into the bottom of the pan with the back of a spoon or your fingertips.
- Bake the crust for 5 minutes and set aside to cool slightly while make the filling.
For the Cheesecake Filling
- In another bowl, add cream cheese and sugar and blend with a mixer on medium speed until it is light and creamy.
- Then add the sour cream and vanilla extract and mix to combine well.
- Next, add the eggs one at a time and mix each in until incorporated.
- Be sure to scrape down the sides of the bowl to ensure everything full mixed in.
- Pour the cheesecake mixture onto the baked crust.
- Add spoonfuls of the strawberry jam on top of the cheesecake layer and gently swirl the jam around the top.
- Bake for 30-35 minutes or until the center is set completely (the center will not jiggle if you gently shake the dish)
- Allow the cheesecake to cool to room temperature for an hour and then place it to the refrigerator for approx. 2 hours to cool completely
Notes
- Store bars covered in the refrigerator for up to 3-4 days to maintain freshness.
- A stand mixer with paddle attachment helps create a smooth cheesecake filling; a hand mixer is also suitable.
- Line the baking dish with parchment paper for easy removal of bars.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 347kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 422mg | 18% |
| Potassium | 201mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 599IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 113mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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