Strawberry Cheesecake Bars
User Reviews
4.5
210 reviews
Excellent
Strawberry Cheesecake Bars
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Strawberry Cheesecake Bars start with a graham cracker crust, a layer of cheesecake, and then a baked strawberry-sour cream layer. A light, delicious, and portable summer dessert!
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Ingredients
For the Crust
- 1½ cups graham cracker crumbs (about 9 whole graham crackers)
- ½ cup granulated sugar
- ¾ cup all-purpose flour
- ¼ tsp salt
- ½ cup unsalted butter, melted
For the Filling
- 24 ounces cream cheese at room temperature
- 1 cup granulated sugar
- 3 eggs
- 2 teaspoons vanilla extract
For the Topping
- 6 ounces strawberries hulled (about 1 heaping cup)
- ½ cup granulated sugar
- 2 cups sour cream
For the Garnish
- 5 strawberries hulled and thinly sliced
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Instructions
- Preheat oven to 300 degrees F. Line a 9x13-inch baking pan with foil and spray with non-stick cooking spray.
- Make the Crust: In a medium bowl, whisk together the graham cracker crumbs, sugar, flour, and salt. Add the melted butter and stir until evenly moistened. Press evenly into the bottom of the prepared pan. Bake until fragrant and beginning to brown around the edges, about 20 minutes. Cool completely.
- Make the Filling: In a food processor, process the cream cheese and sugar until smooth, about 3 minutes, scraping down the sides of the bowl as needed. With the processor running, add the eggs, one at a time, until just incorporated, about 30 seconds total. Scrape down the sides of the bowl. Add the vanilla and process to combine, about 10 seconds. Pour the cream cheese mixture over the cooled crust. Bake until the center is almost set but still jiggles slightly when the pan is shaken, about 45 minutes.
- Make the Topping: In a clean, dry food processor bowl, process the strawberries and sugar until pureed, about 30 seconds. In a medium bowl, stir the strawberry puree and sour cream together until combined.
- Remove the cheesecake from the oven. Pour the strawberry mixture over the cheesecake and gently spread to cover the cheesecake layer completely. Return the pan to the oven and bake until the topping is just set, about 15 minutes.
- Transfer the pan to a wire rack and let cool completely, about 2 hours. Refrigerate until cold and set, at least 4 hours or up to 24 hours. Lift the cheesecake out of the pan and cut into squares. Garnish with sliced strawberries, if desired. Store the cheesecake bars in an airtight container in the refrigerator for up to 1 week.
Notes
- Nutritional values are based on one serving
Nutrition Information
Show Details
Calories
280kcal
(14%)
Carbohydrates
26g
(9%)
Protein
3g
(6%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Cholesterol
71mg
(24%)
Sodium
173mg
(7%)
Potassium
101mg
(3%)
Sugar
19g
(38%)
Vitamin A
650IU
(13%)
Vitamin C
5.8mg
(6%)
Calcium
59mg
(6%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 24bars
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 173mg | 7% |
| Potassium | 101mg | 2% |
| Sugar | 19g | 38% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 5.8mg | 6% |
| Calcium | 59mg | 6% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
210 reviews
Excellent
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