Servings
Font
Back
0 from 210 votes

Strawberry Cheesecake Bars

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!

Prep Time
25 mins
Cook Time
1 hr 25 mins
Additional Time
6 hrs 15 mins
Total Time
8 hrs
Servings: 24 bars
Calories: 280 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat oven to 300 degrees F. Line a 9x13-inch baking pan with foil and spray with non-stick cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

% 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.