Strawberry Cheesecake Bars
Indulge in rich and creamy strawberry cheesecake bars with a buttery graham cracker crust and a luscious strawberry swirl, perfect for any occasion.
Servings: 16 bars
Calories: 320kcal
Ingredients
For the Crust
- 1.5 cups 1 ½ cups graham cracker crumbs
- 1/3 cup 1/3 cup granulated sugar
- 0.5 cup 1/2 cup unsalted butter, melted Unsalted butter gives control over saltiness.
For the Filling
- 1 package 1 (16 oz / 450 g) package cream cheese, softened Ensure it is softened to room temperature for easy blending.
- 1 cup 1 cup granulated sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 3 large 3 large eggs
- 1 cup 1 cup sour cream
- 1 cup 1 cup strawberry sauce Store-bought or homemade.
- to taste Fresh strawberries for garnish Optional.
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and lightly grease a 9x9-inch baking pan.
- In a medium bowl, combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Mix until well combined and press firmly into the bottom of the baking pan.
Making the Filling
- In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth.
- Gradually add in 1 cup of sugar and the vanilla extract, mixing until combined.
- Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
- Stir in sour cream until just combined.
Baking
- Pour the cream cheese mixture over the prepared crust and spread evenly.
- Drizzle the strawberry sauce over the top and swirl with a knife or toothpick.
- Bake for 45-50 minutes, the center should be set but still slightly jiggly.
Cooling and Serving
- Let the bars cool at room temperature, then refrigerate for at least 4 hours.
- Once chilled, cut into bars and serve. Garnish with fresh strawberries if desired.
Notes
For a perfectly smooth batter, ensure all ingredients are at room temperature. Avoid overmixing after adding eggs to prevent cracks during baking. For a cleaner cut, warm your knife in hot water before slicing.