Strawberry Cheesecake Bars
These bars skip the springform pan drama but keep all the creamy richness you want. The graham crust holds everything together while fresh strawberries add that perfect tart bite.
You’ll get clean squares every time, and they’re way easier to serve than traditional cheesecake.
Room Temperature Cream Cheese Matters
Cold cream cheese creates lumps that won’t smooth out, even with aggressive mixing. Pull it from the fridge 2-3 hours before you start. Press the package with your finger – it should give slightly but not feel mushy. If you forgot, cut it into small cubes and microwave in 10-second bursts.
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Press That Crust Down Hard
A loose crust falls apart when you cut the bars. Use the bottom of a measuring cup to pack the graham mixture firmly into every corner. The surface should feel solid when you press it. Pay extra attention to the edges where the crust meets the pan sides.
Why Low Heat Prevents Cracks
High oven temperatures make the cheesecake puff up, then collapse and crack as it cools. Bake at 325°F and watch for the center to barely jiggle when you shake the pan. The edges should look set but not browned. Residual heat finishes the cooking during cooling.
Fresh Strawberries Beat Frozen Every Time
Frozen strawberries release too much water and make the topping soggy. Choose berries that smell sweet at the stem end and have bright green tops. Hull them just before using to prevent moisture loss. Pat dry with paper towels if they seem wet from washing.
Getting Perfect Clean Cuts
- Chill your knife in the freezer for 10 minutes before cutting – it slices through the cream cheese without dragging.
- Make bars a day ahead for easiest cutting and fullest flavor development.
- Substitute the strawberry topping with any berry jam and fresh fruit combination.
Frequently Asked Questions
Will these bars freeze well for later?
Yes, wrap individual bars in plastic wrap and freeze up to 3 months. Thaw in refrigerator overnight before serving.
What causes the filling to curdle during mixing?
Cold ingredients or overmixing creates lumps. Ensure cream cheese and eggs reach room temperature, then mix just until smooth.
Should I cover the bars while they chill?
Cover loosely with plastic wrap after they cool completely to prevent absorbing refrigerator odors and forming a skin.
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Strawberry Cheesecake Bars
Equipment Needed
- 9×13-inch baking pan
- Electric mixer
- Large mixing bowl
- Small saucepan
- Measuring cups
Instructions
- Prepare pan: Preheat oven to 325°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal.
- Make crust: Mix graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl until evenly moistened. Press firmly into prepared pan using the bottom of a measuring cup.
- Bake crust: Bake crust for 10 minutes until lightly golden. Remove and let cool while preparing filling.
- Cream cheese base: Beat cream cheese and 3/4 cup sugar with electric mixer until completely smooth, about 3 minutes. Scrape bowl sides frequently.
- Finish filling: Add eggs one at a time, beating just until incorporated after each addition. Mix in vanilla, sour cream, and flour until just combined.
- Bake cheesecake: Pour filling over cooled crust and spread evenly. Bake for 25-30 minutes until center barely jiggles when pan is gently shaken.
- Cool and chill: Cool completely at room temperature, then refrigerate for at least 4 hours or overnight until firm.
- Add strawberry topping: Heat strawberry jam and lemon juice in small saucepan until melted. Arrange sliced strawberries over chilled bars and brush with jam mixture.
- Cut and serve: Use parchment overhang to lift from pan. Cut into 16 squares with a sharp knife, wiping blade clean between cuts.
Nutrition Facts
Per Serving (1 bar)
