Strawberry Cheesecake Bars
Delightful Strawberry Cheesecake Bars featuring a buttery graham cracker crust, creamy cheesecake layer, and fresh strawberry topping, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups 1 ½ cups graham cracker crumbs
- 0.5 cups ½ cup unsalted butter, melted
- 0.25 cups ¼ cup granulated sugar
For the cheesecake filling
- 16 ounces 16 ounces cream cheese, softened
- 0.75 cups ¾ cup granulated sugar
- 2 large 2 large eggs
- 1 teaspoon 1 teaspoon vanilla extract
- 1 tablespoon 1 tablespoon lemon juice
For the strawberry topping
- 2 cups 2 cups fresh strawberries, sliced
- 2 tablespoons 2 tablespoons sugar (optional, for sweetness)
- to taste Fresh mint leaves, for garnish (optional)
Instructions
Preparation
- Preheat the oven to 325°F (163°C) and line an 8x8-inch baking dish with parchment paper.
- In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the mixture resembles wet sand, then press it into the bottom of the prepared pan. Bake for 10 minutes or until slightly golden.
- While the crust is baking, mix the softened cream cheese and sugar in a separate bowl using an electric mixer until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon juice until well combined.
- Pour the cheesecake filling over the warm crust and spread it evenly. Bake for 25-30 minutes until the center is set but still slightly jiggly.
- Cool at room temperature, then transfer to the refrigerator to chill for at least 2 hours.
Topping
- Before serving, slice the fresh strawberries. If desired, sprinkle them with sugar to enhance sweetness, and arrange them on top of the chilled cheesecake layer.
- Cut into squares and serve with a sprig of mint for garnish.
Notes
Store leftovers in an airtight container in the refrigerator for up to five days or freeze wrapped in plastic followed by foil for up to three months. Thaw in the fridge overnight before serving.