Strawberry Cheesecake Bars
Deliciously creamy cheesecake bars with fresh strawberries on a buttery graham cracker crust, perfect for any occasion.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the cheesecake filling
- 2 packages (8-ounce) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup fresh strawberries, sliced
- to taste whipped cream (optional for topping)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture into the bottom of the prepared baking dish to form the crust.
Cheesecake Filling
- In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Gently fold in sliced strawberries into the cream cheese mixture.
- Pour the cheesecake filling over the crust in the baking dish and spread it evenly.
Baking
- Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden and the center is set.
- Let cool at room temperature before refrigerating for at least 4 hours.
Serving
- Cut into bars and serve with whipped cream, if desired.
Notes
Store leftover bars in an airtight container in the refrigerator for about 3-4 days. For a firmer texture, ensure the cream cheese is completely softened before mixing. You can substitute other fruits like blueberries or raspberries if strawberries aren’t available. Feel free to add a pinch of lemon zest to the filling for an extra zing.