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!

Five strawberry cheesecake bars on a piece of parchment paper.


Strawberry season is my very favorite summer fruit season, so once they start showing up ruby-red and gorgeous, I can’t get enough of the strawberry desserts.

When my latest issue of Cook’s Country arrived, I immediately bookmarked this recipe because it had been way too long since I’d made cheesecake bars of any kind, and of course, STRAWBERRIES! We were going to be celebrating my aunt’s birthday the following weekend, so when I asked what kind of dessert she’d like and she replied with “anything that has strawberries”, the stars had aligned.

INGREDIENTS:
For the Crust

• 1½ cups (150 grams) graham cracker crumbs (about 9 whole graham crackers)
• ½ cup (99 grams) granulated sugar
• ¾ cup (106 grams) all-purpose flour
• ¼ salt
• ½ cup (113 grams) unsalted butter, melted

For the Filling

• 24 ounces cream cheese, at room temperature
• 1 cup (198 grams) granulated sugar
• 3 eggs

2 teaspoons vanilla extract
For the Topping

• 6 ounces strawberries, hulled (about 1 heaping cup)
• ½ cup (99 grams) granulated sugar
• 2 cups (454 grams) sour cream

For the Garnish

• 5 strawberries, hulled and thinly sliced

DIRECTIONS:

1. Preheat oven to 300 degrees F. Line a 9×13-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. .........

For full instruction please see : https://www.browneyedbaker.com

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