Strawberry Cheesecake Bars
Indulge in the irresistible charm of these Strawberry Cheesecake Bars, a luscious dessert that combines creamy decadence with a fruity twist! Featuring a buttery graham cracker crust, a velvety cheesecake filling, and swirls of sweet strawberry preserves, these bars are the ultimate treat for cheesecake lovers. Perfectly baked to achieve a delicate balance between a firm edge and a slightly jiggly center, they’re chilled to perfection for easy slicing and serving. Top off each bar with fresh strawberry slices for a burst of flavor and a pop of color. With just 20 minutes of prep and a show-stopping presentation, these make-ahead dessert bars are ideal for spring gatherings, holiday parties, or any time you crave a delightful mix of creamy, fruity, and tangy goodness.
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 0.5 cups Granulated sugar
- 0.5 cups Unsalted butter (melted)
- 16 ounces Cream cheese (softened)
- 0.75 cups Granulated sugar
- 1 teaspoons Vanilla extract
- 2 Large eggs
- 0.5 cups Sour cream
- 0.5 cups Strawberry preserves
- 1 cups Fresh strawberries (sliced, optional)
Instructions
Preheat your oven to 325°F (162°C) and line a 9x13-inch baking pan with parchment paper, leaving a slight overhang for easier removal.
In a medium mixing bowl, combine the graham cracker crumbs, 1/2 cup granulated sugar, and melted butter. Mix until evenly combined and the texture resembles wet sand.
Press the crust mixture firmly and evenly into the bottom of the prepared pan. Use the back of a measuring cup to ensure it's packed tightly. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat the cream cheese and 3/4 cup granulated sugar together with a hand or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the vanilla extract and eggs, one at a time, mixing on low speed just until incorporated. Be careful not to overmix.
Fold in the sour cream until smooth and uniform. Spread the cheesecake filling evenly over the cooled crust.
Spoon small dollops of strawberry preserves over the cheesecake layer, then use a toothpick or knife to gently swirl the preserves into the cheesecake batter to create a marbled effect.
Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center is slightly jiggly when gently shaken.
Remove from the oven and allow the bars to cool completely in the pan at room temperature. Once cooled, chill in the refrigerator for at least 3 hours, or overnight, for the best texture.
Once chilled, carefully lift the bars out of the pan using the parchment overhang. Slice into 12 squares or rectangles.
Optional: Top each bar with fresh strawberry slices for added flavor and presentation. Serve chilled and enjoy!
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 252 mg | 11% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 33.9 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 67 mg | 5% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 107 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
