Strawberry Cheesecake Bars (Print-Friendly Version)
Buttery graham crust, creamy cheesecake, and fresh strawberries unite for an irresistible treat.
# What You'll Need:
→ Crust
01 -
126 g graham cracker crumbs
02 -
85 g unsalted butter, melted
03 -
50 g granulated sugar
→ Cheesecake Filling
04 -
454 g cream cheese, room temperature
05 -
2 large eggs, room temperature
06 -
67 g granulated sugar
07 -
5 ml vanilla extract
08 -
1.25 g kosher salt
→ Topping
09 -
332 g fresh strawberries, diced
10 -
94 g all-purpose flour
11 -
50 g light brown sugar, packed
12 -
1.25 g kosher salt
13 -
71 g unsalted butter, melted
# How to Make It:
01 -
Preheat oven to 175°C. Line a 23×23 cm baking dish with parchment paper, covering sides for easy removal.
02 -
Combine graham cracker crumbs, melted butter, and granulated sugar until mixture resembles damp sand. Press firmly into bottom of prepared dish to form an even base.
03 -
Beat cream cheese, eggs, granulated sugar, vanilla extract, and salt with a hand mixer until smooth and uniform. Spread evenly over crust.
04 -
Distribute diced strawberries evenly across the cheesecake filling.
05 -
Whisk flour, light brown sugar, and salt. Stir in melted butter until large crumbles form. Sprinkle evenly over strawberries.
06 -
Bake for 35 to 40 minutes, or until center is set with a slight jiggle.
07 -
Transfer to a wire rack to cool completely, about 1 hour. Refrigerate an additional hour before slicing and serving chilled.
# Additional Tips:
01 -
For clean slices, dip a sharp knife in hot water and dry between cuts.
02 -
Allow cream cheese and eggs to reach room temperature for a smooth filling.
03 -
Avoid overmixing to keep filling light and creamy.
04 -
Store bars in an airtight container refrigerated up to 5 days.
05 -
Use fresh, fully ripe strawberries for optimal flavor.