Cheesecake bar topped with chopped strawberries on a white plate. Fork and second cheesecake bar in the background.
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Fresh Strawberry Cheesecake Bars with Graham Cracker Crust

Fresh strawberry cheesecake bars have a crunchy graham cracker crust, a layer of super smooth vanilla cheesecake and are topped with sugared strawberries. Made in a 9x13 inch pan - so it's perfect for your summer BBQs. 
Course Dessert
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 15 slices
Calories 366kcal
Author Fiona Dowling

Ingredients

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter , melted

Vanilla Cheesecake Layer

  • 24 oz brick-style cream cheese , softened
  • 1 1/4 cup granulated sugar
  • 1 1/2 teaspoon vanilla extract
  • 2 teaspoons lemon juice , freshly squeezed
  • 3/4 cup sour cream , room temperature
  • 2 tablespoons flour
  • 4 large eggs , room temperature

Sugared Strawberries

  • 16 oz fresh strawberries
  • 1/3 cup granulated sugar

Instructions

  • Preheat the oven to 325F degrees. 
  • Line a 9x13 inch glass baking pan with aluminium foil and lightly grease. 
  • To make the crust in a medium bowl stir together the graham cracker crumbs, 2 tablespoons sugar and melted butter. 
  • Pour into the bottom of the prepared pan and pack down tightly. Bake for 8 minutes in the preheated oven. Then remove from the oven and cool. 
  • In a large bowl beat the cream cheese until very soft (2 minutes). Then beat in the sugar, vanilla & lemon juice, followed by the sour cream and flour.
  • Turn off the mixer and scrape down the sides of the bowl. Then beat in the eggs one at a time at low speed. 
  • Hit the bowl against your counter about 10 times to remove as much air as possible. Then pour over the prepared crust. 
  • Bake in the oven for 35-45 minutes or until the top looks set except for a small circle in the very center, and if you give the pan a gentle nudge it still has a wobble. 
  • Turn off the oven, open the oven door and cool the cheesecake in the oven for 30 minutes. Then remove and continue cooling til it reaches room temperature. 
  • Cover and chill in the fridge for at least 6 hours or overnight. 
  • A few hours before you're ready to serve, haul the strawberries and chop into quarters or eighths. Toss with sugar and set in the fridge. 
  • To serve, cut the cheesecake in slices and top with sugared berries. 

Nutrition

Calories: 366kcal