Strawberry Cheesecake Bars
Creamy cheesecake bars with a buttery crust, topped with strawberry glaze and white chocolate drizzle, perfect for elegant gatherings and festive occasions.
Equipment
- 1 8x8-inch baking pan lined
- 1 saucepan
- 1 mixer
Ingredients
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
- 16 oz 450 g cream cheese, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup sour cream or Greek yogurt
- 1 ½ cups fresh or frozen strawberries chopped
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- ½ cup white chocolate chips melted
Instructions
- Preheat oven to 325°F (165°C). Mix graham cracker crumbs, sugar, and melted butter until sandy. Press firmly into a lined 8x8-inch baking pan and bake for 10 minutes. Let cool slightly.
- Beat cream cheese until smooth. Add sugar and mix until creamy. Stir in vanilla, then add eggs one at a time without overbeating. Fold in sour cream until smooth. Pour filling over crust and smooth the top.
- Bake for 35-40 minutes until the center is just set with a slight jiggle. Cool completely and refrigerate for at least 3 hours.
- In a saucepan, cook strawberries, sugar, and lemon juice over medium heat. Stir in the cornstarch slurry and simmer until thick and glossy. Cool slightly before spreading.
- Spread strawberry glaze evenly over the chilled cheesecake bars. Drizzle melted white chocolate in a wavy pattern on top.
- Chill for 1 additional hour, then slice into neat rectangles.
Notes
- Use fresh strawberries for brighter flavor and color.
- For clean slices, wipe the knife between cuts.
- Store refrigerated for up to 4 days or freeze bars without drizzle for longer storage.