If you’re dreaming of something creamy you once loved, let these Strawberry Cheesecake Bars work their magic. With what may be a familiar resemblance to a certain discontinued packaged treat, this version of the graham cracker crumb crust topped with creamy cheesecake and a river of syrupy strawberry filling will taste even better than you remembered it! Sweet, decadent, and just pure delightful, bring back the rich flavors you long for with these Strawberry Cheesecake Bars!
Ingredients
For the cheesecake bars:
- 1 1/2 cups graham crackers, crushed into crumbs
- 1/2 cup unsalted butter, melted
- 2 (8-ounce) blocks cream cheese, softened
- 1/2 cup sugar
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 2 eggs, room temperature
- 1/4 cup white chocolate, melted, for topping
For the strawberry compote:
- 1 3/4 cups fresh strawberries, chopped
- 5 tablespoons sugar
- 3 tablespoons water
- 1/2 tablespoon lemon juice
- 2 teaspoons cornstarch
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Line a 9×9-inch baking pan with parchment paper, leaving a slight overhang, and lightly coat it with nonstick spray.
Step 3 –In a medium bowl, add the graham cracker crumbs and the melted butter and use a spatula to combine.
Step 4 –Add the graham cracker crumb mixture to the prepared baking pan and press it firmly and evenly into the bottom and up the sides.
Step 5 –In a large bowl, add the cream cheese, 1/2 cup of the sugar, the sour cream, and the vanilla and use an electric hand mixer to combine until it is smooth, about 2 minutes.
Step 6 –Add the eggs, 1 at a time, to the cheesecake mixture and beat after each addition.
Step 7 –Pour the cheesecake mixture over the crust and bake until the top is barely jiggly and the sides are lightly golden-brown, about 40-45 minutes.
Step 8 –Transfer the baking pan to a wire rack and let the cheesecake cool completely, for at least 3 hours and up to overnight.
Step 9 –In a medium saucepan, add the strawberries, the remaining sugar, the water, the lemon juice, and the cornstarch and bring to a simmer. Cook, stirring occasionally, about 10 minutes.
Step 10 –Pour the strawberry compote into a heatproof bowl and tightly cover it.
Step 11 –Place the bowl in the refrigerator and let the strawberry compote chill.
Step 12 –Use the parchment paper overhang to lift the cheesecake out of the pan and slice it into even bars.
Step 13 –Use a spoon to carve out a thin strip in the center of each of the cheesecake bars and spoon the cooled strawberry compote into them.
Step 14 –Drizzle the cheesecake bars with the melted white chocolate.
Step 15 –Serve.
