introduction

This sweet bar is soft and cool. It has a thin crisp base and a creamy top with fresh fruit. Kids and adults like it. Try it for a small party or a calm night at home. For a warm change, see this caramel apple cheesecake bars.

why make this recipe

You can make this fast and with few things. The bars stay cool and slice well. You can make them a day before a meal. They feel rich but use small steps. If you like cookie treats, look at these strawberry cheesecake cookies.

how to make Strawberry Cheesecake Bars

You make the crust first, then the cream layer. Press the crust in the pan and bake a short time. Mix the cream cheese until smooth. Fold in the fresh fruit and spread it on the crust. Chill so the bars set firm. For another crust idea, you can read this caramel apple cheesecake bars.

Ingredients :

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
2 cups cream cheese, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup fresh strawberries, chopped
1 cup whipped cream (optional, for topping)

Directions :

Preheat the oven to 350°F (175°C).
In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture into the bottom of a greased baking dish to form the crust.
Bake for 10 minutes, then let cool.
In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Fold in the chopped strawberries.
Spread the cream cheese mixture over the cooled crust.
Refrigerate for at least 4 hours or until set.
If desired, top with whipped cream before serving.

how to serve Strawberry Cheesecake Bars

Cut the bars into small squares. Serve cold on a plate. Add a small dollop of whipped cream if you like. You can add a whole small strawberry on top for a nice look. For a cookie-style serve idea, try this strawberry cheesecake cookies recipe.

how to store Strawberry Cheesecake Bars

Cover the bars with plastic wrap or put them in a tight box. Keep them in the fridge for up to 4 days. Do not leave them out at room heat more than two hours. You can freeze the bars in a box for up to one month; thaw in the fridge.

tips to make Strawberry Cheesecake Bars

Use full-fat cream cheese for the best taste and texture. Press the crust well so it holds. Let the crust cool fully before you add the cream layer. Chill the bars long enough so they cut clean. For a small twist, read ideas from these apple crisp mini cheesecakes.

variation (if any)

Swap strawberries for raspberries or blueberries.
Add a thin layer of strawberry jam on the crust before you add the cream mix.
Use chocolate graham crumbs for a richer crust.
Add lemon zest to the cream for a bright taste.

FAQs (minimum three FAQ)

Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well. Pat dry before you fold them in.

Q: Do I need a mixer?
A: A hand mixer makes it smooth fast. You can also stir by hand but it will take more work.

Q: Can I skip the bake for the crust?
A: You can chill a cold-pressed crust, but a light bake helps the crust stick and stay firm.

Q: How do I get clean slices?
A: Chill well and use a hot, clean knife. Wipe the knife between cuts.

Conclusion

For a full step-by-step guide and extra tips, see this detailed Strawberry Cheesecake Bars Recipe (With Fresh Strawberries …).