Strawberry Cheesecake Bars
Strawberry cheesecake bars are super simple compared to making a full size cheesecake. A great option for beginner bakers because they are so simple to make!
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Servings: 9 serving
Equipment
- Food processor or blender
- 9 inch square baking pan
Ingredients
Crust
- 2 cups graham crackers or shortbread cookies, crushed
- 8 tablespoon butter, melted
Cheesecake
- 16 ounce cream cheese 2 8oz packs
- 1/4 cup sour cream
- 3 large egg
- 1 cup granulated sugar
Strawberry topping
- 6 cup strawberries, halved 864g in weight
- 1 cup granulated sugar
- 1/4 cup water
- 3 tablespoon cornstarch
Instructions
- First, preheat the oven to 325℉.
- Now, in a food processor, blend and crush the graham crackers until they are powdery crumbs. Some bigger pieces are fine. Mix the crumbled crackers with the melted butter. Press the crust evenly in a lined baking dish.
- Next, in a mixing bowl, combine the cream cheese and sour cream. Next add in the granulated sugar then mix in one egg at a time until all 3 eggs are added. Scrape the bottom of the bowl to make sure everything is combined and do not over-mix.
- Pour the cheesecake batter over the crust and place into the preheated oven for 40 minutes. When finished, removed from the oven and allow to completely cool on the counter top. That'll take a few hours.
- While the cheesecake is cooling make the strawberry topping. Place the strawberries and sugar in a small pot on medium heat for about 10 minutes to release the water and cook them a little. Then, add in the cornstarch slurry and once thickened remove from the heat. Allow that to cool fully while the cheesecake cools.
- Once the cheesecake is completely cooled, top with the strawberries, cover then place in the refrigerator for 8-12 hours.
- After that time, cut the strawberry cheesecake bars and serve.
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