Strawberry Cheesecake Bars (Print Version)
Creamy bars with fresh strawberries and graham crust, chilled for a refreshing dessert experience.
# What You'll Need:
→ Crust
01 -
1 1/2 cups finely crushed graham cracker crumbs
02 -
3 tablespoons powdered sugar
03 -
6 tablespoons unsalted butter, melted
→ Filling
04 -
450 grams cream cheese, softened
05 -
1 cup powdered sugar
06 -
1 teaspoon pure vanilla extract
07 -
3 to 4 tablespoons fresh strawberry juice
→ Garnish
08 -
Fresh strawberries, sliced
# Steps to Follow:
01 -
Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly spray with nonstick cooking spray to prevent sticking.
02 -
Combine graham cracker crumbs, powdered sugar, and melted butter until evenly moistened. Press mixture firmly and evenly into the bottom of the prepared pan using the back of a spatula or measuring cup.
03 -
Place the pan in the freezer for 10 to 12 minutes to set the crust.
04 -
Chop strawberries into small pieces and heat in a microwave-safe bowl for 25 to 30 seconds until warm. Mash with a fork until soft and juicy.
05 -
Press the mashed strawberries through a fine mesh strainer into a bowl, extracting 3 to 4 tablespoons of juice. Discard seeds and pulp.
06 -
Beat softened cream cheese, powdered sugar, and vanilla extract with a mixer on medium speed until smooth. Fold in fresh strawberry juice until just combined, creating a creamy pink filling.
07 -
Spread the cream cheese filling evenly over the chilled crust using an offset spatula. Smooth the surface and return the pan to the freezer for 2 to 3 hours until firm.
08 -
Remove from freezer and let sit for 2 to 3 minutes. Lift the block out using the parchment overhang, place on a cutting board, and cut into squares with a sharp knife wiped clean between cuts. Garnish each piece with a slice of fresh strawberry and serve chilled.
# Additional Notes:
01 -
Allow cream cheese to fully soften for a smooth filling and chill bars thoroughly for clean, firm slices.