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Strawberry Cheesecake Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 60 reviews
  • Author: Jessica
  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Total Time: 7 hrs 20 mins
  • Yield: 12 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Strawberry Cheesecake Bars combine a buttery graham cracker crust with a creamy cream cheese and goat cheese filling swirled with a homemade strawberry compote. Perfectly balanced with a hint of lemon and vanilla, these bars are a show-stopping dessert ideal for potlucks and gatherings. The strawberry topping gives a fresh fruity burst, complementing the tangy cheesecakes and sweet crust, all baked gently in a water bath for smooth texture and clean slices.

Ingredients

Units Scale

For the Crust:

  • Cooking spray (or unsalted butter/neutral oil for greasing)
  • 8 1/2 ounces graham cracker crumbs (240 g; 2 cups)
  • 1 3/4 ounces granulated sugar (50 g; 1/2 cup)
  • 1/4 teaspoon Diamond Crystal kosher salt (use half for table salt)
  • 4 ounces unsalted butter (113 g; 8 tablespoons), melted

For the Filling:

  • 12 ounces chopped fresh strawberries (340 g; 2 cups)
  • 4 teaspoons (12 g) cornstarch
  • 9 1/2 ounces granulated sugar (267 g; 1 1/3 cups), divided
  • Three 8-ounce packages cream cheese (24 ounces; 680 g), at room temperature
  • 8 ounces goat cheese (226 g; about 1 cup), at room temperature
  • 3/4 ounces all-purpose flour (24 g; 3 tablespoons)
  • 1 teaspoon lemon zest plus 1/2 tablespoon fresh lemon juice (from 1 medium lemon)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon Diamond Crystal kosher salt (use half for table salt)
  • 4 large eggs (7 ounces; 200 g), at room temperature

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 375°F (190ºC) and adjust the rack to the middle position. Spray a 9- by 13-inch baking pan evenly with baking spray containing flour, or grease with butter or oil. Then line the bottom and sides with parchment paper leaving a 2-inch overhang on two sides for easy removal later.
  2. Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and salt. Add the melted butter and stir until the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared pan using a flat-bottomed glass or measuring cup to compact it. Bake the crust for about 10 minutes until fragrant and lightly golden. Transfer to a wire rack and cool for about 30 minutes while you prepare the filling. Reduce the oven temperature to 325°F (160ºC).
  3. Cook the Strawberries: In a small saucepan, mix chopped strawberries, cornstarch, and 1/3 cup (67 g) sugar. Cook over medium heat, stirring frequently until the strawberries break down and the mixture thickens, about 5 minutes. Remove from heat and let cool, stirring occasionally for 30 minutes.
  4. Prepare the Cheesecake Filling: In a stand mixer bowl fitted with the paddle attachment, beat cream cheese and goat cheese on medium speed until smooth and creamy, about 1 to 2 minutes, scraping sides as needed. Add flour, lemon zest and juice, vanilla, salt, and remaining sugar (1 cup / 200 g). Beat on low speed for 15 seconds then increase speed to medium and beat for 1 to 2 minutes until fully combined and smooth. On low speed, add eggs one at a time, mixing just until combined after each addition. The batter should be slightly thickened and smooth.
  5. Assemble the Bars: Pour the cheesecake filling over the cooled crust in the baking pan. Using a tablespoon, drop small dollops of the cooled strawberry mixture on top. Use a butter knife, offset spatula or skewer to gently swirl the strawberry topping into the filling, being careful not to disturb the crust.
  6. Prepare Water Bath and Bake: Place the filled baking pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches 1 inch up the sides of the cheesecake pan. Bake at 325°F (160ºC) for 40 to 50 minutes, until edges are set, the top looks dry, and the center is almost set.
  7. Cool and Chill: Carefully remove the cheesecake pan from the water bath and transfer to a wire rack. Cool to room temperature for about 1 hour and 30 minutes. Cover and refrigerate for at least 4 hours or up to 12 hours to chill fully and set.
  8. Slice and Serve: Use the parchment overhang to lift the cheesecake from the pan. Run a sharp knife under warm water and dry it before slicing. Cut into twelve 3-inch squares for neat portions. Serve and enjoy!

Notes

  • If you don’t have cooking spray with flour, grease the pan with unsalted butter or a neutral oil like canola or vegetable oil.
  • To make homemade graham cracker crumbs, pulse 16 whole graham crackers (240 g) in a food processor or crush in a sealed bag with a rolling pin.
  • Sour cream can be used as a substitute for goat cheese in the filling.
  • For pink cheesecake bars, fold the cooled strawberry mixture directly into the cheesecake batter instead of swirling on top.
  • The batter can be made ahead and refrigerated in an airtight container for up to 1 week. Bring to room temperature before baking.
  • Store finished bars refrigerated in an airtight container for up to 5 days.

Nutrition

  • Serving Size: 1 bar (approximately)
  • Calories: 420
  • Sugar: 30g
  • Sodium: 180mg
  • Fat: 28g
  • Saturated Fat: 17g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 90mg

Find it online: https://jessicasrecipes.com/strawberry-cheesecake-bars-recipe/