Strawberry Cheesecake Bars – Delicious bars made with a graham cracker crust and cheesecake filling with a swirl of strawberry jam through it.
Strawberry Cheesecake Bars
I can’t believe how great these strawberry cheesecake bars are! After making the perfect cheesecake bars a few years ago, I started trying to make other variations on the recipe and ended up with these amazing bars. Made with a simple graham cracker crust and a homemade cheesecake filling swirled with lots of strawberry jam, they are easy to make and the perfect fix when you are craving cheesecake but don’t want to go through all of the effort!
The great thing about this recipe is that it is easy to customize by using different flavors of jam like blueberry, blackberry, raspberry, etc. I just made it with some homemade blueberry jam and they were just as good as the strawberry version.
Common Questions About Making Strawberry Cheesecake Bars
What are strawberry cheesecake bars?
Strawberry cheesecake bars are a baked dessert made with a graham cracker crust and a homemade cheesecake filling with a swirl of strawberry jam through it.
What should I do if my cheesecake filling is lumpy?
The best way to avoid a lumpy filling is to make sure that the cream cheese is softened to room temperature. Otherwise, it can clump a bit.
Can I freeze cheesecake bars?
Yes! Just make sure to defrost before eating.
What can I serve with these cheesecake bars?
What other cheesecake bars can I make?
There are so many great varieties of cheesecake bars! Some favorite are –
Looking for more dessert recipes? Check these out!
For the Crust
- 1 1/2 cups graham crackers crumbs
- 1/4 cup brown sugar
- 6 tablespoons butter (melted)
For the Cheesecake
- 16 ounces cream cheese (room temperature)
- 1/2 cup granulated sugar
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup strawberry jam
For the Crust
- Preheat oven to 350 degrees F. Line an 8x8" baking dish with parchment paper and spray it with nonstick baking spray.
- In a large bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Stir until the mixture resembles wet sand - about 30 seconds.
- Transfer the crust into the prepared baking dish and pack it firmly into the bottom of the pan.
- Bake the crust for 5 minutes, then remove it from the oven to cool slightly while you make the filling.
For the Cheesecake
- Add the cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium speed until they are smooth and light - about 2 minutes.
- Next add the sour cream and vanilla extract. Mix to combine before adding the eggs one at a time.
- Scrape down the sides of the bowl to ensure that everything is fully incorporated.
- Pour the cheesecake layer on top of the crust. Add spoonfuls of strawberry jam to the top of the cheesecake layer and swirl them into the cheesecake.
- Bake for 30-35 minutes, or until the center is fully set and doesn't jiggle when the pan is lightly shaken.
- Allow the cheesecake to cool to room temperature (about 1 hour) and then transfer it to the fridge to cool completely (about 2 hours).
- Slice and enjoy. Store any leftover bars in an airtight container in the fridge for up to three days.
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