Strawberry Cheesecake Bars
These strawberry cheesecake bars are loaded with strawberry goodness - no skimping here! Buttery graham cracker crust, creamy vanilla cheesecake, and a generous pile of strawberry heaven.
Ingredients
- 1.5 cups graham cracker crumbs digestive or arrowroot biscuits also work well
- 0.25 cup unsalted butter melted
- 2 tablespoons organic cane sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon sea salt
- 16 oz full-fat cream cheese softened to room temperature
- 2 large eggs room temperature
- 0.5 cup organic cane sugar
- 1 tablespoon vanilla extract
- 2 pounds strawberries hulled and quartered or halved
- 0.25 cup organic cane sugar to taste
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325F (165C). Line an 8x8 inch baking dish with parchment paper, leaving a bit of overhang to easily lift out later.
- In a food processor, pulse together all crust ingredients until combined. Pour into the baking dish, spread evenly, and press down firmly.
- Bake the crust for 10 minutes and then let cool.
- Clean the food processor and add all cheesecake filling ingredients, processing until smooth. Pour over the crust.
- Bake for about 30 to 35 minutes until the edges are set and the center has a slight jiggle.
- Simmer 1 pound of strawberries and sugar in a saucepan for 10-15 minutes until softened. Mash and thicken with cornstarch mixture.
- Cool the strawberry topping and pour over the cheesecake. Chill in the fridge for at least 4-5 hours.
- Lift from the pan using parchment and slice into squares. Serve or store.
Notes
These strawberry cheesecake bars are loaded with strawberry goodness - no skimping here! A perfect treat for summer gatherings.