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Single strawberry cheesecake bar on white plate with powdered sugar

Strawberry Cheesecake Bars

Creamy cheesecake bars with a graham cracker crust and a fresh strawberry swirl baked right in.
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Ingredients Method Notes

Ingredients
  

  • For the crust:
  • - 2 cups graham cracker crumbs
  • - 6 tablespoons melted butter
  • - 2 tablespoons sugar
  • For the cheesecake filling:
  • - 16 oz cream cheese softened
  • - 1/2 cup sugar
  • - 2 large eggs
  • - 1/3 cup sour cream
  • - 1 teaspoon vanilla extract
  • - 1 tablespoon all-purpose flour
  • For the strawberry swirl:
  • - 1 cup fresh strawberries chopped
  • - 2 tablespoons sugar
  • - 1 teaspoon lemon juice

Method
 

  1. **Press.** Mix crust ingredients and press into a parchment-lined 9×9 pan. Bake at 325°F for 8 minutes, then cool.
  2. **Cook the swirl.** Cook strawberries, sugar, and lemon juice over medium heat 5 to 7 minutes until thick and jammy. Cool completely.
  3. **Mix.** Beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream, vanilla, and flour.
  4. **Swirl.** Pour filling over crust. Drop spoonfuls of strawberry sauce on top and drag a toothpick through in zigzag patterns.
  5. **Bake.** Bake at 325°F for 30 to 35 minutes until edges are set and center jiggles slightly. Cool in oven with door cracked for 30 minutes.
  6. **Chill.** Refrigerate at least 4 hours or overnight before slicing.
  7. NOTES:

Notes

- Room temperature cream cheese is critical for a smooth filling.
- Cool the strawberry sauce completely before swirling so it stays in distinct ribbons.
- Cut with a hot knife for clean edges.