Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the strawberry topping:
- 1 cup fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Directions:
- Preheat your oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla and sour cream until fully incorporated.
- Pour the cheesecake filling over the crust, smoothing the top with a spatula.
- In a separate bowl, combine the sliced strawberries, sugar, lemon juice, and cornstarch. Toss to coat.
- Spoon the strawberry mixture over the cheesecake filling, using a knife to swirl the strawberries gently into the cheesecake.
- Bake for 35-40 minutes or until the edges are set but the center is slightly jiggly. Remove from the oven and let cool to room temperature.
- Refrigerate for at least 4 hours before slicing into bars.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 4 hours 20 minutes
Kcal: 250 kcal | Servings: 12 bars
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