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Creamy Soft Strawberry Cheesecake Bars

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These creamy soft strawberry cheesecake bars feature a tender graham cracker crust, a smooth cheesecake filling with fresh strawberries folded in, and a fresh strawberry topping. They are easy to make, perfect for any occasion, and offer a delightful balance of sweet and tangy flavors.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, finely crushed)
  • ⅓ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450 g) cream cheese, softened
  • ⅔ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh strawberries, chopped
  • 6–8 whole strawberries, thinly sliced
  • Optional: light dusting of powdered sugar for serving

Instructions

  1. Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons sugar. Stir until all crumbs are moistened and the mixture holds together when pressed.
  2. Line your 8×8-inch pan with parchment paper (leaving some overhang for easy removal) or lightly grease it. Press the crust mixture evenly into the bottom, firmly packing it down with the back of a spoon or flat-bottomed glass. Bake for 10 minutes, then remove and let cool slightly.
  3. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy—no lumps! Add the sugar and continue beating until combined and slightly fluffy, about 2 minutes.
  4. Beat in the eggs one at a time, mixing until just combined after each addition. Stir in the vanilla extract gently.
  5. Using a spatula, fold in the chopped strawberries carefully to avoid breaking them down too much.
  6. Spread the cheesecake filling evenly over the warm crust, smoothing the top with your spatula.
  7. Arrange the thin strawberry slices decoratively on top of the filling.
  8. Bake in the preheated oven for 35-40 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan. Avoid overbaking to keep the bars creamy and soft.
  9. Let the bars cool on a wire rack for about an hour. Then refrigerate for at least 3 hours or overnight to fully set.
  10. Use the parchment overhang to lift the bars out of the pan. Cut into 12 squares with a sharp knife (warm the knife slightly between cuts for cleaner edges). Optionally dust with powdered sugar before serving.

Notes

Use softened cream cheese to avoid lumps. Do not overbake; bars should jiggle slightly in the center when done. Press crust firmly for a sturdy base. Chill bars overnight for best texture and clean slicing. Use fresh strawberries for best flavor and texture. For gluten-free, substitute crust with almond flour or gluten-free graham cracker crumbs. Dairy-free cream cheese and vegan butter can be used for a dairy-free version.

Nutrition

Keywords: strawberry cheesecake bars, creamy cheesecake bars, easy dessert bars, homemade strawberry dessert, soft cheesecake bars

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