Description
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 (a strawberry topping made from both homemade compote and fresh chopped berries).
Ingredients
Scale
For the crust:
- 1½ cups graham cracker crumbs (digestive or arrowroot biscuits also work well – pulse in food processor until finely ground)
- ¼ cup melted unsalted butter
- 2 tablespoons organic cane sugar
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
For the vanilla cheesecake filling:
- 2 bricks/blocks full-fat cream cheese, softened to room temperature (16 oz/500g)
- 2 large eggs, room temperature
- ½ cup organic cane sugar
- 1 tablespoon vanilla extract
For the strawberry topping:
- 2 pounds strawberries (hulled and quartered or halved depending on size), divided
- ¼ – ½ cup organic cane sugar (to taste)
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
- Preheat oven and prep baking dish: Preheat oven to 325F (165C). Line an 8×8 inch square baking dish with parchment paper, leaving a bit of overhang to easily lift out the cheesecake bars later.
- Make the crust: Toss all the crust ingredients into your food processor and pulse to combine. Pour the crust mixture into the lined baking dish, spread it out evenly and press down firmly using the flat bottom of a glass or measuring cup so you get a nice smooth, even layer.
- Prebake crust: Bake for 10 minutes and set aside to cool for a few minutes while you make the cheesecake filling.
- Make the cheesecake filling: Wipe the food processor clean. Then add all the vanilla cheesecake filling ingredients and process until smooth and creamy. Pour the cheesecake filling over the crust and smooth it out evenly.
- Bake: Bake for about 30 to 35 minutes or until the edges are set and the center still has a little jiggle when you give the baking dish a gentle shake. Place the baking dish on a wire rack and allow to cool at room temperature.
- Make the strawberry topping: Place 1 pound of the prepped strawberries (save the rest for later) and sugar in a saucepan. Simmer gently over medium heat for 10-15 minutes, stirring occasionally until the strawberries soften and break down. Mash them with the back of a wooden spoon or a potato masher and adjust the heat as needed to maintain a gentle simmer. In a small bowl, mix together the lemon juice and cornstarch until dissolved. Stir into the simmering compote and cook for about a minute. Take the saucepan off the heat and stir through the vanilla extract and the remaining 1 pound of chopped strawberries. Set aside for 5-10 minutes to cool down to lukewarm (you don’t want it boiling hot).
- Assemble and set: Pour the strawberry topping over the cheesecake and spread out evenly. Cover and pop in the fridge to chill and set for at least 4 to 5 hours (or overnight).
- Slice and serve: Lift the whole thing out of the pan using the parchment paper and place onto a cutting board. Slice it into 9 to 16 squares, depending on how big you want your pieces. Serve immediately or keep stored in an airtight container in the fridge for 3 to 4 days.
Notes
- The food processor is your best friend for this recipe! It does all the hard work so your cheesecake bars come together fast and without a giant mess. It’ll blitz those cookies into perfect crumbs, mix up the crust in a flash and after a quick wipe, it’s ready to whip up the smoothest, creamiest cheesecake filling ever. This is the food processor I use (have had it for many years and still love it to bits!).
- Room temperature cream cheese and eggs are key: If they are cold from the fridge, you might end up with a lumpy filling. Let them sit out and come to room temperature first for a super smooth and creamy cheesecake mixture.
