Chocolate Strawberry Cheesecake Bars (Printable version)

Creamy bars layered with strawberries and topped with smooth chocolate for an indulgent, sweet experience.

# List of ingredients:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 6 tbsp unsalted butter, melted

→ Cheesecake Layer

04 - 16 oz cream cheese, softened
05 - 2/3 cup granulated sugar
06 - 2 large eggs
07 - 1/3 cup sour cream
08 - 1 tsp vanilla extract
09 - Pinch of salt

→ Strawberry Layer

10 - 1 cup fresh strawberries, hulled and diced
11 - 2 tbsp granulated sugar
12 - 1 tbsp lemon juice
13 - 2 tsp cornstarch

→ Chocolate Topping

14 - 7 oz semisweet chocolate, chopped
15 - 2 tbsp unsalted butter

# Directions:

01 - Preheat oven to 325°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 8 minutes. Let cool slightly.
03 - In a large bowl, beat cream cheese until smooth. Add sugar and mix until creamy. Beat in eggs, one at a time. Stir in sour cream, vanilla, and salt until just combined. Pour over the cooled crust and spread evenly.
04 - In a small saucepan, combine strawberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring, until strawberries break down and the mixture thickens, about 5 minutes. Let cool slightly, then dollop over the cheesecake layer. Swirl gently with a knife for a marbled effect.
05 - Bake for 25-27 minutes, until the center is just set. Cool to room temperature, then refrigerate for at least 4 hours or until fully chilled.
06 - Melt chocolate and butter together in a heatproof bowl set over simmering water or in the microwave in 20-second bursts. Stir until smooth. Pour over chilled cheesecake, spreading evenly. Refrigerate until chocolate is set, about 30 minutes.
07 - Lift bars from the pan using the parchment overhang. Cut into 16 squares. Serve chilled.

# Expert Advice:

01 -
  • The combination of tangy cheesecake and sweet strawberry creates the perfect balance
  • That chocolate layer on top transforms these into something that feels like a bakery treat
  • You can make them ahead and they actually taste better after sitting overnight
02 -
  • Room temperature ingredients are non negotiable here. Cold cream cheese will never become smooth.
  • The cheesecake is done when the center barely jiggles. Overbaked cheesecake cracks and gets a weird texture.
  • Use a hot knife to cut clean squares. Run it under hot water and wipe it between each cut.
03 -
  • Double wrap the pan with foil if your fridge has strong odors. Cheesecake absorbs everything.
  • Run a thin knife around the edges before chilling. This prevents cracks as the cheesecake contracts.

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