Ingredients
Crust:
- 2 cups graham cracker crumbs (about 14-16 full sheets)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling:
- 16 ounces cream cheese (2 blocks), softened to room temperature
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon lemon juice (optional, for brightness)
Equipment
- 9×13 inch baking pan
- Parchment paper
- Food processor or zip-top bag and rolling pin (for crumbs)
- Large bowl
- Hand mixer or stand mixer
- Medium saucepan
Instructions
Make the Crust:
- Prep the pan: Line the 9×13 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal of the bars.
- Make the crumbs: If not using premade crumbs, place the graham crackers in a food processor and pulse until finely ground. You can also place them in a zip-top bag and crush with a rolling pin.
- Combine crust ingredients: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly moistened.
- Form the crust: Press the crumb mixture firmly into the bottom of the prepared pan and set aside.
Make the Cheesecake Filling:
- Beat cream cheese and sugar: In a large bowl, beat the softened cream cheese and powdered sugar with a hand mixer or stand mixer until light and fluffy.
- Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form.
- Combine: Gently fold the whipped cream and vanilla extract into the cream cheese mixture until smooth.
- Spread the filling: Pour the cheesecake filling over the crust, spreading it into an even layer. Chill in the refrigerator for at least 2 hours.
Make the Strawberry Topping:
- Combine ingredients: In a medium saucepan, combine sliced strawberries, sugar, cornstarch, and water.
- Cook: Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat and simmer for 5-7 minutes, or until the sauce has thickened and the strawberries have softened.
- Add lemon (optional): Stir in the lemon juice for a touch of extra tartness. Let the strawberry topping cool slightly.
Assemble and Chill:
- Layer with strawberries: Gently spoon the thickened strawberry topping over the chilled cheesecake layer. Spread evenly.
- Chill to set: Refrigerate for at least 4 hours, or preferably overnight, to allow the bars to fully set.
To Serve:
- Lift and slice: Use the parchment paper overhang to lift the cheesecake bars out of the pan. Cut into squares.
- Garnish (Optional): Add a dollop of whipped cream or fresh strawberries before serving.
- Storage: Store leftover bars covered in the refrigerator for up to 5 days.
Tips:
- Room temperature ingredients: Using softened cream cheese ensures a lump-free filling.
- Don’t overmix: Fold the whipped cream in gently to maintain a light and airy texture.
- Adjust sugar: Adjust the sweetness of the cheesecake filling and strawberry topping to your preference.
- Make it your own: Experiment with other berries like raspberries or blueberries.
