Quick Recipe Version (TL;DR)
Quick Ingredients
- Graham cracker crumbs: 2 1/2 cups (250 g)
- Unsalted butter, melted: 10 tbsp (140 g)
- Granulated sugar: 1/4 cup (crust) + 1 cup (filling) + 1/3 cup (sauce)
- Fine salt: 1/4 tsp (crust)
- Cream cheese, full-fat, room temp: 32 oz (908 g)
- Sour cream, room temp: 3/4 cup (180 g)
- Large eggs, room temp: 4
- Pure vanilla extract: 1 tbsp (plus 1/2 tsp optional for sauce)
- Cornstarch: 2 tbsp (filling) + 2 tsp (sauce)
- Lemon: 1 tbsp juice (sauce) + 1 tsp zest (optional for filling)
- Strawberries (fresh or frozen): 1 lb (450 g), hulled and chopped
Do This
- 1. Heat oven to 325°F (163°C). Line a 9×13-inch pan with parchment, overhanging on two sides.
- 2. Mix crumbs, butter, 1/4 cup sugar, and salt; press into pan. Bake 10–12 minutes; cool 5 minutes.
- 3. Beat cream cheese until smooth; mix in 1 cup sugar, sour cream, vanilla, cornstarch, and optional zest. Beat in eggs one at a time on low.
- 4. Pour over crust; tap to release bubbles. Bake 32–38 minutes until edges set and center wobbles.
- 5. Cool 1 hour at room temp; cover and chill at least 4 hours (or overnight).
- 6. Simmer strawberries, 1/3 cup sugar, and lemon juice 4–5 minutes; stir in cornstarch slurry, cook 1–2 minutes until glossy. Cool.
- 7. Lift, slice 6×4 into 24 bars, and spoon strawberry sauce over each piece.
Why You’ll Love This Recipe
- Buttery graham base with a silky, gently baked vanilla cheesecake topping.
- No fussy water bath needed—just a low oven for a creamy, crack-free texture.
- Quick, bright strawberry sauce cooks in minutes for a fresh finish.
- Make-ahead friendly and easy to slice cleanly for parties or gifting.
Grocery List
- Produce: 1 lb strawberries, 1 lemon (for zest and juice)
- Dairy: 32 oz full-fat cream cheese, 3/4 cup sour cream, 4 large eggs, 10 tbsp unsalted butter
- Pantry: Graham crackers/crumbs (2 1/2 cups), granulated sugar, pure vanilla extract, cornstarch, fine salt, parchment paper
Full Ingredients
Graham Cracker Base
- Graham cracker crumbs: 2 1/2 cups (250 g)
- Unsalted butter, melted: 10 tbsp (140 g)
- Granulated sugar: 1/4 cup (50 g)
- Fine salt: 1/4 tsp
Creamy Vanilla Cheesecake Filling
- Cream cheese, full-fat, room temperature: 32 oz (908 g)
- Granulated sugar: 1 cup (200 g)
- Sour cream, room temperature: 3/4 cup (180 g)
- Large eggs, room temperature: 4
- Pure vanilla extract: 1 tbsp
- Cornstarch: 2 tbsp (16 g)
- Lemon zest (optional but lovely): 1 tsp, finely grated
- Fine salt (optional): 1/8 tsp, to balance sweetness
Quick Strawberry Sauce
- Strawberries (fresh or frozen), hulled and chopped: 1 lb (450 g)
- Granulated sugar: 1/3 cup (65 g)
- Fresh lemon juice: 1 tbsp
- Cornstarch: 2 tsp mixed with 1 tbsp cold water
- Pure vanilla extract (optional): 1/2 tsp
Step-by-Step Instructions
Step 1: Prep your pan and oven
Heat the oven to 325°F (163°C). Line a 9×13-inch metal baking pan with parchment paper, leaving a 2-inch overhang on the long sides for easy lifting. Lightly mist the parchment and sides with nonstick spray.
Step 2: Make and prebake the graham base
In a mixing bowl, stir together the graham crumbs, 1/4 cup sugar, and salt. Pour in the melted butter and mix until the crumbs are evenly moistened and clump slightly when pressed. Tip the mixture into the pan and press it firmly into an even layer using the bottom of a flat measuring cup, pushing the crumbs slightly up the edges. Bake for 10–12 minutes until set and lightly fragrant. Cool on a rack for 5 minutes while you make the filling.
Step 3: Mix the creamy vanilla filling
In a large bowl or stand mixer fitted with the paddle, beat the cream cheese on medium speed for 1–2 minutes until completely smooth with no lumps. Add the 1 cup sugar and optional 1/8 tsp salt; beat 1 minute, scraping the bowl. Mix in the sour cream, vanilla, and optional lemon zest until silky. Sprinkle in the cornstarch and mix on low just to combine. Add the eggs one at a time, mixing on low for 10–15 seconds after each until just incorporated. Avoid whipping in excess air.
Step 4: Bake low and slow
Pour the filling over the warm crust and smooth the top. Tap the pan gently on the counter 2–3 times to release air bubbles (pop any stubborn ones with a toothpick). For extra insurance against cracks, place a pan of hot water on the lower rack to create steamy oven humidity. Bake at 325°F (163°C) for 32–38 minutes. The edges should look set and slightly puffed, while the center still wobbles like soft gelatin when the pan is nudged. Do not overbake.
Step 5: Cool gradually, then chill until set
Place the pan on a wire rack. After 10 minutes, run a thin knife around the edges to loosen. Cool to room temperature, about 1 hour. Cover the pan and refrigerate until fully set, at least 4 hours or overnight for the cleanest slices.
Step 6: Cook the quick strawberry sauce
In a small saucepan, combine the strawberries, 1/3 cup sugar, and lemon juice. Cook over medium heat for 4–5 minutes, stirring and gently mashing until the berries release juices. Stir in the cornstarch slurry and simmer 1–2 minutes more, until the sauce turns glossy and lightly thickened but still spoonable. Remove from heat; stir in the optional vanilla. Cool to room temperature, then refrigerate. If using frozen berries, cook 2–3 minutes longer.
Step 7: Slice and serve
Lift the chilled cheesecake slab out of the pan using the parchment overhang and set on a cutting board. Warm a large chef’s knife under hot water, dry it, and cut 6 by 4 for 24 neat bars, wiping the blade between cuts. Spoon the strawberry sauce over each bar. Garnish with finely diced fresh strawberries or a few tiny mint leaves if you like.
Pro Tips
- Use room-temperature cream cheese, sour cream, and eggs for a lump-free, ultra-creamy texture.
- Mix on low once eggs are added—overmixing adds air and can cause cracks.
- A pan of hot water on the lower rack adds gentle moisture without the hassle of a full water bath.
- Tap the filled pan to pop air bubbles; skim with a toothpick for a glassy surface.
- For razor-sharp slices, chill overnight and wipe the knife clean between each cut.
Variations
- Strawberry Swirl Bars: Dollop 1/2 cup of the strawberry sauce over the unbaked filling and swirl with a skewer before baking.
- Lemon Cheesecake Bars: Add 2 tbsp fresh lemon juice and 1 tbsp zest to the filling; top with thin lemon slices and powdered sugar after chilling.
- Chocolate Cookie Crust: Swap graham crumbs for 2 1/2 cups crushed chocolate wafer cookies and reduce crust sugar to 2 tbsp.
Storage & Make-Ahead
Refrigerate bars (without sauce) in an airtight container for up to 5 days. Sauce keeps covered in the fridge for up to 1 week. Freeze bars individually: wrap each slice tightly, place in a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator and top with sauce just before serving.
Nutrition (per serving)
Approximate per bar (1 of 24): 300 calories; 21 g fat (12 g saturated); 27 g carbohydrates; 19 g sugars; 5 g protein; 0.5 g fiber; 190 mg sodium. Values are estimates and will vary based on exact ingredients and portion size.
