Description
These chocolate covered strawberry cheesecake bars feature a buttery graham cracker crust, velvety cream cheese filling studded with fresh strawberries, and a glossy chocolate ganache topping. They’re easier than traditional cheesecake with no water bath required, yet deliver stunning bakery-quality results perfect for any celebration.
Ingredients
2 cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
Pinch of salt
24 oz cream cheese, room temperature
¾ cup granulated sugar
3 large eggs, room temperature
1 cup sour cream, room temperature
2 teaspoons pure vanilla extract
2 tablespoons all-purpose flour
2 cups fresh strawberries, hulled and sliced
¼ cup strawberry preserves
1 tablespoon lemon juice
8 oz semi-sweet chocolate, finely chopped
¾ cup heavy cream
1 tablespoon light corn syrup
Instructions
1. Preheat oven to 325°F. Line a 9×13-inch pan with foil or parchment, leaving overhangs on two sides.
2. Mix graham cracker crumbs, ¼ cup sugar, salt, and melted butter. Press firmly into pan bottom. Bake 10 minutes until golden. Cool.
3. Beat cream cheese on medium-low speed for 2-3 minutes until smooth, scraping bowl frequently.
4. Add ¾ cup sugar and flour, mix until incorporated. Add eggs one at a time on low speed, mixing just until combined.
5. Mix in sour cream and vanilla on low speed until just combined. Scrape bowl and stir gently with spatula.
6. Pour filling over cooled crust. Tap pan gently to release air bubbles.
7. Toss strawberries with preserves and lemon juice. Arrange evenly over filling, pressing gently.
8. Bake 40-45 minutes until edges set but center jiggles slightly. Turn off oven, crack door open, and cool in oven 1 hour.
9. Remove from oven and cool completely at room temperature, then refrigerate uncovered 4 hours or overnight.
10. For ganache: Place chopped chocolate in bowl. Heat cream until simmering, pour over chocolate, let stand 1 minute, then stir until smooth. Stir in corn syrup.
11. Cool ganache 10 minutes, pour over chilled bars, spread evenly. Refrigerate 30 minutes until set.
12. Cut into 16-20 squares using a hot knife wiped clean between cuts.
Notes
Use room temperature cream cheese, eggs, and sour cream for smooth, lump-free filling.
Don’t overmix—this incorporates air that causes cracks.
Bars are done when center reaches 150°F on instant-read thermometer.
Store covered in refrigerator for up to 5 days.
Freeze individual wrapped bars for up to 2 months.
Let bars sit at room temperature 15-20 minutes before serving for best flavor.
Pre-baking the crust prevents sogginess.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 285
- Sugar: 22g
- Sodium: 185mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: chocolate strawberry cheesecake bars, no water bath cheesecake, strawberry dessert bars, elegant dessert