Strawberry Cheesecake Bars
The ultimate sweet treat, Strawberry Cheesecake Bars combine rich cream cheese filling with a buttery crust and a layer of strawberry jam. These easy-to-make bars are perfect for any occasion, bringing a delightful balance of flavors that will satisfy your sweet cravings. Enjoy them chilled, and treat yourself tonight!
Equipment
- 8×8-inch Pan
Ingredients
- ½ cup Granulated sugar
- ½ cup All-purpose flour or buckwheat flour for a gluten-free version
- ½ cup Dutch-process cocoa powder or Hershey's Special Dark cocoa powder
- ⅛ teaspoon Salt
- 6 tablespoons Unsalted butter melted
- 16 ounces Cream cheese room temperature
- ¼ cup Granulated sugar
- 1 teaspoon Pure vanilla extract
- pinch Salt
- 6 ounces White chocolate chips or chopped white chocolate, melted but not hot
- 2 large Eggs room temperature
- ¾ cup Strawberry jam see notes
Instructions
- Preheat your oven to 350°F and line an 8"x8" pan with parchment paper. This step ensures easy removal of your Strawberry Cheesecake Bars later on. You want the oven nice and hot so that the crust bakes evenly.
- In a large mixing bowl, mix together ½ cup granulated sugar, ½ cup all-purpose flour, ½ cup Dutch-process cocoa powder, and ⅛ teaspoon salt. Combine these dry ingredients well before adding the 6 tablespoons unsalted butter that you've melted. Stir the mixture until it's well combined. It should be sticky but cohesive.
- Press the mixture firmly into the bottom of the prepared pan, making sure it’s evenly distributed. Bake for 10 minutes until the crust is set but still soft. When you take it out of the oven, let it cool for about 15 minutes while you prepare the cheesecake filling.
- Reduce the temperature of your oven to 325°F. In another large mixing bowl, beat 16 ounces of room temperature cream cheese with ¼ cup granulated sugar until the mixture is light and fluffy. It should appear smooth and creamy—this will be the filling for your bars.
- Add 1 teaspoon pure vanilla extract, a pinch of salt, and 6 ounces of melted white chocolate to the cream cheese mixture. Beat on low speed until everything is combined nicely. Be careful not to overmix, as we don't want to incorporate too much air into the filling.
- One by one, add 2 large eggs, mixing on low speed after each addition. This method ensures that the eggs are incorporated without overworking the mixture. After you’ve added all the eggs, the filling should be smooth with no lumps.
- Pour the cheesecake filling over the cooled crust, spreading it evenly to the edges. You want a nice, even layer that will hold the strawberry jam on top.
- Scoop ¾ cup strawberry jam into a microwave-safe bowl and warm it for about 30 seconds until it's just loose enough to spread. Pour the jam over the cheesecake layer and use a spatula to spread it out evenly.
- Return the pan to the oven and bake for 30 to 35 minutes, or until the center jiggles just slightly when you tap the pan. This means it’s perfectly set. Remove from the oven and let cool completely for about 2 hours.
- Once cooled, cover and refrigerate the bars for at least 2 hours before slicing. They’re even better if you let them chill overnight. Serve chilled and enjoy your delicious Strawberry Cheesecake Bars!
Notes
- Tip 1: This crust recipe does not work in a regular pie pan – only as bars.
- Tip 2: If you want a super smooth topping, use seedless jam instead of regular strawberry preserves.