Description
Indulge in these delightful Strawberry Cheesecake Bars filled with creamy filling and fresh strawberries, all on a buttery crust.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 1/2 cups fresh strawberries, hulled and diced
- 2 tablespoons granulated sugar (for strawberries)
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
- 1/2 cup all-purpose flour (for streusel)
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
- Combine 1 cup of flour, 1/4 cup sugar, and salt in a bowl. Stir in the melted butter and press this mixture into the bottom of the pan. Bake for 10 minutes and cool.
- Beat the cream cheese and 2/3 cup sugar until smooth. Add the eggs one at a time, then mix in the vanilla and sour cream.
- Pour the creamy mixture over the cooled crust and spread evenly.
- Toss the strawberries with 2 tablespoons of sugar, lemon juice, and cornstarch. Distribute the strawberries over the cheesecake layer.
- Mix together 1/2 cup flour, brown sugar, cinnamon, and salt. Cut in the cold butter until crumbly, then sprinkle over the strawberries.
- Bake for 30 to 35 minutes until the center is set and the topping is golden.
- Cool the bars in the pan and then refrigerate for at least 3 hours.
- Slice and serve chilled.
Notes
These bars can be made a day in advance for better flavor. They can also be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 bar
- Calories: 270
- Sugar: 16g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg