Chocolate Strawberry Cheesecake Bars (Printable Version)

Creamy cheesecake bars with fresh strawberries and a smooth chocolate layer for a delightful indulgence.

# What You Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 6 tablespoons unsalted butter, melted

→ Cheesecake Layer

04 - 16 oz cream cheese, softened
05 - 2/3 cup granulated sugar
06 - 2 large eggs
07 - 1/3 cup sour cream
08 - 1 teaspoon vanilla extract
09 - Pinch of salt

→ Strawberry Layer

10 - 1 cup fresh strawberries, hulled and diced
11 - 2 tablespoons granulated sugar
12 - 1 tablespoon lemon juice
13 - 2 teaspoons cornstarch

→ Chocolate Topping

14 - 7 oz semisweet chocolate, chopped
15 - 2 tablespoons unsalted butter

# How-To:

01 - Preheat oven to 325°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 8 minutes. Let cool slightly.
03 - In a large bowl, beat cream cheese until smooth. Add sugar and mix until creamy. Beat in eggs, one at a time. Stir in sour cream, vanilla, and salt until just combined. Pour over the cooled crust and spread evenly.
04 - In a small saucepan, combine strawberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring, until strawberries break down and the mixture thickens, about 5 minutes. Let cool slightly, then dollop over the cheesecake layer. Swirl gently with a knife for a marbled effect.
05 - Bake for 25 to 27 minutes, until the center is just set. Cool to room temperature, then refrigerate for at least 4 hours or until fully chilled.
06 - Melt chocolate and butter together in a heatproof bowl set over simmering water or in the microwave in 20-second bursts. Stir until smooth. Pour over chilled cheesecake, spreading evenly. Refrigerate until chocolate is set, about 30 minutes.
07 - Lift bars from the pan using the parchment overhang. Cut into 16 squares. Serve chilled.

# Expert Hints:

01 -
  • The texture contrast is ridiculous with crisp crust, creamy cheesecake, juicy strawberries, and snapable chocolate
  • They look like you spent hours in professional pastry school but come together with simple techniques
  • The chocolate seals everything in so they stay perfect in the fridge for days
02 -
  • Don't overbake the cheesecake or it will crack as it cools
  • Let the strawberry mixture cool completely before swirling or it will sink to the bottom
  • The chocolate layer needs the cheesecake to be fully chilled or it will slide right off
03 -
  • Use a hot knife dipped in water for clean cuts that show off the beautiful layers
  • The parchment overhang is your friend for lifting the whole slab out cleanly

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