No-Crack Strawberry Cheesecake Bars – Expert Tips Inside!
Strawberry Cheesecake Bars are an easy-to-make dessert with layers of graham cracker crust, creamy cheesecake, and fresh strawberries. Great for parties, picnics, or weeknight baking, these bars deliver the classic cheesecake taste in a handheld form.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ½ cups graham crackers, crushed
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- ½ cup Greek yogurt
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups fresh strawberries, chopped
- ¼ cup granulated sugar
- 1 tbsp lemon juice
Instructions
- 1
Preheat your oven to 325°F (163°C). Carefully, line an 8x8-inch pan with parchment paper, leaving some overhang for removal.
- 2
In a mixing bowl, combine crushed graham crackers, sugar, and melted butter. Stir until the mixture looks like wet sand.
- 3
Press the batter evenly into the bottom of the dish. Bake for about 10 minutes, so allow it to cool on the side as you prepare the filling.
- 4
In a large mixing bowl, beat the cream cheese and sugar until smooth.
- 5
Add the Greek yogurt, egg, and vanilla extract. Mix until fully combined.
- 6
Transfer the cheesecake mixture over the chilled crust & smooth the surface.
- 7
Bake for 30 minutes or until the center is set but slightly jiggly.
- 8
After allowing the cheesecake to reach room temperature, place it in the refrigerator for a minimum of three hours.
- 9
On medium heat, heat a cupful of strawberries, half cup of sugar, and a teaspoonful of lemon juice together in a saucepan.
- 10
Cook for about 10 minutes, stirring occasionally, until the mixture thickens.
- 11
Let it cool completely before spreading it over the chilled cheesecake.
- 12
Once fully chilled, lift the cheesecake out of the pan using the parchment paper.
- 13
Use a sharp knife to cut into squares. Wipe the knife between cuts for neat edges.