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Strawberry Cheesecake Bars Recipe

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4.1 from 29 reviews

Delight in these luscious Strawberry Cheesecake Bars featuring a rich cocoa crust topped with a creamy white chocolate cheesecake layer and a sweet strawberry jam swirl. Perfect for dessert lovers craving a decadent treat with a fruity twist.

  • Total Time: 5 hours including chilling
  • Yield: 12 servings

Ingredients

Crust

  • 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)

Cheesecake Layer

  • 16 ounces cream cheese (room temperature)
  • ¼ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • pinch of salt
  • 6 ounces white chocolate chips or chopped white chocolate (melted but not hot)
  • 2 large eggs (room temperature)

Topping

  • ¾ cup strawberry jam

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, ensuring excess paper extends over the edges for easy removal.
  2. Mix Crust Ingredients: In a large bowl, combine sugar, flour, cocoa powder, and salt. Stir in the melted butter until fully incorporated. The mixture will be sticky; using your hands can help to combine it thoroughly.
  3. Form and Bake Crust: Press the crust mixture evenly onto the bottom of the prepared pan. Bake for 10 minutes; the crust will be soft when removed but will firm up as it cools. Allow it to cool for at least 15 minutes before adding the filling.
  4. Lower Oven Temperature: Reduce oven temperature to 325°F (163°C) to prepare for the cheesecake layer.
  5. Prepare Cheesecake Filling: In a clean mixing bowl, beat cream cheese with sugar until light and fluffy. Add vanilla extract, pinch of salt, and melted white chocolate, mixing on low speed until combined. Add eggs one at a time, beating gently after each to avoid overmixing.
  6. Assemble Cheesecake Layer: Pour the cheesecake mixture over the cooled crust, spreading evenly to the edges.
  7. Prepare Strawberry Topping: Warm strawberry jam in a microwave-safe bowl for 30 seconds until loose and spreadable. Spoon the jam evenly over the cheesecake layer and gently spread into a uniform layer.
  8. Bake Cheesecake Bars: Bake the bars for 30-35 minutes or until the center only slightly jiggles when tapping the pan.
  9. Cool and Chill: Let the bars cool completely at room temperature, about 2 hours. Then refrigerate for at least 2 hours to set properly.
  10. Store: Cover and refrigerate the bars for up to 4 days for best freshness.

Notes

  • For a gluten-free option, substitute all-purpose flour with buckwheat flour.
  • Use Dutch-process cocoa powder or Hershey’s Special Dark cocoa for a richer chocolate flavor.
  • Ensure eggs and cream cheese are at room temperature to avoid lumps in the cheesecake layer.
  • Warming the strawberry jam slightly makes it easier to spread evenly over the cheesecake layer.
  • If you prefer a more tart topping, consider mixing in a small amount of fresh lemon juice to the strawberry jam before spreading.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/strawberry-cheesecake-bars-recipe/