Easy Strawberry Cheesecake Bars with Graham Cracker Crust
Ingredients
Instructions
For the Strawberry Compote:
- Whisk the water and cornstarch in a small bowl until smooth to make a slurry.
- Heat a deep saucepan over medium-high heat. Add sugar, strawberries, and cornstarch slurry, then whisk until smooth. Simmer for 6-8 minutes until thickened. Mix in lemon juice and let the compote cool.
For the Shortbread Crust:
- Add the cookies to a food processor. Pulse into fine crumbs.
- Put the cookie crumbs in a bowl. Add sugar, melted butter, and salt. Mix until fully combined and the crumbs are evenly coated.
- Line a 9x13-inch baking pan with parchment paper. Spread the crust mixture evenly in the pan, then press and smooth it with the bottom of a glass.
- Refrigerate until cold.
For the Cheesecake Filling:
- Fit an electric stand mixer with a whisk attachment. Beat the cream cheese, ricotta cheese, granulated sugar, powdered sugar, lemon juice, and lemon zest until light and creamy.
- Pour in the heavy cream and vanilla, then whip until medium peaks form. Avoid overbeating.
- Spread the filling evenly onto the crust and refrigerate the dish to chill.
- Spread the strawberry compote evenly on top of the cheesecake filling. Chill in the refrigerator overnight.
- Slice with a serrated knife and enjoy.
- Keep in an airtight container in the refrigerator for up to 3 days.
Nutrition
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Let us know how it was!What You’ll Learn
Why These Strawberry Cheesecake Bars Will Become Your Go-To Dessert
When summer hits and fresh strawberries are at their peak, these no-bake strawberry cheesecake bars should be your first dessert choice. Unlike traditional cheesecake that requires precise baking, these bars come together with minimal effort.
The magic happens in three simple layers:
- A crunchy graham cracker crust that provides the perfect base
- Creamy cheesecake filling made with cream cheese and ricotta
- Fresh strawberry compote topping bursting with flavor
What makes this recipe truly special is how the tartness of the strawberries balances the rich cream cheese filling. The homemade strawberry sauce takes these bars to another level compared to store-bought versions.
Ingredient Breakdown: What Makes These Strawberry Cheesecake Bars So Good
For the Graham Cracker Crust
The foundation of any great cheesecake bar is the crust. For this recipe, we use:
- Graham crackers – About 2 cups crushed into fine crumbs
- Unsalted butter – Melted to bind the crumbs
- Granulated sugar – Just enough to sweeten the crust
This combination creates a sturdy base that holds up to the creamy filling while adding a delightful crunch. For best results, press the crust firmly into your pan.
For the Cream Cheese Filling
The star of these strawberry cheesecake bars is undoubtedly the filling. You’ll need:
- Cream cheese – Full-fat works best for richness
- Ricotta cheese – Adds lightness to the texture
- Powdered sugar – Dissolves easily for smooth filling
- Vanilla extract – Pure vanilla for best flavor
- Heavy cream – Whipped to lighten the mixture
For the Homemade Strawberry Sauce
The crowning glory is the fresh strawberry topping made with:
- Fresh strawberries – About 2 cups, hulled and chopped
- Granulated sugar – To enhance the natural sweetness
- Lemon juice – Brightens the flavor
- Cornstarch – Thickens the sauce perfectly
How to Make Strawberry Cheesecake Bars: Step-by-Step Guide
Preparing the Graham Cracker Crust
- Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
- Pulse graham crackers in a food processor until fine crumbs form.
- Mix crumbs with melted butter and sugar until evenly moistened.
- Press firmly into the prepared pan using the bottom of a measuring cup.
- Chill in refrigerator while preparing the filling.
Making the Cream Cheese Filling
- Beat room temperature cream cheese until smooth and creamy.
- Add ricotta cheese and powdered sugar, mixing until fully incorporated.
- In a separate bowl, whip heavy cream to soft peaks.
- Gently fold whipped cream into cheese mixture until uniform.
- Spread over chilled crust and return to refrigerator.
Creating the Strawberry Topping
- Combine chopped strawberries, sugar, and lemon juice in saucepan.
- Cook over medium heat until strawberries release juices.
- Mix cornstarch with water to create a slurry, then stir into strawberries.
- Continue cooking until mixture thickens to jam-like consistency.
- Cool slightly before spreading over cheesecake layer.
For best results, chill the assembled strawberry cheesecake bars for at least 4 hours, preferably overnight. This allows all the layers to set properly.
Professional Tips for Perfect Strawberry Cheesecake Bars
After testing this recipe dozens of times, here are the key techniques that guarantee success:
- Room temperature ingredients – Cold cream cheese leads to lumps in your filling
- Proper crust pressing – Use the flat bottom of a glass to compact the crumbs
- Don’t overmix – Stop beating the filling as soon as it’s smooth
- Cool strawberry sauce – Hot topping will melt your cream cheese layer
- Chill time – Patience pays off with perfectly set bars
When slicing your strawberry cheesecake bars, use a sharp knife dipped in hot water and wiped clean between cuts. This creates beautiful, clean slices that showcase all three layers.
Creative Variations on Strawberry Cheesecake Bars
While the classic version is delicious, these bars are incredibly versatile. Try these creative twists:
Fruit Variations
- Mixed berry – Combine strawberries with raspberries and blueberries
- Tropical – Use mango or passionfruit instead of strawberries
- Seasonal – Try peaches in summer or spiced apples in fall
Crust Alternatives
- Chocolate graham crackers for a cocoa twist
- Shortbread cookies instead of graham crackers
- Add chopped nuts to the crust for extra crunch
Flavor Boosters
- Swirl melted chocolate into the cream cheese layer
- Add a teaspoon of almond extract to the filling
- Sprinkle with toasted coconut before serving
For more dessert inspiration, check out our Pinterest board featuring creative cheesecake recipes.
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