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Strawberry Cheesecake Bars Recipe

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Delight in these luscious Strawberry Cheesecake Bars featuring a rich cocoa crust, creamy white chocolate-infused cheesecake filling, and a sweet strawberry jam topping. Perfectly baked to achieve a slightly jiggly center, these bars combine classic dessert flavors into a single, irresistible treat.

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 Filling

  • 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"x8" baking pan with parchment paper to ensure easy removal of the bars.
  2. Make the Crust: In a large bowl, combine sugar, flour, cocoa powder, and salt. Stir in the melted butter until the mixture is sticky and well incorporated. Use your hands if needed to blend. Press this mixture firmly and evenly into the bottom of the prepared pan.
  3. Bake the Crust: Bake the crust for 10 minutes. It will still be soft when removed from the oven but will firm up as it cools. Allow it to cool for at least 15 minutes while you prepare the cheesecake layer.
  4. Lower Oven Temperature: Reduce the oven temperature to 325°F (160°C) for baking the cheesecake topping.
  5. Prepare Cheesecake Filling: Beat cream cheese and sugar in a large bowl until light and fluffy. Add vanilla, salt, and melted white chocolate, then blend on low until smooth. Add eggs one at a time, mixing gently after each addition to avoid overmixing.
  6. Assemble Filling: Pour the cheesecake mixture evenly over the cooled crust and spread to the edges for uniform thickness.
  7. Warm and Spread Jam: Warm the strawberry jam in a microwave-safe bowl for about 30 seconds to loosen it. Spread the jam gently and evenly over the cheesecake layer.
  8. Bake the Bars: Bake for 30 to 35 minutes or until the center jiggles slightly when the pan is gently tapped, indicating a soft, creamy texture.
  9. Cool Completely: Allow the bars to cool completely at room temperature for about 2 hours, then refrigerate for at least 2 hours to set before slicing.
  10. Store Properly: Cover the bars and refrigerate for up to 4 days to maintain freshness and flavor.

Notes

  • For a gluten-free crust, substitute all-purpose flour with buckwheat flour.
  • Use Dutch-process cocoa powder or Hershey's Special Dark for a richer chocolate flavor.
  • Ensure cream cheese and eggs are at room temperature to achieve a smoother cheesecake batter.
  • Warming the jam makes it easier to spread evenly without disturbing the cheesecake layer.
  • The slight jiggle in the center after baking ensures a creamy texture rather than a fully set, dry bar.

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