Description

These Strawberry Cheesecake Bars have a buttery biscuit crust, a silky vanilla cheesecake layer, and a bright homemade strawberry topping. They slice cleanly, taste even better the next day, and feel like a bakery-style dessert you can make at home with simple ingredients.

Ingredients

Scale

200 g digestive biscuits (or graham crackers), finely crushed
100 g unsalted butter, melted
2 tbsp granulated sugar (for crust)
500 g cream cheese, softened (room temperature)
150 g granulated sugar
2 large eggs, room temperature
120 ml heavy cream
1 tsp vanilla extract
1 tbsp lemon juice
1 tbsp all-purpose flour
300 g fresh strawberries, hulled and chopped
3 tbsp granulated sugar (for topping)
1 tbsp lemon juice (for topping)
1 tsp cornstarch + 1 tbsp water (slurry)

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Instructions

Preheat oven to 170°C (340°F). Line a 9×9-inch (23×23 cm) pan with parchment, leaving overhang for easy lifting.
Make the crust: Mix biscuit crumbs, melted butter, and 2 tbsp sugar until it looks like wet sand. Press firmly into the pan in an even layer.
Bake crust for 10 minutes. Remove and let it cool slightly while you make the filling.
Make the filling: Beat cream cheese until completely smooth. Add 150 g sugar and mix until creamy.
Add eggs one at a time, mixing gently after each just until combined (do not overmix).
Mix in heavy cream, vanilla, lemon juice, and flour until smooth.
Pour filling over the crust and smooth the top. Tap the pan lightly on the counter to release air bubbles.
Bake 35–40 minutes, until the edges look set and the center still has a slight wobble.
Cool at room temperature until no longer warm, then refrigerate at least 4 hours (overnight gives the best texture).
Make the topping: In a saucepan, cook strawberries with 3 tbsp sugar and 1 tbsp lemon juice over medium heat until juicy and softened, 5–8 minutes.
Stir in cornstarch slurry and cook 30–60 seconds until lightly thickened. Cool completely.
Spread cooled strawberry topping over chilled cheesecake. Lift out, slice into 16 bars, and serve cold.

Notes

For the smoothest cheesecake, use room-temperature cream cheese and eggs. Chill overnight for clean slices. Store bars covered in the fridge for up to 4 days. If you want to freeze, freeze the plain cheesecake base (without strawberry topping) tightly wrapped for up to 2 months; thaw overnight in the fridge and add fresh topping before serving.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 320
Sugar: 20g
Sodium: 210mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 5g
Cholesterol: 85mg