Description
Delicious Strawberry Cheesecake Bars featuring a fudgy brownie crust layered with a creamy strawberry-studded cheesecake filling, topped with melted chocolate and fresh strawberry halves. Perfect as a sweet treat for gatherings or a decadent dessert at home.
Ingredients
Scale
Brownie Crust
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened dark cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/3 cup sour cream
- 1/3 cup diced fresh strawberries
Strawberry Swirl
- 1/3 cup reserved cheesecake batter
- 2 tbsp strawberry puree or jam
Topping
- 1/3 cup melted chocolate
- 6–8 fresh strawberry halves
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper to ensure easy removal and clean edges.
- Make Brownie Batter: In a mixing bowl, combine the melted unsalted butter and granulated sugar. Beat in the eggs and vanilla extract until well incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened dark cocoa powder, salt, and baking powder. Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
- Bake Brownie Crust: Spread the brownie batter evenly into the prepared pan. Bake for 12 minutes to set the crust but keep it slightly soft for layering.
- Prepare Cheesecake Filling: Beat the softened cream cheese until smooth. Gradually add the granulated sugar, eggs, vanilla extract, and sour cream, mixing until creamy and smooth.
- Add Strawberries: Gently fold in the diced fresh strawberries into the cheesecake batter, distributing them evenly.
- Reserve Batter for Swirl: Set aside 1/3 cup of the cheesecake batter for creating the strawberry swirl on top later. Pour the remaining cheesecake filling over the partially baked brownie crust.
- Create Strawberry Swirl: Mix the reserved 1/3 cup cheesecake batter with the strawberry puree or jam. Dollop this mixture over the cheesecake layer and use a knife or skewer to swirl it gently into the filling, creating a marbled effect.
- Bake and Cool: Bake the assembled bars for 30–35 minutes until the cheesecake is set but still slightly jiggly in the center. Allow to cool completely at room temperature, then refrigerate for at least 4 hours to firm up.
- Add Toppings: Once chilled, drizzle melted chocolate over the top and decorate with fresh strawberry halves for added flavor and presentation.
- Slice and Serve: Slice the cheesecake into 12 to 16 bars depending on serving preference. Serve chilled and enjoy your decadent strawberry cheesecake bars.
Notes
- Ensure cream cheese is softened for a smooth batter without lumps.
- Use fresh, ripe strawberries for the best flavor.
- Do not overbake the cheesecake layer to prevent cracking.
- Chilling the bars for at least 4 hours improves texture and flavor.
- Parchment paper makes it easier to lift the bars from the pan.
- Adjust the amount of strawberry puree in the swirl to taste.
