Cheesecake Bars with Macerated Strawberries
I’ve said it before and I’ll say it again- anything involving cream cheese is my favorite! So naturally, Cheesecake (in any form/flavor) is my favorite dessert. Recently I’m on a kick of cheesecake in bar form. I feel like it is easier to prepare, easier to serve, easier to eat, and less intimidating.
This recipe is vanilla cheesecake with your classic graham cracker crust and a topping of juicy and sweet macerated strawberries. I prefer a hard graham cracker crust so that there is a bite while eating it, so I pack the crust as hard as I can and I cook it closer to 15 minutes. If you’re wanting it a little crumblier, don’t pack it as hard.
Obviously this is a classic dessert and perfect for summer, so I suggest you make it!
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Cheesecake Bars with Macerated Strawberries
Ingredients
- 3 cups graham cracker crumbs (about 3 packages of Honey Maid)
- 1/3 cup brown sugar
- 13 tablespoons salted butter, melted (1 stick + 5 tablespoons)
- 32 oz (4 packages) cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 4 teaspoons vanilla extract
- 5 cups strawberries, cleaned, hulled and sliced
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9x13 inch baking pan or line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, mix together the graham cracker crumbs, brown sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan. Bake the crust for 10-15 minutes, then remove from the oven and let it cool while you prepare the filling.
- In a large bowl or with a stand mixer, beat the softened cream cheese & sugar together until smooth. Add vanilla and one egg at a time mixing in between to combine until smooth. Pour the cheesecake batter over the cooled crust and spread it evenly with a spatula.
- Bake the cheesecake layer for 35-40 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let it cool completely at room temperature and then refrigerate for at least 5 hours.
- In a mixing bowl, combine the sliced strawberries, granulated sugar, and fresh lemon juice. Stir gently to ensure that all the strawberries are coated evenly with the sugar and lemon juice.
- Once combined, let the strawberries sit at room temperature for about an hour and then refrigerate until you're ready to use.
