Chocolate Strawberry Cheesecake Bars (Printable)
Lush bars with creamy cheesecake, fresh strawberries, and a crisp chocolate topping for a delightful treat.
# What You'll Need:
→ Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted
→ Cheesecake Filling
04 - 16 oz cream cheese, softened
05 - 2/3 cup granulated sugar
06 - 2 large eggs
07 - 1/3 cup sour cream
08 - 1 tsp vanilla extract
09 - 1 cup diced fresh strawberries
→ Topping
10 - 1 cup semisweet chocolate chips
11 - 2 tbsp unsalted butter
12 - 6–8 whole strawberries, halved (optional garnish)
# How to Make It:
01 - Preheat oven to 325°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press firmly into the bottom of the prepared pan.
03 - Bake crust for 8–10 minutes, then let cool while preparing the filling.
04 - In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract.
05 - Gently fold in diced strawberries. Pour cheesecake batter over cooled crust and smooth the top.
06 - Bake for 30–35 minutes, or until the center is just set and edges are lightly golden.
07 - Cool to room temperature, then refrigerate for at least 3 hours, or until fully chilled.
08 - Melt chocolate chips and butter together in a heatproof bowl over simmering water or in 20-second intervals in the microwave, stirring until smooth.
09 - Pour melted chocolate over chilled cheesecake, spreading evenly. If desired, top with halved strawberries.
10 - Refrigerate until the chocolate is set, about 30 minutes. Lift bars from the pan, cut into squares, and serve.
# Expert Advice:
01 -
- The chocolate shell creates this magical crackle sound when you bite through it, kind of like a chocolate bar but better
- These bars look fancy enough for dinner parties but come together faster than you would expect
02 -
- Room temperature ingredients are absolutely essential for avoiding lumps in your cheesecake batter
- The center should still have a slight wobble when you take it out because residual heat will finish the cooking
03 -
- Tap the pan on the counter gently after pouring the cheesecake batter to release any air bubbles
- If you see any small cracks in your cheesecake, the chocolate topping will hide them completely