Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
- For the Strawberry Layer:
- 1 1/2 cups fresh or frozen strawberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
- Preheat oven to 325°F (163°C) and line an 8×8 or 9×9 inch baking pan with parchment paper.
- Mix graham cracker crumbs, sugar, and melted butter until well combined. Press into the pan and bake for 10 minutes. Let cool slightly.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, vanilla, and flour until just combined.
- Pour cheesecake mixture over the crust and smooth the top.
- In a saucepan, cook strawberries, sugar, and lemon juice over medium heat until soft. Stir in cornstarch slurry and cook until thickened. Let cool slightly.
- Spoon or swirl strawberry mixture over cheesecake layer.
- Bake for 35–40 minutes or until center is just set. Cool completely, then refrigerate at least 3 hours or overnight.
- Slice into bars and serve chilled.
Notes
- Swirl the strawberry mixture for a marbled effect or layer it neatly on top.
- Use a shortbread crust for a different twist.
- Try other fruit toppings like blueberry or raspberry.
- Add lemon zest to the cheesecake filling for brightness.
- Use gluten-free graham crackers and flour for a gluten-free version.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 14g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
