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Decadent Chocolate Covered Strawberry Cheesecake Bars

chocolate covered strawberry cheesecake bars - featured image
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These cheesecake bars combine a creamy, tangy cheesecake base with fresh strawberries and a luscious chocolate coating for a rich, indulgent dessert that’s easy to make and perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full crackers, finely crushed)
  • ⅓ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces (450g) cream cheese, softened (full-fat recommended)
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup sour cream
  • 1 cup fresh strawberries, diced
  • 6 ounces (170g) semi-sweet chocolate chips or chopped chocolate
  • 2 tablespoons heavy cream

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 9×9-inch pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth (2-3 minutes). Add sugar and beat until combined. Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream until just combined.
  4. Fold in diced strawberries gently using a spatula.
  5. Pour the cheesecake filling evenly over the baked crust and smooth the top. Tap the pan gently to remove air bubbles.
  6. Bake for 40-45 minutes, until edges are set and center jiggles slightly when shaken.
  7. Remove from oven and cool completely at room temperature (about 1 hour), then refrigerate for at least 4 hours or overnight.
  8. Prepare chocolate topping: In a microwave-safe bowl, combine chocolate chips and heavy cream. Heat in 20-second intervals, stirring after each, until smooth and glossy. Let cool slightly but do not harden.
  9. Spread chocolate ganache evenly over chilled cheesecake bars using an offset spatula or back of a spoon.
  10. Refrigerate for 30 minutes to set chocolate. Use parchment overhang to lift bars from pan and cut into 12 squares with a sharp knife, wiping knife clean between cuts.

Notes

Use room temperature cream cheese and eggs for a smooth batter. To prevent cracks, bake at moderate temperature and chill thoroughly before cutting. Use parchment paper for easy removal. Microwave chocolate in short bursts to avoid burning. For gluten-free crust, substitute graham crackers with almond flour and coconut oil. For dairy-free, use plant-based cream cheese, sour cream, and chocolate chips.

Nutrition

Keywords: chocolate covered strawberry cheesecake bars, cheesecake bars, chocolate cheesecake, strawberry dessert, easy dessert, no-fuss dessert, creamy cheesecake, chocolate ganache, berry cheesecake bars

Find it online: https://juliamadeit.com/decadent-chocolate-covered-strawberry-cheesecake-bars-recipe-easy-and-best-dessert-ideas/