Cheesecake was always my “special request” dessert as a kid — especially for birthdays. But once I became a mom, I needed an easier way to enjoy that creamy goodness without all the hassle of springform pans and water baths. These strawberry cheesecake bars are the answer: simple to make, easy to slice, and just as delicious. My daughter now requests these every year. 💗

Ingredients:

For the crust:

• 1½ cups graham cracker crumbs

• ¼ cup sugar

• 6 tbsp melted butter

For the filling:

• 2 (8 oz) blocks cream cheese, softened

• ½ cup sugar

• 2 large eggs

• 1 tsp vanilla extract

• ¼ cup sour cream

For the strawberry swirl:

• ¾ cup fresh strawberries, chopped

• 1 tbsp sugar

• 1 tsp lemon juice

• Optional: 1 tsp cornstarch (for a thicker swirl)

Instructions:

1. Preheat oven:
   Set oven to 325°F (163°C). Line an 8x8 or 9x9 baking pan with parchment paper.

2. Make the crust:
   Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes. Cool slightly.

3. Make the strawberry swirl:
   In a small saucepan, combine strawberries, sugar, and lemon juice. Simmer over low heat until soft. Mash lightly and stir in cornstarch if using. Let cool.

4. Make the cheesecake filling:
   Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla and sour cream until creamy.

5. Assemble the bars:
   Pour cheesecake filling over cooled crust. Drop spoonfuls of strawberry mixture on top and swirl gently with a knife.

6. Bake:
   Bake for 35–40 minutes, or until the center is set but slightly jiggly. Cool completely, then chill for at least 4 hours.

7. Slice and serve:
   Cut into bars and serve cold. Garnish with fresh berries or a dusting of powdered sugar, if desired!

Nutrition (per bar, 1 of 9):

Serves: 9 | Prep Time: 25 mins | Bake Time: 40 mins | Chill Time: 4 hours | Total Time: ~5.5 hours
Calories: 320 | Protein: 5g | Carbs: 24g | Fat: 22g | Fiber: 1g | Sugar: 18g