From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Warning0 allergens identified
The Best Strawberry Cheesecake Bars
Graham Cracker Crust
Lemon Cheesecake Filling
Spiked Strawberries
Graham Cracker Crust
1
Preheat your oven to 325°F. Lightly grease an 8×8'' square baking pan with butter or neutral cooking spray. Line the pan with parchment paper, leaving wings on each side.
2
In the bowl of a food processor, pulse the graham cracker sheets, in batches if necessary, until you have semi-fine crumbs. You should end up with about 1 1/2 cups of crumbs. Add the sugar, melted butter, and salt and pulse until the graham crackers are finely ground and the mixture comes together.
3
Tip the graham mixture into the prepared pan and press the mixture evenly into the bottom of the pan. Bake for about 9-10 minutes or until lightly golden. Let cool to room temperature while you prepare the filling.
Lemon Cheesecake Filling
1
Fill a cake pan (or other oven-safe pan) with a few inches of water. Set aside.
2
In a medium bowl, beat the butter and sugar together until the mixture is sandy. Add the cream cheese and beat until light and creamy.
3
Add the sour cream, vanilla extract, and lemon zest. Mix until incorporated. Then, add the eggs and beat just until they are blended into the filling.
4
Pour the filling over the crust. Place the bars on the middle rack of the oven, and then set the pan of water under the bars. Bake at 325°F for 40-45 minutes, or until the edges are set and the filling is still a bit jiggly.
5
Turn off the oven, and crack the oven door. Let the bars cool for at least 30 minutes, but preferably an hour in the oven. Then, cover the bars and refrigerate for about 3-4 hours or until the filling is completely set.
6
Once cooled, slice the bars into 16 squares.
Spiked Strawberry Topping
1
Place the sliced strawberries in a small bowl. Sprinkle with sugar and drizzle with the Grand Marnier (if using). Stir and let macerate in the fridge for about 30 minutes while the bars cool.
2
Spoon the macerated berries over the cooled cheesecake bars. Enjoy!
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Tips & Tricks (5)
- Room Temperature Cream Cheese 🧈Allow cream cheese to sit at room temperature for at least 30 minutes before mixing to ensure a smooth, lump-free filling that bakes evenly without cracks.
- Water Bath Prevention 💧Wrap your baking pan tightly in foil and place it in a larger roasting pan filled with hot water to create a gentle, even bake that prevents the cheesecake from cracking.
- Zest Before Juicing 🍋Always zest your lemon before cutting and juicing it, as zesting a cut lemon is difficult and wasteful; the zest provides essential bright flavor that regular lemon juice cannot replicate.
- Grand Marnier Maceration 🍓Toss your fresh strawberries with Grand Marnier and sugar 1-2 hours ahead to allow the liqueur to draw out the berries' natural juices, creating a richly flavored topping that won't water down the bars.
- Cool Gradually for Cracks ❄️Turn off the oven and crack the door open slightly for 15 minutes before removing the bars to room temperature, then refrigerate overnight; this gradual cooling prevents the sudden temperature shock that causes cracks.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
More Recipes by Sunday Table
Check out more Sunday Table content!Browse Sunday Table recipes!
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.