Easy Fruity Dessert Bars (Print Version)
# Ingredients:
→ For the Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/2 cup unsalted butter, melted
→ For the Cheesecake
03 -
16 oz cream cheese, softened
04 -
1/2 cup sugar
05 -
1/4 cup sour cream
06 -
2 tsp vanilla extract
07 -
2 eggs, room temperature
→ For the Strawberry Compote
08 -
1 3/4 cups fresh strawberries, chopped
09 -
5 Tbsp sugar
10 -
3 Tbsp water
11 -
1/2 Tbsp lemon juice
12 -
2 tsp cornstarch
→ For the White Chocolate Drizzle
13 -
1/4 cup white chocolate
# Instructions:
01 -
Preheat the oven to 350°F. Line a 9" x 9" pan with parchment paper and lightly grease with non-stick spray. Set aside.
02 -
In a medium-sized bowl, use a silicone spatula to combine the graham cracker crumbs and melted butter. Transfer this mixture to the prepared baking pan then use a measuring cup to press the crust firmly and evenly in the pan. Set aside.
03 -
To make the cheesecake mixture, use an electric mixer or stand mixer fit with the paddle attachment to combine the cream cheese, sugar, sour cream, and vanilla together until there are no lumps and the mixture is nice and smooth, about 2 minutes.
04 -
Add in the eggs one at a time, mixing between each addition.
05 -
Pour the cheesecake mixture on top of the prepared pan and graham cracker crust. Bake for 40-45 minutes or until the top is barely jiggly and the sides are lightly golden brown. Allow the cheesecake to cool completely (up to 3 hours or overnight).
06 -
To make the strawberry compote, combine all of the ingredients in a medium-sized pan and bring to a bubble over medium heat. Use a silicone spatula to mix every few minutes. Cook for 10 minutes then transfer to a heat-proof bowl, cover tightly, and place in the fridge to cool down.
07 -
Once the cheesecake is completely cooled, remove it from the pan and slice it into even bars. Feel free to trim the edges off if they are slightly brown.
08 -
Use a spoon to carve out a strip of cheesecake to allow the strawberry compote to sit. Don't carve too deep near the crust, just enough to create a small well.
09 -
Spoon the strawberry filling in the center of each cheesecake bar.
10 -
Melt the white chocolate in 30-second intervals, mixing between each until the mixture is melted and smooth.
11 -
Using a spoon or piping bag, drizzle the white chocolate on top of each bar.
# Notes:
01 -
These bars need to cool completely before adding the toppings, so plan ahead.
02 -
You can make the strawberry compote while the cheesecake is baking to save time.
03 -
For clean cuts, wipe your knife with a damp paper towel between each slice.
04 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.