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In recent years, cheesecake bars have surged in popularity, becoming a staple in dessert trends. Their rise can be attributed to several factors, including their ease of serving and the ability to control portion sizes. Unlike traditional cheesecakes, which require slicing and can be difficult to manage, cheesecake bars are cut into neat, manageable squares. This convenience makes them an ideal choice for events where guests can help themselves without the mess of a full cheesecake.

Classic Strawberry Cheesecake Bars

Treat yourself to a delightful summer dessert with Strawberry Delight Cheesecake Bars. This easy recipe combines the creamy richness of cheesecake with fresh strawberries, delivering a refreshing sweet treat perfect for gatherings and picnics. With a buttery graham cracker crust and a luscious filling, every bite is a blissful experience. Great for both novice and experienced bakers, these bars are sure to impress your family and friends this summer.
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

1 teaspoon vanilla extract

For the cheesecake filling:

16 oz cream cheese, softened to room temperature

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 tablespoon lemon juice

For the strawberry topping:

2 cups fresh strawberries, hulled and sliced

¼ cup granulated sugar

2 tablespoons cornstarch

1 tablespoon lemon juice

1 cup water

Instructions
 

Prepare the crust: Begin by preheating your oven to 325°F (160°C). In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and vanilla extract. Mix well until the texture resembles wet sand. Press this mixture evenly into the bottom of a greased 9x9 inch baking pan. Bake in the preheated oven for about 10 minutes, or until lightly golden. Once baked, set aside to cool.

    Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar, continuing to beat until well incorporated. Add the eggs one at a time, mixing thoroughly after each addition. Finally, stir in the vanilla extract and lemon juice until the mixture is fully combined.

      Assemble the cheesecake: Pour the cheesecake mixture over the cooled graham cracker crust. Use a spatula to spread it evenly. Bake in the oven for 25 to 30 minutes, or until the edges are set and the center has a slight jiggle. Once baked, turn off the oven and let the cheesecake cool inside for about an hour. Then, transfer it to the refrigerator to chill for at least 2 hours until fully set.

        Prepare the strawberry topping: While the cheesecake is chilling, prepare the strawberry topping. In a saucepan over medium heat, combine the sliced strawberries, granulated sugar, cornstarch, lemon juice, and water. Bring the mixture to a gentle boil while stirring constantly. Allow it to cook for about 3 to 5 minutes, until it thickens and the strawberries release their juices. Remove from heat and let cool to room temperature.

          Finish the bars: Once the cheesecake layer has chilled and firmed up, pour the cooled strawberry topping evenly over it. Use a spatula to spread the topping if necessary. Return the entire pan to the refrigerator and chill for an additional hour to allow the flavors to meld beautifully.

            Serve: After the final chill, remove the cheesecake bars from the baking pan by lifting out the edges of the parchment paper (if lined). Cut into square servings and enjoy them cold.

              Prep Time: 30 minutes | Total Time: 4 hours | Servings: 12 bars

                - Presentation Tips: For an elegant touch, dust the top of the bars with a light sprinkle of powdered sugar and garnish with a fresh mint leaf on each slice before serving.