Strawberry Cheesecake Snack Bars

Serves 1
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Directions

  1. 1Crush graham crackers in a food processor.
  2. 2Crush graham crackers in a food processor.
  3. 3Crush graham crackers in a food processor.
  4. 4In a bowl, mix graham cracker crumbs with melted butter and sugar.
  5. 5In a bowl, mix graham cracker crumbs with melted butter and sugar.
  6. 6In a bowl, mix graham cracker crumbs with melted butter and sugar.
  7. 7Press the mixture into a lined 9x9 pan.
  8. 8Press the mixture into a lined 9x9 pan.
  9. 9Press the mixture into a lined 9x9 pan.
  10. 10In a bowl, combine softened cream cheese, sugar, sour cream, and vanilla.
  11. 11In a bowl, combine softened cream cheese, sugar, sour cream, and vanilla.
  12. 12In a bowl, combine softened cream cheese, sugar, sour cream, and vanilla.
  13. 13Mix in the eggs, flour, and heavy cream.
  14. 14Mix in the eggs, flour, and heavy cream.
  15. 15Mix in the eggs, flour, and heavy cream.
  16. 16Pour the cheesecake filling over the crust in the pan.
  17. 17Pour the cheesecake filling over the crust in the pan.
  18. 18Pour the cheesecake filling over the crust in the pan.
  19. 19Bake at 350 for 38 minutes.
  20. 20Bake at 350 for 38 minutes.
  21. 21Bake at 350 for 38 minutes.
  22. 22Dice fresh strawberries and combine them with sugar, water, lemon juice, and cornstarch in a saucepan.
  23. 23Dice fresh strawberries and combine them with sugar, water, lemon juice, and cornstarch in a saucepan.
  24. 24Dice fresh strawberries and combine them with sugar, water, lemon juice, and cornstarch in a saucepan.
  25. 25Cook over medium heat for about 15 minutes until the mixture thickens.
  26. 26Cook over medium heat for about 15 minutes until the mixture thickens.
  27. 27Cook over medium heat for about 15 minutes until the mixture thickens.
  28. 28Put the strawberry mixture in a heat-proof container and refrigerate to chill.
  29. 29Put the strawberry mixture in a heat-proof container and refrigerate to chill.
  30. 30Put the strawberry mixture in a heat-proof container and refrigerate to chill.
  31. 31Let the bars cool down for three hours then throw them in the fridge for two hours before slicing
  32. 32Let the bars cool down for three hours then throw them in the fridge for two hours before slicing
  33. 33Let the bars cool down for three hours then throw them in the fridge for two hours before slicing
  34. 34Slice the cooled cheesecake bars and create guidelines to show where filling needed to be removed from.
  35. 35Slice the cooled cheesecake bars and create guidelines to show where filling needed to be removed from.
  36. 36Slice the cooled cheesecake bars and create guidelines to show where filling needed to be removed from.
  37. 37Remove cheesecake from the bars to create space for strawberry filling.
  38. 38Remove cheesecake from the bars to create space for strawberry filling.
  39. 39Remove cheesecake from the bars to create space for strawberry filling.
  40. 40Fill the bars with strawberry filling using a piping bag.
  41. 41Fill the bars with strawberry filling using a piping bag.
  42. 42Fill the bars with strawberry filling using a piping bag.
  43. 43Drizzle white chocolate over the bars using a piping bag.
  44. 44Drizzle white chocolate over the bars using a piping bag.
  45. 45Drizzle white chocolate over the bars using a piping bag.
  46. 46Place in freezer for 15 minutes.
  47. 47Place in freezer for 15 minutes.
  48. 48Place in freezer for 15 minutes.

Ingredients

  • 1.5 cups graham cracker crumbs
  • 1.5 cups graham cracker crumbs
  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 0.5 cup unsalted butter, melted
  • 0.5 cup unsalted butter, melted
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 16 oz cream cheese, softened
  • 16 oz cream cheese, softened
  • 16 oz cream cheese, softened
  • 0.66 cup sugar
  • 0.66 cup sugar
  • 0.66 cup sugar
  • 0.25 cup sour cream, room temp
  • 0.25 cup sour cream, room temp
  • 0.25 cup sour cream, room temp
  • 2 eggs, room temp
  • 2 eggs, room temp
  • 2 eggs, room temp
  • 2 tsp vanilla
  • 2 tsp vanilla
  • 2 tsp vanilla
  • 2 tbsp heavy cream
  • 2 tbsp heavy cream
  • 2 tbsp heavy cream
  • 1 tbsp APF
  • 1 tbsp APF
  • 1 tbsp APF
  • 16 oz strawberries, diced
  • 16 oz strawberries, diced
  • 16 oz strawberries, diced
  • 0.33 cup sugar
  • 0.33 cup sugar
  • 0.33 cup sugar
  • 3 tbsp water
  • 3 tbsp water
  • 3 tbsp water
  • 0.5 tbsp lemon juice
  • 0.5 tbsp lemon juice
  • 0.5 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch

Equipment

food processor9x9 panmixersaucepanpiping bag

Tips

  • Mix the cheesecake filling until no lumps remain, but do not overmix.
  • Bake at 350 until the outside edges begin to brown and the inside no longer jiggles.
  • Place bars in the freezer for 15 minutes so the white chocolate would harden.