Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup powdered sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, cold
- 1 (10 ounce) package frozen strawberries, thawed and drained
- ¼ cup strawberry jam
Instructions
- Step 1: Prepare the crust: In a medium bowl, combine graham cracker crumbs, ½ cup powdered sugar, and melted butter. Mix until evenly moistened. Press the mixture firmly into the bottom of an 8×8 inch baking pan. Refrigerate for at least 30 minutes to firm up.
- Step 2: Make the cheesecake filling: In a large bowl, beat the softened cream cheese and 1 cup powdered sugar together until smooth and creamy. Beat in the vanilla extract.
- Step 3: Whip the cream: In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
- Step 4: Assemble the bars: Spread the cream cheese mixture evenly over the chilled graham cracker crust. In a small bowl, gently mash the thawed strawberries. Spread the mashed strawberries over the cream cheese layer. Drizzle the strawberry jam over the top.
- Step 5: Chill and serve: Refrigerate the bars for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely. Cut into squares and serve chilled.
Notes
- Store leftover bars in an airtight container in the refrigerator for up to 3 days to maintain their freshness.
- These bars are best served chilled, but a few minutes at room temperature softens them slightly for a delightful contrast in texture.
- For an extra elegant touch, garnish each serving with a fresh strawberry and a sprinkle of powdered sugar before serving.
- To prevent the crust from becoming soggy, ensure the butter is completely melted and the crust is well-pressed and thoroughly chilled before adding the filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American