Chocolate Covered Strawberry Cheesecake Bars
1 Hour 30 Minutes
10 Minutes Prep
50 Minutes Cook
30 Minutes Resting
16 Bars
These bars have a homemade graham cracker crust, a creamy cheesecake filling with chunks of fresh strawberries, and a rich chocolate ganache topping.
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Ingredients
For Graham Cracker Crust:
- 5 tablespoons (71 grams) unsalted butter melted
- 8 sheets graham crackers finely crushed
- 1/4 cup (50 grams) granulated sugar
- 1/4 teaspoon salt
For Strawberry Cheesecake Filling:
- 3 packages (681 grams) cream cheese room temperature
- 1 1/2 cup (297 grams) granulated sugar
- 3 large eggs
- 1/3 cup Pennsylvania Dutch Strawberries and Cream Liqeuer room temperature
- 2 teaspoons vanilla extract
- 1/2 cup fresh strawberries diced
For Chocolate Ganache:
- 1/3 cup plus 1 tablespoon (85 grams) heavy cream
- 1/2 cup (85 grams) chocolate
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How to make it
For Graham Cracker Crust:
- Preheat the oven to 325 degrees (F). Line an 8×8 pan with parchment paper or foil. Set aside.
- In a small bowl combine the graham cracker crumbs, salt, sugar, and melted butter. Mix until fully combined. The mixture should be the texture of wet sand.
- Press the mixture into the bottom and up the sides of prepared pan.
- Bake the crust for 8-10 minutes or until golden brown. Remove the crust from the oven and allow to cool completely.
For Strawberry Cheesecake:
- Preheat oven to 325 degrees (F).
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth.
- Add the eggs one at a time, mixing well and scraping down the sides of the bowl between additions.
- Add the Pennsylvania Dutch Strawberries and Cream Liqueur and vanilla. Mix until fully combined.
- Fold the diced strawberries into the cheesecake mixture.
- Gently pour the cheesecake filling into the crust.
- Bake the cheesecake bars for 30-40 minutes or until the filling is set, but still a bit jiggly in the center.
- Remove the bars from the oven and allow to cool for 30 minutes.
For Chocolate Ganache:
- In a small saucepan heat the heavy cream over medium heat.
- When the cream comes to a light boil turn off the heat and add the chocolate chips. Allow to sit for 5 minutes.
- Use a whisk to slowly stir the ingredients together until the chocolate is fully melted.
- Transfer the ganache to a small bowl and allow to cool slightly.
- Pour the ganache over the top of the cheesecake bars and spread evenly. Transfer to the fridge until everything is fully set and ready to serve.