Roasted Strawberry Cheesecake Bars have a brown butter graham cracker crust and a creamy cheesecake filled that is swirled with roasted strawberries.
I have said it before and I am positive that I will say it again, but these cheesecake bars are the best thing I have ever made. Usually, I make something and most people like it, but there are always one or two that aren't fans. These Roasted Strawberry Cheesecake Bars killed it across the board. My friends and family were raving about this recipe and, honestly, I'm not surprised!
Ingredients for Roasted Strawberry Cheesecake Bars:
Ingredients for Roasted Strawberries:
- Strawberries. I recommend using fresh strawberries over frozen.
- Granulated Sugar. The sugar will help pull the liquid out of the strawberries and make sweet syrup.
Ingredients for Brown Butter Graham Cracker Crust:
- Unsalted Butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
- Graham Crackers. They need to be finely crushed. I always use a food processor to do this.
- Granulated Sugar. We’ll use a small amount of sugar to sweeten up the graham cracker pie crust.
- Salt. Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
Ingredients for Cheesecake Filling:
- Cream Cheese. The cream cheese needs to be at room temperature to prevent lumps in your cheesecake.
- Granulated Sugar. This will add flavor and sweetness to the cheesecake bars.
- Eggs. It will be easier to incorporate the eggs into the batter if they are at room temperature.
- Heavy Cream. Heavy cream will help make the cheesecake extra creamy.
- Vanilla Extract. Vanilla is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.
How to make Roasted Strawberry Cheesecake Bars:
Roasted Strawberries
STEP 1: Preheat the oven to 400 degrees (F). Have a pie plate or shallow baking dish ready.
STEP 2: Cut the tops of the strawberries off and cut the strawberries into quarters. Place in the prepared dish.
STEP 3: Sprinkle the sugar over the strawberries and stir to coat all of the strawberries. The sugar will add sweetness and help to draw the liquid out of the berries.
STEP 4: Roast the strawberries in the oven for 20-25 minutes or until the strawberries are softened and the liquid is thick. Remove from oven and allow to cool completely.
Brown Butter Graham Cracker Crust
STEP 1: Preheat the oven to 375 degrees (F). Line an 8x8 pan with parchment paper or foil. Set aside.
STEP 2: Melt the butter in a medium-sized saucepan. The butter will start to foam and you will see orangey-brown bits form at the bottom of the pan. This will take about 5 minutes.
STEP 3: Remove the pan from the heat. Add the crushed graham crackers, sugar, and salt. Stir to combine.
STEP 4: Press the mixture into the bottom and up the sides of the prepared pan. It can help to use a cup to press the crumbs tightly.
STEP 5: Bake the crust for 8-10 minutes or until golden brown. Remove the crust from the oven and allow to cool completely.
Cheesecake Filling
STEP 1: Preheat oven to 325 degrees (F).
STEP 2: 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. You don't want to beat the mixture at a high speed and add too much air into it.
STEP 3: Add the eggs one at a time, mixing well and scraping down the sides of the bowl between additions.
STEP 4: Add the heavy cream and vanilla. Mix until fully combined.
STEP 5: Gently pour the cheesecake filling into the crust. Spoon the roasted strawberries and the thickened juice on top of the filling. Use a butter knife to swirl the strawberries into the filling.
STEP 6: Bake the cheesecake bars for 30-40 minutes or until the filling is set, but still a bit jiggly in the center.
STEP 7: Remove the bars from the oven and allow to cool for 30 minutes. Transfer to the fridge until ready to serve.
More Cheesecake Recipes
- Mini Lemon Cheesecakes- Mini lemon cheesecakes swirled with lemon curd and topped with toasted meringue.
- Mini Creme Brûlée Cheesecakes- Mini vanilla cheesecakes with a crunchy sugar topping.
- Butterscotch Cheesecake Bars- These cheesecake bars have a chewy butterscotch crust and topping.
- Pecan Pie Cheesecake Bars- Creamy cheesecake bars topped with a pecan pie topping.
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Roasted Strawberry Cheesecake Bars
Ingredients
For Strawberries:
- 1 pound fresh strawberries
- 2 tablespoons (25 grams) granulated sugar
For Crust:
- 5 tablespoons (71 grams) unsalted butter
- 8 graham cracker sheets finely crushed
- 4 tablespoons (50 grams) granulated sugar
- ¼ teaspoon salt
For Cheesecake:
- 3 packages (681 grams) cream cheese room temperature
- 1 ½ cup (297 grams) granulated sugar
- 3 large eggs
- ⅓ cup (75 grams) heavy cream
- 2 teaspoons vanilla extract
Instructions
For Strawberries:
- Preheat the oven to 400 degrees (F). Have a pie plate or shallow baking dish ready.
- Cut the tops of the strawberries off and cut the strawberries into quarters. Place in the prepared dish.
- Sprinkle the sugar over the strawberries and stir to coat all of the strawberries.
- Roast the strawberries for 20-25 minutes or until the strawberries are softened and the liquid is thickened. Remove from oven and allow to cool completely.
For Crust:
- Preheat the oven to 375 degrees (F). Line an 8x8 pan with parchment paper or foil. Set aside.
- Melt the butter in a medium-sized saucepan. The butter will start to foam and you will see orangey-brown bits form at the bottom of the pan. This will take about 5 minutes.
- Remove the pan from the heat. Add the crushed graham crackers, sugar, and salt. Stir to combine.
- 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 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 heavy cream and vanilla. Mix until fully combined.
- Gently pour the cheesecake filling into the crust. Spoon the roasted strawberries and the thickened juice on top of the filling. Use a butter knife to swirl the strawberries into the filling.
- 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. Transfer to the fridge until ready to serve.
Hannah Mars says
Yet again, another GREAT recipe by Ellie!! I am obsessed with these bars! Sooo good and creamy and flavorful. Will absolutely make them again! Next time I do, I will make it in a 9x13. Maybe that will slow me down from eating the whole pan on one day. 😂😋
Marie says
Made these last night for a holiDay dinner. They are aMazing! The texture is creamg without being overly sweet, and the Roasted strAwbeRries gives These bars great flavor. I did have to Bake them for lOnger than the Recipe indicateS, but that may be because my oven is off. I’ll maKe these again. THanks!
Nashwa Ansari says
IncRedible recipe. All the cheesecake Goodness without the insane waitinG time. The roasted strawberries added a whole new Layer of depth to this. People who don’t even like cheesecake in my family loved this.
Elif says
Hi, I wanna try this recipe but there is no graham crackers in here. So can you tell me in cup or gram please? Thank you
Ellie Haley says
About a cup
Kathleen says
I’ve mAde these tWiCe now and Think they are delicIous. The batter was too much for an 8x8 So the second tIme i used a whole Stick of butter and mOre graham crackeRs for the crust and Used a 9x13. I think the FIlling/crust ratio Turned out betteR this time. Also, bake time both tImes was 55 minutes For me.