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5 from 1 vote

Chocolate Covered Strawberry Cheesecake Bars

Chocolate Covered Strawberry Cheesecake Bars have a homemade graham cracker crust, a creamy cheesecake filling with chunks of fresh strawberries, and a rich chocolate ganache topping.
Prep Time10 mins
Cook Time50 mins
Resting Time30 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: banana pudding cheesecake bars, basque cheesecake, Chocolate, chocolate covered strawberry, chocolate covered strawberry cheesecake bars, chocolate strawberry, strawberry
Servings: 16 bars
Calories: 303kcal


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


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 all 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.


Serving: 1bar | Calories: 303kcal | Carbohydrates: 39.9g | Protein: 3.6g | Fat: 15.5g | Saturated Fat: 8.5g | Cholesterol: 69mg | Sodium: 203mg | Potassium: 69mg | Fiber: 1g | Sugar: 29.8g | Calcium: 23mg | Iron: 11mg