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.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 50

Resting Time 30

Total Time 1 30

Servings bars

Calories 303kcal

Author Ellie Haley

Ingredients

For Graham Cracker Crust:

5 tablespoons (71 grams) unsalted butter melted
8 sheets graham crackers finely crushed
¼ cup (50 grams) granulated sugar
¼ teaspoon salt

For Strawberry Cheesecake Filling:

3 packages (681 grams) cream cheese room temperature
1 ½ cup (297 grams) granulated sugar
3 large eggs
⅓ cup Pennsylvania Dutch Strawberries and Cream Liqeuer room temperature
2 teaspoons vanilla extract
½ cup fresh strawberries diced

For Chocolate Ganache:

⅓ cup plus 1 tablespoon (85 grams) heavy cream
½ cup (85 grams) chocolate

Instructions

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.

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