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Decadent Chocolate-Covered Strawberry Pie Cheesecake Bars

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These decadent chocolate-covered strawberry pie cheesecake bars combine creamy cheesecake, fresh strawberry pie filling, and a silky chocolate ganache topping for a rich and indulgent dessert perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ⅓ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450g) cream cheese, softened
  • ⅔ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 1 ½ cups fresh strawberries, hulled and sliced
  • ⅓ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream

Instructions

  1. Preheat your oven to 325°F (163°C). Lightly grease a 9×9-inch baking pan or line it with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until crumbs are evenly coated and hold together when pressed.
  3. Press the crust firmly into the bottom of the prepared pan, evenly distributing it. Use the bottom of a glass or measuring cup to pack it tight. Bake for 10 minutes, then remove from oven to cool slightly.
  4. In a large bowl, beat softened cream cheese with sugar using an electric mixer on medium speed until smooth and creamy (about 2-3 minutes). Scrape sides as needed.
  5. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until fully incorporated and smooth.
  6. Pour cheesecake batter over the cooled crust, spreading evenly with a spatula. Tap the pan gently to release air bubbles.
  7. In a small saucepan, combine sliced strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until thickened and glossy (5-7 minutes). Let cool slightly.
  8. Spoon strawberry filling gently over cheesecake layer, spreading but leaving some cheesecake visible for a marbled effect.
  9. Bake bars at 325°F (163°C) for 35-40 minutes, until edges are set but center jiggles slightly. Do not overbake.
  10. Cool bars on a wire rack for 30 minutes, then refrigerate at least 4 hours or overnight to set.
  11. Heat heavy cream in a small saucepan until just simmering. Pour over chocolate chips in a heatproof bowl. Let sit 2 minutes, then stir until smooth and glossy.
  12. Pour ganache evenly over chilled bars, spreading with a spatula. Refrigerate for 30 minutes to set chocolate layer.
  13. Use parchment paper overhang to lift bars from pan. Cut into 9 or 12 squares with a sharp knife, wiping blade clean between cuts.

Notes

Use full-fat cream cheese and chill bars overnight for best texture and flavor. If ganache is too thick, warm gently to loosen. Use a sharp knife dipped in hot water for clean slices. For gluten-free, substitute crust with almond flour or gluten-free cookie crumbs. Dairy-free options include vegan cream cheese and coconut cream.

Nutrition

Keywords: chocolate-covered strawberry, cheesecake bars, strawberry pie filling, chocolate ganache, easy dessert, homemade cheesecake, berry dessert

Find it online: https://tessierecipes.com/decadent-chocolate-covered-strawberry-pie-cheesecake-bars-recipe-easy-homemade-dessert/