Print

Decadent Chocolate-Covered Strawberry Cheesecake Bars

chocolate-covered strawberry cheesecake bars - featured image
Print Recipe

These decadent chocolate-covered strawberry cheesecake bars combine a buttery graham cracker crust, creamy cheesecake filling with fresh strawberries, and a glossy chocolate topping for a perfect summer treat that’s quick and easy to make.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10–12 full sheets, finely crushed)
  • ⅓ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450g) cream cheese, softened (room temperature)
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh strawberries, chopped
  • 6 oz (170g) semi-sweet chocolate chips or chopped chocolate
  • 2 teaspoons coconut oil or unsalted butter

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well until evenly moistened. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Prepare the cheesecake filling: Beat softened cream cheese with sugar until smooth and creamy (2-3 minutes). Scrape down the sides as needed. Add eggs one at a time, mixing just until combined. Stir in vanilla extract.
  4. Fold in chopped strawberries gently into the cheesecake batter. Pour the filling over the warm crust and smooth the top with a spatula.
  5. Bake the bars for 35-40 minutes until edges are set and center has a slight jiggle. Remove from oven and cool completely at room temperature (about 1 hour). Refrigerate for at least 3 hours or overnight.
  6. Make the chocolate topping: Melt semi-sweet chocolate chips with coconut oil in a microwave-safe bowl or double boiler, stirring every 20 seconds until smooth and glossy. Pour evenly over chilled cheesecake bars and spread gently.
  7. Chill the bars in the refrigerator for 30 minutes to allow the chocolate to harden. Use the parchment paper overhang to lift bars out and slice into squares. Use a sharp, warm knife for clean cuts.

Notes

Soften cream cheese fully before mixing to avoid lumps. Use parchment paper with overhang for easy removal. Avoid overbaking to prevent cracks. Chill bars overnight for best flavor and texture. Use a warm knife for clean chocolate cuts.

Nutrition

Keywords: chocolate-covered strawberry cheesecake bars, summer dessert, easy cheesecake bars, chocolate cheesecake bars, strawberry cheesecake, no-fuss dessert

Find it online: https://jodierecipes.com/decadent-chocolate-covered-strawberry-cheesecake-bars-easy-recipe-for-summer-treats/