Chocolate Covered Strawberry Cheesecake Bars

$- 1 ½ cups graham cracker crumbs - 1/3 cup granulated sugar - 1/2 cup unsalted butter, melted - 8 oz cream cheese, softened - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 cup sour cream - 1 cup fresh strawberries, hulled and sliced - 1 cup semi-sweet chocolate chips - 1 tablespoon coconut oil - Pinch of salt To make Chocolate Covered Strawberry Cheesecake Bars, you need simple yet key ingredients. First, graham cracker crumbs form the base. They give a crunchy texture. You also need granulated sugar to sweeten the crust. Unsalted butter is crucial as it binds the crumbs together. Next, for the cheesecake filling, cream cheese is a must. It brings creaminess. Powdered sugar adds sweetness and smoothness. Vanilla extract gives a nice flavor, while sour cream adds tanginess. Fresh strawberries are essential for that fruity burst. They sit atop the cheesecake, making it beautiful. For the chocolate layer, semi-sweet chocolate chips melt well. Adding coconut oil helps the chocolate stay smooth. Finally, a pinch of salt balances the sweetness. Each ingredient plays a role. Together, they create a treat that is both tasty and visually appealing. Enjoy gathering these items; you are on your way to a delicious dessert! 1. First, preheat your oven to 325°F (160°C). Line an 8x8 inch baking pan with parchment paper. Leave some paper overhanging on two sides. This helps lift the bars out later. 2. In a medium bowl, mix 1 ½ cups of graham cracker crumbs, 1/3 cup of granulated sugar, and 1/2 cup of melted unsalted butter. Stir until it looks like wet sand. 3. Press this mixture firmly into the bottom of the pan to make a crust. Bake it for 10 minutes. After baking, let it cool a bit. 1. In a large bowl, beat 8 oz of softened cream cheese until it is smooth and creamy. This step is key for a nice texture. 2. Add in 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract. Mix well until everything is combined. 3. Stir in 1 cup of sour cream. Make sure the mixture is smooth and well blended. 1. Pour the cheesecake filling over the cooled graham cracker crust. Spread it evenly across the crust. 2. Arrange 1 cup of hulled and sliced strawberries on top. You can make a pattern if you want. 3. Bake in the oven for 30-35 minutes. Look for the center to be set and only slightly jiggly. Once baked, let it cool to room temperature. 1. Before serving, melt 1 cup of semi-sweet chocolate chips with 1 tablespoon of coconut oil. Use a microwave-safe bowl and heat it carefully, stirring every 30 seconds. 2. Drizzle or dip the cooled cheesecake bars in the melted chocolate. Let it set for a few minutes. 3. Lift the cheesecake out of the pan using the parchment paper. Cut it into bars and serve. Enjoy your creation! To get a smooth cheesecake, start with your cream cheese. Make sure it’s soft, so it blends well. Use an electric mixer on medium speed to beat it until creamy. This step adds air, which helps your cheesecake rise. Cooling times are very important. After baking, let your bars cool at room temperature. Then, refrigerate them for at least 4 hours. This chilling helps the cheesecake firm up. If you skip this, your bars may not hold their shape. Avoid over-baking your cheesecake. Check for doneness at 30 minutes. The center should be set but still jiggle slightly. If you see cracks, your bars may dry out. For a great presentation, arrange fresh strawberries on top. You can slice them or keep them whole for a fun look. Drizzle some melted chocolate over the strawberries for extra flair. Pair these bars with whipped cream or vanilla ice cream. The creamy texture of the ice cream balances well with the bars. Also, consider serving with a light dessert wine. A sweet rosé or sparkling wine goes well with the flavors. Enjoy your treats with a cup of coffee or hot tea. The rich flavors of chocolate and strawberries taste amazing with a warm drink. {{image_2}} You can switch things up with different fruit toppings. Raspberries and blueberries work great! They add a nice tangy flavor. You can also try mixing strawberries with other fruits. This adds fun color and taste. Another fun change is to swap the chocolate type. Use milk chocolate for a sweeter taste. Dark chocolate gives a rich, bold flavor. Each choice makes the bars unique. If you need a gluten-free crust, use ground almonds or gluten-free cookies. They work well and taste great. You can make these bars fit your diet easily. For a dairy-free option, try using cashew cream instead of cream cheese. Coconut yogurt can replace sour cream. These swaps still keep your bars creamy and delicious. Feel free to experiment with these variations. It makes baking more fun and personal! To keep your chocolate covered strawberry cheesecake bars fresh, store them properly. First, let the bars cool completely at room temperature. Once cool, cut them into bars. - Temperature: Keep them in the fridge at 40°F (4°C) or lower. - Time: They stay fresh for up to 5 days. Use an airtight container for best results. This helps keep moisture out and preserves flavor. If you stack the bars, place parchment paper between layers to avoid sticking. If you want to save some bars for later, freezing is a great option. - How to freeze: Wrap each bar tightly in plastic wrap. Then place them in a freezer-safe bag or container. This helps prevent freezer burn. - Thawing tips: When you’re ready to enjoy, take a bar out and let it thaw in the fridge overnight. This keeps the texture nice and creamy. Remember, do not refreeze once thawed. Chocolate covered strawberry cheesecake bars last about five days in the fridge. Keep them in an airtight container. This helps maintain freshness and flavor. Yes, you can make these bars a day ahead. They taste even better after sitting overnight. Just remember to keep them chilled until serving time. To cut cheesecake bars neatly, use a sharp knife. Dip the knife in hot water before cutting. Wipe the blade after each cut to keep edges clean. Some common mistakes include overmixing the cream cheese and not cooling the crust. Overmixing can cause cracks. Cooling the crust helps the filling set better. Always follow the steps closely for the best results. This recipe gives you a tasty treat with simple steps. You learned how to make the crust, cheesecake filling, and add fresh strawberries. You also discovered tips for perfect texture and serving ideas. Try different flavors or swap ingredients to fit your needs. Storing and freezing these bars is easy, keeping them fresh. Enjoy your delicious cheesecake bars with friends or family. Now, you have all you need to impress anyone with your baking skills. Enjoy every bite!$

Chocolate Covered Strawberry Cheesecake Bars

Indulge in the decadent delight of Chocolate Covered Strawberry Cheesecake Bars that are sure to impress! This easy recipe combines a buttery graham cracker crust, rich cream cheese filling, and a luscious chocolate drizzle. Perfect for parties or a sweet treat at home, these bars are a must-try. Click to explore the full recipe and learn how to create these irresistible dessert bars that everyone will love!

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Ingredients

1 ½ cups graham cracker crumbs

1/3 cup granulated sugar

1/2 cup unsalted butter, melted

8 oz (1 package) cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup sour cream

1 cup fresh strawberries, hulled and sliced

1 cup semi-sweet chocolate chips

1 tablespoon coconut oil

Pinch of salt

Instructions

Preheat the oven to 325°F (160°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the mixture resembles wet sand.

Press the graham cracker mixture firmly into the bottom of the prepared pan to form a crust. Bake for 10 minutes, then remove from the oven and allow to cool slightly.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Add in the powdered sugar and vanilla extract, mixing well until fully incorporated.

Stir in the sour cream until the mixture is smooth and well combined.

Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly.

Arrange the sliced strawberries on top of the cheesecake mixture in a decorative pattern.

Bake in the preheated oven for 30-35 minutes, or until the center is set and only slightly jiggly.

Once done, remove from the oven and let cool to room temperature. Then refrigerate for at least 4 hours or overnight for best results.

Before serving, melt the semi-sweet chocolate chips with the coconut oil in a microwave-safe bowl until smooth. Stir every 30 seconds to ensure it doesn’t burn.

Drizzle or dip the cooled cheesecake bars with melted chocolate and let it set for a few minutes.

Carefully lift the cheesecake out of the pan using the parchment paper overhang, cut into bars, and serve.

Prep Time: 20 minutes | Total Time: 5 hours | Servings: 9-12 bars