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Chocolate-Covered Strawberry Cheesecake Bars

Chocolate-Covered Strawberry Cheesecake Bars - featured image
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These easy, indulgent cheesecake bars feature a buttery graham cracker crust, creamy strawberry-infused cheesecake, and a decadent chocolate shell. Perfect for potlucks, gifting, or a cozy night in, each bite is creamy, chocolatey, and bursting with fresh strawberry flavor.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 16 ounces cream cheese, full-fat, room temperature
  • 1/2 cup Greek yogurt or sour cream
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, diced
  • 1 tablespoon lemon juice
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons coconut oil or vegetable oil
  • Optional: fresh strawberry slices
  • Optional: white chocolate drizzle
  • Optional: chopped nuts (almonds or hazelnuts)

Instructions

  1. Preheat oven to 325°F (160°C). Line a 9×9-inch pan with parchment paper, leaving an overhang.
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Stir until evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
  3. In a large bowl, beat cream cheese until smooth (about 2 minutes). Add sugar and beat until fluffy. Mix in Greek yogurt or sour cream, eggs, and vanilla extract. Scrape down the sides as needed.
  4. Gently fold in diced strawberries and lemon juice. Mix just until incorporated.
  5. Pour cheesecake mixture over cooled crust, smoothing the top. Bake for 35-40 minutes, or until the center is just set and slightly wobbly.
  6. Remove from oven and let cool in the pan for 30 minutes, then refrigerate for at least 3 hours (overnight is best).
  7. In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second bursts, stirring after each, until smooth and glossy.
  8. Lift chilled cheesecake out of the pan using the parchment overhang. Cut into 16 bars. Dip each bar halfway into melted chocolate, letting excess drip off. Place on a wire rack or parchment to set. Optionally, drizzle with extra chocolate or sprinkle with nuts.
  9. Refrigerate bars for 15–30 minutes to set the chocolate shell. Serve cold or let sit at room temp for 10 minutes for a softer texture.

Notes

Bring cream cheese and eggs to room temperature for a smooth batter. Don’t overmix after adding eggs to avoid cracks. Chill bars thoroughly before slicing for clean cuts. Use good-quality chocolate for the coating. For gluten-free or dairy-free adaptations, substitute accordingly. Bars can be made ahead and stored in the fridge for up to 5 days or frozen for up to 2 months.

Nutrition

Keywords: chocolate covered, strawberry cheesecake bars, easy dessert, cheesecake, chocolate shell, summer dessert, potluck, party treat, baking, creamy cheesecake, fresh strawberries

Find it online: https://chrisfeasts.com/chocolate-covered-strawberry-cheesecake-bars-recipe-easy-indulgent-treat/