Strawberry White Chocolate Cheesecake Bars
Summery white chocolate cheesecake bars are studded with juicy strawberries, with a buttery graham cracker crust. Creamy, easy, delicious, and healthier than traditional cheesecake!
Ingredients
For the graham cracker crust:
- 12 graham cracker sheets (crushed in a food processor or zip-able plastic bag)
- 6 Tbsp unsalted butter, melted
- ¼ tsp salt
For the cheesecake filling:
- 12 oz cream cheese (softened at room temp for 1-1.5 hours)
- 1 cup plain Greek yogurt (at room temp)
- 1 tsp vanilla extract
- 2 Tbsp maple syrup
- 1 cup chopped strawberries (excess liquid drained with a paper towel/kitchen towel)
- ¾ cup white chocolate chips
- additional sliced strawberries for topping
Instructions
- Combine crushed graham crackers with melted butter and salt. Press mixture into a parchment paper or wax paper-lined 9x13in pan. Place in the freezer to chill.
- Meanwhile, in a medium bowl, mix together cream cheese, Greek yogurt, maple syrup, and vanilla extract. (Using a food processor is easiest, but a bowl and fork/spoon can also be used - it'll just take longer to get it smooth.) Stir in chopped and drained strawberries.
- In a separate, microwave-safe bowl, melt white chocolate chips in the microwave in 20-second intervals at 50% power, stirring between each interval. (Do not overheat). Pour melted chocolate into the cheesecake mixture and stir well to combine.
- Pour the cheesecake mixture over the graham cracker crust. Smooth it out on top with a spatula. Top with sliced strawberries if desired.
- Cover and chill in the refrigerator for at least 8 hours, or until set. Remove cheesecake from the pan using the parchment paper overhang, then carefully slice into bars with a sharp knife.
Notes
Slicing Tips:
- Use a large, sharp knife
- Run the knife under hot water for several seconds, then wipe it dry
- Wipe the knife with a paper towel after each slice