BEST Vanilla Cheesecake Bars with Strawberry Compote
These classic Vanilla Cheesecake Bars are so easy to make and loaded with vanilla essence! The cheesecake itself is super flavorful and sits atop a thick graham cracker crust, and is then finished with fresh strawberry compote (sauce). Whether it’s for a celebration, holiday gathering, or just because dessert…these bars will hit so good!
I love a good cheesecake, peeps. That creamy, slightly tart filling on top of some sort of crust…yum! This one is for all of my classic vanilla cheesecake lovers out there. I’ve been making these bars for so long now, and they’re one of my most requested desserts from the fam and friends. I’m pretty particular when it comes to cheesecake, and these bars feature all of my highlights…
Best-Ever Vanilla Cheesecake Bars!
I gotta keep it real with you, these vanilla cheesecake bars are LEGIT. These bars are bursting with vanilla flavor, extra creamy, and perched on top of a thick graham cracker crust. I’ve always been in the camp that believes the cheesecake-to-crust ratio cannot be overlooked.
Beyond that, the strawberry compote sauce adds a bit of freshness and contrast that takes them up several notches.
Ingredients Needed Here:
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- For the vanilla cheesecake bars: Graham cracker crumbs, brown sugar, salt, butter, cream cheese, sugar, vanilla bean paste + vanilla extract, eggs, and sour cream.
- For the strawberry compote: Strawberries, lemon zest + juice, brown sugar, bourbon/whiskey, salt, and vanilla extract.
How To Make These Vanilla Cheesecake Bars:
(Note: please see the recipe card directly below for the complete written instructions.)
- Step #1– In a large bowl, combine the graham cracker crumbs and remaining crust ingredients. Empty the mixture into an 8-inch baking pan and press to pack the crumbs on the bottom of the pan.
- Step #2– Bake the crust until lightly toasted and fragrant, and then set aside to cool while you prepare the cheesecake batter.
- Step #3– In a large mixing bowl, prep the cheesecake batter.
Baking & Finishing:
- Step #4– Bake the cheesecake until the cheesecake edges are set and the center has the slightest jiggle when nudged.
- Step #5– Slice the vanilla cheesecake into bars.
Strawberry Compote 🍓:
- Step #6– In a saucepan over medium heat, combine the strawberries and remaining compote ingredients and let simmer to briefly combine. Let the strawberry sauce cool. Then serve the vanilla cheesecake bars with a topping of the strawberry compote + fresh mint sprig garnish if you’d like! Dig in, mmm 🤩!
Tips + Tricks & Recipe Notes:
- Room temperature ingredients like the cream cheese and eggs matter in order for the cheesecake batter to achieve a seamless, smooth consistency.
- Cream cheese note: Use full-fat cream cheese, I like Philadelphia!
- Can I use frozen strawberries? I prefer fresh berries when making my compote, but frozen strawbs can be used in a pinch.
These Vanilla Cheesecake Bars are the dreamiest dessert, y’all. If you’re a cheesecake fanatic, you’d love this one. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾
More sweets you’d enjoy:
- Sweet Potato Honeybun Cake
- Caribbean Rum Cake
- Red Velvet Cake
- Chocolate Chunk Cookies
- Dutch Apple Pie
- Lemon Sheet Cake
BEST Vanilla Cheesecake Bars with Strawberry Compote
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 9
- Category: Desserts & Sweets
- Method: Baking
Description
These classic Vanilla Cheesecake Bars are so easy to make and loaded with vanilla essence! The cheesecake itself is super flavorful and sits atop a thick graham cracker crust, and is then finished with fresh strawberry compote (sauce). Whether it’s for a celebration, holiday gathering, or just because dessert…these bars will hit so good!
Ingredients
For the cheesecake bars:
- 2 ¾ cups graham cracker crumbs
- ¼ cup packed brown sugar
- 2 teaspoons + ¼ teaspoon kosher salt, divided
- 12 tablespoons unsalted butter, melted
- 16 ounces full-fat cream cheese, room temperature
- 1 cup caster sugar (or granulated sugar)
- 1 tablespoon vanilla bean paste
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
- ¼ cup sour cream
For the strawberry compote:
- 1 lb fresh strawberries, hulled & then sliced in half
- Zest & juice from 1 lemon
- 2 tablespoons packed brown sugar
- 1 tablespoon bourbon or whiskey, optional
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Lightly spray the bottom and sides of an 8×8-inch baking pan with nonstick spray, and then line it with a piece of parchment paper, leaving a little overhang on the sides.
- Prep the crust. In a large bowl, combine the graham cracker crumbs, brown sugar, and 2 teaspoons salt and whisk to fully combine. Then add the melted butter and stir well to combine until the mixture resembles a sand-like consistency. Empty the mixture into the prepared baking pan and use a measuring cup or glass to help you tightly pack the crumbs on the bottom of the pan.
- Bake the crust for 10 minutes at 350°F until lightly toasted and fragrant, and then set aside to cool while you prepare the cheesecake batter. Then reduce the oven temperature to 325°F.
- Make the cheesecake batter. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until light and creamy, about 5-6 minutes. Add the granulated sugar and continue beating until well combined and fluffy, about 2-3 minutes. Be sure to stop and scrape down the sides of the bowl as needed. Then add the vanilla bean paste + vanilla extract and continue beating until fully combined, about 1-2 minutes.
- Add the eggs, one at a time, beating until just incorporated before adding in the next egg. Then add the sour cream and ¼ teaspoon salt and continue beating until everything is just combined.
- Carefully empty the cheesecake batter over the baked crust. Use an offset spatula or spoon to smooth the top of the cheesecake if needed.
- Baking cheesecake & resting. Bake the cheesecake at 325°F for 35-40 minutes or until the cheesecake edges are set and the center has the slightest jiggle when nudged. When done baking, turn off the oven, and crack open the oven door. Leave the cheesecake in there for about 10 minutes. Then, remove the cheesecake from the oven and set it on a cooling rack to continue cooling down to room temperature. Once the cheesecake is at room temperature, cover the top of the pan with foil and refrigerate overnight (ideally 8-10 hours) to set completely.
- For the strawberry compote; In a small saucepan over medium heat, combine the strawberries, lemon zest + lemon juice, brown sugar, bourbon/whiskey (if using), and salt. Gently stir together and allow the mixture to cook until the strawberries break down some and release their juices, about 6-7 minutes. At this stage, look for the strawberries to still hold their shape while also becoming soft/tender. Then remove from heat and stir in the vanilla extract. Let cool and then transfer the strawberry compote to an airtight container and store in the fridge until ready to use.
- Serve. Slice the cheesecake into wedges and serve with a topping of the strawberry compote + fresh mint sprig garnish (optional). Enjoy!
Notes
- Please read blog post in its entirety for more tips + tricks.
Recipe by: Quin Liburd- Butter Be Ready
Photography by: The Mindful Hapa
