Ingredients
Equipment
Method
- Make the Strawberry Jam: In a small saucepan over medium heat, combine the chopped strawberries, honey, and lemon juice. Cook for 8-10 minutes, stirring occasionally and gently mashing the strawberries as they soften, until the mixture thickens into a jammy consistency. (WATCH VIDEO BELOW) Remove from heat and set aside to cool completely while you prepare the crust and filling.
- Prepare the Crust: In a small bowl, combine the graham cracker crumbs, brown sugar, melted butter, and vanilla extract. Stir until the mixture is evenly moistened and holds together when pressed between your fingers.
- Press the Crust: Press the graham mixture firmly into the bottom of an 8- or 9-inch square pan (or a glass pie plate), using the bottom of a measuring cup to really pack it in for a sturdy base. (WATCH VIDEO BELOW) Refrigerate the crust while you make the filling.
- Beat the Cream Cheese: In a large bowl, beat the softened cream cheese and granulated sugar together using a hand or stand mixer on medium speed. Scrape down the sides of the bowl as needed, and keep mixing until it's completely smooth with zero lumps — this usually takes about 2-3 minutes.
- Add the Flavor: Add the vanilla extract and lemon juice to the cream cheese mixture, and mix until just combined.
- Whip in the Cream: Gradually pour in the heavy whipping cream in 3 to 4 increments, whipping well after each addition, until the mixture is fully incorporated, light, and fluffy. (WATCH VIDEO BELOW) This step is what gives the filling its signature airy texture, so don't rush it.
- Assemble: Pour the cheesecake filling over your chilled crust, spreading it into an even layer with an offset spatula or the back of a spoon.
- Chill: Cover the pan tightly with plastic wrap and refrigerate for at least 8-12 hours, or until the cheesecake is completely set. This step is non-negotiable — the bars need this time to firm up enough to slice cleanly.
- Serve: Before slicing, run a knife around the edges of the pan to loosen the bars. Slice into squares, wiping your knife clean between cuts for neat edges. (WATCH VIDEO BELOW) Top each bar with a spoonful of your cooled strawberry jam right before serving.
Use truly room-temperature cream cheese. Cold cream cheese straight from the fridge will leave you with lumps no matter how long you beat it. Let it sit out for a full hour before starting.
Wipe your knife between slices. A clean knife (run under warm water and dried between cuts) gives you those bakery-style neat edges.
Don't skip the overnight chill. I know it's tempting to check after just a few hours, but these bars genuinely need the full 8-12 hours to set enough to slice cleanly.
Notes
Storage
- Fridge: Store leftover bars covered tightly in the pan, or in an airtight container, for up to 5 days.
- Reheat: These are meant to be served cold, so no reheating needed — just take them out of the fridge about 5-10 minutes before serving for the best texture.
- Freezer: You can freeze the bars (without the jam topping) tightly wrapped for up to 1 month. Thaw overnight in the fridge before adding fresh jam and serving.