Chocolate Covered Strawberry Bars

The first time I brought these bars to a summer potluck, my friend Sarah literally chased me around the backyard for the recipe. I had spent the morning experimenting with folding fresh strawberries into cheesecake batter, something I worried might make it too dense, but the result was this perfect balance of tangy cream cheese and sweet fruit.

Last Valentine's Day, I made these for my husband who claims to not like sweets. He ate three bars in one sitting and then asked if we could have them again the next weekend. The combination of rich chocolate and bright strawberries somehow manages to feel indulgent without being overwhelming.

Ingredients

• 1 1/2 cups graham cracker crumbs: These create the perfect buttery foundation that holds up under all that creamy filling
• 1/4 cup granulated sugar: Just enough sweetness to make the crust sing without competing with the toppings
• 1/2 cup unsalted butter, melted: Use real butter here because the flavor really comes through in every bite
• 16 oz cream cheese, softened: Room temperature is non-negotiable here or you will end up with lumpy batter
• 2/3 cup granulated sugar: This amount keeps the cheesecake perfectly balanced without becoming cloyingly sweet
• 2 large eggs: Also at room temperature so they incorporate seamlessly into the filling
• 1/3 cup sour cream: The secret ingredient that adds a subtle tang and makes the texture incredibly smooth
• 1 tsp vanilla extract: Do not skip this because it ties all the flavors together beautifully
• 1 cup diced fresh strawberries: Use ripe berries because they will release just the right amount of moisture as they bake
• 1 cup semisweet chocolate chips: Semi-sweet works best because milk chocolate would make these too rich
• 2 tbsp unsalted butter: Adding butter to the chocolate helps it set with a gorgeous shine
• 6-8 whole strawberries, halved: Fresh berries on top make these look absolutely stunning

Instructions

Preheat and prepare your pan:

Heat your oven to 325°F and line an 8x8-inch baking pan with parchment paper, leaving those overhangs long because you will thank yourself later when lifting the bars out.

Make the crust:

Mix those graham cracker crumbs, sugar, and melted butter until everything is evenly coated and looks like wet sand, then press firmly into the bottom of your prepared pan.

Bake the crust:

Let it bake for about 8 to 10 minutes until it smells amazing and set it aside to cool while you make the filling.

Beat the cream cheese:

In a large bowl, beat that softened cream cheese and sugar until the mixture is completely smooth with zero lumps remaining.

Add eggs and flavorings:

Add your eggs one at a time, mixing thoroughly after each one, then stir in the sour cream and vanilla until everything is perfectly combined.

Fold in strawberries:

Gently fold those diced fresh strawberries into the batter, being careful not to overmix because you want pockets of strawberry throughout.

Bake the cheesecake:

Pour the filling over your cooled crust, smooth the top, and bake for 30 to 35 minutes until the center is just set and the edges are lightly golden.

Chill thoroughly:

Cool to room temperature, then refrigerate for at least 3 hours because rushing this step will make cutting neat squares impossible.

Make the chocolate topping:

Melt the chocolate chips and butter together using a heatproof bowl over simmering water or in 20-second intervals in the microwave, stirring until perfectly smooth and glossy.

Top and finish:

Pour that beautiful melted chocolate over your chilled cheesecake, spread it evenly, add those halved strawberries on top if you want extra prettiness, then refrigerate until set.

Save

My neighbor's daughter asked if she could have the recipe for her birthday party, which was probably the biggest compliment I have ever received. These bars have become my go-to whenever something needs to feel special but I want to actually enjoy making it instead of stressing out in the kitchen.

Making The Perfect Chocolate Shell

The chocolate topping needs to be poured over completely chilled cheesecake or it will not set properly. I learned this the hard way when I got impatient and ended up with chocolate that slid right off the bars. Now I always make sure everything is thoroughly chilled before adding that final layer.

Getting Clean Slices

Run a sharp knife under hot water and wipe it dry between every single cut. The heat helps the knife glide through the chocolate layer without cracking it. I keep a mug of hot water next to my cutting board just for this purpose.

Storage And Serving

These bars actually taste better on day two after the flavors have had time to meld together properly. Store them in an airtight container in the refrigerator and let them sit at room temperature for about 15 minutes before serving.

• Serve them chilled on hot days for the most refreshing experience
• Use a sharp serrated knife for the cleanest cuts through the chocolate layer
• These freeze beautifully for up to a month if you want to make them ahead

Save

Every time I make these, I am reminded of why simple desserts done well will always beat something overly complicated. These cheesecake bars are pure happiness on a plate.

Common Questions

→ What is the best way to ensure clean slices?

Run a sharp knife under hot water, wipe it dry, and slice. This helps achieve smooth, neat cuts without crumbs.

→ Can I substitute the graham cracker crust?

Yes, digestive biscuits can be used as an alternative, offering a similar texture and flavor.

→ How long should the bars chill before serving?

Refrigerate for at least 3 hours to allow the filling to set and the chocolate topping to firm up.

→ Is it possible to make these gluten-free?

Use gluten-free cookies in place of graham crackers to create a gluten-free base without compromising taste.

→ What type of chocolate works best for the topping?

Semisweet chocolate chips melt smoothly and provide a nice balance to the sweet, creamy filling.