I still remember the first time I made these strawberry cheesecake bar truffles, it was a total experiment! My friend, Sarah, had come over unexpectedly, craving something sweet. Scouring the fridge, I found some leftover graham crackers, a block of cream cheese, and a punnet of strawberries nearing their prime. 'Cheesecake bars?' I pondered. 'Nah, let's get fancier!' Truffles it was, and the rest, as they say, is sugary history. I mean, who doesn't love a good cheesecake?
These delightful strawberry cheesecake bar truffles are a perfect blend of creamy, tangy, and sweet. They start with a buttery graham cracker crust, topped with a luscious cheesecake layer studded with fresh strawberries, and then dipped in smooth white chocolate. Each bite is an explosion of flavors and textures that will leave you craving more. Plus, they're surprisingly easy to make, making them perfect for parties, potlucks, or just a fun weekend baking project. Believe me, they never last long in my house. Last time I made a batch, they where gone by dinner!
What does this mean for you? Well, it means you're about to embark on a culinary adventure that's not only easy but incredibly rewarding. Imagine the smiles on your friends' faces when you present them with these beautiful, bite-sized treats. Or the pure joy of indulging in one (or maybe three) of these yourself after a long day. So, grab your ingredients, preheat that oven, and let's get started! And don't be scared to make mistakes, that's how you learn. I still remember the time I used salted butter instead of unsalted... lesson learned!
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Required Equipments
- Mixing Bowls
- Electric Mixer
- Measuring Cups and Spoons
- Baking Pan (9x13 inch)
- Parchment Paper
- Double Boiler or Microwave-Safe Bowl
- Spatula
- Toothpicks (optional)
Strawberry Cheesecake Bar Truffles: Frequently Asked Questions
Strawberry Cheesecake Bar Truffles
Indulge in these luscious strawberry cheesecake bar truffles, combining a buttery graham cracker crust, creamy cheesecake filling, and a smooth white chocolate coating for the ultimate bite-sized treat.
⏳ Yield & Time
Yield: 24 servings
Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper, leaving an overhang on the sides. This will make it easier to lift the bars out later.
- In a medium bowl, combine the crushed graham crackers, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared baking pan to create the crust.
- Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool slightly while you prepare the cheesecake filling.
- In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gently fold in the diced strawberries into the cheesecake filling. Make sure they are evenly distributed throughout the mixture.
- Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the cheesecake is set but still slightly jiggly in the center. A toothpick inserted near the center should come out with a few moist crumbs.
- Turn off the oven and let the cheesecake bars cool in the oven with the door slightly ajar for about an hour. This will help prevent cracking.
- Remove the bars from the oven and let them cool completely at room temperature. Then, cover the pan and refrigerate for at least 2 hours, or preferably overnight, to allow the cheesecake to set completely.
- Once the bars are chilled and firm, lift them out of the pan using the parchment paper overhang. Cut them into small squares or rectangles.
- In a double boiler or microwave-safe bowl, melt the white chocolate chips until smooth, stirring frequently to prevent burning. If using a microwave, heat in 30-second intervals, stirring in between, until melted.
- Dip each cheesecake bar into the melted white chocolate, ensuring it is fully coated. Place the dipped truffles on a parchment-lined baking sheet.
- While the chocolate is still wet, sprinkle the truffles with additional crushed graham crackers or finely chopped strawberries for decoration.
- Refrigerate the truffles for about 15-20 minutes, or until the chocolate coating is set and firm. Pro-Tip: if the coating isn't setting fast enough, you can pop them in the freezer for a few minutes, keep a close eye on them though!
- Store the strawberry cheesecake bar truffles in an airtight container in the refrigerator. They are best enjoyed within 3-5 days.
📝 Notes
- For best results, use full-fat cream cheese.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Don't overbake the bars to prevent them from drying out.
- If you don't have parchment paper, you can grease and flour the baking pan instead.
🍎 Nutrition
Calories: 250 kcal
Protein: 4g
Fat: 15g
Carbohydrates: 25g
Fiber: 1g
Calcium: 50mg
