Living in California, we have already been experiencing summer weather. We have been enjoying some of our favorite summer activities like swimming, biking and BBQs. Recently, I went to a BBQ and was asked to bring a dessert. Since everyone I know loves cheesecake, I decided to make some cheesecake bars. Cheesecake bars are a lot less intimidating to make than an entire cheesecake, so they are a dessert I make often. This last time, I made them with less added sugar, but the same great taste. They were a big hit at the BBQ and I have already had requests to make them for the next cookout.
Why these strawberry cheesecake bars are awesome
Simply put - versatility. I used a no-calorie sweetener made with stevia in this recipe. I simply substituted 12 packets of SPLENDA Naturals Stevia Sweetener for ½ cup sugar in the cheesecake filling. You can make this with less added sugar if you wish.
This cheesecake bar recipe are so popular because they are not as large or dense as a piece of normal cheesecake, but they still hit on all the flavors that cheesecake fans love.
- graham cracker crumbs
- unsalted butter
- cream cheese
- SPLENDA® Naturals Stevia Sweetener OR½ cup sugar
- large eggs
- lemon juice
- whipped topping
How to make Cheesecake Bars
Preheat oven to 350 degrees and grease an 8x8 pan.
In a small bowl, mix the graham cracker crumbs and melted butter.
Using your fingers, press the fine crumb and butter mixture into the bottom of the prepared pan to form the crust.
Add in the room temperature eggs and mix until combined.
Pour the creamy cheesecake filling over the buttery graham cracker crust.
Bake at 350 degrees for 25 minutes.
Remove from oven and let cool completely.
Before serving, cover the bars with a layer of whipped topping.
Place the cheesecake bars in the refrigerator to chill for at least 4 hours. Cut the bars using a sharp knife and top each bar with a juicy, fresh strawberry. The fresh fruit really works perfectly with the creamy cheese cake.
My kids love to help me mix up the ingredients for these cheesecake bars. This is a fun recipe for little ones to help with as they can press the crust into the pan with their hands. Just make sure their hands are clean first!
If you loved this recipe, but are more of a chocolate fan, check out this Chocolate Chip Cookie Cheesecake Bar recipe from Mom on Timeout.
Cheesecake Bars made with Splenda
- 1 cup graham cracker crumbs
- ¼ cup melted unsalted butter
- 2 eight oz packages of cream cheese softened
- 12 packets of SPLENDA® Naturals Stevia Sweetener substitution for ½ cup sugar
- 2 room temperature eggs
- ½ teaspoon vanilla
- ½ teaspoon lemon juice
- 1 container of thawed whipped topping
- 9-12 strawberries
- Preheat oven to 350 degrees.
- Grease an 8x8 pan.
- In a small bowl, mix the graham cracker crumbs and melted butter.
- Using your fingers, press the mixture into the bottom of the pan to form the crust.
- Using a stand or electric mixer, cream together the cream cheese, SPLENDA® Naturals Stevia Sweetener, vanilla and lemon juice until smooth.
- Add in the eggs and mix until combined.
- Pour this mixture over the crust.
- Bake at 350 degrees for 25 minutes.
- Remove from oven and let cool completely.
- Before serving, cover the bars with a layer of whipped topping.
- Place the bars in the refrigerator to chill for at least 4 hours.
- Cut the bars and top each with a strawberry.
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
Frequently asked questions
Store these cream cheese squares in an airtight container or covered in foil in the refrigerator for up to five days.
I made these bars in an 8 x 8 baking dish and you can slice them into 9 or 12 pieces depending on how big you like your bars and how many people you need to serve.
You can drizzle caramel or chocolate syrup on top.