Dessert doesn’t get any better than these sweet and creamy strawberry cheesecake bars.
They’re everything you love in the classic dish, only made and served in convenient squares. That makes them ideal for any occasion!
Planning a garden party? Make strawberry cheesecake bars. A birthday? Strawberry cheesecake bars. Lazy weekend cravings? I think you get it.
Trust me, you won’t be disappointed.
Why You’ll Love These Strawberry Cheesecake Bars
Between the dreamy filling and fruity topping, these cheesecake bars offer swirls of summer sweetness in every bite.
I had so much fun making these and even more fun eating them. But if you’re still not convinced, here are my top three reasons to love them:
Easy Peasy: Strawberry cheesecake bars are so much more forgiving than round cheesecakes, and they hardly ever crack. Plus, they cook in a fraction of the time.
Perfect for Parties: With the creamy filling and strawberry topping, they’re guaranteed to please. Better yet, you can easily cut the slab into small cubes for easy eating.
Versatile Dessert: As much as I love the fruit on top, you can easily make this with blueberry, caramel, peanut butter, Nutella…the list goes on. You can even use an Oreo base if you prefer!
Ingredients
How amazing do these look? Seriously, the marbling effect is so stunning, I almost didn’t want to cut into them – almost.
Luckily, you don’t need anything fancy to make these treats.
- Fresh Strawberries: Trust me on this – fresh is best! In flavor and texture, there’s just no substitute.
- Cornstarch: Thickens the strawberry topping, making it wonderfully jammy.
- Lemon Juice: Brightens up the berries and intensifies the strawberry flavor.
- Graham Cracker Crumbs: For the classic buttery base.
- Granulated Sugar: A touch of sweetness in the base and the filling.
- Unsalted Butter: Binds the crust together so it can hold the yummy filling.
- Full-Fat Cream Cheese: The key to the creamiest cheesecake is full-fat cheesecake. The kind in a block, not the spread.
- Sour Cream: Adds a subtle tang and extra moisture.
- Large Egg: Provides structure and richness, ensuring the filling sets.
- Vanilla Extract: Enhances the overall flavor.
How to Make Strawberry Cheesecake Bars
The secret to these bars is cooking the fresh strawberries into a thick, jammy mixture that concentrates their flavor without watering down the cheesecake.
1. COOK. Boil the chopped strawberries, sugar, cornstarch, and lemon juice in a saucepan. Simmer and stir for 5-10 minutes until thick. Set aside to cool.
2. PREP. Preheat the oven to 350°F and line a 9×13 inch baking pan with parchment paper.
3. CRUST. Mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the pan and bake for 10 minutes. Set aside to cool.
4. FILLING. Beat the cream cheese and sugar until smooth. Gently mix in the sour cream, egg, and vanilla. Pour over the cooled crust and spread into an even layer.
5. ASSEMBLE. Dollop spoonfuls of the cooled strawberry mixture over the cheesecake and use a knife to gently swirl it into the cheesecake.
6. BAKE for 35-40 minutes until the edges are set. Let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Tips For the Best Strawberry Cheesecake Bars
If you’ve ever made cheesecake, you’ll know that it’s relatively easy and always a hit.
But if you’re new to cheesecakes, check out these tips before you begin:
- Use room temperature ingredients to ensure everything mixes evenly.
- Press the crust firmly with the bottom of a measuring cup or glass. This makes a solid base that won’t crumble.
- Prevent cracks. Avoid overbaking and let it cool gradually to prevent cracks on the surface.
- Use fresh fruit. Frozen strawberries have muted flavor and color, they’re kind of mushy, and they have a lot of excess moisture. So, stick to fresh!
- Swirl gently. Use a light hand when swirling the strawberry mixture into the cheesecake batter. Use a sharp knife or skewer to keep from overmixing.
- Clean knife cuts. Chill the bars fully (overnight is best). Then, dip a chef’s knife in hot water, dry with a paper towel, and slice. Repeat for tidy cuts.
- Get creative with toppings. Dress up the bars with extras like whipped cream, fresh strawberries, or a drizzle of chocolate.
- Make it your own. As mentioned, you can make this with an Oreo crust, ginger cookies, and more. You can also change the topping if you like—blueberry jam, peanut butter—the sky’s the limit!
How to Store
This is a terrific make-ahead dessert. And leftovers hold really well in the fridge.
Here’s how to store it:
To Store: When cold, wrap the whole tray in plastic wrap or transfer leftovers to an airtight container. Refrigerate for up to 5 days.
To Freeze: Wrap the whole tray or individual bars tightly in plastic wrap, then place in a freezer-safe container or resealable bag. Freeze for up to 1 month. Thaw the bars overnight in the fridge before serving.
More Cheesecake Recipes You’ll Adore
Lemon Cheesecake
Chocolate Chip Cheesecake
Brownie Bottom Cheesecake
Chocolate Chip Cheesecake Bars
Strawberry Cheesecake Bars
24
servings30
minutes40
minutesDessert doesn’t get better than these easy strawberry cheesecake bars. They’re everything you love in the classic dish, only served in convenient squares.
Ingredients
- Strawberry Topping:
1 1/2 pounds fresh strawberries, hulled and diced
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
- Graham Cracker Crust:
2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
- Cheesecake Filling:
16 ounces full-fat cream cheese, softened
1/2 cup granulated sugar
1/4 cup sour cream
1 large egg
1 teaspoon vanilla extract
Instructions
- Make the strawberry topping: In a medium saucepan, combine the chopped strawberries, (1/4 cup) sugar, cornstarch, and lemon juice. Stir well and bring to a boil, then reduce the heat and simmer for 5-10 minutes, stirring frequently. When the mixture has thickened and the strawberries have softened, remove from the heat and set aside to cool.
- Preheat the oven to 350 degrees Fahrenheit (175°C) and line a 9×13-inch baking pan with parchment paper. Set aside.
- Make the crust: In a medium bowl, mix the graham cracker crumbs with (1/4 cup) sugar and melted butter until it resembles wet sand. Press the mixture evenly into the prepared pan, bake for 10 minutes, then set aside to cool.
- Make the filling: In a large bowl, beat the cream cheese and (1/2 cup) sugar until smooth and creamy, about 2 minutes. Scrape the bottom and sides of the bowl and beat again until smooth.
- Gently mix in the sour cream, egg, and vanilla until combined. Pour the cheesecake filling over the cooled crust and spread into an even layer.
- Dollop spoonfuls of the cooled strawberry mixture over the cheesecake and use a knife or skewer to gently swirl the strawberries into the cheesecake.
- Bake for 35-40 minutes, or until the edges are set and the center has a slight jiggle. Remove from the oven and let cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight.
- Cut clean slices with a chef’s knife. Serve and enjoy!
Notes
- Clean knife cuts. Chill the bars fully (overnight is best). Then, dip a chef’s knife in hot water, dry with a paper towel, and slice. Repeat for tidy cuts.
