Strawberry Cheesecake Bars

Strawberry Cheesecake Bars are one of my favorite desserts to make when I want something creamy, fruity, and crowd-pleasing. They combine a buttery graham cracker crust, a smooth and tangy cheesecake filling, and a swirl or layer of sweet strawberry topping. These bars are easy to slice and serve, making them perfect for parties, picnics, or just keeping in the fridge for a quick treat.

Why You’ll Love This Recipe

I love how these bars give me all the flavor of a classic cheesecake without the hassle of a springform pan or water bath. They’re creamy, rich, and balanced beautifully by the freshness of the strawberries. I can make them ahead of time, they travel well, and they’re always a hit. Whether I’m baking for a special occasion or just want something indulgent and fruity, these bars deliver.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• Graham cracker crumbs

• Granulated sugar

• Unsalted butter, melted

For the Cheesecake Filling:

• Cream cheese, softened

• Granulated sugar

• Eggs

• Sour cream

• Vanilla extract

• All-purpose flour (just a touch for structure)

For the Strawberry Layer:

• Fresh or frozen strawberries

• Granulated sugar

• Lemon juice

• Cornstarch (for thickening)

directions

1. I start by preheating the oven to 325°F (163°C) and lining a baking pan with parchment paper.

2. I mix the graham cracker crumbs, sugar, and melted butter until it feels like wet sand. I press it firmly into the bottom of the pan and bake for 10 minutes.

3. While the crust bakes, I beat the cream cheese and sugar together until smooth. Then I add the eggs one at a time, followed by sour cream, vanilla, and flour. I mix until just combined.

4. I pour the cheesecake filling over the slightly cooled crust and smooth the top.

5. For the strawberry layer, I cook strawberries, sugar, and lemon juice in a saucepan until soft. Then I stir in a cornstarch slurry and cook until thickened. I let it cool slightly before swirling or spreading it over the cheesecake filling.

6. I bake the bars for 35–40 minutes, until the center is just set. I let them cool completely, then refrigerate for at least 3 hours (or overnight) before slicing into bars.

Servings and timing

This recipe makes about 12–16 bars, depending on how big I cut them. It takes around 20 minutes to prep and 40 minutes to bake, plus chilling time.

Variations

• I swirl the strawberry mixture into the filling for a marbled effect or layer it on top for a clean finish.

• I’ve used a shortbread crust instead of graham crackers for a different texture.

• For a twist, I mix some lemon zest into the filling or use raspberry or blueberry topping instead.

• I sometimes top the chilled bars with fresh strawberry slices for extra flair.

• For a gluten-free version, I use gluten-free graham crackers and flour substitutes.

storage/reheating

I store these bars covered in the fridge for up to 5 days. They’re best served cold or at room temperature. I don’t recommend reheating them, but they can be frozen—just wrap tightly and freeze for up to a month. I thaw them in the fridge before serving.

FAQs

Can I use frozen strawberries?

Yes, I’ve used frozen strawberries many times. I just thaw them first and cook them down with sugar and lemon juice for the topping.

Do I need to use a water bath?

No water bath needed for these bars. That’s part of what makes them easier than a full cheesecake.

Can I make these bars ahead of time?

Definitely. I often make them the night before, let them chill overnight, and slice them the next day. They actually taste better once fully chilled.

How do I get clean slices?

I wipe my knife clean between each cut and use a sharp knife. Chilling the bars thoroughly also helps keep the edges neat.

Can I double the recipe?

Yes, I double everything and use a 9×13-inch pan. Baking time might need to be extended slightly—just keep an eye on the center.

Conclusion

Strawberry Cheesecake Bars are the perfect mix of creamy, fruity, and satisfying. I love how simple they are to prepare and how impressive they look when served. Whether I’m baking for a crowd or just want a sweet treat on hand, these bars never disappoint.