Strawberry Cheesecake Bars

Strawberry Cheesecake Bars are a sweet, creamy treat with a buttery graham cracker crust, a smooth cheesecake layer, and a swirl of fresh strawberry topping. I love how they combine the elegance of a classic cheesecake with the simplicity of a handheld dessert. These bars are perfect for potlucks, picnics, or just a weekend baking session.

Why You’ll Love This Recipe

I love these cheesecake bars because they’re rich but not overwhelming, and they slice beautifully into neat squares. The fruity strawberry layer adds a fresh, tangy contrast to the velvety cheesecake, and the crust gives just the right amount of crunch. They’re easier to make than a full cheesecake, and I don’t need a water bath or springform pan—just one simple baking dish.

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

• Vanilla extract

• Sour cream

For the strawberry topping:

• Fresh or frozen strawberries

• Granulated sugar

• Lemon juice

• Cornstarch and water (to thicken)

Directions

1. I preheat the oven to 325°F and line a baking dish with parchment paper for easy lifting.

2. I combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Then I press it firmly into the bottom of the pan and bake for 8–10 minutes.

3. While the crust bakes, I make the strawberry topping by simmering chopped strawberries, sugar, and lemon juice in a saucepan. Once soft, I stir in the cornstarch slurry and cook until thickened. Then I let it cool.

4. For the filling, I beat the cream cheese and sugar until smooth, then mix in the eggs one at a time, followed by vanilla and sour cream.

5. I pour the cheesecake batter over the cooled crust, then dollop spoonfuls of strawberry topping on top and swirl it in gently with a knife.

6. I bake the bars for about 35–40 minutes, or until the center is just set. I cool them completely, then chill in the fridge for at least 3 hours before slicing.

Servings and timing

This recipe makes about 12 to 16 bars, depending on how I slice them. It takes around 25 minutes to prep, 40 minutes to bake, and at least 3 hours to chill—so I plan for about 4 hours total, mostly inactive time.

Variations

• I sometimes use crushed vanilla wafers or digestive biscuits instead of graham crackers for the crust.

• For a different flavor, I swirl in raspberry or blueberry sauce instead of strawberry.

• I’ve added a chocolate drizzle over the top before serving for a decadent twist.

• If I want extra texture, I mix chopped fresh strawberries into the filling.

• When I’m short on time, I use strawberry jam thinned slightly with lemon juice instead of making the topping from scratch.

Storage/Reheating

I store these cheesecake bars in an airtight container in the refrigerator for up to 5 days. They also freeze well—I wrap individual bars and keep them in a freezer-safe bag for up to 2 months. I thaw them in the fridge overnight before serving. I don’t reheat them; I serve them chilled or at room temperature.

FAQs

Can I use frozen strawberries?

Yes, I use either fresh or frozen strawberries for the topping. I just thaw them first and drain excess liquid before cooking.

Do I need to use a water bath?

No, these bars don’t require a water bath. I just make sure not to overbake them so they stay creamy.

Can I make them ahead of time?

Yes, I often make them a day ahead and chill overnight—they slice better and taste even better the next day.

How do I know when the cheesecake is done?

I check that the center is just set and slightly jiggly. It will firm up as it cools and chills.

Can I make this gluten-free?

Yes, I use gluten-free graham crackers or almond flour for the crust to make them gluten-free.

Conclusion

Strawberry Cheesecake Bars are one of my favorite ways to enjoy a classic dessert in a fun, easy-to-serve form. They’re creamy, fruity, and just sweet enough without being too heavy. I love bringing them to gatherings or keeping a few in the fridge for a midweek treat—they never disappoint and always disappear fast.