Strawberry Cheesecake Bars Recipe

I’ve always had a soft spot for desserts that feel like a hug in every bite, and these strawberry cheesecake bars are exactly that. Growing up, my summers were filled with picking fresh strawberries at a local farm, and I’d dream up ways to turn them into something special. These bars became my go-to treat—creamy, tangy, and bursting with strawberry sweetness. They’re perfect for potlucks, family gatherings, or just a quiet night at home when you want to spoil yourself a little.

What I love most about this recipe is how simple it is to whip up, even if you’re not a pro in the kitchen. The buttery graham cracker crust, velvety cheesecake layer, and vibrant strawberry topping come together like magic. Plus, they’re easy to slice and share (if you can resist eating them all yourself!). Whether you’re a cheesecake fanatic or just craving something sweet, these bars will steal your heart. Let’s dive into making this crowd-pleaser!

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs (about 10–12 full crackers)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Layer:

• 16 oz (2 packages) cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup sour cream

For the Strawberry Topping:

• 2 cups fresh strawberries, hulled and chopped
• ½ cup granulated sugar
• 1 tbsp cornstarch
• ¼ cup water
• 1 tsp lemon juice

Step-by-Step Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. This makes slicing a breeze later!
2. Make the Crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then let it cool slightly.
3. Prepare the Cheesecake Layer: In a large bowl, beat the softened cream cheese and sugar with a hand mixer until smooth and creamy, about 2 minutes. Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream until fully combined.
4. Bake the Cheesecake: Pour the cheesecake batter over the cooled crust and spread evenly. Bake for 30–35 minutes, until the edges are set and the center has a slight jiggle. Let it cool at room temperature for 1 hour, then chill in the fridge for at least 3 hours.
5. Cook the Strawberry Topping: In a small saucepan, combine strawberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring often, until the mixture thickens and strawberries soften, about 5–7 minutes. Let it cool slightly.
6. Assemble and Chill: Spread the strawberry topping evenly over the chilled cheesecake. Pop it back in the fridge for 30 minutes to set.
7. Slice and Serve: Use the parchment overhang to lift the cheesecake out of the pan. Slice into 9–12 bars with a sharp knife, wiping the blade between cuts for clean edges.

Pro Cooking Tips

• Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for a smooth, lump-free cheesecake layer.
• Crumbly Crust Fix: If your graham cracker crust feels too dry, add an extra tablespoon of melted butter for better binding.
• Perfect Slices: Run your knife under hot water and dry it before each cut for picture-perfect bars.
• Fresh vs. Frozen Strawberries: Fresh strawberries give the best flavor, but frozen ones work in a pinch—just thaw and drain them first.

Variations

• Chocolate Twist: Drizzle melted dark chocolate over the strawberry topping for a decadent touch.
• Mixed Berry Bliss: Swap half the strawberries for raspberries or blueberries for a colorful, tangy topping.
• No-Bake Option: Skip the baking by chilling the crust for 30 minutes and using a no-bake cheesecake filling (whip cream cheese with whipped cream and sugar).

Storage Suggestions

• Fridge: Store bars in an airtight container in the fridge for up to 5 days. The flavors get even better after a day!
• Freezer: Wrap individual bars tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before serving.

How to Serve

These strawberry cheesecake bars shine as a standalone dessert, but you can elevate them with a dollop of whipped cream or a scoop of vanilla ice cream. Serve them chilled on a platter for parties or pack them in a lunchbox for a sweet treat on the go. They’re versatile enough for casual snacking or fancy gatherings!

Nutrition Facts (Per Bar, Based on 12 Bars)

• Calories: 320 kcal
• Fat: 20g (Saturated: 12g)
• Carbohydrates: 30g (Sugars: 22g)
• Protein: 4g
• Sodium: 200mg
  Note: Values are approximate and depend on specific ingredients used.

FAQs

Can I use a different pan size?
Yes, a 9×9-inch pan works, but the bars will be slightly thinner, and baking time may reduce by 5 minutes. Check for doneness with the jiggle test.

How do I know when the cheesecake is done?
The edges should be set, and the center should have a slight wobble. It’ll firm up as it chills.

Can I make these bars ahead of time?
Absolutely! Prepare them up to 2 days in advance and store in the fridge. Add the strawberry topping just before serving for the freshest look.

What if I don’t have graham crackers?
Swap with crushed digestive biscuits or vanilla wafers for a similar crust.

Can I use low-fat cream cheese?
You can, but the texture may be less creamy. Full-fat cream cheese gives the best results.

Conclusion

These strawberry cheesecake bars are the perfect blend of creamy, crunchy, and fruity goodness. They’re easy to make, look stunning, and taste like summer in every bite. Whether you’re sharing them with friends or sneaking a second piece for yourself (no judgment!), they’re sure to impress. So grab some fresh strawberries and get baking—you won’t regret it! What’s your favorite way to enjoy cheesecake? Let me know in the comments!