Strawberry Cheesecake Bars

These luscious cheesecake bars feature a creamy filling over a buttery crust, topped with vibrant strawberry sauce and fresh berries for the perfect balance of richness and brightness.

Why You’ll Love This Recipe

• Easier than a full cheesecake—no water bath needed.
• Ideal for parties, picnics, or casual desserts.
• Sweet, tangy, and visually appealing.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the crust:

• Graham cracker crumbs
• Sugar
• Melted butter

For the cheesecake filling:

• Cream cheese, softened
• Sugar
• Eggs
• Vanilla extract
• Sour cream

For the topping:

• Fresh strawberries
• Strawberry preserves or sauce
• Lemon juice
• Cornstarch (optional, for thickening)

directions

1. Preheat oven and prepare a baking dish with parchment paper.
2. Mix crust ingredients and press into pan. Bake briefly and cool.
3. Beat cream cheese and sugar, then mix in eggs, vanilla, and sour cream until smooth.
4. Pour filling over crust and bake until just set. Let cool completely.
5. Prepare strawberry topping by cooking strawberries with preserves and lemon juice until thickened.
6. Spread topping over chilled bars. Slice and serve.

Servings and timing

• Servings: 12 bars
• Prep Time: 20 minutes
• Bake Time: 35–40 minutes
• Chill Time: 2+ hours
• Total Time: About 3 hours

Variations

• Use blueberries or raspberries in place of strawberries.
• Add lemon zest to the filling for brightness.
• Make it gluten-free with almond or oat crust.

storage/reheating

• Store in refrigerator for up to 5 days.
• Freeze for up to 1 month; thaw overnight in fridge.
• Serve chilled; do not reheat.

FAQs

Can I use frozen strawberries?

Yes, just cook them longer for the topping.

Why did my cheesecake crack?

Overbaking or sudden temperature changes can cause cracks—cool gradually.

Can I make this without sour cream?

Greek yogurt can be a substitute with similar texture.

Is this dessert freezer-friendly?

Yes, freeze slices in a single layer, then store in a sealed container.

Do I need a mixer?

A hand mixer works best to ensure a smooth filling.

Can I use a cookie base instead of graham crackers?

Yes, shortbread or digestive biscuits make excellent alternatives.

How do I know when the cheesecake is set?

The center should jiggle slightly when done. It will firm up as it cools.

Should I line the pan with parchment?

Yes, for easy removal and clean slicing.

Can I serve these warm?

No, cheesecake bars are best fully chilled.

How do I slice cleanly?

Use a sharp knife dipped in hot water and wiped clean between cuts.

Conclusion

Strawberry cheesecake bars combine the richness of cheesecake with the convenience of a handheld dessert. They’re an irresistible treat for any gathering or celebration.

Strawberry Cheesecake Bars

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Strawberry cheesecake bars are a delightful dessert with a buttery graham cracker crust, creamy cheesecake filling, and a sweet strawberry topping. Easy to slice and serve, perfect for parties or a make-ahead treat.

• Author: Emma Harper
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 3 hours 55 minutes (includes chilling time)
• Yield: 9 bars 1x
• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 1 1/2 cups fresh strawberries, chopped
• 2 tablespoons sugar (for strawberry topping)
• 1 tablespoon lemon juice

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Instructions

1. Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press mixture firmly into the bottom of the pan to form the crust. Bake for 10 minutes, then set aside.
3. In a large bowl, beat cream cheese and 1/2 cup sugar until smooth and creamy. Add eggs one at a time, then mix in vanilla and sour cream until well combined.
4. Pour cheesecake mixture over the baked crust and smooth the top.
5. Bake for 30-35 minutes, or until the center is just set. Cool completely at room temperature, then refrigerate for at least 3 hours.
6. Meanwhile, in a saucepan, combine chopped strawberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat for 5-7 minutes until thickened. Cool completely.
7. Spread cooled strawberry topping over chilled cheesecake. Slice into bars and serve.

Notes

• Use room temperature cream cheese for a smooth filling.
• Bars can be made a day ahead and stored in the refrigerator.
• Frozen strawberries can be used if fresh aren’t available.

Nutrition

• Serving Size: 1 bar
• Calories: 310
• Sugar: 20g
• Sodium: 200mg
• Fat: 21g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 80mg