Strawberry Cheesecake Bars
Strawberry Cheesecake Bars are the ultimate summer dessert – creamy, fruity, and irresistibly delicious. These bars combine a buttery graham cracker crust with a smooth cheesecake layer topped with fresh strawberry swirl or glaze.
I remember the first time I made these Strawberry Cheesecake Bars.
It was for a small summer potluck with close friends.
I was short on time, so instead of baking a traditional cheesecake, I opted for the bar version.
They turned out to be such a hit that everyone kept asking for the recipe!
Ever since, they’ve become a signature summer treat in my kitchen—easy to prepare, easy to slice, and always gone in minutes.
The best part?
You can prep them ahead and chill until ready to serve.
Why You’ll Love This
- Perfect Make-Ahead Dessert – These bars are best when chilled, making them ideal for prepping ahead of time.
- No-Fuss Serving – Easier to slice and serve than traditional cheesecake; perfect for gatherings.
- Fresh & Fruity Flavor – The strawberry topping brings brightness and sweetness that feels like summer in every bite.
- Rich Yet Refreshing – The creamy cheesecake balances beautifully with the vibrant strawberry swirl.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 4 hours (including chilling)
Cuisines: American, Dessert
Servings: 12 bars
Estimated Cost: $8–$10
Equipment:
- 8×8 inch baking pan
- Mixing bowls
- Electric mixer or hand whisk
- Rubber spatula
- Parchment paper
- Blender or food processor (for strawberries)
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the cheesecake layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
For the strawberry swirl:
- 1 cup fresh strawberries, hulled
- 1 tbsp lemon juice
- 1 tbsp sugar
Step-by-Step Instructions
- Prepare the oven and pan:
Preheat oven to 325°F (160°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides. - Make the crust:
In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press evenly into the bottom of the pan. Bake for 10 minutes. Let cool slightly. - Make the cheesecake filling:
In a large mixing bowl, beat the cream cheese and sugar until smooth. Add in the eggs one at a time, mixing well after each. Add vanilla and sour cream, and mix until combined. Pour over the cooled crust. - Make the strawberry swirl:
Blend the strawberries, sugar, and lemon juice until smooth. Strain through a sieve if desired for a smoother texture. Drop spoonfuls of the strawberry puree on top of the cheesecake batter and use a toothpick to swirl. - Bake:
Bake for 30–35 minutes, or until the center is set and only slightly jiggly. Remove from oven and let cool at room temperature. - Chill:
Refrigerate for at least 3 hours, or overnight for best results. Once chilled, lift the cheesecake out using the parchment paper and slice into bars.
Nutrition Facts (Per Bar – Approximate)
- Calories: 280
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 22g
- Sugar: 14g
- Protein: 4g
- Fiber: 0.5g
- Sodium: 180mg
Tips for Success
- Use room temperature ingredients for the creamiest texture without lumps.
- Don’t overmix the batter after adding eggs; this helps prevent cracking.
- Chill thoroughly for clean cuts and best flavor.
- Use fresh strawberries for the brightest flavor, but frozen can work in a pinch (just thaw and drain well).
Strawberry Cheesecake Bars
Ingredients
For the crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the cheesecake layer
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
For the strawberry swirl
- 1 cup fresh strawberries hulled
- 1 tbsp lemon juice
- 1 tbsp sugar
Instructions
- Preheat oven to 325°F (160°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides.
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press evenly into the bottom of the pan. Bake for 10 minutes. Let cool slightly.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add in the eggs one at a time, mixing well after each. Add vanilla and sour cream, and mix until combined. Pour over the cooled crust.
- Blend the strawberries, sugar, and lemon juice until smooth. Strain through a sieve if desired for a smoother texture. Drop spoonfuls of the strawberry puree on top of the cheesecake batter and use a toothpick to swirl.
- Bake for 30–35 minutes, or until the center is set and only slightly jiggly. Remove from oven and let cool at room temperature.
- Refrigerate for at least 3 hours, or overnight for best results. Once chilled, lift the cheesecake out using the parchment paper and slice into bars.
Notes
- Use room temperature ingredients for the creamiest texture without lumps.
- Don’t overmix the batter after adding eggs; this helps prevent cracking.
- Chill thoroughly for clean cuts and best flavor.
- Use fresh strawberries for the brightest flavor, but frozen can work in a pinch (just thaw and drain well).
Common Questions
Can I use frozen strawberries?
Yes, just thaw and drain excess liquid before blending to avoid a watery swirl.
Can I double this recipe?
Absolutely! Use a 9×13 inch pan and increase the bake time by 10–15 minutes.
How long do these bars last?
They keep well in the refrigerator for up to 5 days, stored in an airtight container.
Can I make them gluten-free?
Yes! Just use gluten-free graham crackers for the crust.
I hope this Strawberry Cheesecake Bars recipe brings joy to your summer table!
Whether you’re sharing them with friends or treating yourself, these bars are bound to be a new favorite.
Happy baking and sweet wishes your way!
