If you’re a cheesecake lover but don’t always feel like making a full-sized one, these Strawberry Cheesecake Bars are the answer! They have everything you love—a buttery graham cracker crust, a creamy cheesecake filling, and a sweet strawberry topping—but in a convenient, handheld bar. Perfect for parties, potlucks, or just a little afternoon indulgence!
Why You’ll Love This Recipe
- Easier than a full cheesecake – No springform pan, no water bath, just simple baking!
- Perfect balance of flavors – Creamy cheesecake, crunchy crust, and fresh strawberry goodness.
- Great for make-ahead desserts – They taste even better after chilling overnight!
Ingredients
(Full list of ingredients below!)
- Graham crackers
- Butter
- Sugar
- Cream cheese
- Sour cream
- Eggs
- Vanilla extract
- Fresh strawberries
- Lemon juice
Directions
Step 1: Prep the Crust
Crush the graham crackers into fine crumbs, then mix with melted butter and sugar. Press the mixture into a lined baking dish and bake for about 10 minutes at 350°F to set.
Step 2: Make the Cheesecake Filling
In a bowl, beat the cream cheese, sugar, and vanilla until smooth. Add the eggs one at a time, mixing gently. Stir in the sour cream for extra creaminess.
Step 3: Bake Until Set
Pour the cheesecake mixture over the cooled crust and smooth it out. Bake for 30–35 minutes until the edges are set but the center still has a slight jiggle.
Step 4: Make the Strawberry Topping
While the cheesecake cools, heat fresh strawberries, sugar, and lemon juice in a pan. Simmer until the strawberries soften and the mixture thickens slightly. Let it cool before spreading over the cheesecake.
Step 5: Chill and Slice
Refrigerate the bars for at least 4 hours (overnight is best). Once set, slice into squares and enjoy!
Expert Tips and Tricks
- Use room-temperature cream cheese – It blends smoother with no lumps.
- Let the bars cool completely before chilling to avoid condensation.
- For extra stability, add a little cornstarch to the strawberry topping.
Recipe Variations and Possible Substitutions
- Swap the crust – Try crushed Oreos, vanilla wafers, or even a shortbread base.
- Use different berries – Raspberries, blueberries, or a mix of them work great.
- Make it no-bake – Use a no-bake cheesecake filling and chill instead of baking.
Serving and Pairing Suggestions
- Drizzle with chocolate for an extra indulgent treat.
- Top with whipped cream for a light, airy finish.
- Pair with coffee or tea for a perfect afternoon snack.
Storage and Reheating Tips
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze individual bars for up to 2 months (wrap them well).
- To serve: Let frozen bars thaw in the fridge overnight before eating.
FAQs
- Can I use frozen strawberries?
Yes! Just cook them a little longer to release excess water. - Why did my cheesecake crack?
Overmixing or sudden temperature changes can cause cracks. No worries—the strawberry topping will cover them! - Can I make this ahead of time?
Absolutely! These bars taste even better after a night in the fridge. - Do I need a water bath?
Nope! Since this is a bar recipe, there’s no need for a water bath like traditional cheesecakes.
Conclusion
These Strawberry Cheesecake Bars are a simple but stunning dessert that delivers all the rich, creamy goodness of a classic cheesecake in an easy-to-eat form. Whether for a family gathering or just a sweet treat for yourself, you’ll want to make these again and again!
PrintStrawberry Cheesecake Bars – A Sweet Treat You’ll Love
These Strawberry Cheesecake Bars have all the flavors of a classic cheesecake—a buttery graham cracker crust, a rich and creamy filling, and a fresh strawberry topping—but in an easy-to-make bar form. Perfect for parties, potlucks, or a simple treat at home!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 4 hours 50 minutes (including chilling time)
- Yield: 12–14 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- ¼ cup sour cream
For the Strawberry Topping:
- 2 cups fresh strawberries, chopped
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch (optional, for thicker sauce)
Instructions
- Prepare the Crust:
-
- Preheat your oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture into a 9×9-inch baking dish lined with parchment paper.
- Bake for 10 minutes, then let it cool.
-
Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese, sugar, and vanilla until smooth.
- Add the eggs one at a time, mixing gently after each addition.
- Stir in the sour cream until fully incorporated.
-
Bake the Cheesecake:
- Pour the cheesecake mixture over the cooled crust and smooth it out.
- Bake for 30–35 minutes until the edges are set but the center is slightly jiggly.
- Remove from the oven and let it cool completely at room temperature.
-
Prepare the Strawberry Topping:
- In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice.
- Simmer for 5–7 minutes, stirring occasionally, until the strawberries soften and the sauce thickens.
- If using cornstarch, dissolve it in 1 tbsp of water and stir it into the sauce to thicken.
- Let the topping cool before spreading it over the cheesecake.
-
Chill & Serve:
- Refrigerate for at least 4 hours or overnight.
- Slice into bars and enjoy!
Notes
- Use room-temperature cream cheese to avoid lumps.
- For a firmer topping, add 1 tsp of cornstarch while cooking the strawberries.
- If using frozen strawberries, cook slightly longer to release excess water.
- For a no-bake version, use a no-bake cheesecake filling and chill instead of baking.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg