These Strawberry Cheesecake Bars are made with homemade strawberry filling, a tangy cheesecake base, and a buttery graham cracker crust. Made with fresh or frozen strawberries for a year-round treat!
Want more strawberry desserts? Try my Strawberry Pie, No Bake Strawberry Cheesecake, and Strawberry Shortcake Ice Cream Bars!
Table of Contents
- Why we love these Strawberry Cheesecake Bars:
- Strawberry Cheesecake Bar recipe ingredients:
- How to make Strawberry Swirl Cheesecake Bars:
- Variations and Substitutions
- How to store leftover Strawberry Cheesecake Bars:
- Can I freeze these bars?
- What’s the best way to crush graham crackers?
- More cheesecake recipes you’ll love:
- Strawberry Cheesecake Bars Recipe
These Strawberry Cheesecake Bars are the perfect way to enjoy cheesecake in a more portable form — making them perfect for potlucks or picnics!
A crunchy graham cracker crust is the base for the bars and is topped with a velvety cream cheese mixture that’s swirled through with a quick strawberry sauce.
Why we love these Strawberry Cheesecake Bars:
- Easier than cheesecake: if you’ve ever been intimidated by making classic cheesecake, then you’ll love this bite-sized bar version! (They make up much more quickly, too!)
- Make-ahead friendly: Since the bars need to chill in the fridge for a bit, they’re perfect for making ahead of time.
- Strawberry flavor: The homemade strawberry filling adds so much fruity flavor to these bars!
Strawberry Cheesecake Bar recipe ingredients:
- Strawberries: Frozen or fresh strawberries are fine! Just make sure to thaw them first, so they’re easy to puree and use in the filling.
- Granulated sugar: Sweetens the strawberry sauce and cheesecake.
- Cornstarch slurry: A thickener to give the strawberry filling a jam-like consistency.
- Graham cracker crumbs: Forms the graham cracker crust. You can use any dried, crushed cookie crumbs here.
- Butter: Binds the graham cracker crumbs together so the crust stays in place.
- Cream cheese: Any type of plain, block-style cream cheese will work here! Also, make sure it’s at room temperature to avoid lumps.
- Eggs: Help the cheesecake set. These need to be at room temperature, too!
- Sour cream or plain yogurt: Adds a subtle tang and creaminess to the cheesecake filling.
- Vanilla: Adds a depth of flavor.
- Salt: Balances out the sweetness.
How to make Strawberry Swirl Cheesecake Bars:
These bars are even easier than making a cheesecake! Make sure to check out the recipe card for the full list of recipe instructions.
- Heat the strawberry puree and sugar in a small saucepan, then thicken to make the sauce.
- Combine graham cracker crumbs and melted butter, then press into the pan.
- Blend cream cheese and sugar until smooth.
- Add eggs, sour cream, vanilla, and salt, mixing until just combined.
- Spoon small dollops of strawberry filling on top and gently swirl.
- Bake until the cheesecake is set.
Variations and Substitutions
- Crust: I made a classic graham cracker crust, but you could make an Oreo crust or a shortbread crust if you like!
- Lemon zest: Grate a little lemon zest into the cheesecake batter for a pop of brightness!
- Swap the berries: you can use any kind of berry in here! Try blueberries or raspberries if that’s what you have.
How to store leftover Strawberry Cheesecake Bars:
Place the bars in an airtight container and store them in the fridge for up to 4 days. Since they’re so creamy I try to avoid stacking them!
Can I freeze these bars?
Absolutely! They will last in the freezer for up to 3 months. Just let them thaw in the fridge before eating!
If you need to stack them, freeze them in a single layer first.
What’s the best way to crush graham crackers?
I like to buy crushed graham crackers from the store to keep it simple, but if all you have are the crackers they are easy to crush!
You can pulse them in a food processor until you get fine crumbs, or place the graham crackers in a plastic zip-top bag and crush them using a rolling pin.
More cheesecake recipes you’ll love:
- BEST Easy Cheesecake Recipe — a no bake dessert that’s perfect for summer!
- The Best Vanilla Cheesecake Recipe — a baked version that’s just as creamy.
- Lemon Cheesecake Bars — perfect for spring or summer!
- No Bake Nutella Cheesecake Bars — a chocolatey version!
Strawberry Cheesecake Bars
written by Ashley Fehr
Ingredients
Strawberry Filling
- 2 cups frozen sliced strawberries (fresh works too!) thawed and pureed
- 3 tablespoons granulated sugar
- 1 tablespoon corn starch
- 1 tablespoon water
Crust
- 2½ cups graham cracker crumbs
- 6 tablespoons melted unsalted butter
Cheesecake filling
- 3 packages cream cheese (room temperature)
- 1½ cups granulated sugar (300 grams)
- 3 eggs
- ⅓ cup sour cream or plain yogurt
- 2 teaspoons vanilla
- 1 pinch salt
Instructions
Strawberry Filling:
- In a medium saucepan, combine strawberry puree and sugar. Whisk together corn starch and water and add to the strawberry puree.
- Cook and stir over medium heat until thickened.
- Pour into a shallow dish and refrigerate until room temperature (you can speed this up by popping it in the freezer for 15-20 minutes, stirring every few minutes).
Crust
- Preheat oven to 350°F. Optional: line a 9×13" baking dish with parchment or foil for easy removal.
- In a medium bowl, stir together graham crumbs and melted butter.
- Press into the bottom of the prepared pan. Bake for 10-12 minutes until slightly dried. Let cool slightly.
Cheesecake filling
- In a large bowl, beat cream cheese with an electric mixer until smooth.
- Add sugar and beat until combined.
- Add eggs, sour cream, vanilla and salt and beat on low speed just until combined, scraping down the sides as necessary.
- Pour cheesecake filling on top of the crust. Drop tablespoons of strawberry filling on top of the cheesecake filling and swirl gently with a knife (yes, there will be extra!).
- Bake for 20-25 minutes until mostly set — a slight jiggle when you gently shake the pan is fine as they will continue to set as they cool.
- Cool to room temperature and then refrigerate until cold, at least 6-8 hours, before removing from the pan.
- Serve with extra strawberry filling if and whipped cream if desired.
Notes
- cream cheese: low fat, full fat, or even lactose-free cream cheese will work here. Low fat will have a slightly thinner texture once baked.
- sour cream: for more strawberry flavor, you can swap this for some of your extra strawberry filling.
- strawberries: this recipe will work with any berry, and even peaches, mangoes and a variety of other fruits.
- Refrigerator: you can keep these cheesecake bars in the refrigerator for up to 4 days.
- Freezer: these bars freeze perfectly! Be sure to layer with parchment paper in an airtight container. They can be frozen for up to 3 months.
Nutrition Information
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Leave A Reply