Strawberry Cheesecake Bars

These strawberry cheesecake bars offer the rich, creamy texture of traditional cheesecake in a more casual, sliceable format. With a buttery graham cracker crust, smooth vanilla filling, and vibrant strawberry topping, these bars are a visually stunning and delicious dessert.

Why You’ll Love This Recipe

• Simpler than a traditional cheesecake—no springform pan or water bath needed

• Easy to slice and serve for parties, holidays, or gatherings

• Balances sweetness and tang with rich cream cheese and fresh strawberries

• Freezer-friendly and make-ahead friendly

ingredients

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

• Graham cracker crumbs

• Granulated sugar

• Unsalted butter, melted

For the filling:

• Cream cheese, softened

• Granulated sugar

• Eggs

• Sour cream

• Vanilla extract

For the topping:

• Fresh strawberries, halved or sliced

• Strawberry jam or preserves

• Lemon juice

• Cornstarch (optional, for thickening)

directions

1. Preheat oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper.

2. Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the pan and bake for 10 minutes. Let cool slightly.

3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, followed by sour cream and vanilla. Mix until just combined.

4. Pour the filling over the cooled crust and smooth the top. Bake for 35–40 minutes, until the center is slightly jiggly.

5. Cool completely, then refrigerate for at least 2 hours (preferably overnight).

6. In a saucepan, warm strawberry jam with lemon juice. Stir in strawberries and cook gently until softened and glossy. Add cornstarch if needed to thicken.

7. Spread the strawberry topping over the chilled cheesecake. Slice into bars and serve.

Servings and timing

• Servings: 12 bars

• Prep Time: 20 minutes

• Cook Time: 40 minutes

• Chill Time: 2 hours minimum

• Total Time: 3 hours

Variations

• Use a shortbread cookie crust instead of graham crackers

• Replace strawberries with raspberries, blueberries, or a mixed berry compote

• Add a swirl of jam into the batter before baking for a marbled effect

• Use Greek yogurt instead of sour cream

storage/reheating

• Store refrigerated in an airtight container for up to 5 days

• Freeze for up to 1 month; thaw overnight in the refrigerator

• Do not reheat—serve cold for best texture

FAQs

How do I keep cheesecake bars from cracking?

Avoid overmixing the batter and do not overbake. Cool gradually and chill thoroughly.

Can I use frozen strawberries for the topping?

Yes, just cook a bit longer and drain excess liquid if needed before topping.

What kind of pan should I use?

An 8×8 or 9×9-inch metal baking pan lined with parchment works best for clean slices.

Can I make this gluten-free?

Yes, use gluten-free graham crackers or a nut-based crust.

Is it okay to use low-fat cream cheese?

Full-fat cream cheese yields the best texture, but low-fat versions can be used with slightly different results.

Can I double the recipe?

Yes, double and use a 9×13-inch pan. Baking time may increase slightly.

How do I get clean slices?

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

Can I make this recipe without eggs?

You may try egg substitutes, but the texture may be less creamy and firm.

Should the filling be completely firm when done?

It should be mostly set with a slight jiggle in the center. It firms up while cooling.

What if I do not have strawberry jam?

Use a homemade sauce of strawberries, sugar, and lemon juice simmered until thickened.

Conclusion

Strawberry cheesecake bars are a delicious and convenient twist on a classic dessert. With their creamy filling, sweet berry topping, and easy preparation, these bars are perfect for any celebration or casual indulgence.

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