These strawberry cheesecake bars deliver the creamy tang of classic cheesecake, a buttery crust, and a vibrant layer of fresh strawberry topping—all in a single, easy-to-cut square. What sets this recipe apart is the layered crumble, which adds texture and flavor while keeping the base crisp even after chilling. Expect a dessert that’s rich, not cloying, with a firm set that’s perfect for slicing. The pro tip: chill the bars thoroughly before cutting, and use a warm, clean knife for flawless slices every time.

Why This Recipe Works

Strawberry cheesecake bars are all about texture contrast: a sturdy crust, a creamy cheesecake filling, and a fresh berry topping. The crust is baked first, which locks in crispness and prevents sogginess from the filling. Using room-temperature cream cheese and eggs ensures smooth blending without over-aeration, which can cause cracks and air bubbles. The strawberry compote is thickened with cornstarch, which helps it set and adhere to the bars rather than slide off. These layers mean every bite has something different to love.

Ingredients

Crust

150g graham cracker crumbs (or gluten-free oat flour for GF option)
75g unsalted butter, melted
25g granulated sugar
Pinch of salt
Purpose: Creates a crisp, sturdy base.

Cheesecake Filling

400g full-fat cream cheese, room temperature
100g granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
30g sour cream or Greek yogurt (adds tang and creaminess)
15g cornstarch (prevents cracking, adds stability)
Purpose: Provides creamy, tangy filling that sets firmly.

Strawberry Topping

300g fresh strawberries, chopped
50g granulated sugar
1 tsp lemon juice
10g cornstarch mixed with 1 tbsp water (slurry)
Purpose: Sweet, slightly tart topping that sets with a glossy finish.

Optional Crumble Topping

50g graham cracker crumbs or shortbread cookies, crushed
25g cold butter, cubed
15g brown sugar
Purpose: Adds crunch and visual appeal.

Equipment

Required

8×8-inch (20x20cm) square baking pan
Parchment paper
Food processor or hand mixer
Spatula
Small saucepan (for compote)
Oven (preheated to 180°C/350°F)
Scale for accurate weights
Mixing bowls

Nice-to-have

Offset spatula (for smooth filling)
Sieve (for dusting crumbs)
Parchment paper with overhang (for easy removal)

Step-by-Step Instructions

Step 1: Crust

Preheat oven to 180°C/350°F. Line pan with parchment, leaving overhang.
Mix crust ingredients, press evenly into pan, including ½-inch up the sides. Bake 10–12 minutes until golden. Cool slightly.
Visual cue: Crust should feel dry and hold shape when touched.

Step 2: Filling

Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, beating gently after each. Fold in sour cream, vanilla, and cornstarch.
Pour over cooled crust, smooth with spatula.
Visual cue: Filling should be glossy, free of lumps.

Step 3: Strawberry Topping

In saucepan, combine strawberries, sugar, and lemon juice. Heat over medium until berries soften. Mix cornstarch slurry, add to pan, stir until thick and shiny. Remove from heat, stir in remaining strawberries.
Visual cue: Compote should coat the back of a spoon and look translucent.

Step 4: Assemble

Pour compote over filling. Scatter optional crumble topping.
Bake 30–35 minutes until edges are set but center is still slightly wobbly.
Cool completely, then chill in fridge at least 5 hours.
Visual cue: Bars should not jiggle when shaken, but center may still be soft.

Troubleshooting

Soggy crust: Bake crust first, cool before adding filling.
Cracks in filling: Avoid overmixing, use cornstarch.
Too soft/under-set: Chill longer, ensure compote is thick.
Dry bars: Do not overbake; center should be slightly soft when warm.
Uneven compote: Cook until shiny and thick, cool slightly before pouring.

Substitutions and Variations

Dietary Swaps

Egg-free: Use 100g sweetened condensed milk and omit eggs (tested by Sarah).
Dairy-free: Use vegan cream cheese, coconut cream, and vegan butter.
Gluten-free: Swap graham cracker crumbs for GF oat flour or almond flour.

Flavor Swaps

Swap strawberries for blueberries, raspberries, or mango.
Add lemon or orange zest to filling for brightness.

Scaling

Pan Size	Crust	Filling	Topping
8×8	150g	400g	300g
6×6	75g	200g	150g

Storage, Make-Ahead, and Freezing

Counter: 1 day in airtight container.
Fridge: Up to 4 days, cover with plastic.
Freezer: Slice, wrap individually, freeze up to 3 months. Thaw overnight in fridge, then bring to room temperature before serving.
Do not freeze: Compote on bars (freezes better if made fresh).

Serving Suggestions

Serve chilled with whipped cream, extra strawberries, or a dusting of powdered sugar. For balance, pair with a tart berry compote or lemon curd.

FAQs

Can I use frozen strawberries? Yes, but thaw and drain excess liquid to prevent soggy bars.
How to prevent cracks? Avoid overmixing, use cornstarch, and bake until only slightly wobbly.
Can I double the recipe? Yes, use a 9×13-inch pan and adjust baking time (add 5–10 minutes).
Best sugar type? Granulated for filling, caster or brown for topping.
Baking in OTG/air fryer? Use same temp, check at 20 minutes.

Notes from My Kitchen

Batch 1: Overmixed filling led to small cracks. Adjusted by mixing less and adding cornstarch.
Batch 2: Chilled bars for only 3 hours—compote was runny. Extended chill to 5 hours for perfect set.
Final Method: Crust baked first, filling gently mixed, compote thickened and cooled before adding, chilled thoroughly.

Nutrition and Disclaimer

Approximate per serving (1 of 12 bars):

Calories: 220
Fat: 13g
Carbs: 24g
Protein: 4g
Values are estimates; adjust for brands and portion size. Follow food-safety best practices.

Final Thoughts

Strawberry cheesecake bars are a delightful way to enjoy the creamy, tangy flavors of cheesecake with the bright freshness of strawberries—all in a simple, sliceable format. The key to success is patience: let the bars chill thoroughly before slicing, and use a warm, clean knife for perfect cuts every time. These bars are forgiving, easy to customize, and always a crowd-pleaser. Whether you’re making them for a special occasion or just a sweet treat at home, they’re sure to impress. Don’t be afraid to experiment with different fruits or crusts—baking is all about making it your own. Enjoy every bite, and happy baking!

Ultimate Strawberry Cheesecake Bars: Soft, Creamy & Vibrant

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

220

kcal

Total time

hours

Chill Time: 5 hours

These Strawberry Cheesecake Bars feature a buttery graham cracker crust, a creamy vanilla cheesecake filling, and a vibrant strawberry topping. Perfect for any occasion, these bars are easy to make and slice beautifully when chilled.

Ingredients

Crust

150g graham cracker crumbs (about 12 crackers)
75g unsalted butter, melted
25g granulated sugar
Pinch of salt
Cheesecake Filling
400g full-fat cream cheese, room temperature
100g granulated sugar
2 large eggs, room temperature
30g sour cream or Greek yogurt
1 tsp vanilla extract
15g cornstarch
Strawberry Topping
300g fresh strawberries, chopped
50g granulated sugar
1 tsp lemon juice
10g cornstarch mixed with 1 tbsp water (slurry)
Optional Crumble Topping
50g graham cracker crumbs or shortbread cookies, crushed
25g cold butter, cubed
15g brown sugar

Directions

Preheat oven to 180°C/350°F. Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving overhang for easy removal.
Make crust: Mix graham cracker crumbs, melted butter, sugar, and salt. Press evenly into the pan, including ½-inch up the sides. Bake for 10–12 minutes until golden. Cool slightly.
Prepare filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, beating gently after each. Fold in sour cream, vanilla, and cornstarch. Pour over cooled crust and smooth with a spatula.
Make strawberry topping: In a saucepan, combine strawberries, sugar, and lemon juice. Heat over medium until berries soften. Mix cornstarch slurry, add to pan, and stir until thick and glossy. Remove from heat, stir in remaining strawberries.
Assemble: Pour compote over filling. Scatter optional crumble topping. Bake for 30–35 minutes until edges are set but center is slightly wobbly.
Cool and chill: Let cool completely, then chill in the fridge for at least 5 hours before slicing.

Notes

Notes
For gluten-free, use GF oat flour or almond flour in the crust.
For egg-free, substitute 100g sweetened condensed milk and omit eggs.
For dairy-free, use vegan cream cheese and butter.
Store in an airtight container: up to 1 day at room temperature, 4 days in the fridge, or freeze for up to 3 months.
Serving Suggestions
Serve chilled with whipped cream or extra strawberries. Perfect for parties, picnics, or as a sweet treat with tea or coffee.