If you love the classic flavors of cheesecake but want a more portable and shareable treat, these strawberry cheesecake bars are the perfect solution! They combine a buttery graham cracker crust, a smooth and creamy cheesecake filling, and a fresh strawberry compote topping, making them a delightful balance of textures and flavors.
Strawberry cheesecake bars are ideal for family gatherings, holiday desserts, or even just an indulgent weekend treat. They’re easy to make, require simple ingredients, and can be stored for several days, making them a convenient dessert option.
Unlike a traditional cheesecake, these bars are baked in a square pan and cut into individual servings, making them less intimidating for beginner bakers. Plus, the strawberry topping adds a refreshing burst of fruitiness that complements the rich, tangy cheesecake perfectly.
Ready to make homemade strawberry cheesecake bars that taste just like the ones from your favorite bakery? Let’s get started!
Why You Will Love Making This Recipe
- Easy to Make – This recipe doesn’t require a water bath, making it much simpler than traditional cheesecake.
- Creamy & Smooth Texture – The combination of cream cheese and sour cream creates an ultra-silky filling.
- Buttery Graham Cracker Crust – A crunchy, sweet crust adds the perfect contrast to the creamy filling.
- Fresh Strawberry Topping – Made with real strawberries, this compote adds natural sweetness and a gorgeous color.
- Great for Any Occasion – Perfect for parties, birthdays, or a weekend treat.
- Make-Ahead Friendly – These bars can be prepared in advance and stored in the fridge.
- Customizable – Swap strawberries for blueberries, raspberries, or a mixed berry topping.
- Perfectly Portable – Unlike a whole cheesecake, these bars are easy to serve and transport.
- A Crowd-Pleaser – The classic flavors of strawberries and cheesecake make this a hit with everyone.
- Beautiful Presentation – The vibrant red strawberry topping makes these bars look as good as they taste!
Ingredients
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- ¼ cup sour cream
- 2 teaspoons vanilla extract
- 2 large eggs
For the Strawberry Topping:
- 2 cups fresh strawberries, chopped
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For the White Chocolate Drizzle (Optional):
- ½ cup white chocolate chips
- 1 teaspoon coconut oil or shortening
Equipment Used
- 9×9-inch baking pan
- Parchment paper
- Mixing bowls
- Electric mixer or whisk
- Measuring cups & spoons
- Saucepan
- Spatula
- Knife
- Spoon
- Microwave-safe bowl
Directions & Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared pan.
- Bake for 10 minutes, then let it cool while preparing the filling.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth.
- Mix in sour cream and vanilla extract until combined.
- Add eggs one at a time, beating on low speed until just incorporated.
- Pour the cheesecake batter over the cooled crust and spread evenly.
Step 3: Bake the Cheesecake
- Bake at 325°F (163°C) for 35-40 minutes, or until the center is just set.
- Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours or overnight.
Step 4: Make the Strawberry Topping
- In a saucepan, combine strawberries, sugar, and lemon juice over medium heat.
- Cook for 10-15 minutes, stirring occasionally, until the strawberries soften and release their juices.
- Add the cornstarch mixture and stir until thickened.
- Remove from heat and let cool completely.
Step 5: Assemble & Serve
- Once chilled, lift the cheesecake out of the pan using the parchment overhang.
- Cut into squares and spoon the strawberry topping over each bar.
- Drizzle with melted white chocolate if desired.
- Serve and enjoy!
Nutritional Information
Each strawberry cheesecake bar (based on 12 servings) contains approximately:
- Calories: 290
- Carbohydrates: 35g
- Protein: 4g
- Fat: 15g
- Sugar: 22g
- Fiber: 1g
Healthier Options:
- Use Greek yogurt instead of sour cream to reduce fat.
- Swap sugar for a natural sweetener like honey or maple syrup.
- Make a gluten-free crust by using almond flour instead of graham crackers.
Prep Time and Cook Time
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Chill Time: 4 hours
- Total Time: ~5 hours
Variations
- Berry Mix – Use blueberries, raspberries, or blackberries instead of strawberries.
- Chocolate Lovers – Add chocolate chips to the cheesecake batter.
- Nutty Crunch – Sprinkle chopped nuts on top of the strawberry compote.
- No-Bake Version – Skip baking and refrigerate the crust before adding the filling.
Frequently Asked Questions
Can I use frozen strawberries?
Yes! Just thaw and drain excess liquid before cooking.
How do I store these bars?
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 2 months, wrapped tightly.
Can I make these bars ahead of time?
Absolutely! Prepare them a day in advance and refrigerate until serving.
Do I have to bake the crust?
Baking helps it set, but you can skip baking and freeze it for 15 minutes instead.
Pro Tips By Lynda
- Use room temperature ingredients for a smoother cheesecake filling.
- Don’t overmix the batter to avoid cracks.
- Chill the bars fully before cutting for cleaner slices.
Serving Suggestions
- Serve with whipped cream for an extra indulgence.
- Enjoy with a hot cup of coffee or tea.
- Garnish with fresh mint leaves for a pop of color.
Strawberry Cheesecake Bars : A Perfect Creamy & Fruity Dessert
If you love the classic flavors of cheesecake but want a more portable and shareable treat, these strawberry cheesecake bars are the perfect solution!
- 9×9-inch baking pan
- Parchment paper
- Mixing bowls
- Electric mixer or whisk
- Measuring cups & spoons
- Saucepan
- Spatula
- Knife
- Spoon
- Microwave-safe bowl
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter (melted)
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 16 oz cream cheese (softened)
- ½ cup granulated sugar
- ¼ cup sour cream
- 2 teaspoons vanilla extract
- 2 large eggs
For the Strawberry Topping:
- 2 cups fresh strawberries (chopped)
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For the White Chocolate Drizzle (Optional):
- ½ cup white chocolate chips
- 1 teaspoon coconut oil or shortening
- Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared pan.
- Bake for 10 minutes, then let it cool while preparing the filling.
- Step 2: Make the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth.
- Mix in sour cream and vanilla extract until combined.
- Add eggs one at a time, beating on low speed until just incorporated.
- Pour the cheesecake batter over the cooled crust and spread evenly.
- Step 3: Bake the Cheesecake
- Bake at 325°F (163°C) for 35-40 minutes, or until the center is just set.
- Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Step 4: Make the Strawberry Topping
- In a saucepan, combine strawberries, sugar, and lemon juice over medium heat.
- Cook for 10-15 minutes, stirring occasionally, until the strawberries soften and release their juices.
- Add the cornstarch mixture and stir until thickened.
- Remove from heat and let cool completely.
- Step 5: Assemble & Serve
- Once chilled, lift the cheesecake out of the pan using the parchment overhang.
- Cut into squares and spoon the strawberry topping over each bar.
- Drizzle with melted white chocolate if desired.
Use room temperature ingredients for a smoother cheesecake filling.
Don’t overmix the batter to avoid cracks.
Chill the bars fully before cutting for cleaner slices.