Strawberry Cheesecake Bars are one of my favorite ways to enjoy the creamy richness of cheesecake without the fuss of a full-sized cake. With a buttery graham cracker crust, a smooth and tangy cheesecake layer, and a vibrant strawberry swirl or topping, these bars are as beautiful as they are delicious. I love serving them chilled for a refreshing, crowd-pleasing dessert.

Strawberry Cheesecake Bars

Why I Love This Recipe

I keep coming back to this recipe because:

It’s easy to make ahead for parties or gatherings.
The combination of buttery crust, creamy filling, and sweet strawberries is just perfect.
Cutting the cheesecake into bars makes serving a breeze.
It’s easy to adapt with seasonal fruits or different crusts.
They look stunning with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

Graham cracker crumbs
Granulated sugar
Melted unsalted butter

For the cheesecake filling:

Cream cheese, softened
Granulated sugar
Sour cream
Vanilla extract
Eggs

For the strawberry topping:

Fresh strawberries, diced
Granulated sugar
Lemon juice
Cornstarch

Directions

I start by preheating my oven to 325°F (163°C) and lining a 9×9-inch pan with parchment paper.
For the crust, I mix the graham cracker crumbs, sugar, and melted butter together, then press it firmly into the bottom of the pan. I bake it for 10 minutes and let it cool slightly.
In a large bowl, I beat the cream cheese until smooth. I add the sugar, sour cream, and vanilla, mixing until creamy. Then I add the eggs, one at a time, mixing just until combined.
I pour the cheesecake batter over the crust and smooth it out with a spatula.
To make the topping, I simmer the strawberries, sugar, lemon juice, and cornstarch in a saucepan until thickened. Once it cools slightly, I spoon or swirl it over the cheesecake layer.
I bake the bars for about 35–40 minutes, or until the edges are set and the center still has a slight jiggle.
Once baked, I let the bars cool at room temperature, then chill them in the fridge for at least 3 hours before slicing.

Servings and Timing

Servings: 9–12 bars
Prep Time: 20 minutes
Bake Time: 35–40 minutes
Chill Time: At least 3 hours
Total Time: About 4 hours

Variations

I like to play around with different flavors depending on the season:

Swap strawberries for raspberries, blueberries, or cherries.
Add a bit of lemon zest to the cheesecake layer for brightness.
Drizzle melted white or dark chocolate over the top once chilled.
Use crushed vanilla wafers or Oreos instead of graham crackers for the crust.

Storage and Reheating

I store the bars in an airtight container in the refrigerator for up to 5 days. For longer storage, I wrap individual bars and freeze them for up to 2 months. I thaw them overnight in the fridge before serving. These bars are best enjoyed cold, so I never bother reheating them.

FAQs

Can I use frozen strawberries for the topping?

Yes, I often use frozen strawberries when fresh ones aren’t in season. I just make sure to thaw and drain them first to avoid a watery topping.

How do I know when the cheesecake is done?

I look for edges that are set and a center that still jiggles slightly. It will firm up more as it cools and chills in the fridge.

Can I make this recipe in a larger pan?

Yes, I double the recipe for a 9×13-inch pan. I just watch the baking time, as it may take a little longer.

Do I have to use parchment paper?

I highly recommend it. It makes removing and slicing the bars so much easier and keeps them looking neat.

Can I make the bars a day ahead?

Definitely. In fact, I think they taste even better the next day after the flavors have had time to set in the fridge.

Conclusion

These Strawberry Cheesecake Bars are one of those desserts that look impressive but are secretly simple to make. The creamy filling, buttery crust, and sweet strawberry topping come together in every bite. Whether I’m bringing them to a potluck or keeping a batch in the fridge for myself, they never last long.