These strawberry cheesecake bars are the perfect blend of creamy, fruity, and buttery goodness. With a smooth, rich cheesecake filling layered over a crisp graham cracker crust and topped with a vibrant strawberry swirl, they’re everything I want in a dessert—classic, comforting, and completely irresistible in bar form.
Why You’ll Love This Recipe
I love how these bars give me all the decadence of a traditional cheesecake but with way less effort and bake time. They’re easy to slice, easy to serve, and ideal for parties, picnics, or just when I want to treat myself. The strawberry topping adds a fresh, tangy contrast to the rich cheesecake layer, and the graham cracker crust holds it all together beautifully.
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 butter
For the filling:
- Cream cheese (softened)
- Granulated sugar
- Eggs
- Vanilla extract
- Sour cream or Greek yogurt
For the strawberry swirl:
- Fresh or frozen strawberries
- Granulated sugar
- Lemon juice
- Cornstarch (optional, for thickening)
directions
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I preheat the oven to 325°F (163°C) and line a baking pan with parchment paper.
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To make the crust, I mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. I press it firmly into the bottom of the pan and bake for 8–10 minutes.
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While the crust cools, I make the strawberry swirl by simmering the strawberries, sugar, and lemon juice in a saucepan. I mash the berries and simmer until slightly thickened. I let it cool while preparing the filling.
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For the filling, I beat the softened cream cheese and sugar until smooth. I add the eggs one at a time, then mix in the vanilla and sour cream until fully blended.
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I pour the cheesecake filling over the cooled crust and smooth the top.
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I drop spoonfuls of the strawberry mixture on top and swirl gently with a knife to create a marbled effect.
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I bake for 35–40 minutes, or until the center is just set and slightly jiggly.
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I cool the bars to room temperature, then refrigerate for at least 3 hours before slicing.
Servings and timing
This recipe makes about 12 bars.
Preparation time: 20 minutes
Baking time: 40 minutes
Chilling time: 3 hours
Total time: 4 hours (including cooling)
Variations
When I want to switch it up, I use a cookie crust made from crushed shortbread or vanilla wafers. I’ve also made these bars with raspberry or blueberry swirls, and even a chocolate crust for something richer. Sometimes I add lemon zest to the filling for a bright citrus note.
storage/reheating
I store the bars in an airtight container in the fridge for up to 5 days. For longer storage, I freeze them in a single layer and thaw in the fridge overnight. They hold their shape well and taste just as fresh after freezing. I don’t reheat them—they’re best served cold or at room temperature.
FAQs
Can I use store-bought strawberry jam?
Yes, I’ve used jam in a pinch. I just warm it slightly to make it easier to swirl into the batter. Look for one with a natural flavor and minimal added sugar.
Why is my cheesecake layer lumpy?
The cream cheese might not have been fully softened. I make sure it’s at room temperature and beat it thoroughly before adding the eggs.
Can I make this recipe gluten-free?
Yes, I use gluten-free graham crackers for the crust and make sure the rest of the ingredients are gluten-free too.
How do I get clean slices?
I chill the bars completely, then use a sharp knife dipped in hot water and wiped clean between each cut. It makes all the difference.
Can I double the recipe?
Absolutely. I double everything and use a 9×13-inch baking pan. I add a few extra minutes to the baking time and check for doneness in the center.
Conclusion
Strawberry cheesecake bars are one of my all-time favorite desserts to make and share. They’re simple, elegant, and packed with flavor. Whether I’m serving them at a gathering or sneaking one with a cup of coffee, I know they’ll always satisfy that sweet tooth with the perfect mix of creamy, fruity, and crunchy.
Print
Strawberry Cheesecake Bars
- Prep Time: 20 minutes
- Total Time: 4 hours
- Yield: 12 bars
- Category: Dessert, Bars
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Cheesecake Bars are the ultimate creamy, fruity dessert. Featuring a buttery graham cracker crust, smooth cheesecake filling, and a fresh strawberry swirl, they’re easy to make, slice, and serve—perfect for parties, picnics, or whenever you’re craving something sweet and tangy.
Ingredients
For the Crust:
- Graham cracker crumbs
- Granulated sugar
- Melted butter
For the Cheesecake Filling:
- Cream cheese (softened)
- Granulated sugar
- Eggs
- Vanilla extract
- Sour cream or Greek yogurt
For the Strawberry Swirl:
- Fresh or frozen strawberries
- Granulated sugar
- Lemon juice
- Cornstarch (optional, for thickening)
Instructions
- Preheat Oven: Preheat oven to 325°F (163°C). Line an 8×8 or 9×9-inch baking pan with parchment paper.
- Make the Crust: Combine graham cracker crumbs, sugar, and melted butter. Press into pan and bake for 8–10 minutes. Let cool.
- Make Strawberry Swirl: In a saucepan, simmer strawberries, sugar, and lemon juice. Mash and cook until slightly thickened. Optionally add cornstarch. Cool completely.
- Prepare Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla and sour cream.
- Assemble: Pour filling over crust and smooth the top. Drop spoonfuls of strawberry mixture on top and swirl with a knife.
- Bake: Bake for 35–40 minutes, until center is set and slightly jiggly.
- Chill: Cool to room temperature, then refrigerate for at least 3 hours before slicing.
Notes
- For a twist, use crushed shortbread or chocolate cookies for the crust.
- Raspberry, blueberry, or even lemon curd can replace the strawberry swirl.
- Add lemon zest to the filling for a bright, citrusy flavor.
- Store-bought jam works in a pinch—warm it slightly for easier swirling.
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