If you’re craving a dreamy dessert that combines the fruity brightness of strawberries with the creamy richness of cheesecake, these Strawberry Cheesecake Bars are about to become your new obsession! They’re everything you love in a classic cheesecake—with the added bonus of a sweet swirl of fresh strawberry filling, all nestled atop a buttery, golden graham cracker crust.
Why You Should Make This Recipe
- Perfect Balance of Flavors: Juicy, homemade strawberry sauce swirled into a luscious cheesecake filling means every bite is bursting with fruity and creamy goodness.
- Make-Ahead Friendly: These Strawberry Cheesecake Bars need time to chill—so they’re ideal for prepping in advance for parties and gatherings.
- Easier than a Whole Cheesecake: No springform pans, no water baths, and absolutely no fuss, but all of the wow-factor you want in a dessert.
- Customizable: You can swap in different berries (or even other fruits!) and adjust the crust or filling to suit dietary needs.
Ingredients & Substitutions
The beauty of these Strawberry Cheesecake Bars lies in just a handful of basic ingredients, each one pulling its weight to create layers of flavor and texture. Let’s break down why they matter—and how you can make easy swaps.
- Frozen or Fresh Strawberries: Both work beautifully, and either will deliver that punch of summer flavor; if you’re out of strawberries, try raspberries, blueberries, or even peaches!
- Granulated Sugar: Sweetens both the fruit filling and cheesecake base just right, but you can use coconut or cane sugar for a twist.
- Corn Starch: Thickens your strawberry mixture so you get those perfect swirls—arrowroot flour or tapioca starch also work in a pinch.
- Graham Cracker Crumbs: The classic base, but digestive biscuits or gluten-free cookies can step in for allergy-friendly options.
- Unsalted Butter: Holds the crust together with rich, buttery flavor; melted coconut oil works if you prefer dairy-free.
- Cream Cheese: Room temperature and creamy, this is the heart of your cheesecake; choose low-fat, full-fat, or lactose-free varieties as needed.
- Eggs: These bind the cheesecake filling, helping it bake into a rich, custardy texture.
- Sour Cream or Plain Yogurt: Adds tang and smoothness—try Greek yogurt for extra protein or even a scoop of your strawberry filling for berry overload.
- Vanilla Extract: Rounds out all those flavors with warm undertones.
- Salt: Just a tiny pinch to balance out the sweetness and make the flavors sing!
How to Make Strawberry Cheesecake Bars
Step 1: Make the Strawberry Filling
Start by pureeing your strawberries (frozen and thawed or fresh) and combining them in a saucepan with sugar. Whisk together corn starch and water, stir it in, and cook over medium heat until the mixture thickens and becomes glossy. Pop the filling in the fridge—or in the freezer for a quick cooldown—so it’s ready to swirl into your bars later. This step really locks in that gorgeous berry color and flavor!
Step 2: Prepare and Bake the Crust
While the filling chills, preheat your oven and line a 9×13″ pan with parchment or foil for easy removal. Mix graham cracker crumbs with melted butter until the mixture resembles wet sand, then press it firmly into the bottom of the pan. Give it a quick bake until just set—this ensures a sturdy foundation that won’t go soggy beneath the creamy filling.
Step 3: Blend the Cheesecake Filling
Beat the room-temperature cream cheese until smooth, then add sugar and blend again. The eggs, sour cream or yogurt, vanilla, and a pinch of salt come in next—mix gently just until everything is combined. Overmixing can make the bars crack, so keep it easy and relaxed! Pour this velvety mixture onto your baked crust.
Step 4: Swirl and Bake
Drop spoonfuls of your cooled strawberry filling over the cheesecake layer, then grab a knife and gently swirl—don’t overdo it, you want gorgeous ribbons, not a pink puddle. Bake until the center is just set with a slight jiggle, then cool completely before chilling in the fridge. This wait feels eternal, but it guarantees clean slices and perfect texture!
Step 5: Chill, Slice, and Serve
Once the Strawberry Cheesecake Bars are cold and luscious (at least 6-8 hours in the fridge), lift them out, slice into generous bars, and marvel at those swirls. Don’t be surprised if they disappear almost immediately—they’re universally loved!
How to Serve Strawberry Cheesecake Bars
Garnishes
For an extra flourish, top each bar with a dollop of whipped cream, an extra spoonful of that dreamy strawberry filling, and a fresh strawberry slice. A little dusting of powdered sugar never hurts either—it makes every bar sparkle and look bakery-worthy.
Side Dishes
Pair these Strawberry Cheesecake Bars with a cup of herbal tea or a frosty glass of lemonade for a light touch, or round out a dessert table with other berry-forward treats and crunchy biscotti for contrasting texture. Even a handful of fresh berries or a fruit salad plays so nicely with their richness!
Creative Ways to Present
Try cutting the bars into fun shapes with cookie cutters for parties, or serve them in cupcake liners for effortless, portable treats. Build a “cheesecake bar” by setting out toppings like chocolate shavings, toasted coconut, or lemon zest so guests can customize their own masterpiece.
Make Ahead and Storage
Storing Leftovers
Cheesecake bars keep beautifully in an airtight container in the fridge for up to four days. Just be sure to separate layers with parchment if you’re stacking them, so those swirls and toppings stay lovely.
Freezing
Strawberry Cheesecake Bars are freezer-friendly! Arrange them in a single layer or stack with parchment between layers in an airtight container. Freeze for up to three months; thaw in the fridge overnight for a quick dessert whenever you crave it.
Reheating
These are best enjoyed chilled, but if you like your bars a tad softer, let them sit at room temperature for 15-20 minutes. There’s no need to reheat them in the oven or microwave—just enjoy as is for the creamiest texture.
FAQs
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Can I use fresh strawberries instead of frozen?
Absolutely! Fresh strawberries give the filling an extra pop of brightness, and you can use the same quantity whether fresh or frozen.
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What’s the best way to cut Strawberry Cheesecake Bars cleanly?
Use a sharp knife dipped in hot water and wiped clean between cuts—this helps slice through the creamy topping and keeps the swirls sharp and beautiful.
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Can I make these bars gluten-free?
Yes! Just substitute gluten-free graham crackers or cookies for the crust, and be sure the rest of your ingredients are gluten-free.
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How far in advance can I prepare Strawberry Cheesecake Bars?
You can make these bars 2-3 days ahead and store them in the refrigerator—they only get more delicious as the flavors meld!
Final Thoughts
If you’ve never tried Strawberry Cheesecake Bars before, now’s the perfect time to dive in—they’re simple, shareable, and honestly irresistible. I hope you enjoy every swirl and creamy bite as much as my family does. Happy baking, and don’t forget to treat yourself to an extra bar—just because!
Print
Strawberry Cheesecake Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 20 servings 1x
- Category: Baking
- Method: Baking
Description
Indulge in the delightful combination of creamy cheesecake and sweet strawberry filling with these scrumptious Strawberry Cheesecake Bars. Perfect for any occasion, these bars are a crowd-pleaser!
Ingredients
Strawberry Filling
- 2 cups frozen sliced strawberries, thawed and pureed
- 3 tablespoons granulated sugar
- 1 tablespoon corn starch
- 1 tablespoon water
Crust
- 2 1/2 cups graham cracker crumbs
- 6 tablespoons melted unsalted butter
Cheesecake Filling
- 3 packages cream cheese, room temperature
- 1 1/2 cups granulated sugar (300 grams)
- 3 eggs
- 1/3 cup sour cream or plain yogurt
- 2 teaspoons vanilla
- 1 pinch salt
Instructions
- Strawberry Filling: In a medium saucepan, combine strawberry puree and sugar. Whisk together corn starch and water and add to the strawberry puree. Cook and stir over medium heat until thickened. Pour into a shallow dish and refrigerate until room temperature.
- Crust: Preheat oven to 350°F. Optional: line a 9×13″ baking dish with parchment or foil for easy removal. In a medium bowl, stir together graham crumbs and melted butter. Press into the bottom of the prepared pan. Bake for 10-12 minutes until slightly dried. Let cool slightly.
- Cheesecake Filling: In a large bowl, beat cream cheese until smooth. Add sugar and beat until combined. Add eggs, sour cream, vanilla, and salt and beat on low speed just until combined. Pour cheesecake filling on top of the crust. Drop tablespoons of strawberry filling on top of the cheesecake filling and swirl gently with a knife. Bake for 20-25 minutes until mostly set. Cool, then refrigerate before serving.
Notes
- Cream cheese: low fat, full fat, or lactose-free cream cheese can be used.
- Sour cream: swap for extra strawberry filling for more flavor.
- Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
