Strawberry cheesecake bars are super simple compared to making a full size cheesecake. A great option for beginner bakers because they are so simple to make!
Dive into these strawberry cheesecake bars that are sure to hit the spot this berry season. These treats combine the creamy richness of cheesecake with the refreshing sweetness of strawberries.
The smooth and velvety cheesecake layer is perfectly complemented by the burst of juicy strawberries and the buttery graham cracker crust, providing a luscious and fruity contrast.
Whether you are hosting a gathering or simply treating yourself to a special dessert, these strawberry cheesecake bars are guaranteed to be a hit. Their visually appealing and mouthwatering taste will have everyone reaching for seconds.
How To Make Strawberry Cheesecake Bars
Ingredients needed
- Cream cheese
- Graham crackers or shortbread cookies
- Fresh strawberries or strawberry pie filling (see tips)
- Sour cream
- Egg
- Granulated sugar
- Cornstarch (see tips first)
Quick tips for the recipe
- For the crust, you can use graham crackers to keep it classic or shortbread cookies for more of a strawberry shortcake feel to the cheesecake bars. The measurements are the same for either.
- If you have fresh strawberries this is a great recipe because the directions are made for that. But, to make it super simple you can use two cans of strawberry pie filling to top the cheesecake off. If you opt to use the pie filling you do not need the cornstarch.
- Strawberry cheesecake bars are perfect for a make ahead dessert because cheesecake is best the next day. The rest time is crucial to the cheesecake setting perfectly and letting the flavors meld together.
Making the strawberry cheesecake bars recipe
- First, preheat the oven to 325F.
- Now, in a food processor, blend and crush the graham crackers until they are powdery crumbs. Some bigger pieces are fine. Mix the crumbled crackers with the melted butter. Press the crust evenly in a lined baking dish.
- Next, in a mixing bowl, combine the cream cheese and sour cream. Next add in the granulated sugar then mix in one egg at a time until all 3 eggs are added. Scrape the bottom of the bowl to make sure everything is combined and do not over-mix.
- Pour the cheesecake batter over the crust and place into the preheated oven for 40 minutes. When finished, removed from the oven and allow to completely cool on the counter top. That’ll take a few hours.
- While the cheesecake is cooling make the strawberry topping. Place the strawberries and sugar in a small pot on medium heat for about 10 minutes to release the water and cook them a little. Then, add in the cornstarch slurry and once thickened remove from the heat. Allow that to cool fully while the cheesecake cools.
- Once the cheesecake is completely cooled, top with the strawberries, cover then place in the refrigerator for 8-12 hours.
- After that time, cut the strawberry cheesecake bars and serve.
Great spring and summer easy desserts to try next
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Strawberry Cheesecake Bars
Equipment
- Food processor or blender
- 9 inch square baking pan
Ingredients
Crust
- 2 cups graham crackers or shortbread cookies, crushed
- 8 tablespoon butter, melted
Cheesecake
- 16 ounce cream cheese (2 8oz packs)
- 1/4 cup sour cream
- 3 large egg
- 1 cup granulated sugar
Strawberry topping
- 6 cup strawberries, halved (864g in weight)
- 1 cup granulated sugar
- 1/4 cup water
- 3 tablespoon cornstarch
Instructions
- First, preheat the oven to 325℉.
- Now, in a food processor, blend and crush the graham crackers until they are powdery crumbs. Some bigger pieces are fine. Mix the crumbled crackers with the melted butter. Press the crust evenly in a lined baking dish.
- Next, in a mixing bowl, combine the cream cheese and sour cream. Next add in the granulated sugar then mix in one egg at a time until all 3 eggs are added. Scrape the bottom of the bowl to make sure everything is combined and do not over-mix.
- Pour the cheesecake batter over the crust and place into the preheated oven for 40 minutes. When finished, removed from the oven and allow to completely cool on the counter top. That'll take a few hours.
- While the cheesecake is cooling make the strawberry topping. Place the strawberries and sugar in a small pot on medium heat for about 10 minutes to release the water and cook them a little. Then, add in the cornstarch slurry and once thickened remove from the heat. Allow that to cool fully while the cheesecake cools.
- Once the cheesecake is completely cooled, top with the strawberries, cover then place in the refrigerator for 8-12 hours.
- After that time, cut the strawberry cheesecake bars and serve.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.