Cheesecake in bar form is creamy, sweet, easy to slice, and perfect for potlucks, picnics, or just standing at your kitchen counter with a fork.
These strawberry cheesecake bars have that rich, tangy filling you want, a buttery crust that holds its own, and a swirl of jammy strawberry goodness that takes them right over the top.
I’ve made these more times than I can count, and they never stick around for long!
You can make them ahead, stash them in the fridge, and they cut like a dream.
If strawberries are your jam (literally or figuratively), don’t miss my strawberry shortcake, strawberry cake, and strawberry muffins too!
What You Need for Strawberry Cheesecake Bars
The crust is buttery and crisp, the filling is smooth and rich, and the strawberry swirl is fresh enough to make you feel like a dessert genius.
For the crust:
- Graham cracker crumbs – classic base that holds everything together
- Granulated sugar – adds just enough sweetness to balance the crust
- Unsalted butter – melted and magical, it binds the crust like a charm
For the strawberry swirl:
- Fresh strawberries – chopped up and ready to bring the flavor
- Granulated sugar – helps break the berries down into a sweet swirl
- Lemon juice – brightens the strawberries and adds a little tang
For the cheesecake layer:
- Cream cheese – softened for a super smooth, creamy filling
- Sour cream – adds a light tang and keeps the texture soft
- Granulated sugar – sweetens things up just right
- Eggs – two of them, to help everything set perfectly
- Vanilla extract – brings warmth and rounds out the flavor
How to Make Strawberry Cheesecake Bars
1. Prep Your Pan
Line an 8×8-inch baking pan with parchment paper, letting it hang over the edges so you can lift the bars out later.
Preheat your oven to 325°F so it’s ready to go when you are.
2. Make the Crust
Mix the graham crumbs, sugar, and melted butter in a bowl until it looks like damp sand.
Press it firmly into the bottom of the pan using your fingers or the bottom of a measuring cup.
Pop it in the oven for 10 minutes while you get everything else ready.
3. Cook the Strawberries
Toss the chopped strawberries, sugar, and lemon juice into a small pot over medium heat.
Cook until the berries break down and get syrupy, about 8–10 minutes, then blend or mash until smooth.
Let it cool before swirling so it doesn’t melt the cheesecake layer.
4. Mix the Cheesecake Filling
Beat the cream cheese until it’s smooth and fluffy.
Add the sour cream and sugar, then mix in the eggs one at a time and finish with vanilla.
Learn from my mistake: Don’t overbeat once the eggs go in—it can make the texture weird!
5. Assemble the Layers
Pour the cheesecake filling over the baked crust and smooth out the top.
Drop spoonfuls of the strawberry sauce on top, then use a knife or toothpick to swirl it around.
6. Bake It
Bake for 35–40 minutes, or until the center is just barely set and doesn’t jiggle like soup.
The edges will puff slightly, but the center should still have a tiny wobble.
Bars will finish setting as they cool, so don’t overbake.
7. Cool and Chill
Let the bars cool completely at room temp, then chill in the fridge for at least 3 hours.
This helps the flavors settle and the texture firm up.
Overnight is even better if you’ve got the patience (I know it’s hard).
Strawberry Cheesecake Bars Recipe
These bars easy to slice, easy to store, and honestly, pretty hard to mess up.
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Strawberry Swirl:
- 1 cup chopped strawberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F and line an 8×8-inch baking pan with parchment paper.
- In a bowl, mix graham crumbs, sugar, and melted butter. Press evenly into the pan and bake for 10 minutes. Let cool slightly.
- In a small saucepan, cook strawberries, sugar, and lemon juice over medium heat until soft and syrupy, about 8–10 minutes. Blend or mash until smooth and let cool.
- In a large bowl, beat cream cheese until smooth. Add sour cream and sugar, mixing well.
- Add eggs one at a time, then stir in vanilla until just combined.
- Pour cheesecake mixture over the crust and smooth the top.
- Drop spoonfuls of the strawberry sauce over the cheesecake and swirl gently with a knife.
- Bake for 35–40 minutes or until the center is just set.
- Cool completely, then chill for at least 3 hours before slicing into bars.
Worth the Swirl!
These strawberry cheesecake bars hit that perfect sweet spot.
They’re creamy, fruity, and easy enough for a weekday treat.
And they slice up clean, pack like a dream, and disappear faster than you’d expect.
Keep a stash in the fridge for snack attacks, late-night cravings, or surprise guests who “just happened to be in the neighborhood.”
You won’t regret it!
