These Strawberry Cheesecake Bars use just six main ingredients, with a few optional garnishes. They’re an easy way to get rich, creamy cheesecake with bright strawberry flavor in bar form — a perfect sweet finish to any meal.
Traditional cheesecake can be time-consuming and fussy. These bars take the same comforting cheesecake flavor and simplify it into an easy-to-make bar that’s ready to assemble in under 30 minutes of prep. If you enjoy simple bar desserts, this is a great option to have on hand.
Ingredients Needed:
- Graham cracker crumbs — classic base for the crust. Use pre-crumbled graham crackers or crush full sheets.
- White sugar — a small amount goes in the crust and more in the filling.
- Unsalted or salted butter — melted to bind the crust. If using unsalted butter, add 1/4 teaspoon salt to the crust.
- Cream cheese — full-fat blocks, softened to room temperature for a smooth filling.
- Large eggs — whole eggs for structure in the filling.
- Frozen sliced strawberries, thawed — easy and flavorful; any thawed berry can be used as a substitute.
- Fresh strawberries and mint leaves (optional) — for garnish.
How to make Strawberry Cheesecake Bars:
The full printable recipe follows below; here’s a concise overview of the steps.
- Make the crust: combine graham crumbs, sugar and melted butter, press into an 8-inch square pan, then bake at 350°F for 10–12 minutes. Let cool completely.
- Prepare the filling: beat room-temperature cream cheese until smooth, mix in sugar and eggs, then fold in thawed strawberries with their syrup. Spread over the cooled crust and bake until set.
- Chill and serve: cool to room temperature, refrigerate until firm, then cut into bars and garnish with fresh strawberries and mint if desired.
Recipe Tips
- If you don’t have an 8×8 pan, an 8-inch deep-dish pie plate works in a pinch.
- Line the pan with parchment for cleaner slices and easy removal.
- If you can’t find graham crumbs, pulse 10–11 whole graham cracker sheets in a food processor.
- Start with room-temperature cream cheese and beat thoroughly so the filling is smooth and lump-free.
- A little lemon zest stirred into the filling brightens the flavor.
- Use a warm, sharp knife and wipe it between cuts for neat bars.
Substitution Suggestions:
- Crust: swap graham crackers for shortbread or other sturdy cookies, processed into crumbs.
- Filling: use other thawed frozen berries — raspberries, blackberries, blueberries, or a mixed berry blend work well.
How to store cheesecake bars:
Keep the bars in a covered container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 1 month and thaw in the refrigerator before serving.
What You’ll Love About This Recipe:
- Bright, fruity strawberry flavor in every bite.
- Make-ahead friendly — chill them ahead and serve when ready.
- An easy, summery dessert that’s crowd-pleasing and simple to prepare.
Strawberry Cheesecake Bars
By Lori Lange
Prep: 30 mins
Cook: 35 mins
Chill Time: 4 hrs
Total: 5 hrs 5 mins
Servings: 36 bars
Ingredients
CRUST:
- 1½ cups graham cracker crumbs
- 3 tablespoons granulated white sugar
- 6 tablespoons unsalted butter, melted
FILLING:
- Two 8-ounce packages cream cheese, at room temperature
- ½ cup granulated white sugar
- 2 large eggs
- 1 cup frozen (thawed) sliced strawberries with sugar
- Sliced fresh strawberries and mint leaves, for garnish
Instructions
- Preheat the oven to 350°F. Spray an 8×8-inch pan with nonstick spray and line it with parchment, leaving a 2-inch overhang on two sides.
PREPARE THE CRUST:
- Stir together graham crumbs and sugar in a bowl. Drizzle in melted butter and mix until the crumbs hold together when pinched; add 1 more tablespoon of butter if still sandy.
- Press the mixture firmly into the prepared pan using a flat-bottomed glass or measuring cup. Bake 10–12 minutes until golden at the edges. Let cool about 45 minutes.
ADD THE FILLING:
- Beat cream cheese with an electric mixer on medium until smooth and fluffy. Add sugar and eggs and beat until combined. Stir in thawed strawberries with their syrup and spread the mixture over the cooled crust.
- Bake 20–25 minutes, or until the center is just set. Cool completely on a rack, then cover loosely and refrigerate about 4 hours or until firm.
- Cut into squares (about 4 x 4 rows). Keep refrigerated until serving. Garnish each piece with sliced fresh strawberries and mint, if desired.
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