Strawberry Cheesecake Bars

As much as I like cheesecake, making one the old-fashioned way is a labor of love: baking in a water bath, cooling it in the oven, then cooling it for hours in the fridge, all while praying for no cracks… Let’s just say, there’s a reason I make my classic cheesecake in the Instant Pot! 

Especially in the summertime, when the last thing I want to do is leave my oven door cracked, leaking heat into the kitchen while my cheesecake cools gradually. Instead, I turn to these strawberry cheesecake bars. Cheesecake bars have all the irresistible tanginess and creaminess of a homemade cheesecake, without the effort of making a full cheesecake.

What Makes These Strawberry Cheesecake Bars So Good

• Beginner-friendly. Anyone can make these bars! They’re quick to prepare without any fussy toppings, layers, or water baths. Even if you’re new to baking, these are a great alternative to a classic cheesecake that’s perfect for bake sales, potlucks, and to make just because.
• You need the EASIEST ingredients. This recipe uses a simple homemade graham cracker crust, a filling with only 4 pantry ingredients, and a gooey strawberry sauce made from fresh strawberries and sugar.
• Swirled with sauce. Rather than layering jam or purée into your strawberry cheesecake bars, you’ll prepare a simple homemade strawberry compote and swirl it right into the filling. Make it with fresh strawberries when they’re in season, or use frozen strawberries year-round.

What You’ll Need

Check out my notes here, and scroll down to the printable recipe card for the full list with amounts.

• Crust – To make a simple graham cracker crust, you’ll need about 1 sleeve’s worth of crushed graham crackers (or ready-to-use crumbs), melted butter, and sugar. Alternatively, you can use another cookie, like ginger snaps, shortbread cookies, or digestive biscuits, or an Oreo crust, like the one from my no-bake Oreo cheesecake.
• Cream Cheese – Softened to room temperature. I recommend using the packages of cream cheese that come in bricks, and not tubs.
• Sugar – Granulated sugar or light brown sugar, it’s up to you.
• Eggs and Vanilla – The eggs can also be at room temperature.
• Strawberries – You can make these strawberry cheesecake bars with fresh or frozen strawberries. If you’re using frozen, be sure to thaw them first.
• Lemon Juice – Fresh or bottled, both work fine here.

How to Make Strawberry Cheesecake Bars

I like to prepare the strawberry sauce for the topping first, since the rest of the steps come together in the time it takes for the strawberries to reduce and cool down. Follow the overview below, and scroll down to the recipe card to print the instructions.

• Make the topping. Simmer chopped strawberries, sugar, and lemon on the stovetop for 5-10 minutes so that the strawberries cook down. Afterward, mash the berries using a potato masher or a fork, and leave the sauce to cool.
• Make the crust. Meanwhile, combine the graham cracker crumbs with sugar and melted butter. Press the crust mixture firmly into the bottom of a greased and lined 9-inch baking dish.

• Prepare the filling. Beat cream cheese and sugar together until it’s smooth and creamy, then add the eggs one at a time. Lastly, mix in the vanilla. 
• Assemble the bars. Next, you’ll spread the cheesecake filling evenly over the prepared crust. Set aside about ½ of the strawberry sauce for serving, and dollop the rest over the cheesecake, swirling it in using a knife or a toothpick. 

• Bake. Bake the cheesecake bars at 350ºF for 30-35 minutes until they’re just a bit golden at the edges. 
• Cool. Let the bars cool at room temperature for 30 minutes, and then move them to the fridge to chill completely. Then, slice and serve with the remaining strawberry sauce.

Tips and Variations

• Time-saving tip: If you don’t have time to make your own strawberry compote, feel free to use a store-bought alternative, like strawberry jam, preserves, or pie filling.
• Don’t overbake. These strawberry cheesecake bars are done when they’re golden at the edges and just set in the center. It’s OK if they’re still a little jiggly in the middle, as they’ll continue to set as they cool down.
• Layer the strawberry instead. If you’d prefer to layer your strawberry sauce instead of swirling it, spread it over the crust before you add the cheesecake filling.
• Add a crumb topping. Turn these into a variation of strawberry crumb bars with a crunchy, buttery oat crumble on top.
• Make it zesty. Zest a lemon into the strawberry compote to brighten the flavor. You could also add it to the cheesecake layer for more flavor (add a few drops of lemon extract to make a lemon cheesecake filling).
• Different fruit. Swap strawberries with raspberry sauce, blueberries, blackberries, cherries, or any fresh or frozen fruit you have on hand. Ready-made preserves, pie filling, or lemon curd would also taste great swirled into these bars.

Storing Leftover Bars

• Refrigerate. Keep these strawberry cheesecake bars covered in the fridge for up to 4 days.
• Freeze. I like to pre-freeze the cut bars on a baking sheet first, then transfer them to a freezer-safe container or ziplock bag, with parchment paper between layers. Freeze for up to 2 months and thaw the bars in the fridge before serving.

More Strawberry Desserts

• Strawberry Fluff
• Strawberry Lemonade Bars
• Fresh Strawberry Pie
• Strawberry Brownies
• No-Bake Strawberry Jello Pie
• Strawberry Lush