These strawberry cheesecake bars are made with a graham cracker crust, creamy cheesecake filling, and easy strawberry topping.
These strawberry cheesecake bars are a dream come true for cheesecake and strawberry lovers!
They start with a buttery graham cracker crust that's perfectly sweet and crunchy, then get topped with a rich, creamy cheesecake filling that’s smooth and melts in your mouth.
The best part? A simple, fresh homemade strawberry topping that adds just the right amount of fruity sweetness and strawberry flavor.
For the strawberry topping, you can use either fresh strawberries or frozen strawberries so you can make these bars all year long!
For more strawberry recipes, check out our vanilla cake with strawberry filling, strawberry tiramisu, strawberry cheesecake cookies, and strawberry cinnamon rolls.
Jump to:
Why this recipe works
- Strawberry topping- this cheesecake is topped with homemade strawberry topping that is made with fresh strawberries but can be made with frozen strawberries!
- Creamy cheesecake filling- these bars have a smooth, creamy cheesecake texture that melts in your mouth with every bite thanks to the creamy cream cheese and sour cream which lightens the texture.
- Make-ahead friendly- you can make these bars ahead of time and keep them in the fridge or freezer which is ideal for busy days when you need a quick dessert ready to go!
- No water bath cheesecake- this recipe is made without a water bath. It is baked at a low temperature for a long time, giving you the perfect cheesecake.
- Customizable toppings- while strawberries are amazing, you can switch up the topping with your favorite fruit, like blueberries or raspberries, to change things up!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the crust
Graham crackers- if you don’t have graham crackers, you can use tea biscuits, vanilla wafers, and digestive biscuits.
Melted butter- melt the butter in the microwave for 30 seconds pulses, to make sure that the butter doesn’t boil up and explode in the microwave (been there done that), or melt it on the stovetop.
For the cheesecake
Cream cheese- the most important ingredient in this recipe is cream cheese. To ensure a cheesecake with no cracks, use full-fat cream cheese and make sure it's at room temperature.
Granulated sugar- you will need one cup of granulated sugar for the filling. The cheesecake will be sweet, but not too sweet. One cup of sugar is the perfect balance of sweetness for this recipe.
Eggs- you will need 2 large eggs and one egg yolk for this recipe. To get a perfect classic cheesecake, make sure that the eggs are at room temperature.
Lemon zest- use fresh lemon zest for a stronger flavor.
Cornstarch- I used cornstarch, you can use flour instead.
Vanilla extract- vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract or an actual vanilla bean!
Sour cream- I suggest using full-fat sour cream for this recipe. The sour cream makes the cheesecake batter creamier and lighter.
For the strawberry topping
Strawberries- I used fresh strawberries for the sauce, but you can use frozen strawberries as well!
Lemon juice- I used lemon from a fresh lemon. This balances the sweetness of the sauce.
Instructions
Preheat an oven to 180c (350f) and prepare a 9x9 inch cake pan with parchment paper.
Make the crust: pulse graham crackers in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash the crackers with a cup until fine crumbs form.
Into a small to medium mixing bowl, add the graham crackers crumbs, sugar, and melted butter. Mix with a spoon until the crumbs are coated with butter.
Transfer the crumbs into a baking sheet lined 9 by 9 inch pan, pressing evenly and firmly into the pan.
Bake the crust in a 180c (350f) preheated oven for 8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature while you make the filling.
Lower the oven to 160c (320f).
Into a large mixing bowl, add the room-temperature cream cheese, lemon zest, sour cream, granulated sugar, and vanilla extract, and mix with an electric hand mixer until is creamy.
Whisk the eggs and egg yolk in a small bowl add them to the cheesecake mixture and mix until the mixture is smooth.
Sift the cornstarch into the mixture and mix until combined and there are no lumps of cornstarch showing.
Pour the cheesecake filling onto the baked crust and smooth it out with a spatula.
Bake the cheesecake a 160c (320f) for 30-40 minutes or until the edges of the cheesecake are set, but the middle is a bit jiggly.
Open the oven door halfway, and let the cheesecake cool to room temperature for 1 hour.
After the cheesecake is cooled, wrap the cheesecake with plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.
Make the strawberry topping
In a saucepan, add strawberries that are cut in half, add the sugar, and lemon juice, and mix over medium-high heat.
Decrease the heat to medium-low and simmer for 20 minutes mixing occasionally.
Mix the cornstarch in a small bowl with a little bit of water and pour it into the strawberry mixture mixing constantly. Simmer for another 2-3 minutes until the mixture thickens. Set aside and let it cool completely.
Top the cheesecake with the strawberry topping and spread it evenly with an offset spatula.
Expert Tips
- Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- For a smooth strawberry topping, you can use an immersion blender to blend the strawberry topping after its cooked to your desired consistency.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and will not crack.
- Use ripe, juicy strawberries for the best flavor in your sauce. Look for berries that are deep red in color and fragrant.
- Let your cheesecake chill in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake cool and set it in the pan. I like to let the cheesecake sit in the fridge overnight.
- For a smooth and creamy cheesecake, make sure that you are using room-temperature ingredients. Before you begin to make this cheesecake, make sure that your cream cheese is completely soft, and that your eggs are at room temperature.
- Don’t overbeat the mixture! It's really easy to overbeat the mixture, and that is one of the most common mistakes. To avoid overbeating your mixture, make sure that you lower the speed of the hand mixer and add each egg at a time.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Don't open the oven door before the cake is fully baked or about to be baked! Drastic changes in the temperature of the cake while baking can cause the cake to collapse or crack.
Faq's
Cheesecake bars are done when the edges are set, but the center still has a slight wobble.
You can also check by gently tapping the pan, if the bars don’t jiggle too much in the middle, they’re ready to come out of the oven!
To cut cheesecake bars neatly, use a sharp knife and dip it in hot water before each cut. Wipe the knife clean between slices to keep the edges smooth and avoid squishing the bars.
Yes! You can double or even triple this recipe. If you double this recipe, I recommend using a 9x13-inch baking pan!
You will know that your cheesecake is done baking when you see that the edges of the cheesecake are set, but the middle is a bit jiggly. The middle of the cake will be set in the cooling process.
Yes! If you are using frozen strawberries, there is no need to defrost them. You will have to cook the mixture for longer.
Storing
Store this cheesecake in the fridge (since it contains dairy) covered tightly with plastic wrap for up to 4 days.
Freezing
First, let the bars cool completely and chill them in the fridge until they’re firm and set.
Once they’re set, cut them into squares and place them on a baking sheet lined with parchment paper, making sure they’re not touching. Freeze for a few hours until they’re solid.
Then, wrap each bar in plastic wrap or foil, and store them in an airtight container or freezer bag. They’ll keep in the freezer for about 2-3 months.
Thaw: take them out of the freezer and let them sit at room temperature for about 15-20 minutes, or until they soften up. If you’re not in a hurry, you can also thaw them in the fridge overnight.
Substitutions
Gluten-free- this recipe is really easy to turn gluten-free, simply replace the graham crackers with gluten-free graham crackers, or with gluten-free digestive biscuits.
Digestive biscuits- people outside of America usually don’t have graham crackers. You can use tea biscuits, vanilla wafers, and digestive biscuits.
Variations
Fruit- you can swap the strawberry sauce with other fruits and make the same sauce with it. You can use blueberries, raspberries, blackberries, etc.
Vanilla bean- add the inside of the vanilla bean and add it to the cheesecake mixture instead of the vanilla extract. Or use a vanilla bean extract.
Crust- you can make this crust into a chocolate crust by swapping the graham crackers with Oreo cookies. You can use the same recipe from my Baileys cheesecake recipe.
Serving Tips
Whipped cream- top each slice of cheesecake with a dollop of whipped cream.
Equipment
- You will also need a food processor to make the crust (if you are not using a store-bought crust).
- I recommend using an electric hand mixer to make sure your cheesecake mixture is smooth and perfect. You can also use a stand mixer for this with a balloon attachment.
- 9 by 9 inch pan
- Rubber spatula
- Offset spatula
- Mixing bowl (set of 3)
More strawberry desserts
Chocolate Strawberry Cake- This chocolate strawberry cake is made with chocolate cake that is filled with strawberry filling, and frosted with strawberry cream cheese frosting.
Strawberry Lemon Cake- This soft, fluffy, and tender strawberry lemon cake is topped with strawberry cream cheese frosting swirled with strawberry compote.
Strawberry Swirl Cheesecake- This creamy and decadent strawberry swirl cheesecake is easy, fresh, and delicious, and is made without a water bath.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
📖 Recipe
Strawberry Cheesecake Bars w/ Strawberry Topping
Ingredients
Crust
- 1 ⅓ cups Graham crackers crumbs
- ⅓ cup Butter unsalted, melted
Cheesecake filling
- 22 oz Cream cheese room temperature
- 1 cup Granulated sugar
- 2 teaspoon Vanilla extract
- ⅔ cup Sour cream
- 2 Eggs
- 1 Egg yolk
- 1 teaspoon Lemon zest
- 1 ½ tablespoon Cornstarch
Strawberry topping
- 15 oz Strawberries fresh or frozen
- ⅓ cup Granulated sugar
- 2 teaspoon Lemon juice
- 1 teaspoon Cornstarch mixed with a little bit of water
Instructions
- Preheat an oven to 180c (350f) and prepare a 9x9 inch cake pan with parchment paper.
- Make the crust: pulse graham crackers in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash the crackers with a cup until fine crumbs form.
- Into a small to medium mixing bowl, add the graham crackers crumbs, sugar, and melted butter. Mix with a spoon until the crumbs are coated with butter.
- Transfer the crumbs into a baking sheet lined 9 by 9 inch pan, pressing evenly and firmly into the pan.
- Bake the crust in a 180c (350f) preheated oven for 8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature while you make the filling.
- Lower the oven to 160c (320f).
- Into a large mixing bowl, add the room-temperature cream cheese, lemon zest, sour cream, granulated sugar, and vanilla extract, and mix with an electric hand mixer until is creamy.
- Whisk the eggs and egg yolk in a small bowl add them to the cheesecake mixture and mix until the mixture is smooth.
- Sift the cornstarch into the mixture and mix until combined and there are no lumps of cornstarch showing.
- Pour the cheesecake filling onto the baked crust and smooth it out with a spatula.
- Bake the cheesecake a 160c (320f) for 30-40 minutes or until the edges of the cheesecake are set, but the middle is a bit jiggly.
- Open the oven door halfway, and let the cheesecake cool to room temperature for 1 hour.
- After the cheesecake is cooled, wrap the cheesecake with plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.
Make the strawberry topping
- In a saucepan, add strawberries that are cut in half, add the sugar, and lemon juice, and mix over medium-high heat.
- Decrease the heat to medium-low and simmer for 20 minutes mixing occasionally.
- Mix the cornstarch in a small bowl with a little bit of water and pour it into the strawberry mixture mixing constantly. Simmer for another 2-3 minutes until the mixture thickens. Set aside and let it cool completely.
- Top the cheesecake with the strawberry topping and spread it evenly with an offset spatula.
Notes
- Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- For a smooth strawberry topping, you can use an immersion blender to blend the strawberry topping after its cooked to your desired consistency.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and will not crack.
- Use ripe, juicy strawberries for the best flavor in your sauce. Look for berries that are deep red in color and fragrant.
- Let your cheesecake chill in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake cool and set it in the pan. I like to let the cheesecake sit in the fridge overnight.
- For a smooth and creamy cheesecake, make sure that you are using room-temperature ingredients. Before you begin to make this cheesecake, make sure that your cream cheese is completely soft, and that your eggs are at room temperature.
- Don’t overbeat the mixture! It's really easy to overbeat the mixture, and that is one of the most common mistakes. To avoid overbeating your mixture, make sure that you lower the speed of the hand mixer and add each egg at a time.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Don't open the oven door before the cake is fully baked or about to be baked! Drastic changes in the temperature of the cake while baking can cause the cake to collapse or crack.
Emma says
They turned out great! Thanks for the recipe