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A close-up shot of decadent strawberry cheesecake bars with a crumbly crust.

Strawberry Cheesecake Bars

These Strawberry Cheesecake Bars are a delightful and easy-to-make dessert, combining a rich, buttery crust with a smooth, tangy cheesecake filling, crowned with fresh, sweet strawberries. They are perfect for a quick treat or a special occasion.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 12 bars
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
Cheesecake Filling
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
Topping
  • 2 cups fresh strawberries, sliced
  • 1/2 cup strawberry glaze optional

Equipment

  • 9x13 inch baking pan
  • Parchment paper
  • Medium bowl
  • Electric mixer
  • Large bowl
  • Wire rack
  • Measuring cups
  • Measuring spoons

Method
 

Prepare the Crust
  1. Preheat oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a medium bowl, mixing until well combined. Press the mixture evenly into the bottom of the prepared baking pan.
  3. Bake the crust for 8-10 minutes, then remove from oven and let it cool while you prepare the filling.
Make the Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese and 1 cup granulated sugar with an electric mixer until smooth and creamy.
  2. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the sour cream and vanilla extract until just combined, being careful not to overmix.
  3. Pour the cheesecake filling over the cooled crust and spread evenly.
Bake and Chill
  1. Bake for 40-50 minutes, or until the edges are set and the center jiggles slightly when gently shaken; do not overbake.
  2. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for an hour, then remove from oven and cool completely on a wire rack.
  3. Once completely cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set.
  4. Before serving, carefully lift the cheesecake out of the pan using the parchment paper overhang, then slice into bars and top with fresh strawberries and, if desired, a drizzle of strawberry glaze.

Notes

For best results, make sure cream cheese and eggs are at room temperature to ensure a smooth, lump-free filling. Avoid overmixing the cheesecake batter, as this can incorporate too much air and lead to cracks during baking. To prevent cracks, allow the cheesecake to cool gradually in the oven after baking. You can customize the topping with other berries or fruit compotes if desired.