Hey friends!
Today, I’m excited to share a baking recipe that’s close to my heart — Strawberry Cheesecake Bars that are creamy, fruity, and downright irresistible.
Picture this: a buttery graham cracker crust, topped with a smooth, rich cheesecake layer, and finished with a glossy swirl of strawberry topping. These bars are not just pretty — they’re the kind of dessert that makes people pause mid-bite and say, “Wait… did you make this?”
I’ve made these for family picnics, baby showers, weekend treats — and every time, they disappear in minutes. It’s like classic strawberry cheesecake met convenience, and they had the most delicious little dessert baby.
These bars are baked, which gives them that authentic New York-style richness. But don’t worry — the recipe is straightforward, beginner-friendly, and full of helpful cues so you’ll feel confident every step of the way. Ready to create some magic?
Recipe at a Glance
| Feature | Details |
|---|---|
| Prep Time | 20 minutes |
| Bake Time | 35–40 minutes |
| Chill Time | 3+ hours (or overnight) |
| Total Time | About 4 hours |
| Skill Level | Easy/Beginner-Friendly |
| Yields | 16 bars (adjustable) |
| Tools Needed | 9×9-inch baking pan, electric mixer, spatula, parchment paper |
| Make-Ahead? | Absolutely — best chilled overnight |
Ingredients
For the Crust:
- 1 and 1/2 cups graham cracker crumbs
Sub: digestive biscuits or vanilla wafer crumbs - 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Make sure it’s fully melted — this helps bind the crust
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
Use full-fat for best texture - 1/2 cup granulated sugar
- 2 large eggs
Room temperature is key for a smooth batter - 1 teaspoon vanilla extract
- 1/4 cup sour cream
Adds tang and creaminess — don’t skip! - 2 tablespoons all-purpose flour
Helps prevent cracks and gives structure
For the Strawberry Swirl:
- 1/2 cup strawberry preserves or jam
Go for seedless if possible - 1–2 teaspoons lemon juice
Brightens the strawberry flavor
Step-by-Step Instructions
Step 1: Prep Your Pan & Preheat
- Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- Preheat your oven to 325°F (163°C).
Step 2: Make the Crust
- In a medium bowl, mix:
- Graham cracker crumbs
- Sugar
- Melted butter
- Stir until the texture feels like damp sand.
- Press firmly into the pan, making an even layer.
- Pro Tip: Use the bottom of a flat glass or measuring cup to pack it down tightly.
- Bake the crust for 8 minutes, then set aside to cool slightly.
Step 3: Mix the Cheesecake Batter
- In a large bowl, beat softened cream cheese and sugar until smooth — about 2 minutes.
- Add the eggs, one at a time, mixing just until combined.
- Stir in vanilla, sour cream, and flour.
- Don’t overmix! You want the batter smooth, not airy.
Step 4: Layer & Swirl
- Pour the cheesecake batter over the slightly cooled crust and smooth the top.
- In a small bowl, mix strawberry preserves with lemon juice.
- Drop spoonfuls over the cheesecake and use a skewer or knife to gently swirl.
- Don’t over-swirl — just a few figure-eights across the top will do.
Step 5: Bake
- Bake at 325°F (163°C) for 35–40 minutes, or until the edges are set and the center is slightly jiggly.
- It should not be sloshy — just a gentle wobble in the center.
- Let cool at room temperature for 1 hour.
Step 6: Chill
- Refrigerate for at least 3 hours, or overnight, until fully chilled and set.
- Once firm, lift out using the parchment overhang and slice into bars.
Serving & Storage Tips
| Storage Type | Instructions |
|---|---|
| Fridge | Store in airtight container for up to 5 days |
| Freezer | Wrap individually and freeze up to 2 months |
| Serving Suggestion | Serve cold or slightly chilled for best texture |
| Garnish Ideas | Fresh strawberry slices, whipped cream, or mint |
Troubleshooting & FAQ
| Problem | Solution |
|---|---|
| Runny filling | Make sure bars are fully chilled. Don’t skip the chilling time. |
| Cracked top | Avoid overmixing the batter and don’t open the oven door while baking. |
| Soggy crust | Ensure crust is pre-baked and butter was not excessive. |
| Bars stick to the pan | Use parchment paper with overhang for easy lifting. |
Variations & Twists
- Berry Medley Swirl: Mix blueberry and raspberry preserves for a twist on the swirl topping.
- Chocolate Drizzle: Add a dark chocolate drizzle after baking and chilling for a sweet contrast.
- Lemon Cheesecake Bars: Replace strawberry jam with lemon curd and add extra zest for a citrusy version.
Final Thoughts
These Strawberry Cheesecake Bars are everything I love in a dessert — easy to make, beautiful to serve, and bursting with flavor. Whether you’re baking for a special gathering or just treating yourself, this recipe always delivers that “wow” factor.
You don’t need to be a pro to make something amazing. Just follow each step, trust your senses, and you’ll be surprised at what you can create. I’d love to hear how your bars turn out — feel free to leave a comment or share your twist!
Happy baking!
