This no-fuss dessert pairs a creamy cheesecake layer with bright, fresh strawberries on a buttery graham crust. The bars are rich but light on the tongue, with a sweet jam swirl that adds fruity fragrance and a pretty pink marbled top. They cut clean after chilling and make a lovely treat for weeknights, potlucks, or a simple celebration.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes (plus at least 4 hours chilling)
- Servings: 12 bars
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 353 kcal
- Protein: 3.5 g
- Carbohydrates: 31 g
- Fat: 24 g
- Fiber: 1.5 g
- Sugar: 28 g
- Sodium: 220 mg
Why Make This Strawberry Cheesecake Bars
These bars give you all the flavor of a cheesecake without a long bake time or a springform pan. The graham crust adds crunch and buttered warmth. The cream cheese filling is smooth and slightly tangy, which balances the sweet strawberries and jam. They smell of vanilla and bright strawberry, and the texture is creamy with a slight jiggle in the center after baking. They are easy to slice and share, and they look lovely on a dessert tray.
How to Make Strawberry Cheesecake Bars
This recipe is straightforward. You’ll press a buttery graham crust into an 8×8 pan, beat a smooth cream cheese filling, add fresh sliced strawberries and jam, bake until set, then chill until firm. Follow the steps below and allow the bars to fully chill for the best slicing and texture.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup fresh strawberries, hulled and sliced
- 1/4 cup strawberry jam
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper, leaving an overhang on two sides to lift the bars out later. This makes removal easy and keeps the edges tidy.
Step 2: Mixing the Crust and Filling
In a bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and the melted butter until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared baking dish to form an even crust. In a separate bowl, beat the softened cream cheese until smooth and lump-free. Gradually add 1 cup sugar and beat until combined. Add the vanilla extract and then add the eggs one at a time, mixing well after each addition so the filling stays smooth.
Step 3: Baking
Pour the cream cheese mixture over the crust and spread it evenly. Place the sliced strawberries across the top. Drop spoonfuls of the strawberry jam over the strawberries. If you like, swirl the jam lightly into the cheesecake layer with a knife for a marbled look. Bake in the preheated oven for 30–35 minutes, until the edges are set and the center is slightly jiggly but not liquid. The center will firm as the bars cool.
Step 4: Finishing
Allow the pan to cool to room temperature on a rack. Then refrigerate the bars, still in the pan, for at least 4 hours or overnight. Use the parchment overhang to lift the chilled block out of the pan. Slice into 12 bars with a sharp knife (wipe the knife between cuts for clean edges). Serve chilled.
How to Serve Strawberry Cheesecake Bars
- Serve chilled for clean slices and the best texture.
- Garnish with a fresh strawberry half, a light dusting of powdered sugar, or a small mint leaf.
- Pair with coffee or a light dessert wine for a special dessert course.
- Bring them to picnics or potlucks on a chilled tray; they travel well when kept cool.
How to Store Strawberry Cheesecake Bars
- In the refrigerator: Store in an airtight container or wrapped tightly for up to 4 days.
- In the freezer: Wrap bars individually in plastic wrap and place in a freezer bag for up to 2 months. Thaw in the refrigerator overnight before serving.
- Avoid leaving them at room temperature for more than 2 hours to keep the filling safe and firm.
Expert Tips for Perfect Strawberry Cheesecake Bars
- Bring cream cheese to room temperature to avoid lumps in the filling.
- Press the crust firmly and evenly — use the bottom of a measuring cup for a compact crust.
- Do not overbeat the cream cheese once eggs are added; mix just until combined to prevent extra air and cracking.
- Use good-quality strawberry jam for a glossy swirl and true fruit flavor.
- Chill fully before slicing; warm bars will be too soft and will not cut cleanly.
- If strawberries are very watery, pat them dry to avoid extra moisture seeping into the filling.
Delicious Variations
- Lemon-Infused: Add 1 teaspoon lemon zest to the filling for bright citrus notes.
- Chocolate Crust: Substitute chocolate cookie crumbs for the graham crumbs for a chocolate-strawberry twist.
- Mixed Berries: Use a mix of strawberries, raspberries, and blueberries on top instead of only strawberries.
- No-Bake Version: Press the crust into a pan, chill to firm, then make a no-bake cheesecake filling (gelatin or whipped topping based) and layer with fresh strawberries.
- Mini Bars: Use a mini muffin tin or an 8×4 pan to make thicker bars or bite-sized treats; adjust chilling time accordingly.
Frequently Asked Questions
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain frozen strawberries well and pat them dry to remove excess moisture. Frozen berries release more liquid, so draining helps keep the filling from becoming soggy.
Q: How do I prevent cracks in the cheesecake layer?
A: Avoid overmixing after adding eggs and do not overbake. The center should still have a slight jiggle when you remove it from the oven. Cooling gradually and chilling fully also reduces cracking.
Q: Can I make the bars ahead of time?
A: Absolutely. Make them a day ahead and store in the refrigerator. The flavor often improves after a few hours of chilling.
Q: What’s the best way to get clean slices?
A: Chill the bars well. Use a sharp knife dipped in hot water and wiped dry between cuts. This heats the blade briefly and gives cleaner edges.
Q: Can I reduce the sugar?
A: You can reduce the sugar slightly in the filling (try 3/4 cup instead of 1 cup) if you prefer less sweetness, but the jam and crust will still add sugar. Taste the batter gently before adding eggs if you want to adjust.
Q: Is there a lower-fat option?
A: You can use reduced-fat cream cheese, but texture and richness will change. Reduced-fat versions may be slightly less creamy and may need a bit more chilling to set firmly.
Q: My bars are too soft after chilling — what happened?
A: They may need more chilling time or were underbaked. Make sure the center reached a slight jiggle in the oven, not liquid. Refrigerate longer if needed.
Conclusion
These strawberry cheesecake bars are an easy, crowd-pleasing dessert with creamy texture, bright fruit flavor, and a buttery crunch. They’re simple to make, slice nicely after chilling, and adapt well to variations. For another expert-tested method and extra serving ideas, check this Strawberry Cheesecake Bars Recipe (With Fresh Strawberries …). Give the recipe a try — the aroma while baking and the first cool, creamy bite are a small reward for a little time in the kitchen. Enjoy!
Print
Strawberry Cheesecake Bars
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Creamy cheesecake layered with fresh strawberries on a buttery graham crust, topped with a beautiful strawberry jam swirl.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup fresh strawberries, hulled and sliced
- 1/4 cup strawberry jam
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper.
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until evenly moistened. Press into the bottom of the prepared dish.
- Beat cream cheese until smooth and lump-free, then gradually add 1 cup sugar, vanilla extract, and eggs one at a time, mixing well.
- Pour the cream cheese mixture over the crust and spread it evenly. Top with sliced strawberries and dollops of strawberry jam, swirling if desired.
- Bake for 30–35 minutes, until edges are set and center is slightly jiggly. Allow to cool at room temperature, then chill for at least 4 hours.
- Once chilled, lift the bars out using the parchment overhang and slice into 12 bars.
Notes
For clean slices, chill well and use a sharp knife dipped in hot water. Store in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 353
- Sugar: 28g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1.5g
- Protein: 3.5g
- Cholesterol: 90mg
