This Simple Strawberry Cheesecake Bars Recipe is all about that first bite—creamy, sweet, and just so good.

You’ve got a buttery graham cracker crust, a smooth cheesecake layer, and a jammy strawberry topping that ties it all together. If you love cheesecake but want an easier way to enjoy it, you’re gonna love this one.

Whether it’s strawberry season or you’re just craving a no-fuss strawberry dessert, these bars deliver. You don’t need advanced skills or fancy tools—just a handful of kitchen staples and some fresh strawberries. 

I’ll walk you through each step with clear, detailed instructions so you can bake with confidence from start to finish.

Ingredients

This recipe calls for simple ingredients that can be found at any grocery store. Each one plays a key role in flavor, texture, or structure:

• Graham cracker crumbs: create a crisp, cookie-like base.
• Unsalted butter (melted): binds the crumbs and adds rich flavor.
• Full-fat cream cheese: gives the filling its classic smooth and creamy texture.
• Granulated sugar: sweetens the mixture and helps it set.
• Pure vanilla extract: adds warm depth and enhances the overall flavor.
• Sour cream: softens the texture and brings a slight tang to balance the richness.
• Eggs: hold the cheesecake together and help it bake evenly.
• Fresh strawberries: They bring natural sweetness and bright strawberry flavor. You can also use frozen strawberries.
• Lemon juice: adds brightness and balances the sweetness.
• Cornstarch: mixed with water, it thickens the reduction into a spoonable topping.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons & Substitutions

You can easily make this recipe your own with a few simple swaps:

• Vanilla Wafers: If you’re out of graham crackers, crushed vanilla wafers work well in the base layer.
• Frozen strawberries or strawberry jam: Use frozen (you may have to cook your reduction sauce longer to steam off the extra moisture) or even a spoonful of strawberry jam swirled into the cheesecake layer before baking.
• Lemon Zest: Try adding a bit of lemon zest to the cheesecake mixture for a more tangy flavor.
• Mini Chocolate Chips: For a chocolate twist, fold mini chocolate chips into the filling before baking.

How to Make

Start by heating your oven to 400°F. Line a 9×9-inch pan with parchment paper, leaving an overhang on all sides for easy lifting later.

In a large bowl, mix graham cracker crumbs with melted butter until evenly combined. Press the mixture firmly into the bottom of the pan using a flat-bottomed glass or the back of a measuring cup. Bake this base layer for 10 minutes, then let it cool and lower your oven temperature to 325°F.

In a large mixing bowl or the bowl of a stand mixer, beat the room-temperature cream cheese, sugar, and vanilla on medium speed until smooth—about a minute and a half. Keep the speed low to avoid whipping in too much air, which can cause cracks later. 

Scrape down the sides of the bowl with a rubber spatula, then mix in the sour cream until just blended.

Add eggs one at a time, mixing on low speed after each addition. Don’t overmix—just until everything comes together. 

Pour the cheesecake layer over your cooled crust and smooth the surface with a wooden spoon or offset spatula. Tap the pan gently on the counter a few times to release any air bubbles.

Place a small oven-safe pan filled with hot water on the oven rack just below your baking pan. This creates steam, helping the bars bake evenly and reducing the chance of cracking.

Bake for 40–45 minutes, until the edges are firm and the center still has a slight jiggle. Don’t worry—it’ll set as it cools.

Turn off the oven, crack the oven door slightly (you can place a wooden spoon to keep it open), and let the bars cool inside for 30 minutes. This gradual cooling helps prevent cracking. After that, take it out of the oven and let the cheesecake cool fully at room temperature, then cover with foil and chill in the fridge for at least 8 hours or overnight.

For the strawberry topping, combine fresh strawberries, sugar, and lemon juice in a medium saucepan over medium heat. Let the strawberries break down for 10–12 minutes, stirring now and then. You can also use a potato masher if you want the strawberries in smaller chunks.

Mix cornstarch with water until smooth in a separate small bowl, then stir it into the saucepan slowly. Keep stirring until the sauce thickens, then remove from the heat and let it cool completely.

Once the cheesecake is fully chilled, spoon the strawberry sauce evenly over the top. Gently spread it out and let some pool around the edges. Slice with a sharp knife and serve cold.

Expert Tips

• Use room temperature cream cheese, sour cream, and eggs to avoid lumps and ensure a creamy texture. Cold ingredients don’t mix well and may cause the batter to split.
• Press the crust firmly and evenly into the pan. An uneven crust can cause the filling to bake inconsistently.
• Avoid beating the cheesecake batter on high speed. It adds too much air, which may lead to cracking during baking.
• Let the bars cool gradually—this is one of the best things you can do to prevent cracks.
• A foil sling makes it much easier to lift the bars out of the baking pan cleanly. Lay long sheets of aluminum foil across the pan, letting the ends hang over the sides, then top with parchment paper.

Frequently Asked Questions

How do I store these strawberry cheesecake bars?

Place leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to 5 days.

Can I make this recipe ahead of time?

Yes! These bars actually taste better the next day. Make them the night before your event for the best results.

Can I freeze cheesecake bars?

Absolutely. Once chilled, wrap the bars tightly in a layer of plastic wrap, then foil, and place them in a freezer-safe bag. They’ll keep well for up to 2 months. Thaw in the refrigerator overnight before serving.

How do you know when cheesecake bars are set?

The edges should be firm, and the center should jiggle slightly when gently shaken. Don’t wait for it to fully firm up in the oven—it’ll finish setting as it cools.

Why did my cheesecake bars crack?

Cracks can happen if the batter has too much air or the bars cool too quickly. Use room temperature ingredients, beat on low speed, and let the cheesecake cool gradually in the oven with the door slightly open.

How long does it take for cheesecake to fully set?

For best results, let the cheesecake chill for at least 8 hours or overnight in the fridge. This gives it time to firm up completely and makes slicing much easier.

What happens if you put too much air in cheesecake?

Too much air can cause the filling to puff up while baking, then sink and crack as it cools. Mix gently and avoid high speeds when beating the batter.

Do I have to let my cheesecake cool in the oven?

Yes. Turning off the heat and letting it cool inside the oven with the door slightly open helps it cool slowly and evenly, which prevents cracks and keeps the texture creamy.

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