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.

In a large bowl, mix graham cracker crumbs with melted butter until evenly combined. Press the mixture firmly into the bottom of the pan. 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. Mix in the sour cream until just blended.

Add eggs one at a time, mixing on low speed after each addition. Don’t overmix. Pour the cheesecake layer over your cooled crust and smooth the surface.

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.

Turn off the oven, crack the oven door slightly and let the bars cool inside for 30 minutes. 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. 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.