Strawberry Cheesecake Bars

If you love the flavor of classic strawberry cheesecake but want something a little more casual and shareable, these strawberry cheesecake bars are the answer. They start with a simple graham cracker crust, get filled with a creamy vanilla cheesecake layer, and are topped with a quick homemade strawberry topping and buttery crumbs.

They’re easy to make but feel special enough for gatherings, potlucks, or just a little treat-yourself moment. I tested these with a swirl at first, but in the end, a jammy strawberry layer with crumb topping won me over. It’s prettier, tastier, and honestly even easier.

Why You’ll Love These Strawberry Cheesecake Bars

• Cheesecake made easy. All the rich, creamy goodness of cheesecake without the fuss of a water bath or springform pan.
• Fresh strawberry topping. A quick stovetop mixture turns juicy strawberries into a jammy layer that adds big flavor and beautiful color.
• Buttery crumb finish. A simple crumb topping adds texture and a hint of coziness that brings everything together.
• Great for sharing. These bars slice up neatly and hold their shape. Perfect for parties, picnics, or making someone’s day!

Key Ingredients

Here’s a look at the key ingredients you’ll need, plus a few notes about how they work in the recipe. Be sure to scroll to the bottom of the post for the full recipe with measurements and detailed instructions.

• Graham cracker crumbs – These give the bars their buttery base and that familiar cheesecake crust flavor. Crushing your own gives you more texture, but store-bought crumbs work just as well.
• Cream cheese – Use full-fat blocks (not the spreadable kind in tubs) for the best texture. Softened cream cheese blends more smoothly and prevents lumps.
• Sour cream – Just a little adds creaminess and subtle tang, balancing the richness of the cream cheese.
• Strawberries – Fresh is best here. Cooking them with a bit of sugar and cornstarch creates a jammy topping that won’t sink into the cheesecake or get watery.
• Cornstarch – Thickens the strawberry mixture so it stays put and creates clean layers once chilled.
• Brown sugar & butter – Mixed with flour, they form an easy crumb topping that adds sweet crunch and a hint of cozy flavor.

How to Make Strawberry Cheesecake Bars

Let’s take a quick look at the steps before you dive into the full recipe below:

• Make the crust. Mix graham cracker crumbs, sugar, and melted butter, then press into the pan and bake briefly. This helps the crust hold together and keeps it crisp under the filling.

• Cook the strawberries. A short simmer with sugar, lemon juice, and cornstarch turns fresh strawberries into a jammy topping that sets up nicely and won’t sink into the cheesecake.

• Mix the crumb topping. Make this while the strawberries cool. It comes together quickly with melted butter and just a few pantry staples. No mixer needed.

• Prepare the cheesecake filling. Softened cream cheese is key here. Beat everything together just until smooth for a creamy, lump-free filling.

• Assemble the layers. Spread the cheesecake filling over the baked crust, then spoon on the cooled strawberry topping. Sprinkle the crumb topping evenly over everything.

• Bake and chill. Bake until the bars are mostly set with a slight jiggle in the center. Cool completely, then chill until firm. This helps the layers hold together when sliced.

Variations

• Try a different fruit. Blueberries, raspberries, or a mix of berries work well in place of strawberries. Just keep the same method for making the topping. (Try my blueberry cheesecake bars recipe if you love the idea of an oat crust with creamy, fruity cheesecake.)
• Add citrus. A bit of lemon or orange zest in the cheesecake filling or crumb topping adds a bright twist that pairs well with the berries. (For bigger lemon flavor, try my mini lemon cheesecakes.)
• Make them nutty. Stir a handful of chopped pecans or sliced almonds into the crumb topping for added crunch and flavor.
• Go chocolate. Drizzle melted white or dark chocolate over the top once the bars are chilled for a bakery-style finish.
• Add a bit of cinnamon. For a warm note, add about 1/4 teaspoon of cinnamon to the crumb topping.

How to Store

• Refrigerator: Store the bars in an airtight container in the refrigerator for up to 5 days. Keep layers of parchment or wax paper between stacked bars if needed.
• Freezer: These bars freeze well, too. Once chilled and cut, wrap them individually or in a single layer in an airtight container. Freeze for up to 2 months. Thaw in the refrigerator before serving.