Strawberry Cheesecake Bars

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Our Strawberry Cheesecake Bars are rich, creamy, and stackable. 🍓

Easy Cheesecake Delight

If you love cheesecake but dread the hassle of water baths and cracked tops, cheesecake bars are perfect for you. Unlike a traditional cheesecake, which can be quite a project, cheesecake bars are simple and straightforward. This strawberry version features a graham cracker crust, a creamy cheesecake layer, a sweet strawberry topping, and a cinnamon-spiced streusel on top. It’s a charming spring dessert that’s great for holidays, potlucks, or whenever you crave cheesecake. The hardest part? Waiting for them to chill in the fridge. So why wait? Start making a batch now!

Strawberry Cheesecake Bars

Prep Time 14 minutes
Course Dessert
Servings 16



  • – Cooking spray
  • – 1 1/2 cups finely ground graham cracker crumbs from about 12 crackers
  • – 6 tablespoons unsalted butter melted
  • – 1/4 cup granulated sugar
  • – 1/4 teaspoon kosher salt

**Strawberry Topping:**

  • – 3 cups trimmed and chopped strawberries about 1 quart
  • – 1/4 cup granulated sugar
  • – 2 tablespoons fresh lemon juice
  • – 1 tablespoon cornstarch

**Cream Cheese Filling:**

  • – 2 8-ounce blocks cream cheese, room temperature
  • – 2 large eggs
  • – 1/3 cup granulated sugar
  • – 1 teaspoon vanilla extract
  • – 1/4 teaspoon kosher salt

**Crumble Topping & Assembly:**

  • – 3/4 cup all-purpose flour
  • – 1/4 cup packed dark brown sugar
  • – 1/4 teaspoon ground cinnamon
  • – 1/4 teaspoon kosher salt
  • – 5 tablespoons unsalted butter melted
  • – Halved strawberries for serving


#### Crust

  • Preheat oven to 350°F. Lightly spray a 9″ x 9″ baking pan with cooking spray. Line the bottom with parchment paper, leaving a 2″ overhang on two sides. Spray the parchment lightly.
  • In a medium bowl, mix graham cracker crumbs, melted butter, granulated sugar, and salt until it looks like wet sand and holds together when pressed.
  • Press the mixture evenly into the bottom and slightly up the sides of the prepared pan using the back of a spoon or a measuring cup.
  • Bake until golden brown, about 12 minutes. Let cool on a wire rack.

#### Strawberry Topping

  • In a medium saucepan over medium-high heat, cook strawberries, granulated sugar, lemon juice, and cornstarch, smashing the berries to release their juices, until it boils. Continue to boil, stirring occasionally, until thickened, 5 to 7 minutes. Let cool slightly.

#### Cream Cheese Filling

  • In a large bowl, beat cream cheese, eggs, granulated sugar, vanilla, and salt with a handheld mixer on medium-high speed until smooth.

#### Crumble Topping & Assembly

  • In a medium bowl, whisk flour, brown sugar, cinnamon, and salt. Add melted butter and stir until a crumbly dough forms.
  • Spread the cream cheese filling over the cooled crust. Carefully dollop the strawberry topping over the cream cheese layer. Crumble the topping mixture over the strawberry layer.
  • Bake until puffed and just set in the center, about 35 minutes. Let cool completely on a wire rack, then refrigerate for about 1 hour until well chilled.
  • Use the parchment overhang to lift the bars out of the pan. Transfer to a cutting board and slice into squares. Top each slice with a halved strawberry.

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