Bite into these sweet and creamy strawberry cheesecake bars! With a classic buttery crust and rich strawberry compote, these little bars of heaven have all the best parts of cheesecake in a convenient handheld form. No need to worry about finding a plate and fork when these are on hand!
Super Yummy Strawberry Layered Cheesecake Bars
Is there any better way to celebrate strawberry season than strawberry cheesecake bars? I love making these for parties, they look so fancy, but are very easy to make. And that beautiful pink color!
It’s formed by mixing a strawberry puree with sour cream and is then layered on top of a silky cream cheese filling base that’s super easy to cut into bite-size squares.
I used a food processor to make these, but you can use an electric mixer and a blender. I had it out to make the crust and thought why not just use it for the whole thing and it worked perfectly. It’s nice when you only have one appliance to clean.
Make them for baby showers, bridal showers, Valentine’s Day, birthday parties, or no reason at all! You don’t need any special event to make your favorite dessert after all. Serve them as part of a dessert bar along with crispy almond cookies and chocolate Rice Krispie treats for a great combination of flavors.
Pro Tip: If using fresh strawberries, keep them fresh for two weeks with this simple trick for storing fresh strawberries.
This is one of those decadent desserts that’s worth the extra steps and ingredients. I use fresh strawberries whenever possible, but frozen strawberries are almost just as good. When using frozen fruit, always make sure to thaw first and drain any excess juices before adding to your other ingredients. This will keep your mixture from getting too runny.
These bars are much easier to make than a traditional cheesecake recipe since you don’t need to mess around with water baths! I recommend letting all the ingredients come to room temperature before making. This will allow for a smoother and more consistent texture in the cream cheese mixture and sour cream strawberry topping.
This is a perfect recipe for any fan of cheesecake! If you don’t want to bake your strawberry dessert, try a no-bake strawberry pie, it’s super creamy and easy to make.
Why These Are The Ultimate Strawberry Cream Cheese Bars
- Graham Cracker Crust – A whole sleeve of graham crackers and a ton of unsalted butter make the perfect bottom crust for all that creamy cheesecake.
- Cream Cheese Layer – To make one of the best desserts around, you only need to add eggs, sugar, and vanilla extract.
- Fresh Berry Flavor – Using fresh strawberries instead of food coloring ensures that the pink color is all-natural while ensuring that every bite is packed with flavor.
Ingredients For Decadent Strawberry Bars
CRUST:
Graham Crackers – Use your favorite brand here! You’ll need one sleeve.
Pantry Staples – Butter, flour, sugar & salt.
CHEESECAKE:
Cream Cheese – This needs to be a room temperature, if you forgot to take it out, there’s a quick trick to bring cream cheese to room temperature.
Pantry Staples – eggs, sugar, & vanilla.
TOPPING:
Strawberries – At least one cup of strawberries and more for decorating! If using frozen, let them thaw first and drain any liquid.
Pantry Staples – sour cream & sugar.
Let’s Get Started
Step One: Make the Crust
You can use a food processor for all the steps in this recipe. If you don’t have one, it’s ok, you can use a mixer and a blender for the strawberries.
Process graham crackers into fine crumbs, then add flour and salt. Add melted butter and spread the crumb mixture into your prepared baking dish, using a cup with a flat bottom to press into an even layer. Blind bake until golden brown, then let cool.
If you don’t have a food processor, crush the graham crackers in a plastic bag and combine the ingredients in a large bowl with a fork.
Step Two: Make Cheesecake Layer
Rinse the food processor, add the cream cheese and sugar, and process until smooth. Pour the cream mixture over the cooled graham cracker crumbs.
Step Three: First Bake
Bake bars until they’re just slightly jiggly in the center, about 45-50 minutes.
Step Four: Make Strawberry Mixture
While the bars are baking, puree strawberries in the food process with sugar until smooth. Add sour cream and process until smooth and combined.
Step Five: Pour Topping
When the cheesecake is done, remove it from the oven and pour the strawberry topping over it, smoothing it with an offset spatula. Immediately return it to the oven and bake for an additional 15 minutes or until the top is set.
Step Six: Cool and Slice
Let bars cool and top with strawberry slices.
If serving at a party with other desserts, you can cut them smaller so that they’re bite size.
Ideas For Upgrading Creamy Cheesecake
- Add a little brown sugar to the graham crackers while pulsing!
- Make a shortbread crust instead! Use homemade, or your favorite store-bought cookies, and prepare the same as you would a graham cracker crust.
Storing Cheesecake Bars
In The Fridge: Once sliced into bars, store in an airtight container for several days or until gone! You can also freeze these, but wait to add the fresh strawberry until ready to serve.
Don’t Forget!
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Ingredients
CRUST
- 9 graham crackers 1 sleeve
- ½ cup sugar
- ¾ cup flour
- ¼ teaspoon salt
- 8 tablespoons butter melted
CHEESECAKE
- 3 8 oz. packages cream cheese, softened
- 1 cup sugar
- 3 eggs
- 2 teaspoons vanilla
TOPPING
- 1 cup strawberries plus more for decorating
- ½ cup sugar
- 2 cups sour cream
Instructions
- Line a 9 x 13 baking pan with aluminum foil or parchment paper, leaving an overhang for easier removal. Spray with cooking spray.
- Preheat oven to 300º.
- Use a food processor to crush the graham crackers into fine crumbs. Add flour and salt and pulse to combine. Add melted butter and pulse until combined. Then spread into the baking pan tapping down with a measuring cup with a flat bottom. Bake for 20 minutes until browned. Let cool. (You can crush the graham crackers in a ziplock bag and combine the ingredients with a whisk instead of using a food processor)
Cheesecake:
- Rinse out the food processor and add the cream cheese and sugar and process until smooth. While running, add the eggs, one at a time, processing for about 30 seconds after each egg. Add vanilla and process to combine. Pour over the cooled graham cracker crumbs. (You can use a stand mixer instead of a food processor)
- Bake until it is just slightly jiggly in the center, about 45-50 minutes. While baking prepare the topping.
Topping:
- Puree the strawberries in the food process with ½ cup sugar until smooth, about 30 seconds. Add sour cream and process until combined. (You can use an immersion blender to puree the strawberries)
- When the cheesecake is done remove from the oven and pour the strawberry topping over the top, smoothing it with an offset spatula. Return to the oven and bake an additional 15 minutes until the top is set.
- Let cool completely on a wire rack then refrigerate for at least 4 hours. Lift cheesecake out of the pan and cut into 2 inch squares. Top with a slice of strawberry.
Video
Notes
- If using frozen berries, let them thaw and drain any liquid first.
- Let the cream cheese come to room temperature before mixing.
- You can use a mixer for the cream cheese portion and a blender for the strawberry puree.
- For the crust you can crush the graham crackers in a ziplock back and then mix the rest of the crust ingredients with a fork.
- You can freeze for later, if so, wait to add the sliced strawberry until prior to serving.
