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!

A tray of strawberry cheesecake bars with one turned on its side.

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.

When you have baskets and baskets of strawberries, try making a frosted strawberry shortcake.

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 almond cookies and chocolate Rice Krispie treats.

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 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.

Two plates of strawberry bars.

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!

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

Ingredients for the crust.
Ingredients for the crust.
Ingredients for the cheesecake filling.
Ingredients for the cheesecake.
Ingredients for the strawberry layer.
Ingredients for the strawberry layer.


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.

A cheesecake bar with a bite taken out.

When Is The Best Time To Get Fresh Strawberries? 

This really depends on where you are and what’s available, but June is typically when they’re in season in most areas. They’re gone by June in the Carolinas. The season is much longer if you’re lucky enough to live in places like California or Texas. I always recommend buying them when you see them at the farmers market! You’re guaranteed to get fresh and juicy strawberries every time. Check out this guide for when strawberries are in season where you are.

How To Make Strawberry Cheesecake Bars

Step One: Make 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.

Graham crackers and butter in a food processor.
Combine crust ingredients with melted butter.
Crust tapped into a baking pan.
Pat the crust into the pan.

Step Two: Make Cheesecake Layer

Rinse the food processor, 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 extract and process to combine. Pour the cream mixture over the cooled graham cracker crumbs. 

Cream cheese and sugar in a food processor.
Process the cream cheese and sugar.
Eggs added to the cream cheese mixture.
Add eggs and vanilla to the cream cheese mixture.

Step Three: First Bake

Bake bars until they’re just slightly jiggly in the center, just about 45-50 minutes. 

Cheesecake filling poured into a baking pan.
Pour the filling on top of the crust.

Bake for 45-50 minutes.

Step Four: Make Strawberry Mixture

While the bars are baking, puree strawberries in the food process with sugar until smooth, about 30 seconds. Add sour cream and process until smooth and combined. 

Strawberries pureed in a food processor.
Puree the strawberries.
sour cream and strawberries combined in a food processor.
Combine strawberry puree and sour cream.

Step Five: Pour Topping

Pour on top of cheesecake layer and bake.

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. 

Strawberry filling on top of cheesecake in a pan.
Top with strawberry mixture.

Step Six: Cool and Slice

Let bars cool and top with strawberry slices.

Let the bars cool completely on a wire rack, then refrigerate for at least 4 hours or until firm. Lift the cheesecake out of the pan and cut it into 2-inch squares. Top each slice with a strawberry.

If serving at a party with other desserts, you can cut them smaller so that they’re bite size.

A dark tray with strawberry cream cheese bars.

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.

More Strawberry Desserts You’ll Love

Strawberry cheesecake bars line up on a tray.

Creamy Strawberry Cheesecake Bars

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!
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Servings: 24
Calories: 183kcal

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.

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. 

Nutrition

Calories: 183kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 103mg | Potassium: 56mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 268IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg
Tried this recipe?Mention @easy.southern.desserts or tag #easysoutherndesserts!

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