Strawberry Cheesecake Bars

When you need a dessert for a crowd, nothing beats a bar recipe. They require little prep and are easy to serve, and this recipe for strawberry cheesecake bars certainly fits the bill.

Inspired by classic strawberry cheesecake, these bars have an easy homemade graham cracker crust, creamy cheesecake filling and a flavorful fresh strawberry topping. While making them in a 13×9-inch pan makes them more accessible for a group, you’ll want to plan for added time to allow the cheesecake bars to set. Consider this your next potluck dessert, summer barbecue sweet, Easter dessert or a treat for any other occasion. And be prepared, because everyone will be asking for the recipe.

Ingredients for Strawberry Cheesecake Bars

• Crust: For the crust, you’ll need graham cracker crumbs, melted butter and granulated sugar. You can use store-bought crumbs, or crush your favorite graham cracker brand by hand or in a food processor.
• Sugar: Granulated sugar sweetens the cheesecake filling and the strawberry topping.
• Cream cheese: Cream cheese adds flavor, texture and structure to the filling. Start with softened cream cheese to ensure a smooth filling.
• Heavy whipping cream: For a light and creamy texture, stick with heavy whipping cream or whipping cream for the best results.
• Vanilla extract: A touch of vanilla extract enhances the flavor of these strawberry cheesecake bars.
• Eggs: Two large eggs are mixed into the filling to help it rise and set while baking. It’s best to use room-temperature eggs for baking because they’re easier to incorporate.
• Cornstarch: Cornstarch is added to the topping mixture to thicken it.
• Strawberries: Strawberries are key to dressing up these bars. Hull and wash the berries before chopping them.
• Lemon juice: A small amount of lemon juice helps to reduce the sweetness of the topping for a well-balanced flavor.

Directions

Step 1: Make the graham cracker crust

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Preheat the oven to 350°F. Line a 13×9-inch baking pan with parchment paper, letting the ends extend up the long sides to form a sling. In a small bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter. Press the mixture into the bottom of the prepared pan. Bake the crust until the edges just begin to brown, 13 to 15 minutes. Let it cool completely on a wire rack.

Editor’s Tip: Don’t skip the parchment paper. Creating a sling makes releasing and lifting the bars from the baking pan easier, resulting in a cleaner cut.

Step 2: Make the cheesecake filling

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In a large bowl, beat the cream cheese and sugar until smooth. Beat in the heavy whipping cream, lemon juice and vanilla. Add the eggs, beating at low speed just until blended.

Step 3: Bake the filling

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Pour the filling over the cooled crust. Bake until the filling sets, 15 to 20 minutes. Cool it on a wire rack for one hour.

Step 4: Make the topping

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In a small saucepan, stir together the sugar and cornstarch. Add the strawberries and lemon juice. Bring the mixture to a boil, then reduce the heat and simmer uncovered for six to eight minutes until it thickens. Cool the topping completely.

Step 5: Assemble and chill the cheesecake bars

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Spread the topping over the filling. Cover and refrigerate the cheesecake bars for at least eight hours or overnight until set. Using the parchment paper, carefully lift and remove the cheesecake from the baking pan. Cut it into bars for serving.

Editor’s Tip: It’s tempting to cut into strawberry cheesecake bars (or cheesecake) before they’re set, but the chill time is mandatory for clean slices.

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Strawberry Cheesecake Bars Variations

• Try another crust: While a graham cracker crust is a classic cheesecake pairing, plenty of other cookie-crumb crust options are on the menu. Try making a chocolate crust with Oreo cookies, or use Nilla Wafers for a vanilla crust.
• Make it mixed berry: These cheesecake bars feature strawberries for great flavor, but you can also add other berries. Incorporate fresh raspberries or blueberries. Just be sure one pound total, and follow the rest of the topping recipe as directed.
• Use another pan: This recipe uses a 9×13-inch pan to produce two dozen bars. You can also use two 8-inch round pans and serve the bars sliced into wedges instead.

How to Store Strawberry Cheesecake Bars

As with homemade cheesecake, these strawberry cheesecake bars should be stored in the refrigerator in an airtight container or a zip-top storage bag. Place a piece of wax paper in between layers to prevent the bars from sticking together.

How long do strawberry cheesecake bars last?

Store these cheesecake bars in the fridge, covered, for up to seven days.

Can you freeze strawberry cheesecake bars?

Store these cheesecake bars in the freezer for up to three months. It’s best to wrap each bar individually in storage wrap and then place them in an airtight container or freezer bag. Allow them to thaw overnight in the refrigerator.

Strawberry Cheesecake Bars Tips

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Can you use frozen strawberries for strawberry cheesecake bars?

If it’s not strawberry season, you should definitely use frozen strawberries for these cheesecake bars. Allow the strawberries to thaw before chopping them and incorporating them into the topping mixture.

How do you know when strawberry cheesecake bars are fully baked?

The filling should set while baking, meaning it will only have a light jiggle to it, rather than ripple. Try the cheesecake wobble test, like you would when baking a cheesecake. Gently tap the pan with a wooden spoon to check its jiggle status.

How do you get a clean slice of strawberry cheesecake bars?

The key to clean slices of strawberry cheesecake bars is to cut them while they’re cold and straight out of the fridge. Use a sharp knife dipped in warm water, wipe it dry, and slice through the bars. Do this for each slice.