Name: Strawberry Cheesecake Bars – Quick and Easy Cheesecake Recipe for Sweet Cravings
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 cups graham cracker crumbs; 1/2 cup unsalted butter, melted; 2 tbsp granulated sugar; 16 oz cream cheese, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup sour cream; 1 cup strawberry jam or preserves; 1/2 cup chopped fresh strawberries (optional)

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If you ask me, few things hit the sweet spot like Strawberry Cheesecake Bars. They’re creamy, dreamy, and packed with just enough strawberry goodness to make your taste buds do a happy dance. I remember the first time I made these—I was nervous I’d mess it up, but nope. Foolproof. Which is kind of amazing because I’ve definitely burned water before. These bars are the no-pressure dessert you whip up when you want to impress your in-laws or sneak a midnight treat without setting off the smoke alarm. This is your go-to for those days when you want something sweet, easy, and just the right kind of indulgent. Strawberry Cheesecake Bars belong in your dessert rotation—simple as that.

1) Key Takeaways
2) Easy Strawberry Cheesecake Bars Recipe
3) Ingredients for Strawberry Cheesecake Bars
4) How to Make Strawberry Cheesecake Bars
5) Tips for Making Strawberry Cheesecake Bars
6) Making Strawberry Cheesecake Bars Ahead of Time
7) Storing Leftover Strawberry Cheesecake Bars
8) Try these Desserts next!
9) Strawberry Cheesecake Bars
10) Nutrition

1) Key Takeaways

These Strawberry Cheesecake Bars are simple to prepare with pantry basics
The recipe uses cream cheese, graham crackers, strawberry jam, and eggs
Perfect for no-fuss desserts, parties, or midnight snacks
They bake up firm, slice easily, and chill beautifully for days

2) Easy Strawberry Cheesecake Bars Recipe

Let’s talk about Strawberry Cheesecake Bars. If you need dessert that’s a little indulgent, incredibly easy, and doesn’t demand culinary school-level skills, you’ve landed in the right place. These bars hit all the right notes—sweet, creamy, just the right amount of tart—and honestly, they feel like cheating in the best way. You get that rich cheesecake flavor without the fuss of a springform pan or a water bath.

I’ve made them for baby showers, bake sales, and sometimes just because I had strawberries I didn’t want to go bad. They’ve never disappointed. Even my neighbor, who claims not to like sweets (which I’m still side-eyeing him for), asked for seconds. It’s that kind of dessert. The kind that convinces people they actually do love cheesecake after all.

With a simple graham cracker crust, a creamy cheesecake layer, and a swirl of strawberry jam that looks fancy with zero stress, these bars are my not-so-secret weapon. Oh, and they freeze well. So you can stash a few in the back of the freezer… just don’t forget about them like I did once. I may or may not have discovered one next to a bag of peas three months later.

3) Ingredients for Strawberry Cheesecake Bars

Graham Cracker Crumbs: Start with two cups of crumbs, the base of your crust. You can crush full crackers in a zip-top bag with a rolling pin, or just buy the premade crumbs if you’re low on time or patience.

Unsalted Butter: Melted and mixed with the crumbs, butter is the binder that keeps the crust from falling apart. Plus, it adds that rich, nutty depth you want in every bite.

Sugar: Just a couple tablespoons to sweeten the crust a touch. It’s not overwhelming but makes a difference. Think of it as a quiet flavor backup singer that boosts the whole performance.

Cream Cheese: This is where the magic lives. Softened cream cheese blends into a silky base that holds everything together. No clumps allowed—beat it like you mean it.

Granulated Sugar: Adds sweetness and helps smooth the texture. You don’t want your cheesecake layer too tangy or too plain. This balances it out nicely.

Eggs: They help set the filling as it bakes. Add them one at a time and mix until just combined. No overmixing—we’re making cheesecake, not building muscle.

Vanilla Extract: Just a splash, but it brings warmth and depth. Skip it and you’ll notice something’s missing, even if you can’t put your finger on what.

Sour Cream: The secret ingredient. It cuts the richness and gives the filling that mellow tang you associate with the best cheesecakes.

Strawberry Jam or Preserves: Swirled right into the top, it gives color, flavor, and that little wow factor when people see it.

Fresh Strawberries (Optional): For garnish or added texture. Not required, but if you’ve got some lying around, it’s a nice touch.

4) How to Make Strawberry Cheesecake Bars

Step 1. Preheat your oven to 325°F and line a 9×13 pan with parchment. You’ll thank yourself later when it’s time to lift the bars out cleanly.

Step 2. Mix the graham cracker crumbs with melted butter and a couple spoonfuls of sugar. Press it into the pan to form a crust. It should feel like damp sand, not a mudslide. Bake it for about 10 minutes, then let it cool a bit.

Step 3. In a large bowl, beat the softened cream cheese and sugar until the mixture is smooth. You don’t want lumps—this part deserves your full attention (and maybe your favorite spatula).

Step 4. Add the eggs one by one, then pour in the vanilla and sour cream. Mix gently until just combined. You’re coaxing this batter to life, not whipping it into submission.

Step 5. Pour the filling over your crust and smooth it out with a spatula. It should look like a blank canvas ready for the good stuff.

Step 6. Drop spoonfuls of strawberry jam over the surface and swirl with a butter knife. Don’t aim for perfection—it’s supposed to look artsy and rustic.

Step 7. Bake for 35 to 40 minutes. The edges should be set, and the center should jiggle slightly—like a cheesecake belly dance. Cool completely before chilling in the fridge for three hours or more.

5) Tips for Making Strawberry Cheesecake Bars

If your cream cheese isn’t soft, don’t even start. Cold cream cheese leads to lumpy batter, and nobody wants surprise chunks in their cheesecake. Let it sit out for an hour—or cheat and nuke it in the microwave for a few seconds.

Use room temperature eggs. They blend better and don’t shock the batter. It’s a small thing, but small things stack up when you’re baking. Plus, cold eggs can re-harden your softened cream cheese.

Line your pan. Seriously, parchment paper saves your life here. It lets you lift the whole dessert out without the crumbling mess. Bonus: it makes cleanup way easier, and who’s going to argue with less dish duty?

6) Making Strawberry Cheesecake Bars Ahead of Time

One reason I love these bars? They’re built for planning ahead. Make them the night before a party or dinner and you’ll actually be ahead for once. They need chill time anyway, so why not let them rest overnight?

If you want to freeze them, go for it. Just wrap them tightly after they’ve cooled and pop them in a freezer-safe container. They’ll keep for weeks. When you’re ready to eat, thaw them in the fridge—not the counter. We don’t want sad, sweaty cheesecake.

If you’re prepping for guests, make the bars a day early and slice them right before serving. They look cleaner, hold better, and you won’t be fussing with knives while your friends are already reaching for dessert.

7) Storing Leftover Strawberry Cheesecake Bars

Store leftovers in an airtight container in the fridge. They’ll last up to five days, though good luck making them last that long. In my house, they mysteriously disappear within forty-eight hours.

If you stack them, separate layers with parchment so they don’t stick. No one wants mangled cheesecake bars, especially when they were picture perfect the day before.

And if you forgot they were in the back of the fridge, congrats—you just got yourself a second dessert day. That’s a win in my book.

8) Try these Desserts next!

9) Strawberry Cheesecake Bars