Strawberry Cheesecake Bars are dessert bars with a cheesecake filling layered with fresh strawberries over a graham cracker crust and topped with a crumble topping. All three layers give these bars a delicious bite every time, perfect for any occasion! I also have a Strawberry Cheesecake made with a chocolate cookie crust you will love!

Strawberry Cheesecake Bars cut into squares on a wooden table from overhead.
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Ingredients & Substitutions

Crust: The crust is a graham cracker crust. Make sure all of the graham cracker crumbs are coated in the melted butter. This is what binds the crust together. If crushing sheets of graham crackers, you will need about 10-11 full sheets for 1 1/2 cups crumbs. You could also use a store-bought crust or crumbs.

Graham Cracker Crumbs

Pre-Crushed vs Crushing Yourself

The quality of store-bought graham cracker crumbs has changed in the last few years and they seem to be less flavorful and have a different texture. When possible, I recommend the full sheets of honey-flavored graham crackers and crushing them yourself or utilizing a food processor.

Filling: For the best results and smoothest cheesecake filling, make sure the ingredients are at room temperature (specifically the cream cheese and eggs).

Strawberries: Freshly diced strawberries are best. However, you could use frozen strawberries, but thaw and drain them first. Or, try the bars with other kinds of berries like blueberries, blackberries, raspberries, cherries, or mixed berries!

Crumble Topping: The crumble topping is added to the tops of the bars before baking. This gives the bars a little crunch in every bite!

Steps for building the layers of a Strawberry Cheesecake Bar in the pan.

How To Check Cheesecake For Doneness

Since these bars have a crumble topping, make sure it is golden brown. Then, if you have a food thermometer, you can check the internal temperature of the center of the cheesecake, which should read 150°-155°F. Let it cool at room temperature before transferring the bars to the refrigerator to chill and fully set.

Close up of Strawberry Cheesecake Bars clustered together on a counter with strawberries.

Can I Use A Different Pan?

Yes, if you don’t have a 9×9-inch baking dish, you could use a different pan. You could make the bars in an 11×7-inch baking dish or a 9-inch deep pie dish. If using a different pan, watch the bars carefully as baking time may need to be adjusted.

How To Store Strawberry Cheesecake Bars

To store Strawberry Cheesecake Bars, first, let them cool and set them in the refrigerator as instructed. Then, cover the bars and store them in the refrigerator. They will last up to 3-4 days.

Freezing Strawberry Cheesecake Bars

Cheesecake Bars freeze well. To freeze:

  1. Let the bars cool and set completely.
  2. Remove the bars from the pan and place them on a plate (cut or uncut). Put the cheesecake bars (uncovered) in the freezer for about an hour, or until solid. 
  3. After the hour in the freezer, remove the cheesecake bars and wrap them tightly in plastic wrap.
  4. Place the wrapped cheesecake bars into a zipped freezer bag or wrap it in aluminum foil. Be sure to label and date the packaging. It will last up to 3 months in the freezer.
  5. When ready to enjoy, let the cheesecake bars thaw in the refrigerator.
Pan of Strawberry Cheesecake Bars uncut on a wooden table.
5 from 4 votes

Strawberry Cheesecake Bars

Prep Time 15 minutes
Cook Time 35 minutes
Cooling/Chilling Time 2 hours
Total Time 2 hours 50 minutes
Strawberry Cheesecake Bars are dessert bars with a cheesecake filling layered fresh strawberries over a graham cracker crust and topped with a crumble topping. All three layers give you a sweet treat in every bite, perfect for any occasion!



  • 1 ½ cups (126 g) graham cracker crumbs, about 10-12 crushed graham cracker sheets
  • 6 tablespoons unsalted butter, melted
  • ¼ cup (50 g) granulated sugar


  • 2 packages (8 ounces each) cream cheese, room temperature
  • 2 large eggs, room temperature
  • cup (67 g) granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 2 cups (332 g) freshly diced strawberries

Crumble Topping

  • ¾ cup (94 g) all-purpose flour
  • ¼ cup (50 g) light brown sugar, packed
  • ¼ teaspoon kosher salt
  • 5 tablespoons unsalted butter, melted


  • Preheat oven to 350°F. Line a 9×9-inch baking dish with parchment paper, including up the sides.
  • In a medium bowl, combine graham cracker crumbs, butter, and sugar. Mix until it resembles wet sand. Press into the lined baking dish.
  • In a large bowl, using a hand mixer, beat cream cheese, eggs, sugar, vanilla, and salt until smooth. Spread the cream cheese filling evenly over the crust.
  • Top with diced strawberries.
  • In a medium bowl, whisk together flour, brown sugar, and salt. Stir in melted butter until a crumbly dough forms.
  • Sprinkle the crumble topping evenly over the strawberries.
  • Bake for 35-40 minutes, or until set.
  • Transfer to a wire rack and let cool completely (about 1 hour). Then, transfer to the refrigerator until chilled, another hour. Serve chilled.


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What the Test Kitchen had to say about this recipe:


I loved these. The crust was perfectly balanced with the creamy smooth filling and the fresh strawberries. I loved the crumble on top!


If you love cheesecake, you will not be disappointed in these bars! Perfect, especially if you love fresh strawberries!


Fresh strawberries in a cheesecake bar is a can't-miss! This a crowd-pleaser dessert for sure!


These cheesecake bars are wonderful, especially with the sweet and fresh strawberries. This is a delicious and delightful treat!


Fresh fruit with cheesecake is a great combination, especially with this creamy, delicious cheesecake bar!


Super creamy and delicious. I love the fresh strawberries in it and the crumble gives it a very nostalgic taste!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Love your recipes.. keep sending us these wonderful recipes.. which by the way are easy.. good luck to you

  2. This recipe was absolutely delicious. It was a little runny. Could I add heavy cream to hold the shape or what do you recommend?

  3. Lovely little bars to make and eat for my husband and I, but would you mind explaining how you’d use ordinary baking pans generally found in the majority of everyday kitchens, such as 8 x 8, 9 x 12, both regular and deep dish pie pans, standard loaf pans?? These are what most seasoned and beginning bakers have to work with. Thank you, kindly

    1. HI Tracy! My 9×9 baking dish (what is used in this recipe) was actually given to me by my grandma. And 9×9 is a pretty standard pan size! 🙂

      I’m sorry if pan sizes with my recipes are an issue for you, I will keep that in mind for future recipes.

  4. I made this recipe last night and OMG it was beyond delicious!!!
    Thank you for sharing it!
    This will be made again and again. 😊

  5. I doubled everything! Small family but love this recipe. Thank you so much from the whole family.

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