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!
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!
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.
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:
- Let the bars cool and set completely.
- 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.
- After the hour in the freezer, remove the cheesecake bars and wrap them tightly in plastic wrap.
- 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.
- When ready to enjoy, let the cheesecake bars thaw in the refrigerator.
Strawberry Cheesecake Bars
Ingredients
Crust
- 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
Filling
- 2 packages (8 ounces each) cream cheese, room temperature
- 2 large eggs, room temperature
- ⅓ 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
Instructions
- 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.
Video
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What the Test Kitchen had to say about this recipe:
Autumn
I loved these. The crust was perfectly balanced with the creamy smooth filling and the fresh strawberries. I loved the crumble on top!
Elizabeth
If you love cheesecake, you will not be disappointed in these bars! Perfect, especially if you love fresh strawberries!
Rachael
Fresh strawberries in a cheesecake bar is a can't-miss! This a crowd-pleaser dessert for sure!
Bella
These cheesecake bars are wonderful, especially with the sweet and fresh strawberries. This is a delicious and delightful treat!
Annabelle
Fresh fruit with cheesecake is a great combination, especially with this creamy, delicious cheesecake bar!
Selena
Super creamy and delicious. I love the fresh strawberries in it and the crumble gives it a very nostalgic taste!
Love your recipes.. keep sending us these wonderful recipes.. which by the way are easy.. good luck to you
This recipe was absolutely delicious! The whole family loved it!
In terms of cheesecake this was an easy recipe and came out beautifully
Great recipe, came out fantastic. Must make. Easy to follow.
This recipe was absolutely delicious. It was a little runny. Could I add heavy cream to hold the shape or what do you recommend?
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
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.
I made this recipe last night and OMG it was beyond delicious!!!
Thank you for sharing it!
This will be made again and again. 😊
Thrilled you enjoyed them, Mary!!
I doubled everything! Small family but love this recipe. Thank you so much from the whole family.
I love your recipes they are so easy and delicious!
can you use frozen berries?