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Strawberry Cheesecake Bars

These easy homemade strawberry cheesecake bars feature a creamy filling on a buttery graham cracker crust topped with vibrant strawberries, making them the perfect summer dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham cracker crumbs Finely crushed
  • 0.5 cups Melted butter Holds the crust together
  • 0.25 cups Sugar For sweetness
For the Cheesecake Filling
  • 16 oz Cream cheese Softened
  • 1 cups Granulated sugar For balancing sweetness
  • 2 large Eggs Helps the cheesecake set
  • 1 tsp Vanilla extract Adds flavor
For the Strawberry Layer
  • 2 cups Fresh strawberries Chopped
  • 0.25 cups Sugar For topping sweetness
  • 1 tbsp Lemon juice Adds a zing
  • 1 tbsp Cornstarch Optional for thickening

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the prepared pan.
  3. Bake crust for 8 minutes and set aside to cool slightly.
Cheesecake Filling
  1. In a mixing bowl, beat the softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  2. Pour cheesecake mixture over baked crust and spread evenly. Bake for 25-30 minutes until the center is just set.
  3. Let cool at room temperature for about 30 minutes.
Strawberry Topping
  1. In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes until strawberries soften.
  2. If you'd like a thicker topping, mix in a cornstarch slurry and cook for an additional minute.
Assembly
  1. Spread the strawberry mixture over the cheesecake layer. Refrigerate for at least 2 hours to let everything set nicely.
  2. Once chilled, lift the cheesecake out using the parchment paper and slice into bars.

Notes

Chill the bars for at least 2 hours before cutting; warm bars may fall apart. Use a sharp knife wiped clean between each cut for neat edges.