Strawberry Cheesecake Bars are an easy-to-make dessert filled with fresh strawberries, creamy cheesecake filling with a buttery graham cracker crust. These little bars are a crowd pleaser!

Do you like cheesecake? Me too! I have these yummy Strawberry Cheesecake Bars to share with you today.

I am NOT one to brag. Just ask the ones close to me. But……THESE bars. They are heaven on a plate. I’m not afraid to build them up. Go ahead. Make them. You will see!

Not only are these Strawberry Cheesecake Bars little morsels of delight, but they are also a cinch to put together in no time. They are a perfect summer dessert for sure.

Some strawberry cheesecake recipes add the strawberries to the dessert after the cheesecake has been baked. That is also delicious and just a different way of making it. These bars have the strawberries baked right into the cheesecake. I, personally, love it both ways!

Here’s what you will need to make them:

Ingredients

For the crust

• 2 cups graham cracker crumbs
• 1/2 cup (113g) butter, melted
• 2 tablespoons sugar

For the filling

• 1 cup (100g) sugar
• 2 8-oz (450g) bricks of cream cheese, softened
• 2 cups (400g) fresh strawberries, washed and sliced
• 2 large eggs
• 1 tsp vanilla extract

Instructions

For the crust

• Line a 9 x 13 baking dish with foil, leaving enough for overhang. (You will be using the foil as a handle to pull the bars out of the pan once they are done baking.)
• Add graham crackers, sugar and melted butter to a medium mixing bowl. Mix ingredients together.
• Set aside about 2 tablespoons of the crumbs for garnish later.
• Pour remaining graham cracker crumbs into the baking dish and press down with your hands or a small measuring cup. (I like to use a measuring cup because it really packs the crumbs down.)
• Refrigerate crust until ready to use. (You do not need to prebake the crust. Normally, people prebake a crust, but with a graham cracker crust, it will hold together by chilling or freezing. In this recipe, it will also be baked.)

For the filling

• Preheat oven to 375° F.
• In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat cream cheese on medium until light and fluffy.
• Add the sugar and beat until combined. Scrape down the sides of the bowl if needed.
• Add eggs and beat until combined.
• Add vanilla extract and beat until combined.
• Spread mixture evenly into baking dish over the graham cracker crust.
• Arrange sliced strawberries evenly over the filling.
• Sprinkle graham cracker crumbs over the top.
• Bake for 28-30 minutes. (Center will be soft set and will become firmer upon cooling.)
• Remove bars from oven and let cool in baking dish on a wire cooling rack. Once bars reach room temperature, refrigerate for 3-4 hours or overnight if you have the time.

• Remove bars from refrigerator. Grasping both sides of the foil, lift bars out from the pan and slice into 16 slices with a sharp knife.

Strawberry Cheesecake Bars

Michele Wendt

Strawberry Cheesecake Bars are an easy-to-make dessert filled with fresh strawberries, creamy cheesecake filling with a buttery graham cracker crust. These little bars are a crowd pleaser!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 28 minutes mins

Cooling time 4 hours hrs

Total Time 4 hours hrs 48 minutes mins

Course Dessert, Snack

Cuisine American, French

Servings 16 bars

Calories 244 kcal

Ingredients

  

For the crust

• 2 cups graham cracker crumbs
• 1/2 cup (113g) butter, melted
• 2 tablespoons sugar

For the filling

• 1 cup (100g) sugar
• 2 8-oz (450g) bricks of cream cheese, softened
• 2 cups (400g) fresh strawberries, washed and sliced
• 2 large eggs
• 1 tsp vanilla extract

Instructions

 

For the crust

• Line a 9 x 13 baking dish with foil, leaving enough for overhang. (You will be using the foil as a handle to pull the bars out of the pan once they are done baking.)
• Add graham crackers, sugar and melted butter to a medium mixing bowl. Mix ingredient together.
• Set aside about 2 tablespoons of the crumbs for garnish later.
• Pour remaining graham cracker crumbs into the baking dish and press down with your hands or a small measuring cup. (I like to use a measuring cup because it really packs the crumbs down.)
• Refrigerate crust until ready to use. (You do not need to prebake the crust. Normally, people prebake a crust, but with a graham cracker crust, it will hold together by chilling or freezing. In this recipe, it will also be baked.)

For the filling

• Preheat oven to 375° F.
• In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat cream cheese on medium until light and fluffy.
• Add the sugar and beat until combined. Scrape down the sides of the bowl if needed.
• Add eggs and beat until combined.
• Add vanilla extract and beat until combined.
• Spread mixture evenly into baking dish over the graham cracker crust.
• Arrange sliced strawberries evenly over the filling.
• Sprinkle graham cracker crumbs over the top.
• Bake for 28-30 minutes. (Center will be soft set and will become firmer upon cooling.)
• Remove bars from oven and let cool in baking dish on a wire cooling rack. Once bars reach room temperature, refrigerate for 3-4 hours or overnight if you have the time.
• Remove bars from refrigerator. Grasping both sides of the foil, lift bars out from the pan and slice into 16 slices with a sharp knife.

Notes

Strawberry cheesecake bars can be stored covered in the refrigerator for up to 4 days.

Strawberry cheesecake bars can be frozen but must be cooled completely at room temperature and then fully set and chilled in the refrigerator overnight. Bars can be frozen for 1-2 months in an airtight container or sealed freezer bag.

 

Keyword Cheesecake, Cheesecake Bars, Dessert, Graham Cracker Crust, Strawberries, Strawberry Cheesecake, Strawberry Cheesecake Bars, Strawberry Desserts

Whenever strawberry season comes around I have the perfect excuse to make these Strawberry Cheesecake Bars. They are a scrumptious, cool, creamy and easy summer dessert. I hope you love them too!

For another delicious, summery recipe, try my Spinach Strawberry Goat Cheese Salad with Poppy Seed Dressing. SO good.

Sweet regards,

Michele

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