Strawberry Cheesecake Bars are the kind of dessert that disappears fast. You get that classic cheesecake flavor—rich, creamy, and smooth—plus a bright strawberry swirl that makes every slice look like a bakery treat. And because they’re bars, they’re easier to serve (and easier to share) than a whole cheesecake.
The best part about these Strawberry Cheesecake Bars is the texture. The crust is buttery and crisp, the filling is thick and creamy, and the strawberry swirl adds a sweet-tart pop that keeps everything balanced. The secret? Mix the batter on low and stop as soon as it’s smooth—that’s how you keep the cheesecake silky and crack-free.
These Strawberry Cheesecake Bars are a fan-favorite for holidays, potlucks, and Valentine’s Day dessert trays. Once you make Strawberry Cheesecake Bars, people will ask for the recipe every single time.
Why You’ll Love These Strawberry Cheesecake Bars
- Bakery-style creamy: Thick, smooth cheesecake filling that slices clean and looks fancy.
- Sweet-tart strawberry swirl: Strawberry flavor brightens the bars so they never feel too heavy.
- Easy to serve: Bars are perfect for parties, bake sales, and dessert boards.
- Make-ahead friendly: Cheesecake bars taste best after chilling, so you can prep ahead.
- No complicated steps: Simple crust + simple batter + swirl = big payoff.
- Customizable: Use different jam flavors, add chocolate drizzle, or top with extra berries.
Ingredients for Strawberry Cheesecake Bars
Graham Cracker Crust
- Graham cracker crumbs (2 1/2 cups): Makes a classic buttery crust that holds together well.
Sub: Crushed vanilla wafers or chocolate sandwich cookies (scrape filling for less sweetness).
- Granulated sugar (2 tablespoons): Adds a little sweetness and helps the crust set.
- Unsalted butter (10 tablespoons, melted): Binds the crumbs so the crust slices clean.
Tip: If your crumbs look dry, add 1 more tablespoon melted butter.
Creamy Cheesecake Filling
- Cream cheese (32 ounces, softened): The base for that thick, creamy texture.
Tip: Full-fat cream cheese gives the smoothest bars.
- Granulated sugar (1 cup): Sweetens without overpowering the strawberry swirl.
- Sour cream (1 cup): Adds tang and makes the filling silky, not heavy.
Sub: Plain Greek yogurt.
- Vanilla extract (2 teaspoons): Warm flavor that tastes bakery-style.
- Eggs (4 large, room temperature): Helps the cheesecake set into clean slices.
- Salt (pinch): Balances sweetness.
Strawberry Swirl
- Strawberry jam or preserves (3/4 cup): Easy swirl with big strawberry flavor.
Tip: Seedless jam gives a smoother swirl, but any thick jam works.
- Lemon juice (1 teaspoon, optional): Brightens the strawberry flavor if your jam is very sweet.
Optional Toppings
- Fresh strawberries: Pretty finish and extra strawberry vibes.
Tip: Pat them dry so they don’t add extra moisture on top.
- White chocolate drizzle: Makes them look extra party-ready.
How to Make Strawberry Cheesecake Bars
- 1. Preheat the oven to 325°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang so you can lift the bars out later. Lightly grease the parchment.
- 2. Mix the crust: Stir graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press firmly into the bottom of the pan (use a measuring cup to pack it tight). Bake for 10 minutes, then cool while you make the filling.
- 3. Beat cream cheese and sugar: In a large bowl, beat softened cream cheese on low to medium until smooth, about 1–2 minutes. Add sugar and mix just until combined. Less mixing means fewer cracks.
- 4. Stir in sour cream and vanilla: Add sour cream, vanilla, and a pinch of salt. Mix on low until smooth and creamy.
- 5. Add eggs gently: Add eggs one at a time, mixing on low just until each disappears. Scrape the bowl as needed. If you see bubbles, tap the bowl lightly on the counter to pop them.
- 6. Pour the filling: Pour cheesecake batter over the warm (not hot) crust and smooth the top.
- 7. Swirl the strawberry: Stir lemon juice into the jam (optional). Spoon dollops of jam on top and drag a butter knife through in loose figure-eights. Stop while you still see pretty ribbons—over-swirling turns it pink.
- 8. Bake until set: Bake for 35–45 minutes, until the edges are set and the center has a slight wobble. Turn the oven off, crack the door, and let it sit for 30 minutes (this helps prevent cracks).
- 9. Cool and chill: Cool at room temperature for 30 minutes, then refrigerate for at least 6 hours (overnight is best).
- 10. Slice cleanly: Lift out using parchment. For neat bars, dip a knife in hot water, wipe dry, and slice. Repeat between cuts.
Reader Review: “These Strawberry Cheesecake Bars were perfect for our party—super creamy, not too sweet, and the strawberry swirl looked so pretty. Everyone went back for seconds!”
Tips for Perfect Strawberry Cheesecake Bars
- Use room-temperature cream cheese: It blends smooth and prevents lumps.
- Mix on low: Less air means fewer cracks and a denser, creamier bite.
- Don’t overbake: Pull when the center still wobbles slightly; it sets as it chills.
- Press the crust firmly: A tight crust means clean slices that don’t crumble.
- Chill long enough: The flavor and texture get better after a full chill.
- Use thick jam: Thin jam can run and disappear into the cheesecake.
Variations & Substitutions
- Strawberry sauce swirl: Simmer 2 cups strawberries with 1/4 cup sugar for 8–10 minutes, cool, and swirl (strain for a smoother look).
- Different jam flavors: Raspberry, blueberry, or cherry jam all work great.
- Chocolate crust: Use chocolate sandwich cookies for a chocolate-strawberry combo.
- White chocolate version: Drizzle melted white chocolate on top after chilling.
- Lighter swap: Use half sour cream and half plain Greek yogurt.
- Mini bars: Bake in a 9×9-inch pan for thicker bars; bake time may be slightly longer.
- No-bake shortcut: Use a no-bake cheesecake base and chill until firm (texture will be softer).
Make-Ahead & Freezing
- Make-ahead: These bars are best made 1 day ahead so they fully set and slice clean.
- Freeze the slab: Chill completely, then wrap tightly in plastic wrap and foil. Freeze up to 2 months. Thaw overnight in the fridge.
- Freeze slices: Wrap individual bars and freeze up to 2 months for easy treats.
Storing & Serving
- Fridge: Store covered for 4–5 days.
- Serve: Let bars sit at room temperature for 10–15 minutes for the creamiest texture.
- Fresh strawberry topping note: If you top with fresh strawberries, they’re best within 1–2 days.
Serving Suggestions
- Dessert board: Add fresh berries, chocolates, and these bars for a simple party spread.
- Potluck-friendly: Slice into small squares for easy grab-and-go servings.
- Holiday tray: Pair with heart sugar cookies or crinkle cookies for a fun Valentine mix.
- Extra sauce: Warm a spoonful of jam with a splash of water and drizzle over each bar.
If you make these Strawberry Cheesecake Bars, leave a rating and a comment—I love hearing how your swirl turned out. Did you use jam, fresh strawberries, or a drizzle on top?
Print
Strawberry Cheesecake Bars (Easy, Creamy, Bakery-Style)
- Total Time: 7 hours 10 minutes (includes cooling and chilling)
- Yield: About 24 bars
Description
Strawberry Cheesecake Bars are thick and creamy with a buttery graham cracker crust and a bright strawberry swirl on top. They’re a make-ahead dessert that slices clean and looks like a bakery treat.
Ingredients
Graham Cracker Crust
– 2 1/2 cups graham cracker crumbs
– 2 tablespoons granulated sugar
– 10 tablespoons unsalted butter, melted
Cheesecake Filling
– 32 ounces cream cheese, softened
– 1 cup granulated sugar
– 1 cup sour cream
– 2 teaspoons vanilla extract
– Pinch of salt
– 4 large eggs, room temperature
Strawberry Swirl
– 3/4 cup strawberry jam or preserves (thick)
– 1 teaspoon lemon juice, optional
Optional Toppings
– Fresh strawberries, dried well
– White chocolate drizzle
Instructions
Graham Cracker Crust
– 2 1/2 cups graham cracker crumbs
– 2 tablespoons granulated sugar
– 10 tablespoons unsalted butter, melted
Cheesecake Filling
– 32 ounces cream cheese, softened
– 1 cup granulated sugar
– 1 cup sour cream
– 2 teaspoons vanilla extract
– Pinch of salt
– 4 large eggs, room temperature
Strawberry Swirl
– 3/4 cup strawberry jam or preserves (thick)
– 1 teaspoon lemon juice, optional
Optional Toppings
– Fresh strawberries, dried well
– White chocolate drizzle
Notes
Notes
– Key tip: Mix on low and don’t overbake—this keeps the bars creamy and helps prevent cracks.
– Make-ahead: Best made 1 day ahead for clean slices.
– Storage: Keep covered in the fridge 4–5 days.
– Freezing: Freeze (without fresh strawberry topping) up to 2 months; thaw overnight in the fridge.
– Tools: 9×13-inch pan, parchment paper, mixer, spatula.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American