Strawberry Cheesecake Bars

These bars appeared in my kitchen during a summer when strawberries were taking over everything. My CSA box kept arriving with more berries than I could handle, and one rainy afternoon I started layering things into a baking pan without much of a plan. The house filled with cinnamon and butter while the kitchen became a disaster zone of mixing bowls. When they emerged golden and bubbling, my roommate wandered in from her room and we ended up eating them warm from the pan with forks.

I brought these to a July barbecue where the host had forgotten to plan dessert. The platter vanished in under five minutes and someone actually asked for the recipe with their mouth still full. Now they are my go to when I need something impressive but do not want to spend all day in the kitchen.

Ingredients

• 1 cup all purpose flour: Creates the foundation for the shortbread crust that holds everything together
• 1/4 cup granulated sugar: Just enough sweetness to balance the salty butter in the crust
• 1/4 teaspoon salt: Enhances all the flavors and keeps the crust from tasting flat
• 1/2 cup unsalted butter melted: Use real butter here because margarine will not give you that tender crumb
• 16 oz cream cheese softened: Let it sit on the counter for two full hours so you avoid any lumps
• 2/3 cup granulated sugar: Sweetens the cheesecake layer without overpowering the fruit
• 2 large eggs: Room temperature eggs incorporate better and prevent curdling
• 1 teaspoon vanilla extract: Pure vanilla makes a noticeable difference in the final flavor
• 1/4 cup sour cream: Adds tang and keeps the cheesecake layer velvety smooth
• 1 1/2 cups fresh strawberries diced: Fresh berries release just enough liquid during baking
• 2 tablespoons granulated sugar: Macerating the strawberries slightly brings out their natural juices
• 1 teaspoon lemon juice: Brightens the strawberry flavor and balances the rich cheesecake
• 1 tablespoon cornstarch: Thickens the strawberry juices so they do not make the crust soggy
• 1/2 cup all purpose flour: Creates the structure for the streusel topping
• 1/4 cup light brown sugar packed: Brown sugar gives the streusel a deeper caramel flavor
• 1/2 teaspoon ground cinnamon: Warm spice that makes the whole kitchen smell incredible
• 1/4 teaspoon salt: Balances the sweetness and intensifies the cinnamon notes
• 1/4 cup unsalted butter cold and cubed: Cold butter is essential for achieving those perfect crumbly bits

Instructions

Preheat your oven and prepare the pan:

Heat your oven to 350°F and line an 8 inch square baking pan with parchment paper so the overhang creates handles for lifting later.

Make the shortbread crust:

Stir together the flour sugar and salt in a medium bowl then pour in the melted butter and mix until it looks like wet sand.

Press and bake the crust:

Firmly press the mixture into an even layer in your prepared pan using the bottom of a measuring cup to really pack it down then bake for 10 minutes.

Beat the cheesecake layer:

Cream together the softened cream cheese and sugar until completely smooth then add eggs one at a time waiting until each disappears before adding the next.

Finish the cheesecake batter:

Stir in the vanilla and sour cream just until everything is combined then spread this over your hot crust.

Prepare the strawberries:

Toss the diced berries with sugar lemon juice and cornstarch in a small bowl until they are evenly coated.

Layer the strawberries:

Spoon the strawberry mixture evenly across the cheesecake layer so every bite will have fruit throughout.

Mix the streusel topping:

Combine the flour brown sugar cinnamon and salt in a bowl then work in the cold butter with your fingers until it forms clumps.

Add the final layer:

Sprinkle the streusel evenly over the strawberries covering the entire surface.

Bake until golden:

Bake for 30 to 35 minutes until the center barely jiggles when you shake the pan and the topping is golden brown.

The patient waiting game:

Cool completely at room temperature then refrigerate for at least three hours or overnight for clean slices.

Serve and enjoy:

Use the parchment handles to lift the bars from the pan then cut into squares with a sharp knife.

Save

My sister requests these for her birthday instead of cake now. She says the combination of textures reminds her of the strawberry cheesecake we used to get from the bakery down the street but somehow better.

Making Ahead

You can bake these up to two days in advance and keep them tightly covered in the refrigerator. The flavors actually develop and improve after a day chilling in the fridge.

Freezing Instructions

Wrap individual bars in plastic wrap then place them in a freezer safe container for up to three months. Thaw overnight in the refrigerator for the best texture.

Serving Suggestions

These bars shine on their own but a dollop of lightly sweetened whipped cream takes them over the top. I have also served them alongside coffee for brunch and they disappeared instantly.

• Sprinkle fresh strawberries over the top just before serving
• A drizzle of white chocolate adds elegance for special occasions
• Let them sit at room temperature for 15 minutes before serving

Save

Hope these bring as much joy to your kitchen as they have to mine.

Recipe Help & Answers

→ Can I use different fruits in these bars?

Yes, absolutely! While fresh strawberries are classic, you can easily swap them for other berries like blueberries, raspberries, or a mix of your favorites. Adjust the sweetness slightly if your chosen fruit is more tart or sweet.

→ How do I know when the cheesecake bars are fully baked?

The bars are ready when the edges appear set and slightly golden, but the center still has a slight wobble. The streusel should also be nicely golden brown. Avoid overbaking, as this can lead to a dry cheesecake texture.

→ Is the chilling time really necessary?

Yes, chilling is crucial for these bars. It allows the cheesecake layer to fully set and firm up, making the bars much easier to slice cleanly without crumbling. Aim for at least 3 hours, but overnight is even better for the best results.

→ Can I prepare these ahead of time for an event?

These bars are an excellent make-ahead dessert! Because they require significant chilling, preparing them a day in advance is ideal. Store them covered in the refrigerator until you're ready to serve.

→ What can I add to the streusel for extra flavor or crunch?

For a delightful variation, consider adding about 1/4 cup of chopped pecans or walnuts to your streusel mixture. This introduces a lovely nutty flavor and an additional layer of texture to the bars.

→ How should I store leftover bars?

Leftover cheesecake bars should be stored in an airtight container in the refrigerator for up to 3-4 days. They are best served chilled.