Let’s face it: making a traditional cheesecake recipe can be labor intensive and stressful. These are basically made from a classic cheesecake recipe but turned into dessert bars. Prep time for these strawberry cheesecake bars is less than 30 minutes. So set aside your recipes for lemon bars, brownies and blondies, and bake these strawberry cheesecake bars instead!
Ingredients Needed:
- Graham Cracker Crumbs: I like to use graham crackers crumbs for this recipe. A graham cracker crust is classic for cheesecake bars. A box of graham cracker crumbs can be found in your market’s baking aisle.
- White Sugar: A little sugar is combined with the graham cracker crumbs for the crust. You’ll also need some sugar to include in the filling.
- Salted Butter: Melted butter is used for the crust too. Salted butter will help balance the sweetness of the crust. If you use unsalted butter, add 1/4 teaspoon of salt to the crust mixture.
- Cream Cheese: Use full fat cream cheese for the filling. Don’t use tub cream cheese!
- Eggs: You’ll need whole, large eggs.
- Frozen Sliced Strawberries (thawed): It’s easiest to use frozen strawberries for the filling.
- Fresh Strawberries (optional): These will look very pretty as a garnish on top of the bars.
- Fresh Mint Leaves (optional): Add some mint leaves as well for the garnish.
How to make Strawberry Cheesecake Bars:
The complete, printable recipe is in the recipe card at the end of this post. Here’s a brief overview.
- Prepare the graham cracker crust. In a bowl, combine the crust ingredients. Press the crust into an 8-inch square pan and bake at 350 degrees F. for 10 minutes. Let the crust cool completely.
- Beat the cream cheese until smooth and fluffy. The mix in sugar and eggs. Stir in the thawed strawberries. Spread the filling over the cooled crust. Bake until set. Cool, and then refrigerate for several hours.
- Garnish slices of strawberry cheesecake bars with sliced fresh strawberries and mint leaves.
Recipe Tips
- If you don’t have an 8×8-inch pan, it’s okay to use an 8-inch deep dish pie plate.
- It’s helpful to get clean slices if you line your pan with parchment paper (but it’s optional).
- If you cannot locate graham cracker crumbs, you can use 10 or 11 full graham cracker sheets and process them into crumbs.
- Take time to beat the cream cheese until it’s nice and smooth and no longer lumpy. It helps if you start with room temperature cream cheese.
- Add a little lemon zest to the filling for some additional flavor.
- Use a warm, sharp knife to cut your strawberry cheesecake bars to get nice, clean slices. Wipe off the blade with a paper towel between slices.
Substitution Suggestions:
- For the crust: You can substitute shortbread cookies for the graham cracker crumbs and process them into crumbs.
- For the filling: Try substituting other frozen berries for the strawberries. Consider blackberries, raspberries, blueberries or mixed berries.
How to store cheesecake bars:
Store these strawberry cheesecake bars in a covered container in the refrigerator for up to 5 days. They can also be stored in the freezer for up to 1 month. Defrost in the refrigerator.
What You’ll Love About This Recipe:
- These cheesecake bars are bursting with strawberry flavor.
- It’s the perfect make-ahead dessert since it needs to be refrigerated for a while before serving.
- These are a great sweet treat to end a meal. They taste like summer!
PREPARE THE CRUST:
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In a large bowl, stir to combine the graham cracker crumbs and sugar. Drizzle the melted butter all over and stir well to combine. (Pinch the mixture between your fingers and thumb. If it holds together on it’s own, the crust is ready. If it is sandy and falls apart, add 1 more tablespoon of melted butter and stir to combine.)
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Place the mixture in the prepared baking pan. Use a flat-bottomed glass or measuring cup to firmly press the mixture into the bottom of the pan. Bake for 10 to 12 minutes, until golden brown around the edges. Set aside for about 45 minutes to cool.
ADD THE FILLING:
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In a medium bowl, use an electric mixer to beat the cream cheese on medium speed until smooth and fluffy. Beat in the sugar and eggs. Stir in the strawberries (with the syrup) Spread the cream cheese mixture over the baked crust.
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Bake for 20 to 25 minutes or just until the center is set Cool completely on a cooling rack. Cover loosely and refrigerate about 4 hours or until firm.
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Cut into 16 squares (4 rows x 4 rows). Refrigerate bars until ready to serve. Refrigerate any leftovers too. Garnish individual servings with sliced fresh strawberries and mint.