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These strawberry cheesecake bars are loaded with strawberry goodness – no skimping here! Buttery graham cracker crust, creamy vanilla cheesecake and a generous pile of strawberry heaven (a strawberry topping made from both homemade compote and fresh chopped berries).
4 Reasons You’ll Love This Recipe
- This is the ultimate cheesecake bar for strawberry fans! So much topping that you’ll want a plate and fork. These are more of a “sit down and enjoy” situation than a handheld bar like these raspberry cheesecake bars.
- The best strawberry topping! After lots of testing, this version was the clear winner! It combines a cooked down strawberry compote with fresh chopped strawberries stirred in at the end so they soften but don’t fully cook. That combo? Absolute magic.
- Easier than the “real thing”! Quicker and easier than a traditional strawberry cheesecake. No fussy water bath or springform pan mishaps.
- It’s a crowd pleaser! This is one of those desserts that makes entertaining so much easier – you make it ahead, let it chill in the fridge and it’s ready to go whenever you are. It’s the perfect summer cheesecake bar with sweet local strawberries but also a delicious dessert option year-round or for special occasions like Christmas, Easter or Valentine’s Day.
Ingredient Notes
Here’s what you’ll need to make these strawberry cheesecake bars:
Detailed ingredient list and directions located in the recipe card below.
- Vanilla Cheesecake Filling: Made from four simple ingredients – cream cheese, eggs, sugar and vanilla extract. Let your cream cheese and eggs come to room temperature so they blend up silky smooth. Use full-fat brick-style cream cheese (skip the spreadable kind) and use large size eggs. For the sugar, I like to use organic cane sugar in my baking.
- Graham Cracker Crust: A simple but delicious mix of graham cracker crumbs, melted unsalted butter, sugar, vanilla extract and a bit of sea salt. You can also use digestive biscuits or arrowroot biscuits instead of graham crackers. Just blitz whatever type of cookie you are using first in a food processor until you’ve got a nice fine crumb.
- Strawberry Topping: The real showstopper here – a delicious mix of sweet, jammy strawberry compote and fresh chopped strawberries stirred in at the end for the perfect mix of textures and maximum strawberry flavor. All you need are strawberries, sugar, lemon juice, cornstarch and vanilla extract.
Equipment
The Tool That Makes It Easy
The food processor is basically your best friend for this recipe. It does all the hard work so your cheesecake bars come together fast and without a giant mess.
It’ll blitz those cookies into perfect crumbs, mix up the crust in a flash and after a quick wipe, it’s ready to whip up the smoothest, creamiest cheesecake filling ever. This is the food processor I use (have had it for many years and still love it to bits!).
How To Make Strawberry Cheesecake Bars
Let’s get started! These cheesecake bars are easy to make – the only tricky part is waiting for them to chill and set in the fridge. Honestly, patience is the toughest step!
Step 1: Preheat oven and prep dish
Start by preheating the oven to 325F (165C). Line an 8×8 inch square baking dish with parchment paper, leaving a bit of overhang to easily lift out the cheesecake bars later.
Step 2: Make the crust
Add 1½ cups of graham cracker crumbs (arrowroot or digestive biscuits work great too), ¼ cup melted unsalted butter, 2 tablespoons organic cane sugar, 1 teaspoon vanilla extract and ½ teaspoon sea salt to your food processor. Pulse until everything’s mixed together.
Pour the crust mixture into your lined baking dish, spread it out and press it down firmly with the flat bottom of a glass or measuring cup so you get a nice smooth, even layer.
Pop it in the oven for 10 minutes to prebake. Set aside and let it cool for a few minutes while you whip up the cheesecake filling.
Step 3: Make the vanilla cheesecake filling
Give your food processor a quick wipe to clean up any remaining crust mixture. Then add 2 blocks of softened full-fat cream cheese (16oz/500g), 2 large room temperature eggs, ½ cup organic cane sugar and 1 tablespoon vanilla extract. Process until it’s silky smooth and creamy. Pour the cheesecake filling over the crust and smooth it out evenly.
Step 4: Bake
Bake for about 30 to 35 minutes or until the edges are set and the center still has a little jiggle when you give the baking dish a gentle shake. Place the baking dish on a wire rack and allow to cool at room temperature.
Step 5: Make the strawberry topping
Place 1 pound of hulled and chopped strawberries (quartered or halved) in a saucepan with ¼-½ cup organic cane sugar. Simmer gently over medium heat for 10-15 minutes, stirring occasionally until the strawberries soften and break down. Mash them with the back of a wooden spoon or a potato masher and adjust the heat as needed to keep a gentle simmer.
In a small bowl, mix together 1 tablespoon of fresh lemon juice and 1 tablespoon of cornstarch until dissolved. Stir this into the simmering compote and cook for about a minute. Take the saucepan off the heat, then stir in 1 teaspoon vanilla extract and the remaining 1 pound of chopped strawberries. Let it sit for 5-10 minutes to cool down – you want it lukewarm, not boiling hot.
Step 6: Assemble and set
Pour the strawberry topping over the cheesecake and spread out evenly. Cover and pop in the fridge to chill and set for at least 4 to 5 hours (or overnight).
Step 7: Slice and serve
Lift the whole thing out of the pan using the parchment paper and place onto a cutting board. Slice it into 9 to 16 squares (totally depends how big you want your pieces!). Serve immediately or keep stored in an airtight container in the fridge for 3 to 4 days.
Tips FOr Success
Helpful Tips
- Room temperature is key: If your cream cheese and eggs are cold from the fridge, you might end up with a lumpy filling. Let them sit out and come to room temperature first for a super smooth and creamy cheesecake mixture.
- Patience pays off: I know waiting is the hardest part but the cheesecake bars really need time in the fridge to set properly.
- Slicing like a pro: For clean-cut cheesecake bars, make sure they’re fully cooled and set. Use a large sharp knife and wipe it clean with a paper towel between each slice.
FAQ
Place them in an airtight container and store in the fridge for 3 to 4 days.
Absolutely! Store the strawberry cheesecake bars in a freezer safe container and store in the freezer for up to 3 months. Let them thaw in the fridge overnight or at room temperature for a few hours before serving.
Yes, if you don’t have an 8×8 baking dish, you could use something else like a 9×9. Just a heads up that they’ll be a bit thinner if you use a larger baking dish so keep an eye on them since the baking time may need to be adjusted.
I love how a food processor makes cheesecake bars a breeze (and how smooth and creamy the filling gets!), but don’t worry if you don’t have one. You can still make them – just crush the cookies in a freezer bag with a rolling pin, mix the crust ingredients by hand and use a stand or hand mixer for the cheesecake filling. It take a bit more effort and a few extra dishes but they’ll still be absolutely delicious.
More Strawberry Desserts To Try
Did you make these strawberry cheesecake bars? I would love to hear about it! Please leave me a comment below.
Strawberry Cheesecake Bars
- Prep Time: 35 min
- Cook Time: 35 min
- Total Time: 1 hour 10 min (plus chill time)
- Yield: 9 to 16 squares
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
These strawberry cheesecake bars are loaded with strawberry goodness – no skimping here! Buttery graham cracker crust, creamy vanilla cheesecake and a generous pile of strawberry heaven (a strawberry topping made from both homemade compote and fresh chopped berries).
Ingredients
For the crust:
- 1½ cups graham cracker crumbs (digestive or arrowroot biscuits also work well – pulse in food processor until finely ground)
- ¼ cup melted unsalted butter
- 2 tablespoons organic cane sugar
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
For the vanilla cheesecake filling:
- 2 bricks/blocks full-fat cream cheese, softened to room temperature (16 oz/500g)
- 2 large eggs, room temperature
- ½ cup organic cane sugar
- 1 tablespoon vanilla extract
For the strawberry topping:
- 2 pounds strawberries (hulled and quartered or halved depending on size), divided
- ¼ – ½ cup organic cane sugar (to taste)
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
- Preheat oven and prep baking dish: Preheat oven to 325F (165C). Line an 8×8 inch square baking dish with parchment paper, leaving a bit of overhang to easily lift out the cheesecake bars later.
- Make the crust: Toss all the crust ingredients into your food processor and pulse to combine. Pour the crust mixture into the lined baking dish, spread it out evenly and press down firmly using the flat bottom of a glass or measuring cup so you get a nice smooth, even layer.
- Prebake crust: Bake for 10 minutes and set aside to cool for a few minutes while you make the cheesecake filling.
- Make the cheesecake filling: Wipe the food processor clean. Then add all the vanilla cheesecake filling ingredients and process until smooth and creamy. Pour the cheesecake filling over the crust and smooth it out evenly.
- Bake: Bake for about 30 to 35 minutes or until the edges are set and the center still has a little jiggle when you give the baking dish a gentle shake. Place the baking dish on a wire rack and allow to cool at room temperature.
- Make the strawberry topping: Place 1 pound of the prepped strawberries (save the rest for later) and sugar in a saucepan. Simmer gently over medium heat for 10-15 minutes, stirring occasionally until the strawberries soften and break down. Mash them with the back of a wooden spoon or a potato masher and adjust the heat as needed to maintain a gentle simmer. In a small bowl, mix together the lemon juice and cornstarch until dissolved. Stir into the simmering compote and cook for about a minute. Take the saucepan off the heat and stir through the vanilla extract and the remaining 1 pound of chopped strawberries. Set aside for 5-10 minutes to cool down to lukewarm (you don’t want it boiling hot).
- Assemble and set: Pour the strawberry topping over the cheesecake and spread out evenly. Cover and pop in the fridge to chill and set for at least 4 to 5 hours (or overnight).
- Slice and serve: Lift the whole thing out of the pan using the parchment paper and place onto a cutting board. Slice it into 9 to 16 squares, depending on how big you want your pieces. Serve immediately or keep stored in an airtight container in the fridge for 3 to 4 days.
Notes
- The food processor is your best friend for this recipe! It does all the hard work so your cheesecake bars come together fast and without a giant mess. It’ll blitz those cookies into perfect crumbs, mix up the crust in a flash and after a quick wipe, it’s ready to whip up the smoothest, creamiest cheesecake filling ever. This is the food processor I use (have had it for many years and still love it to bits!).
- Room temperature cream cheese and eggs are key: If they are cold from the fridge, you might end up with a lumpy filling. Let them sit out and come to room temperature first for a super smooth and creamy cheesecake mixture.
