Strawberry Cheesecake Bars
Strawberry Cheesecake Bars start with a graham cracker crust, a layer of cheesecake, and then a baked strawberry-sour cream layer. A light, delicious, and portable summer dessert!
Strawberry season is my very favorite summer fruit season, so once they start showing up ruby-red and gorgeous, I can’t get enough of the strawberry desserts.
When my latest issue of Cook’s Country arrived, I immediately bookmarked this recipe because it had been way too long since I’d made cheesecake bars of any kind, and of course, STRAWBERRIES! We were going to be celebrating my aunt’s birthday the following weekend, so when I asked what kind of dessert she’d like and she replied with “anything that has strawberries”, the stars had aligned.
These triple-layer strawberry cheesecake bars are just what the summer doctor ordered.
How to Make Strawberry Cheesecake Bars
These cheesecake bars have three separate components to them:
- Graham cracker crust – Classic, nothing different or fancy here!
- Cheesecake layer – A simple cheesecake batter is baked on top of the graham cracker crust.
- Strawberry-sour cream layer – Reminiscent of the baked sour cream topping that is traditional on New York-style cheesecakes, pureed strawberries are stirred together with the sour cream, spread on top of the cheesecake layer and baked until firm.
I was surprised when I saw that the strawberries were incorporated into the sour cream layer instead of the cheesecake layer, but I think this makes for the best possible outcome.
The cheesecake layer is able to shine and is not compromised by pureed strawberries, which would make it difficult to set up properly. You get the entire combination of flavors in every single bite with a firm, creamy texture that is basically cheesecake bar heaven.
Can I Make This Without a Food Processor?
Both the cheesecake filling and the sweetened pureed strawberries utilize a food processor in this recipe, but I think it’s possible to make the recipe without a food processor.
The cheesecake filling comes out silky smooth in the food processor, so if you’re using a hand mixer or stand mixer, make sure that your cream cheese is absolutely at room temperature and not the least bit cool before starting so it incorporates completely without lumps. Mix until completely smooth.
For the pureed strawberries, you can use a blender as a substitute.
I am an absolute cheesecake fangirl, shunning traditional birthday cake for cheesecakes, and ordering them for dessert if available at a restaurant. So it comes as no surprise that I absolutely loved the creamy cheesecake filling sitting on top a perfectly firm, not-at-all-crumbly graham cracker crust and topped with a sweet and tangy strawberry layer.
These strawberry cheesecake bars are absolute summer dessert perfection!
If You Like These Strawberry Cheesecake Bars, Try These:
- Lemon Blueberry Cheesecake Bars
- Oreo Cheesecake Bars
- Cream Cheese Cherry Pie Crumb Bars
- Cappuccino Cheesecake Bars
- Apple Cheesecake Crumb Bars
Two years ago: Copycat Bloomin’ Onion Dipping Sauce
Six years ago: Boston Baked Beans
Seven years ago: Zucchini Pineapple Bread
Eight years ago: How to Make Homemade Ice Cream Without an Ice Cream Maker
Strawberry Cheesecake Bars
Ingredients
For the Crust
- 1½ cups (126 g) graham cracker crumbs (about 9 whole graham crackers)
- ½ cup (100 g) granulated sugar
- ¾ cup (93.75 g) all-purpose flour
- ¼ tsp (0.25 tsp) salt
- ½ cup (113.5 g) unsalted butter, melted
For the Filling
- 24 ounces (680.39 g) cream cheese, at room temperature
- 1 cup (200 g) granulated sugar
- 3 eggs
- 2 teaspoons vanilla extract
For the Topping
- 6 ounces (170.1 g) strawberries, hulled (about 1 heaping cup)
- ½ cup (100 g) granulated sugar
- 2 cups (460 ml) sour cream
For the Garnish
- 5 strawberries, hulled and thinly sliced
Instructions
- Preheat oven to 300 degrees F. Line a 9x13-inch baking pan with foil and spray with non-stick cooking spray.
- Make the Crust: In a medium bowl, whisk together the graham cracker crumbs, sugar, flour, and salt. Add the melted butter and stir until evenly moistened. Press evenly into the bottom of the prepared pan. Bake until fragrant and beginning to brown around the edges, about 20 minutes. Cool completely.
- Make the Filling: In a food processor, process the cream cheese and sugar until smooth, about 3 minutes, scraping down the sides of the bowl as needed. With the processor running, add the eggs, one at a time, until just incorporated, about 30 seconds total. Scrape down the sides of the bowl. Add the vanilla and process to combine, about 10 seconds. Pour the cream cheese mixture over the cooled crust. Bake until the center is almost set but still jiggles slightly when the pan is shaken, about 45 minutes.
- Make the Topping: In a clean, dry food processor bowl, process the strawberries and sugar until pureed, about 30 seconds. In a medium bowl, stir the strawberry puree and sour cream together until combined.
- Remove the cheesecake from the oven. Pour the strawberry mixture over the cheesecake and gently spread to cover the cheesecake layer completely. Return the pan to the oven and bake until the topping is just set, about 15 minutes.
- Transfer the pan to a wire rack and let cool completely, about 2 hours. Refrigerate until cold and set, at least 4 hours or up to 24 hours. Lift the cheesecake out of the pan and cut into squares. Garnish with sliced strawberries, if desired. Store the cheesecake bars in an airtight container in the refrigerator for up to 1 week.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Instead of making cheesecake bars, I just made this in a round pie pan as a pie. It was so delicious and the topping was outstanding.
SO delicious and very easy to make!!! You definitely need to have some time on your hands for baking and chilling but each element comes together really quickly!
If you forgot to put out your cream cheese before you started cooking, you can pop it in the microwave for about a minute to soften.
I would not recommend using a food processor for the cream cheese layer… my food processor straight up stopped spinning and was VERY unhappy trying to blend the thick cream cheese sugar mixture. I moved everything into my standing mixer with the whisk attachment and it blended like a charm!
The strawberry layer is so tasty!!!!!!!
Can I use frozen strawberries for the topping.
. These were very delicious.!!!
I’m going to a cherry themed party and I’d like to purée frozen cherries and sugar with the sour cream instead of the strawberries do you think that would work?
I think it would work!
This was so delicious. I didn’t have graham crackers or crumbs, so I made a simple shortbread crust and then followed the rest of the recipe. They were so good and they lasted for well over a week giving us time to savor this wonderful dessert.
Thanks for something new
Was very good! Only had a problem with the crust. Turned out pretty hard! Can you tell me why?
I don’t have food processor, so the your suggestions for using a stand mixer and blender worked out great. The cream cheese was silky smooth and the sour cream topping was a tangy complement to the cheesecake . But, I would definitely cut back on the sugar in the crust. It was much too sweet for my taste.
Would I be able to make the cheesecake recipe with gluten free flour?
We love, love, love this recipe but it makes too much for us to eat and we hate wasting food. Can you provide the quantities for using a 9×9 pan instead of a 9×13? Thanks
Hi! Any idea on how to do this with banana? The strawberry is a fan favorite but trying to switch it up for a birthday
Holy moly these are so good! I mixed pain greek yogurt with sour cream for the topping since I didn’t have enough of either…
I’ve made this recipe and I love it. I would like to make mini cheesecakes and was wondering if it can be done with this recipe. Any help/info/direction is most welcome. Thanks.
Thanks so much. Cook’s Country recipes are great but won’t transfer to my recipe app. Yours does!
Easy and taste wonderful
Delicious! Takes some time to prepare and bake but it is worth the effort. It is not overly sweet and has a light airy texture. Has a mousse like mouth feel.
I made these for my Pastor’s family yesterday. I got rave reviews from them! Thanks for a fabulous recipe!! (PS- I gave you the credit!!)
We made these cheesecake bars and they were very good. My picky daughter loves them.
Hi-
Can I make this in a 7 inch springform pan?
I believe there would be too much batter for a 7-inch pan.
How could I use a shortbread crust instead of graham cracker? My family absolutely loved these and it has become a “go to” dessert for me.
Hi Kam, I few different bar recipes that use a shortbread-style crust that might work for you (you can omit the nuts if you’d like in the ones that call for it):
https://www.browneyedbaker.com/magic-bars-recipe/
https://www.browneyedbaker.com/mountain-mama-icebox-cake/
https://www.browneyedbaker.com/cherry-walnut-cheesecake/
Been making this for years and always get very positive feedback. I make it the day before and I’ve never had any issues with setting or quantities.
This cheesecake is delicious; the strawberry top is perfectly summer! I wanted to make this with fall flavors. I tried a cranberry orange relish and that was great! But even better was a salted bourbon caramel. This recipe is a real winner!
This cheesecake came out delicious and beautiful! I did put a pan under my springform for the leaks, but I had two issues. As a few comments mention, my caramel seeped into my crust and caramelized it, make it very hard in places. I considered making it a middle layer, would this ruin the way the cheesecake cooks? Also my ganache stayed runny, but having never made it before I may be at fault there. That being said I would make it again even with the issues it was so good!
Can you suggest how to adjust this recipe to use cranberries instead of strawberries?
Hi Susan, I would gently cook the cranberries first to soften them so they puree more easily.
I made this yesterday and it was AMAZING! The only modification I made was that I halved the amount of sugar to the crust. Thank you for a delightful summer cheesecake recipe!
I would love to try these can I half the recipe it’s just my husband and l?
Yes, absolutely!
I followed your recipe with very minimal modifications. I just served these for work and everyone loved them — many asked for the recipe. Thanks.
Strawberry cheesecake bars? I’m in love with that entire name.
I’m making this for two family reunion reunions in a couple of weeks. I’m considering doubling the amount of berries for the sour cream layer. Would that affect the setting of the bars?
Hi Keli, Yes, doubling the puree but not the sour cream will result in a much thinner mixture, which may not set correctly.
I was thinking of substituting some cherry preserves instead of the strawberries.
That sounds delicious!
I made these today but with a twist. I changed it into Neapolitan Cheesecake Bars! I split the cheesecake base into two. I poured one-half over the baked graham base. I then melted two squares of chocolate baking squares plus 1 tablespoon butter and added that to the second half of the cheesecake base and poured that over the first vanilla base, and then baked as directed, and added the strawberry topping as directed. Delicious and light in texture. Will make again! Love BEB!
That sounds amazing Connie! Thanks for sharing your twist, I love it!
Connie, that’s such a cool idea!
Can Greek yogurt be used as a substitute for the sour cream?
I’m wondering the same thing. Don’t have enough sour cream. I usually substitute with yogurt, but I wonder if it will affect the flavor?
Hi Jan, I think it should work just fine, although I have not tried it myself.
These cheesecake bars look so great! Thank you for sharing! Can’t wait to try it!
hi! how would you adjust cooking time to make mini individual cheesecakes instead of bars ? thanks ;)
Hi Sonny, You would need to seriously decrease baking time, but I don’t have a specific time for you since I haven’t tried it.
These look so yummy. I think I have a weekend project. Thank you for sharing this fantastic recipe! <3
E || OH LA LATKES
I am always going back and forth in my mind about getting a food processor. Would you be willing to do a post on the pros & cons of a food processor? Its benefits . . . . its ease . . . . why you prefer it to a blender or other kitchen tool . . . . any other thoughts you could add for someone like me who might be on the fence about owning another kitchen tool . . . . I love kitchen tools and love to bake & cook, but I’m fence-sitting on this one.
This looks like a great recipe, and it’s helpful to know that a food processor isn’t absolutely necessary for the successful outcome on this one.
Michelle, I know what you mean. I didnt want to spend so much on something I wouldn’t use a lot, so I ended up finding one at a 2nd hand store for $5 and it works great. If you’re okay with 2nd hand, its a good way to go. I use mine a handful of times a year, itbis handy to have, saves some time.
I got a food processor from a yardsale for $10.00, about 5 years ago. I don’t use often, but when I make homemade laundry soap, it really grinds up chunks of the bar soap with no problem.
Hi Michelle! So the food processor… I don’t use it a ton because I honestly hate washing it, but there are some things that I absolutely need it for, like getting ground nuts fine enough for nut roll, slicing huge amounts of potato for scalloped potatoes, etc. So I don’t use it a ton, but for me it’s definitely an essential for certain things!
I love to cook and bake too, and I use my food processor all the time. Probably because I follow a lot of Cook’s Illustrated/Cook’s Country recipes, and they often call for one. I love cutting butter into flour for biscuits/pie dough using a food processor. You can use it to grind up chuck for hamburgers (CI has a recipe for that, though I just use my KitchenAid meat grinder). You can grind up nuts into peanut butter. The shredder attachment is great for huge quantities of shredded cheese, and the slicer for mandoline-style veggie slices. I’ve used it to knead bread dough for pizza (again, directed by CI). It chops things really well for salsa. It just does a really good job doing a fine dice, and I’m struggling to think of a tool that would do the same. For liquids, a blender is often better because I find that even when I don’t overfill the food processor, it still leaks. But otherwise it’s very handy. I’m CONSTANTLY using mine, at least it feels like that. I wonder if you’d get much use out of it, though, if you don’t have recipes specifically calling for it’s use. In that case, it might be easy to forget about using. It is kinda annoying to clean (nothing horrible, it’s just so bulky so I don’t like how much space it takes up in the dishwasher, lol). Hope that helps!
I cannot WAIT to try these! I actually have a big bunch of black raspberries that I picked last weekend and I think I’ll try with those. Looks amazing and I ADORE cheesecake!
Now that would be absolutely fantastic! Black raspberries would be so summery and delicious for when strawberry season comes to an end.
Love when the dessert stars align! These look amazing — that pale pink is perfect and this would be an amazing birthday treat!
These cheesecake bars look fantastic. We are not huge berry fans. What other fruit would you think can be substituted for the berries?
Peaches!
Yes, peaches would be great! Anything you can puree would be fantastic.
Can Greek yogurt be substituted for the sour cream
Hi Shelley, I think that would work!
I love the combination of cheese and strawberries. These bars look and sound so delicious and perfect for the summer!
I agree.
Looks delicious! What size (in cm?) of baking tray did you use?
Hi Josie, Since the recipe uses a 9×13-inch pan, Google converter tells me that’s 23×33 cm.