Strawberry Cheesecake Bars (Printable)

Creamy cheesecake with fresh strawberries and buttery cinnamon streusel topping. Perfect for sharing and entertaining.

# What You'll Need:

→ Crust

01 - 1 cup all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, melted

→ Cheesecake Layer

05 - 16 oz cream cheese, softened
06 - 2/3 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 1/4 cup sour cream

→ Strawberry Topping

10 - 1 1/2 cups fresh strawberries, hulled and diced
11 - 2 tablespoons granulated sugar
12 - 1 teaspoon lemon juice
13 - 1 tablespoon cornstarch

→ Cinnamon Streusel

14 - 1/2 cup all-purpose flour
15 - 1/4 cup light brown sugar, packed
16 - 1/2 teaspoon ground cinnamon
17 - 1/4 teaspoon salt
18 - 1/4 cup unsalted butter, cold and cubed

# Directions:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing paper to overhang sides for easy removal.
02 - In a medium bowl, combine flour, sugar, and salt. Stir in melted butter until fully combined. Press mixture firmly and evenly into the prepared pan bottom. Bake for 10 minutes and set aside.
03 - In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract and sour cream until fully incorporated. Pour filling over baked crust and smooth the top surface.
04 - In a small bowl, toss diced strawberries with sugar, lemon juice, and cornstarch until evenly coated. Distribute strawberry mixture evenly over the cheesecake layer.
05 - In a bowl, whisk together flour, brown sugar, cinnamon, and salt. Cut in cold butter pieces using a fork or fingertips until mixture resembles coarse breadcrumbs. Sprinkle streusel topping evenly over the strawberry layer.
06 - Bake for 30 to 35 minutes, or until center is just set and streusel is golden brown. Allow bars to cool completely in the pan, then refrigerate for at least 3 hours before cutting.
07 - Use parchment paper overhang to lift entire dessert from pan. Cut into 16 equal squares and serve chilled.

# Expert Advice:

01 -
  • They slice cleanly and travel well, so you can bring them anywhere without worrying about a crumbly mess.
  • The cinnamon streusel adds a warm, crumbly contrast to the cool creaminess underneath.
  • You get cheesecake satisfaction without the fuss of a springform pan or water bath.
  • Fresh strawberries keep it bright and not too heavy, even after a big meal.
02 -
  • Softening the cream cheese fully is non-negotiable or you'll end up with lumps no amount of beating will fix.
  • Don't skip chilling, the bars need time to firm up or they'll fall apart when you try to slice them.
  • Press the crust down hard, loose crumbs won't hold the layers above and will crumble when you cut.
  • Cold butter in the streusel is key, if it's too soft it turns into a paste instead of crumbly topping.
03 -
  • Let the cream cheese sit out for at least an hour before you start, it beats smoother and blends faster.
  • Run your knife under hot water and wipe it clean between cuts for the neatest squares.
  • If your strawberries are extra juicy, add another teaspoon of cornstarch to keep the topping from getting runny.
  • Line the pan carefully, wrinkled parchment leaves lines on the sides of your bars.
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