Strawberry Cheesecake Bars (Printable)

Creamy cheesecake with fresh strawberries and buttery cinnamon streusel. Perfect for sharing at gatherings.

# 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

# How-To Steps:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, combine flour, sugar, and salt. Stir in melted butter until combined. Press mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes and set aside.
03 - In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla and sour cream until fully incorporated. Pour over the baked crust and smooth the top.
04 - In a small bowl, toss strawberries with sugar, lemon juice, and cornstarch. Spoon evenly over the cheesecake layer.
05 - In a bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter with a fork or your fingers until the mixture resembles coarse crumbs. Sprinkle evenly over the strawberry layer.
06 - Bake for 30 to 35 minutes, or until the center is just set and the streusel is golden brown. Cool completely in the pan.
07 - Refrigerate for at least 3 hours. Lift bars out using the parchment paper, cut into squares, and serve chilled.

# Top Tips:

01 -
  • Every layer brings something different to the party, so no two bites feel exactly the same.
  • They slice cleanly and travel well, which makes them a potluck superhero.
  • You get all the joy of cheesecake without the fuss of a springform pan or water bath.
02 -
  • Room temperature cream cheese is non-negotiable; cold chunks will never fully blend and you will end up with a grainy filling.
  • Do not skip the chilling time, or your bars will squish and smear instead of slicing into neat squares.
  • Press the crust down firmly with the bottom of a measuring cup to avoid gaps that could let the cheesecake seep through.
03 -
  • Wipe your knife clean with a damp towel between each cut to get picture-perfect edges on every bar.
  • If your cream cheese is still cold, microwave it in short bursts (10 seconds at a time) until it softens but does not melt.
  • Let the bars sit at room temperature for about 10 minutes before serving so the cheesecake is creamy instead of rock-hard.
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