Strawberry Cheesecake Bars Recipe (Real Strawberry Filling)
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These Strawberry Cheesecake Bars will tantalize your taste buds! This drool-worthy recipe is made with a yummy combination of creamy cheesecake and fresh strawberries, creating a tasty treat that is also so easy to make.
It’s one strawberry dessert you don’t want to miss out on! Get ready to indulge in pure deliciousness.
There’s no denying the addictiveness of this cheesecake filling. This great recipe makes perfect creamy cheesecake bars that everyone will love. If you’re looking for an easier way to make cheesecake, this is it.
The strawberry flavors paired with the graham cracker mixture crust, will have you wanting to eat the whole pan.
If you’re a fan of cheesecake, you’re going to flip over this strawberry cheesecake bar recipe.
I made this last year and actually topped it with some fresh strawberry sauce – holy moly – was it good! Once strawberry season hits, easy desserts like this are a must!
Use the full recipe card below for the steps, and learn my easy way to make cheesecake.
The creamy texture and strawberry topping are literally the best thing ever! Who knew a simple recipe like this even existed?!
Strawberry Cheesecake Bars
If you love strawberry cheesecake, get ready to meet your new obsession: Strawberry Cheesecake Bars!
Made with a crunchy graham cracker crust, silky cream cheese filling, juicy strawberry sauce, and topped with an oatmeal crumble… I mean, what’s not to love?!
It’s not the first time I’ve experimented with cheesecake. My no-bake peppermint cheesecake bars are wonderful for the winter holiday season.
And, if you’re looking for something a bit more strawberry-centric, don’t miss my fresh strawberry pie and no churn strawberry shortcake ice cream recipes!
Ingredient Notes and Substitutions
- Graham Crackers – You’ll have to crush up the graham crackers to make your homemade crust.
A food processor is easiest, but a rolling pin works too! Alternatively, you can buy them pre-crushed. - Butter – You need regular, unsalted butter for the oatmeal crumble, but I recommend using salted butter for the graham cracker crust for extra flavor!
- Cream Cheese – It wouldn’t be a strawberry cheesecake bars recipe without a healthy helping of cream cheese!
I use full-fat, but you can certainly swap in low or non-fat if you’d like to make this dessert a bit lighter. - Cornstarch – To thicken the strawberry layer. Flour will also work in a pinch.
- Strawberries – Fresh is best for these strawberry shortcake cheesecake bars! That said, you could also use frozen if they aren’t in season.
Just keep in mind that you may need to add extra cornstarch to thicken the filling due to the excess liquid.
- Old-Fashioned Oats – For the oatmeal crumble, of course! You can also use rolled oats or instant if you have them on hand.
Tips to Make The Best Cheesecake Bars
- Opt for fresh, ripe strawberries.
Remember, you can always use frozen strawberries if you have them on hand. But, I have to tell you… using fresh is your best bet!
Keep an eye out for ones with a vibrant red color. They should be fragrant and plump. The quality of the fruit you use will definitely affect the overall flavor of your bars!
- Let the bars chill.
It’s important to let your strawberry dessert cool and chill properly after baking.
Not only does it allow the flavors to meld together, but it also gives the cheesecake layer time to set.
After about 2 hours at room temperature, place them in the refrigerator.
Ideally you want to let the bars sit in the fridge for at least 4 hours — though overnight is better.
Your patience will be rewarded with a firm and velvety smooth texture!
- Don’t skimp on the crumble topping.
The oatmeal crumble topping adds a delightful crunch and an extra dimension to the strawberry cheesecake bars.
Be generous when you add it on top of the berry layer!
Storing and Freezing Cheesecake Bars
Store your strawberry shortcake cheesecake bars in an airtight container in the fridge for the best results — they’ll keep for 3-4 days.
If you want to freeze the bars for later, make sure that they have cooled completely before slicing them into squares.
Wrap each one tightly in a layer of plastic wrap and aluminum foil, then store them in an airtight container in the freezer for up to 3 months.
Let them thaw overnight in the fridge before enjoying!
Kitchen Tools You Will Need
- 9×9-Inch Baking Pan
- Parchment Paper – Line the baking pan with parchment paper to make removing the bars easier.
- Mixer – I’ve had this one for years, and it still works like a charm!
- A Sharp Knife – For even, neat cuts!
Strawberry Cheesecake Bars FAQ
The key is in waiting for the bars to chill and set completely! You’ll also want to make sure to remember to use a very sharp knife — and to clean it between each cut.
Use a gentle sawing motion and lift each bar out carefully.
The key is in waiting for the bars to chill and set completely! You’ll also want to make sure to remember to use a very sharp knife — and to clean it between each cut.
Use a gentle sawing motion and lift each bar out carefully.
Yes! No need to worry about waiting to add the strawberry layer before you freeze your strawberry cheesecake bars.
The texture may change slightly, but the flavor will stay the same!
Check on your strawberry dessert after about 1 hour in the oven. If the crumble topping is golden brown and crispy, they’re ready! If it isn’t quite there yet, leave them in the oven for 5-10 more minutes.
Because the cheesecake layer is hidden under the berries and topping, you won’t be able to use the classic “jiggle” trick that works for most cheesecake recipes to see if they are done. Just a head’s up!
Enjoy!
With love, from our simple kitchen to yours.
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Other Delicious Cheesecake Recipes
Strawberry Cheesecake Bars Recipe (Real Strawberry Filling)
Equipment
Ingredients
Crust
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons salted butter, melted
Cheesecake
- 16 ounces cream cheese softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Strawberry Filling
- 3 cups chopped strawberries
- 2 tablespoons lemon juice
- 1/2 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons cornstarch
Oatmeal Crumble
- 1 cup old fashioned oats
- 1 cup light brown sugar, packed
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, cold and finely diced
Instructions
- Preheat the oven to 350°F and line a 9×9-inch baking pan with parchment paper and set aside.
- Combine graham cracker crumbs and sugar in a medium bowl and make a small well. Pour the melted butter in the well and mix until evenly combined.
- Transfer the crust mixture to the prepared baking pan and gently press the mixture evenly into the bottom of the pan. Bake for 8 minutes.
- While the crust is baking, beat together the cheesecake ingredients in a medium bowl until smooth and creamy and set aside.
- Add the strawberries and lemon juice to a medium saucepan and cook over medium-high heat for 5 to 7 minutes until the strawberries are bursting and juice has started to form.
- In a separate bowl, combine the brown sugar and cornstarch. Then stir it into the strawberry mixture and cook for an additional 2 minutes, stirring constantly. Once the mixture has thickened and resembles pie filling, remove from heat.
- Make the oatmeal crumble by combining all of the ingredients in a large bowl and use a pastry cutter or your fingers to mix the ingredients together, squishing the cubes of butter and creating a coarse crumble.
- Pour the cheesecake mixture over the baked crust and spread out evenly. Top the cheesecake mixture with the strawberry sauce. Top the strawberries with the crumble topping.
- Bake the cheesecake bars for 50 to 70 minutes, until the top of the crumble is golden brown. Remove from the oven and let cool in pan on a wire rack for 30 to 60 minutes. Transfer to the refrigerator to cool for at least 4 hours, preferably overnight, before slicing into squares.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published June 2023, updated and republished June 2024
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This cheesecake was easy to make and absolutely delicious! They whole pan was gone in seconds!
Wow, these strawberry cheesecake bars were a breeze to whip up! Donna and Chad always have the best recipes.
Hi Abigail!!
We’re so glad you enjoyed!!
TSRI Team Member,
Devlyn
I made these strawberry cheesecake bars and they were fantastic! I added a sprinkle of extra cinnamon to the oatmeal crumble for a bit more flavor.