Strawberry Cheesecake Bars (Print)

Creamy cheesecake meets fresh strawberries and buttery cinnamon streusel in these delightful shareable bars.

# Ingredients:

→ 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 ounces 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 fresh 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

# Instructions:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing the edges to extend beyond the pan sides for convenient removal.
02 - In a medium bowl, combine flour, sugar, and salt. Add melted butter and stir until fully incorporated. Transfer mixture to prepared pan and press firmly to create an even base layer. Bake for 10 minutes until set, then remove and let cool slightly.
03 - In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Incorporate eggs one at a time, mixing thoroughly between each addition. Fold in vanilla extract and sour cream until fully combined.
04 - Pour cheesecake mixture over the cooled crust and smooth the surface. In a separate bowl, combine diced strawberries with sugar, lemon juice, and cornstarch. Distribute strawberry mixture evenly across the cheesecake layer.
05 - In a bowl, whisk together flour, brown sugar, cinnamon, and salt. Work cold butter cubes into the flour mixture using a fork or fingertips until texture resembles coarse breadcrumbs. Scatter streusel evenly over the strawberry layer.
06 - Bake for 30 to 35 minutes until the center is just set and the streusel achieves a golden brown color. Allow to cool completely in the pan, then refrigerate for a minimum of 3 hours before cutting.
07 - Using the parchment paper overhang, lift the entire dessert from the pan. Cut into 16 even squares using a sharp knife. Serve chilled, optionally accompanied by whipped cream.

# Pro Tips:

01 -
  • They're fancy enough to impress but forgiving enough that even a kitchen mistake won't ruin them completely.
  • One pan means less cleanup, which is honestly half the battle on a busy day.
  • The combination of textures—crispy, creamy, fruity, and crumbly all at once—keeps you reaching for another bite.
02 -
  • Room temperature ingredients make all the difference—I learned this the hard way when my first batch had little cream cheese lumps throughout because I got impatient.
  • Don't skip the cornstarch with the berries; I once thought it was unnecessary and ended up with a soggy, waterlogged mess that never firmed up properly.
03 -
  • If your cream cheese isn't soft enough, let it sit out for 20 minutes or cut it into smaller chunks so it softens faster—rushing this step is where most cheesecake problems begin.
  • The parchment paper overhang is your secret weapon for lifting these out cleanly; don't skip it even if it looks like overkill in the pan.
Back