Strawberry cheesecake bar moments are pure comfort—like a soft pause in a busy day. I still remember how the smell of vanilla and berries filled my grandmother’s kitchen as she baked her famous bars from scratch. She’d swirl warm strawberry compote into creamy cheesecake with so much love, it felt like magic. These strawberry cheesecake bars bring that same feeling back, only with a modern twist: they’re quick, beginner-friendly, and absolutely irresistible. Whether you’re planning a picnic, need a last-minute dessert, or just want something special after dinner, this strawberry cheesecake bar recipe is the one you’ll keep coming back to.
Strawberry Cheesecake Bar
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
Cheesecake Filling
- 16 oz cream cheese softened
- 1/2 cup sugar
- 1/4 cup sour cream
- 2 tsp vanilla extract
- 2 eggs room temperature
Strawberry Compote
- 1 3/4 cups fresh strawberries chopped
- 5 Tbsp sugar
- 3 Tbsp water
- 1/2 Tbsp lemon juice
- 2 tsp cornstarch
White Chocolate Drizzle
- 1/4 cup white chocolate
Instructions
- Preheat oven to 350°F. Line a 9×9-inch pan with parchment paper and lightly grease with non-stick spray.
- In a mixing bowl, combine graham cracker crumbs and melted butter. Mix until evenly coated and press into the prepared pan using the back of a measuring cup. Set aside.
- In a large bowl, beat the softened cream cheese, sugar, sour cream, and vanilla extract until smooth (about 2 minutes).
- Add eggs one at a time, mixing between each addition. Pour the cheesecake filling over the crust and smooth the top.
- Bake for 40–45 minutes or until the edges are lightly golden and the center slightly jiggles. Cool completely—3 hours or overnight.
- While cooling, prepare the compote: In a saucepan, combine strawberries, sugar, water, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until thickened (about 10 minutes). Chill in fridge.
- Once cooled, slice bars evenly. Carve a shallow strip into each for filling. Spoon in the compote.
- Melt white chocolate in microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle over each bar using a spoon or piping bag.
Table of Contents
Why You’ll Love Strawberry Cheesecake Bar
- Easy, no-fuss steps perfect for beginners
- Uses simple pantry staples and fresh strawberries
- A great make-ahead dessert for parties or gatherings
- Rich, creamy, and balanced with just the right amount of sweetness
- Kids love helping decorate with the drizzle
- Tastes like a bakery treat—without the price tag
Ingredients
Main Ingredients
- Graham cracker crumbs
- Unsalted butter
- Cream cheese
- Sugar
- Sour cream
- Vanilla extract
- Eggs
- Fresh strawberries
- Lemon juice
- Cornstarch
- Water
- White chocolate
Optional Garnishes
- Extra fresh strawberries
- Mint leaves
- Crushed graham cracker topping
Equipment Needed
- 9×9-inch baking pan
- Parchment paper
- Electric or stand mixer
- Saucepan
- Heatproof bowl
Cooking Utensils
- Measuring cups and spoons
- Mixing bowls
- Silicone spatula
- Wooden spoon
- Knife for slicing
- Spoon or piping bag for drizzle
Variations
Strawberry cheesecake bars are easy to personalize. Here are a few ways to make them your own:
- Gluten-Free Option
Swap the graham cracker crumbs with gluten-free graham crackers or crushed almond cookies. - Dairy-Free Version
Use dairy-free cream cheese and sour cream alternatives. Coconut-based versions work especially well and add a subtle tropical note. - Berry Swap
Don’t have strawberries? Try raspberries, blueberries, or even a mix of seasonal berries for a colorful twist.
How to Make Strawberry Cheesecake Bar
Step 1 – Make the Crust
To begin with, preheat your oven to 350°F. Line a 9×9-inch baking pan with parchment paper and lightly coat it with non-stick spray. In a medium bowl, mix the graham cracker crumbs with melted butter until the texture resembles wet sand. Press this crust mixture firmly into the bottom of the pan using the back of a measuring cup. This will be the base of your strawberry cheesecake bar, so pack it tight. Set the pan aside while you prep the filling.
Step 2 – Prepare the Cheesecake Layer
Next, in a large mixing bowl, blend softened cream cheese, sugar, sour cream, and vanilla extract. Use a hand or stand mixer to beat the mixture until smooth—about 2 minutes. Add the eggs one by one, mixing after each addition. This creates the rich, creamy layer that gives every strawberry cheesecake bar its classic texture. Pour the filling over the crust and smooth it out with a spatula.
Step 3 – Bake and Cool
While your strawberry cheesecake bar cools, prepare the homemade compote. In a small saucepan over medium heat, combine chopped strawberries, sugar, water, lemon juice, and cornstarch. Stir every few minutes until the mixture thickens and becomes glossy—this takes about 10 minutes. Once done, transfer the compote to a bowl and refrigerate until cold. When the bars are cool, slice them into squares. Carve a shallow strip in the center of each strawberry cheesecake bar, spoon in the compote, and finish with a white chocolate drizzle.
Step 4 – Final Assembly and Drizzle
Once your strawberry cheesecake bars are fully chilled and sliced into even squares, it’s time to decorate. Using a small spoon or paring knife, gently carve a shallow strip into the center top of each bar—just enough to cradle the filling without cutting into the crust. Spoon the chilled strawberry compote into the carved section, allowing some to gently drip over the sides. Then, melt the white chocolate in a microwave-safe bowl in 30-second bursts, stirring until smooth. Using a spoon or piping bag, drizzle the white chocolate in a crisscross pattern over the bars for a clean, elegant finish.
Tips & Tricks
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature. This helps the filling blend smoothly without lumps.
- Don’t Rush Cooling: Let the bars cool fully before slicing. If you’re short on time, pop them in the fridge for a few hours.
- Clean Slices Every Time: Use a sharp knife dipped in warm water and wipe it between each cut.
- White Chocolate Tip: Melt white chocolate in 30-second microwave bursts, stirring between each. Don’t overheat—it seizes quickly.
- Make Ahead: You can make the crust and filling a day before. Add the compote and drizzle just before serving.
Nutritional Score of Strawberry Cheesecake Bar
Nutritional Score per Bar
| Nutrient | Amount per Serving | Why It Matters |
|---|---|---|
| Calories | 287 kcal | Balanced for a treat, good for portion control |
| Sugar | 18 g | Naturally sweetened with berries |
| Sodium | 120 mg | Moderate—easy to adjust if needed |
| Total Fat | 19 g | Includes healthy fats from dairy |
| Saturated Fat | 11 g | Creamy texture and richness |
| Unsaturated Fat | 7 g | Heart-friendly fats from butter and cheese |
| Trans Fat | 0 g | No trans fats—better for heart health |
| Carbohydrates | 25 g | Balanced with fiber from fruit |
| Fiber | 1 g | From strawberries, helps digestion |
| Protein | 4 g | Keeps you satisfied longer |
| Cholesterol | 55 mg | From eggs and dairy—fine in moderation |
| Vitamin C | 25% DV | Boosts immune system, thanks to strawberries |
| Calcium | 8% DV | Supports bone strength from cream cheese |
How to Serve Strawberry Cheesecake Bar
These bars are perfect chilled straight from the fridge. For parties, arrange them neatly on a white platter and top each with a fresh strawberry slice or mint leaf for color. They make a sweet ending to brunch, a picnic treat, or even a no-fuss birthday dessert. Want to impress your guests? Serve with a drizzle of extra melted chocolate or a dusting of powdered sugar.
Make Ahead & Storage
- Make Ahead: Prepare the full recipe up to 2 days in advance.
- Storage: Keep the bars in an airtight container in the fridge for up to 5 days.
- Freezing: You can freeze undecorated cheesecake bars for up to 1 month. Thaw overnight in the fridge, then add the compote and drizzle before serving.
- Reheating: No need to reheat—these are best enjoyed cold.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries for the compote. Just thaw them first and drain excess liquid to avoid a watery sauce.
Can I double the recipe?
Absolutely. Use a 9×13-inch pan and add about 5–10 minutes to the bake time. Keep an eye on the center for that slight jiggle.
What if I don’t have sour cream?
You can use plain Greek yogurt instead. It adds the same tang and creaminess.
Can I skip the white chocolate drizzle?
Sure! The bars are delicious without it, or you can try a light dusting of powdered sugar instead.
Do I need a mixer?
A hand or stand mixer makes the filling smoother, but you can mix it by hand—it just takes a bit more effort.
Conclusion
There’s something magical about the mix of sweet berries and creamy cheesecake—especially when it’s this easy to make. These strawberry cheesecake bars are made for busy days, special celebrations, or simply because you deserve a treat. Try it tonight and tag @PrestoRecipes—we’d love to see your creations. Kima’s kitchen is always open—join the community and share the joy of simple, beautiful food.
If you can’t get enough of berry-filled desserts like this strawberry cheesecake bar, you’ll absolutely love our fruity spin on the classic—Lemon Blueberry Cheesecake. Craving something with a little crunch? Try the nostalgic and crowd-favorite Strawberry Crunch Cheesecake. And for a more traditional take, our creamy and foolproof Strawberry Cheesecake Recipe is always a go-to for any occasion.
Strawberry cheesecake bars bring together two beloved classics: cheesecake and fresh fruit compote. The smooth, tangy filling is inspired by traditional cheesecake, a dessert with roots dating back to ancient Greece. The topping features a homemade strawberry compote, which adds a burst of fruity flavor and natural sweetness. And holding it all together is a buttery graham cracker crust—an American staple that’s become the gold standard for no-fuss dessert bases.
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