Fresh strawberry flavor in every bite.
Serves12Prep20 minutesCook40 minutes to 50 minutes
There’s no better way to end a meal than with a sweet treat, and dessert bars are my go-to. These squares are easy to make and ideal for sharing, as everyone gets the same serving size. Lemon bars, brownies, and blondies are classics for a reason, but sometimes I’m looking for something that’s more fruit-forward. For those who love the richness and tangy flavor of strawberry cheesecake, here’s how to turn that dessert into an easy, make-ahead bar.
In this recipe for strawberry cheesecake bars, you’ll start by making a sweet and sturdy graham cracker crust that doubles as the crumble topping. Next comes a rich and creamy cheesecake layer that’s shockingly simple with our foolproof food processor method. Spooned into the cheesecake layer are strawberries cooked just enough so the juices start coming out but there’s still fresh strawberry flavor. Everything bakes together into a pretty bar that you can eat out of hand.
Why You’ll Love It
- It’s bursting with fresh strawberry flavor. Strawberries and cheesecake are a classic flavor combination, and these bars are the best way to showcase fresh, in-season strawberries.
- They’re an ideal make-ahead dessert. These strawberry cheesecake bars need time to chill in the refrigerator before serving. Make them ahead and they’ll be ready when you are.
Key Ingredients in Strawberry Cheesecake Bars
- Strawberries: Cook fresh strawberries for a few minutes to drive off some of their moisture and concentrate the fruit flavor. Avoid frozen strawberries, which have a muted flavor and water-logged consistency, in this recipe.
- Cream cheese: There’s no need to wait for the cream cheese to come to room temperature before making the filling. Just make sure to scrape down the sides of the food processor to make sure the cream cheese becomes evenly light and fluffy.
- Graham crackers: Use graham crackers as the base for the crumb crust and topping.
- All-purpose flour: Just 1/4 cup of all-purpose flour adds stability to the crust and gives the topping a crumble-like texture.
- Butter: Melted unsalted butter binds the graham cracker crumbs together and gives the crust and topping a rich, buttery flavor.
How to Make Strawberry Cheesecake Bars
- Make the crumb crust and topping. Use a food processor to break down the graham crackers into crumbs, then pulse in the flour, sugar, and butter. (This is the food processor I’ve owned and loved for over 15 years.) Reserve a portion of the graham cracker mixture for the topping and firmly press the remainder into a parchment paper-lined baking pan.
- Bake the crust. Bake the graham cracker crust until fragrant and lightly browned.
- Process the cheesecake and strawberry filling. Process the cream cheese, sugar, vanilla, salt, and eggs together until smooth, then pour over the crust. Cook fresh strawberries and cornstarch until the juices release and start to thicken. This concentrates the strawberries’ flavor and drives off some of the moisture so that the bars set properly.
- Assemble the bars. Spoon the strawberries evenly over the cheesecake and top with the reserved graham cracker crumbs.
- Bake and chill the bars. Bake until the edges are set and the center is only slightly jiggly. Let cool completely, then refrigerate until completely chilled. When cutting the bars, make sure to wipe the knife between each slice for the cleanest-looking slices.
Storage and Make-Ahead Tips
- Strawberry cheesecake bars need to chill in the refrigerator for the cheesecake to set up properly, which makes them a great make-ahead dessert option.
- Leftover bars can be put back in the refrigerator for up to 5 days.
- The strawberry cheesecake bars can also be frozen for up to 1 month and thawed in the refrigerator before serving.
More Easy Strawberry Dessert Recipes
Strawberry Cheesecake Bars Recipe
Fresh strawberry flavor in every bite.
Prep time 20 minutes
Cook time 40 minutes to 50 minutes
Serves 12
Nutritional Info
Ingredients
For the crust and topping:
- 8 tablespoons
(1 stick) unsalted butter, melted and cooled slightly
- 12
full-size graham crackers (about 6 1/2 ounces)
- 1/4 cup
all-purpose flour
- 1/4 cup
granulated sugar
- 1/4 teaspoon
kosher salt
For the strawberry cream cheese filling:
- 16 ounces
cream cheese
- 1/2 cup
granulated sugar
- 1 tablespoon
vanilla extract
- 1/4 teaspoon
kosher salt
- 2
large eggs
- 12 ounces
fresh strawberries, small diced (about 2 cups)
- 2 teaspoons
cornstarch
Instructions
Make the crust and topping:
Heat the oven to 350°F. Line the bottom and sides of an 8×8-inch square metal baking pan (about 2 inches tall) with 2 sheets of parchment paper, positioning them perpendicular to each other and making sure they are long enough to hang over all four sides by at least 1 inch to form a sling.
Break 12 whole graham cracker sheets into rough pieces and place in a food processor. Add 1/4 cup all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon kosher salt. Process until the crackers are the texture of sand, about 15 seconds.
Add 1 stick melted unsalted butter and pulse until evenly moistened and starting to clump, 8 to 10 (1-second) pulses. (If using graham cracker crumbs, just stir the crumbs and butter together in a medium bowl.) Reserve 2/3 cup of the mixture for topping.
Transfer the remaining mixture to the baking pan. Use the bottom of a flat measuring cup or your fingers to press the crumbs into an even layer, making sure to reach the edges and fill the corners.
Bake until fragrant and starting to darken around the edges, 12 to 15 minutes. Let cool slightly while you prepare the filling.
Make the filling:
Wash and dry the food processor bowl and blade. Process 16 ounces cream cheese in the food processor, scraping down the sides of the bowl as needed, until very smooth and fluffy, 1 to 2 minutes.
Add 1/2 cup granulated sugar, 1 tablespoon vanilla extract, and 1/4 teaspoon kosher salt. Process until combined, about 15 seconds. Scrape down the sides of the bowl. With the motor running, add 2 large eggs one at a time and process, scraping down the sides of the bowl as needed, until just incorporated. Transfer to the graham cracker crust and spread into an even layer.
Cook 12 ounces small diced fresh strawberries and 2 teaspoons cornstarch in a medium saucepan over medium heat, stirring often, until the berries soften and the juices released thicken slightly, 4 to 5 minutes (it’s OK if there’s a film at the bottom of the saucepan). Spoon the strawberries evenly over the cream cheese layer. Sprinkle evenly with the reserved crumb mixture.
Bake until the edges are set and puffed and the center is still slightly jiggly, 30 to 35 minutes. Place the pan on a wire rack and let cool completely, about 2 hours. Cover and refrigerate until chilled, at least 3 hours or up to overnight.
Grasping the excess parchment, lift the slab out of the pan and place on a cutting board. Cut into 12 bars, wiping the knife clean between each cut for the cleanest-looking slices.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 5 days. The bars can also be frozen for up to 1 month and thawed in the refrigerator before serving.