Strawberry Cheesecake Bars

Featured in: Family Table Favorites

These strawberry cheesecake bars combine a buttery crust, rich cream cheese filling, fresh strawberry topping, and cinnamon streusel in one irresistible dessert. Ready in just over an hour with simple pantry ingredients, they're perfect for gatherings or when you want something special. The bars require chilling time but are worth the waitβ€”creamy, fruity, and utterly delicious.

Updated on Sat, 31 Jan 2026 14:30:00 GMT
Freshly baked Strawberry Cheesecake Bars with a golden cinnamon streusel topping and a creamy, smooth center. Save to Pinterest
Freshly baked Strawberry Cheesecake Bars with a golden cinnamon streusel topping and a creamy, smooth center. | urbandouce.com

My neighbor showed up one Saturday morning with a basket of overripe strawberries from her garden, insisting I take them before they went bad. I wasn't planning to bake that day, but the berries smelled so sweet I couldn't let them go to waste. I remembered a cheesecake bar recipe I'd bookmarked months ago and decided to give it a try. The kitchen filled with the scent of cinnamon and butter while they baked, and by evening, every single bar was gone.

I brought these to a family barbecue once, and my cousin ate three before dinner was even served. She kept saying she couldn't believe they were homemade because they looked like something from a bakery window. I didn't tell her how easy the crust was or that the streusel came together in under five minutes. Sometimes it's nice to let people think you worked harder than you did.

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Ingredients

  • All-purpose flour: Forms the base for both the crust and streusel, providing structure without heaviness.
  • Granulated sugar: Sweetens each layer just enough to let the strawberries and cream cheese shine.
  • Unsalted butter: Use it melted for the crust so it presses evenly, and keep it cold for the streusel to get those crumbly bits.
  • Cream cheese: Let it sit at room temperature for at least an hour so it beats smooth without lumps.
  • Eggs: They bind the cheesecake layer and give it that rich, custardy texture.
  • Vanilla extract: A teaspoon is all you need to deepen the flavor without overpowering the berries.
  • Sour cream: Adds tang and keeps the cheesecake layer from being too sweet or dense.
  • Fresh strawberries: Dice them small so they distribute evenly and release just enough juice as they bake.
  • Lemon juice: Brightens the strawberries and keeps them from tasting flat.
  • Cornstarch: Thickens the berry juices so they don't make the cheesecake layer soggy.
  • Light brown sugar: Gives the streusel a molasses-like warmth that pairs beautifully with cinnamon.
  • Ground cinnamon: Just half a teaspoon transforms the topping into something that smells like a bakery.

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Instructions

Prepare the pan and preheat:
Line your pan with parchment so the bars lift out cleanly after chilling. Leave enough overhang on two sides to use as handles later.
Make the crust:
Mix the dry ingredients first, then drizzle in the melted butter and stir until it looks like wet sand. Press it down firmly with your fingers or the bottom of a measuring cup so it doesn't crumble when you cut the bars.
Par-bake the crust:
Ten minutes in the oven sets the base just enough to hold the cheesecake layer. It won't look brown, and that's fine.
Beat the cheesecake layer:
Cream the cheese and sugar until it's completely smooth, scraping the bowl once or twice. Add the eggs one at a time so they incorporate without overbeating, which can cause cracks.
Add sour cream and vanilla:
Stir these in gently at the end to keep the mixture airy. Pour it over the warm crust and tap the pan on the counter to release any bubbles.
Prep the strawberry topping:
Toss everything together in a small bowl and let it sit for a minute so the cornstarch coats evenly. Spoon it over the cheesecake layer, spreading it out but not pressing down.
Make the streusel:
Use your fingers or a fork to work the cold butter into the dry ingredients until you get pea-sized crumbs. Scatter them over the strawberries, covering as much surface as you can.
Bake until set:
The center should jiggle just slightly when you shake the pan, and the streusel will be golden. If the topping browns too fast, tent it loosely with foil for the last ten minutes.
Cool and chill:
Let the bars cool completely at room temperature, then refrigerate for at least three hours. They firm up as they chill and slice much cleaner when cold.
Slice and serve:
Lift the whole slab out using the parchment, then cut into squares with a sharp knife. Wipe the blade between cuts for neat edges.
Chilled Strawberry Cheesecake Bars sliced into squares, revealing layers of rich cheesecake and vibrant fresh berry topping. Save to Pinterest
Chilled Strawberry Cheesecake Bars sliced into squares, revealing layers of rich cheesecake and vibrant fresh berry topping. | urbandouce.com

The first time I served these, my husband ate one right out of the pan while it was still warm, and the cheesecake layer oozed everywhere. He said it was delicious anyway, but I learned that patience really does pay off with desserts like this. Now I always make them the night before, and they've become my go-to when I need something that looks impressive but doesn't require fancy skills.

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Choosing Your Berries

Strawberries are classic, but I've used raspberries, blueberries, and even a mix of all three with great results. If you go with raspberries, reduce the sugar slightly since they're more tart. Frozen berries work in a pinch, just thaw and drain them well so they don't add too much moisture. Whatever you choose, make sure to dice them small so every bite gets a little fruit.

Make-Ahead Tips

These bars actually improve after a day in the fridge because the flavors meld and the texture firms up. I've made them up to two days ahead and stored them covered in the pan. If you're traveling with them, cut them into squares and pack them in a single layer so the streusel doesn't get squished. They also freeze beautifully for up to a month, just thaw them in the fridge overnight before serving.

Serving Suggestions

I like to serve these straight from the fridge because the contrast between the cold cheesecake and the buttery streusel is perfect. A dollop of whipped cream on top makes them feel extra special, and a drizzle of berry sauce turns them into a plated dessert. If you have leftovers, they keep well covered in the fridge for up to five days.

  • Add a handful of chopped pecans or walnuts to the streusel for a nutty crunch.
  • Swap the sour cream for Greek yogurt if you want a tangier, lighter cheesecake layer.
  • Dust the tops with powdered sugar just before serving for a bakery-style finish.
Perfectly set Strawberry Cheesecake Bars on a platter, ready to serve with a drizzle of sweet strawberry sauce. Save to Pinterest
Perfectly set Strawberry Cheesecake Bars on a platter, ready to serve with a drizzle of sweet strawberry sauce. | urbandouce.com

These bars have a way of making any occasion feel a little more special, whether it's a backyard party or a quiet Sunday at home. I hope they become a favorite in your kitchen too.

Recipe Questions & Answers

β†’ Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries. Thaw them completely and drain excess liquid before tossing with sugar, lemon juice, and cornstarch to prevent a soggy topping.

β†’ How long do these bars stay fresh?

Store the bars in an airtight container in the refrigerator for up to 5 days. They taste best when kept chilled and maintain their texture beautifully.

β†’ Can I make these ahead of time?

Absolutely! These bars are ideal for make-ahead desserts. Prepare them a day in advance and refrigerate overnight for the best flavor and texture.

β†’ Why is my cheesecake layer cracking?

Cracks can occur from overbaking or rapid temperature changes. Bake just until the center is set, cool gradually at room temperature, then refrigerate to minimize cracking.

β†’ Can I substitute the sour cream?

Yes, you can substitute sour cream with Greek yogurt or additional cream cheese. The texture will be slightly different but still delicious and creamy.

β†’ What's the best way to cut clean bars?

Use a sharp knife dipped in hot water and wiped dry between each cut. This ensures clean edges and prevents the creamy filling from sticking to the blade.

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Strawberry Cheesecake Bars

Creamy cheesecake bars with fresh strawberries and cinnamon streusel. Perfect for sharing and special occasions.

Prep Time
25 minutes
Time to Cook
40 minutes
Total Duration
65 minutes
Created by Phoebe Dunham


Skill Level Medium

Cuisine American

Makes 16 Portions

Food Preferences Meat-Free

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

01 16 oz cream cheese, softened
02 2/3 cup granulated sugar
03 2 large eggs
04 1 teaspoon vanilla extract
05 1/4 cup sour cream

Strawberry Topping

01 1 1/2 cups fresh strawberries, hulled and diced
02 2 tablespoons granulated sugar
03 1 teaspoon lemon juice
04 1 tablespoon cornstarch

Cinnamon Streusel

01 1/2 cup all-purpose flour
02 1/4 cup light brown sugar, packed
03 1/2 teaspoon ground cinnamon
04 1/4 teaspoon salt
05 1/4 cup unsalted butter, cold and cubed

Directions

Step 01

Prepare baking pan and preheat oven: Preheat oven to 350Β°F. Line an 8-inch square baking pan with parchment paper, allowing overhang for easy removal.

Step 02

Mix and bake crust: In a medium bowl, combine flour, sugar, and salt. Stir in melted butter until fully combined. Press mixture firmly and evenly across the bottom of prepared pan. Bake for 10 minutes and set aside.

Step 03

Prepare cheesecake filling: In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully incorporated. Pour over baked crust and smooth the top.

Step 04

Distribute strawberry topping: In a small bowl, toss diced strawberries with sugar, lemon juice, and cornstarch. Spoon mixture evenly over the cheesecake layer.

Step 05

Create cinnamon streusel topping: In a bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter using a fork or fingertips until mixture resembles coarse crumbs. Sprinkle evenly over strawberry layer.

Step 06

Bake bars: Bake for 30 to 35 minutes, or until center is just set and streusel is golden brown. Cool completely in the pan.

Step 07

Chill and serve: Refrigerate for at least 3 hours before slicing. Lift bars out using parchment paper, cut into squares, and serve chilled.

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Needed Tools

  • 8-inch square baking pan
  • Mixing bowls
  • Electric mixer or whisk
  • Spatula
  • Knife
  • Parchment paper

Allergy Details

Review every ingredient for potential allergens and speak to a professional if you’re unsure.
  • Contains milk (cream cheese, butter, sour cream)
  • Contains eggs
  • Contains wheat (flour)

Nutrition Details (single serving)

For your reference only. This isn't medical advice.
  • Calories per Serving: 230
  • Fat content: 13 g
  • Carbohydrates: 24 g
  • Proteins: 3 g

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