Strawberry Cheesecake Bars (Print Version)

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

# 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

05 - 16 oz 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 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

# Directions:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing overhang for easy removal.
02 - 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.
03 - 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.
04 - In a small bowl, toss diced strawberries with sugar, lemon juice, and cornstarch. Spoon mixture evenly over the cheesecake layer.
05 - 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.
06 - Bake for 30 to 35 minutes, or until center is just set and streusel is golden brown. Cool completely in the pan.
07 - Refrigerate for at least 3 hours before slicing. Lift bars out using parchment paper, cut into squares, and serve chilled.

# Expert Suggestions:

01 -
  • The streusel adds a warm, spiced crunch that balances the creamy cheesecake perfectly.
  • You can make these a day ahead and they actually taste better after chilling overnight.
  • They slice cleanly and hold their shape, making them ideal for potlucks or gifting.
  • Fresh strawberries baked into the top create little pockets of jammy sweetness in every bite.
02 -
  • Don't skip softening the cream cheese or you'll end up with lumps no amount of beating will fix.
  • Cold butter is the secret to a crumbly streusel, if it melts before baking, you'll just get a greasy layer.
  • Let the bars chill for the full three hours or they'll be too soft to slice cleanly.
03 -
  • Line the pan with parchment on all sides if you want absolutely perfect edges.
  • Use a hot, dry knife to cut the bars and wipe it clean between each slice for the neatest squares.
  • If your strawberries are very juicy, add an extra teaspoon of cornstarch to the topping so it thickens properly.
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