Strawberry Cheesecake Bars (Printable)

Creamy cheesecake bars layered with fresh strawberries and topped with buttery cinnamon streusel topping.

# What You 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 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 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, leaving overhang for easy removal.
02 - In a medium bowl, combine flour, sugar, and salt. Stir in melted butter until fully incorporated. Press mixture firmly and evenly into the bottom of prepared pan. Bake for 10 minutes and set aside.
03 - In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract and sour cream until fully incorporated.
04 - Pour cheesecake filling over baked crust and smooth the top surface evenly.
05 - In a small bowl, toss diced strawberries with sugar, lemon juice, and cornstarch. Spoon mixture evenly over the cheesecake layer.
06 - In a bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter with a fork or your fingers until mixture resembles coarse crumbs. Sprinkle evenly over strawberry layer.
07 - Bake for 30 to 35 minutes, or until the center is just set and the streusel is golden brown. Cool completely in the pan, then refrigerate for at least 3 hours before slicing.
08 - Lift bars out using parchment paper overhang, cut into 16 equal squares, and serve chilled.

# Expert Suggestions:

01 -
  • The cheesecake layer stays velvety without needing a water bath or fussy technique.
  • Fresh strawberries become sweet and glossy as they bake, no stovetop jam required.
  • Cinnamon streusel adds a surprise crunch that keeps every bite interesting.
  • These bars slice cleanly and travel beautifully to potlucks or picnics.
02 -
  • Cold cream cheese will leave lumps no matter how long you beat it, so let it sit out for at least an hour.
  • Do not skip chilling the bars, they need time to firm up or they will fall apart when you cut them.
  • Use parchment paper with overhang, it makes lifting the whole slab out of the pan effortless.
03 -
  • Press the crust firmly into the corners of the pan so it holds together when you cut the bars.
  • Let the cheesecake layer come to room temperature before adding the cold streusel, it helps everything bake evenly.
  • Use a sharp knife wiped clean between cuts for the neatest squares.
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