Strawberry Cheesecake Bars: The Ultimate Beginner-Friendly Dessert
If you’re craving a dessert that’s both creamy and refreshing, Strawberry Cheesecake Bars are the perfect choice. With a buttery graham cracker crust, smooth cheesecake filling, fresh strawberries, and a sweet crumble topping, these bars deliver the best of both worlds. Best of all, they’re easy to make, making them ideal for beginner bakers looking to impress without spending hours in the kitchen. Whether for a special occasion or a simple treat, these bars are sure to delight!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 50 minutes (includes chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Crust:
- 1 ½ cups (126 g) graham cracker crumbs (about 10–12 crushed graham cracker sheets)
- 6 tablespoons unsalted butter, melted
- ¼ cup (50 g) granulated sugar
For the Filling:
- 2 packages (8 ounces each) cream cheese, room temperature
- 2 large eggs, room temperature
- ⅓ cup (67 g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 2 cups (332 g) freshly diced strawberries
For the Crumble Topping:
- ¾ cup (94 g) all-purpose flour
- ¼ cup (50 g) light brown sugar, packed
- ¼ teaspoon kosher salt
- 5 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper, making sure to extend it up the sides of the dish for easy removal later. This will ensure your bars don’t stick and makes cleaning up afterward much easier. The parchment paper serves as your best friend in this recipe!
- Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir the mixture together until it resembles wet sand and the crumbs are fully coated with butter. This is the key to getting a crispy yet chewy crust. Press the mixture firmly into the bottom of the prepared baking dish, ensuring the layer is even and compact. A flat-bottomed cup works great to press it down evenly. The more firmly you press, the less likely the crust will fall apart when you cut it into bars.
- Prepare the cheesecake filling: In a large mixing bowl, use a hand mixer to beat together the cream cheese, eggs, sugar, vanilla extract, and kosher salt on medium speed. Beat until smooth, creamy, and completely lump-free. The consistency should be thick but spreadable—like frosting. If your cream cheese isn’t soft enough, you may get some lumps, so make sure it’s at room temperature before mixing.
- Assemble the filling: Once the filling is ready, spread it evenly over the graham cracker crust, making sure to cover the entire surface. You can use a spatula or spoon to gently smooth the filling into an even layer. The cheesecake filling should be thick enough that it doesn’t run off the crust.
- Add the strawberries: Now it’s time for the fruity layer! Sprinkle the freshly diced strawberries over the cheesecake filling. Don’t be afraid to load them up—the more strawberries, the better! These little red gems will add a fresh, sweet-tart bite that balances the richness of the cheesecake.
- Make the crumble topping: In a medium bowl, whisk together the flour, brown sugar, and kosher salt. Stir in the melted butter until the mixture forms a crumbly dough. You’ll want to make sure the butter is evenly mixed in so that the topping forms little crumbles when you sprinkle it over the bars.
- Top with crumble: Sprinkle the crumble mixture evenly over the strawberries, covering them as much as possible. Don’t worry about achieving perfection; the topping will melt and spread as it bakes. It’s perfectly fine if some strawberries peek through!
- Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes. The filling should be set, and the crumble topping should turn golden brown. Keep an eye on the bars toward the end of the baking time. If the topping starts to brown too quickly, you can tent the dish with foil to prevent burning.
- Cool and chill: Once baked, remove the dish from the oven and let it cool on a wire rack for about 1 hour. After that, transfer it to the refrigerator and chill for at least another hour to allow the bars to firm up. Chilling is important as it helps the bars set properly, making them easier to slice.
- Serve: After they’ve chilled, lift the bars out of the pan using the parchment paper. Slice them into squares (or rectangles if you prefer). You’ll see the beautiful layers: a golden, buttery crust, creamy cheesecake filling, juicy strawberries, and a crumble topping that’s just the right amount of sweet and crunchy.
Notes
- Room temperature ingredients: To ensure a smooth, lump-free filling, make sure your cream cheese and eggs are at room temperature before you start mixing. This helps them blend together seamlessly and prevents a lumpy texture.
- Crust pressing: The key to a sturdy crust is pressing it firmly into the pan. Use the back of a spoon or your fingers to ensure it sticks together and doesn’t crumble when you slice the bars.
- Chilling time: Don’t skip the chilling step. If you cut the bars before they’ve chilled for at least 2 hours, they will be too soft and might fall apart.
- Flavor variations: Try experimenting with different fruits depending on the season! Blueberries, raspberries, or even a combination of berries would be perfect substitutes for strawberries. You could also add a dash of cinnamon or nutmeg to the crumble topping for extra warmth.
- Even baking: Every oven is different, so keep an eye on the bars as they bake. If they’re browning too quickly on top, cover them with aluminum foil to prevent over-baking.