Strawberry Cheesecake Bars are made with a graham cracker crust and strawberry jam swirled throughout the creamy cheesecake layer.
Who loves cheesecake? Cheesecake is a big deal in our house. I mean, the hubs will choose cheesecake over a traditional birthday cake every single year.
So it is no surprise that we have quite a few cheesecake recipes that we make often. One of the favorites is this recipe for Strawberry Cheesecake Bars that is DELISH.
When I first met the hub’s grandmother one of the first things she told me was that I was going to have to learn how to make her no-bake cheesecake and perfect it. No pressure or anything. Fortunately, it was super simple.
But over the years I have enjoyed branching out and making other recipes because I prefer my cheesecake to be more on the New York Style vs the no-bake style. That’s where these bars come into play and boy are they tasty.
strawberry cheesecake bar recipe
Here are some commonly asked questions
Can I add other fruit flavors to this cheesecake recipe?
Yes- of course. We also like to make this with raspberries, blackberries & cherries. So good, no matter the fruit. I have not tried it with peaches, so if you do, please let me know how it turns out.
Can I make this with a cookie crust instead?
Of course. Just combine 1-1/2 cups finely ground cookie crumbs with the other crumb ingredients and toss with a fork until all the crumbs are moist. Then press firmly into the bottom of the pan. These are great with an Oreo crust and also with a Vanilla Wafer crust.
Why this recipe works
- Strawberry is a great flavor pairing for cheesecake
- Bars are easier to eat than a large slice of traditional cheesecake and helps keep portions in check
- Using jam keeps prep quick and easy
philadelphia snack bars strawberry cheesecake
What is the best way to store Strawberry Cheesecake Bars?
I like to keep mine in the dish I bake these in, mainly to cut down on extra dishes. So after serving, cover the baking dish with plastic wrap or tin foil. Be sure to label with the date before refrigerating.
This recipe should keep for up to 3 days. As with most food, it is important to get these into the refrigerator within 1 hour after serving to prevent bacteria growth.
What pan do you recommend?
I really love this metal baking pan because not only is it the perfect size, but it is also easy to clean & affordable too.
Can these be topped with pie filling?
You bet – that would be delicious. If you want more sweet strawberry flavor – spreading a can of strawberry pie filling on the top would be AMAZING.
strawberry swirl cheesecake bars
Can this be made with frozen fruit?
You can make this with frozen berries, but make sure they are fully thawed before using. The frozen ones will have too much moisture if you try to bake them while frozen & you will end up with a goopy mess.
TIPS FOR THE BEST CHEESECAKE BARS
- Cool completely before transferring to the refrigerator.
- Use a sharp knife and run it under hot water first for the cleanest cuts.
- This can easily double – just bake 2 pans side-by-side.
- Do not leave at room temperature for more than 2 hours.
- Beat the cream cheese by itself for about 60 seconds at high speed before adding any other ingredients for the creamiest texture.
- Can sub in other jam flavors if desired.
Can this recipe be doubled?
I usually like to double this recipe but still bake it in 2 separate pans. This way I can keep the baking time the same, instead of having to figure out how much longer I need to increase the time. Plus I really like the thickness with this recipe & doubling it into another size pan would change that.
If you love strawberries – don’t miss these popular recipes
- Easy Strawberry Cake Recipe
- Strawberry Cheesecake Frozen Yogurt
- Fresh Strawberry Buttercream Frosting
- Easy Strawberry Jalapeño Donuts
- Strawberry Napoleons
How many bars will this recipe make?
Honestly, this really depends on how large or small you cut them. But I like to cut them 3×3 – totaling 9 bars. Of course, you can cut 4×4 rows to make 12 bars or 2×2 & have just 4 super large bars. That is really up to you. I’m talking 3 bars x 3 bars – not 3″x3″.
How to Make Strawberry Cheesecake Bars
Crust
- Preheat the oven to 350F.
- Line an 8×8 baking dish with parchment paper and spray it with nonstick baking spray. Set aside.
- In a large bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Stir until the mixture resembles wet sand– about 30 seconds.
- Transfer the crust into the prepared baking dish and pack it firmly into the bottom of the pan.
- Partially bake the crust for 5 minutes, then remove it from the oven to cool slightly while you make the filling.
Cheesecake
- Add the cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream them together on medium speed until they are smooth and light– about 2 minutes.
- Next add the sour cream and pure vanilla extract and mix to combine.
- Lastly, add the eggs one at a time.
- Scrape down the sides of the bowl to ensure that everything is fully incorporated.
- Pour the cheesecake layer on top of the par baked crust. Add spoonfuls of strawberry jam to the top of the cheesecake layer and swirl them into the cheesecake.
- Bake for 30-35 minutes, or until the center is fully set and doesn’t jiggle when the pan is lightly shaken.
- Allow the cheesecake to cool to room temperature (about 1 hour) and then transfer it to the fridge to cool completely (about 2 hours).
- Slice and enjoy. Store any leftover bars in an airtight container in the fridge for up to three days.
Ingredients for Strawberry Cheesecake Bars
Crust
- graham cracker crumbs
- brown sugar
- butter – melted
Cheesecake
- cream cheese at room temperature
- granulated sugar
- sour cream
- pure vanilla extract
- large eggs
- strawberry jam
Products I love when making these cheesecake bars…
This cheesecake bar recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade cheesecake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this bar recipe.
- graham cracker crumbs
- brown sugar
- Strawberry jam
- granulated sugar
- vanilla extract
- mixer
- mixing bowl
- spatulas
- food processor
- this metal baking pan
- measuring cups
- wet ingredient measuring cup
- measuring spoons
If you love this Easy Strawberry Cheesecake Bars recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
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Strawberry Cheesecake Bars
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- 6 tbsp butter melted
Cheesecake
- 16 ounces cream cheese at room temperature
- ½ cup granulated sugar
- ⅓ cup sour cream
- 1 tsp pure vanilla extract
- 2 large eggs
- ¼ cup strawberry jam
Instructions
Crust
- Preheat the oven to 350F.
- Line an 8×8 baking dish with parchment paper and spray it with nonstick baking spray. Set aside.
- In a large bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Stir until the mixture resembles wet sand– about 30 seconds.
- Transfer the crust into the prepared baking dish and pack it firmly into the bottom of the pan.
- Partially bake the crust for 5 minutes, then remove it from the oven to cool slightly while you make the filling.
Cheesecake
- Add the cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream them together on medium speed until they are smooth and light– about 2 minutes.
- Next add the sour cream and pure vanilla extract and mix to combine.
- Lastly, add the eggs one at a time.
- Scrape down the sides of the bowl to ensure that everything is fully incorporated.
- Pour the cheesecake layer on top of the par baked crust. Add spoonfuls of strawberry jam to the top of the cheesecake layer and swirl them into the cheesecake.
- Bake for 30-35 minutes, or until the center is fully set and doesn’t jiggle when the pan is lightly shaken.
- Allow the cheesecake to cool to room temperature (about 1 hour) and then transfer it to the fridge to cool completely (about 2 hours).
- Slice and enjoy. Store any leftover bars in an airtight container in the fridge for up to three days.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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