Strawberry Cheesecake Bars (Printable Version)

Creamy cheesecake with strawberries and cinnamon streusel. Perfect for gatherings and sweet cravings.

# 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 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, leaving overhang on sides for easy removal.
02 - In a medium bowl, combine flour, sugar, and salt. Stir in melted butter until evenly combined. Press mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes and set aside to cool slightly.
03 - In a large bowl, beat softened 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. Pour filling over the baked crust and smooth the surface.
04 - In a small bowl, toss diced strawberries with sugar, lemon juice, and cornstarch until evenly coated. Spoon the strawberry mixture evenly over the cheesecake layer.
05 - In a bowl, whisk together flour, brown sugar, cinnamon, and salt. Cut in cold butter using a fork or fingertips until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the strawberry layer.
06 - Bake for 30 to 35 minutes, or until the center is just set and the streusel is golden brown. Remove from oven and cool completely in the pan. Refrigerate for at least 3 hours before cutting.
07 - Lift the bars from the pan using the parchment paper overhang. Cut into 16 equal squares and serve chilled.

# Expert Advice:

01 -
  • The buttery cinnamon streusel adds a texture contrast that makes ordinary cheesecake feel brand new.
  • These bars slice cleanly and travel beautifully, unlike their finicky round cheesecake cousins.
  • Fresh strawberries baked right into the filling create pockets of jammy sweetness without any extra cooking.
  • You can make them a full day ahead and they actually taste better after chilling overnight.
02 -
  • Cold cream cheese creates lumps that no amount of mixing will fix, set it out early or soften it gently in the microwave at ten-second intervals.
  • Cutting the bars while they're still warm will give you a beautiful mess, the cheesecake needs to be fully chilled to slice cleanly.
  • If your streusel looks too dry and won't clump, add another tablespoon of cold butter rather than trying to fix it with water.
03 -
  • Run your knife under hot water and wipe it dry between each cut for bakery-perfect slices every single time.
  • If you don't have parchment paper, greasing the pan heavily and dusting it with sugar works, though lifting the bars out is trickier.
  • Taste your strawberries before adding sugar, sometimes they're sweet enough that you can cut the berry topping sugar in half.
  • Let the bars sit at room temperature for about ten minutes before serving so the cheesecake layer softens just enough to be creamy instead of firm.
Go Back