Prepare to fall in love with these delightful Strawberry Cheesecake Bars! They are the epitome of creamy, fruity perfection, and surprisingly simple to whip up. This recipe takes the classic indulgence of cheesecake and transforms it into convenient, shareable bars, making them an ideal treat for any gathering, from festive holiday parties to casual weeknight desserts. With just 8 essential ingredients and less than an hour of baking time, you’ll be amazed at how effortlessly you can create such an impressive dessert. The hardest part, truly, is patiently waiting for them to chill to their optimal deliciousness, but we promise, every moment of anticipation is absolutely worth it for that first incredible bite!

Strawberry Swirl Cheesecake Bars: Your New Favorite Dessert!

These easy Strawberry Swirl Cheesecake Bars are a true showstopper that delivers on both flavor and convenience. Imagine a dessert with a soft, luscious cheesecake base, beautifully swirled with vibrant strawberry jam, all resting on a perfectly crisp graham cracker crust. It’s a symphony of sweet, creamy, and fruity notes that captivates with every bite. Unlike traditional cheesecakes, this recipe eliminates the need for a complicated water bath, making it accessible to even novice bakers. The result is an effortlessly elegant dessert that tastes incredibly indulgent and feels wonderfully elevated with minimal effort.

Whether you’re hosting a party, celebrating a holiday, or simply craving a delicious homemade treat, these bars are guaranteed to impress. Their individual portion size makes them ideal for serving, and the vibrant red swirls against the creamy white cheesecake create a visually appealing dessert that’s as beautiful as it is tasty. Get ready to add this no-fuss, utterly delicious recipe to your regular baking rotation!

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Strawberry Cheesecake Bars Recipe

These strawberry cheesecake bars are lusciously creamy, bursting with fruity flavor, and incredibly easy to make with just 8 simple ingredients. Enjoy the delightful contrast of a rich cheesecake swirled with sweet strawberry jam on a golden graham cracker crust!

Prep:

10 minutes

Cook:

40 minutes

Total Time:

3 hours
50 minutes

Cool Time:

3 hours

Servings:

9 bars

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Ingredients

For the Crust

• 1½ cups graham cracker crumbs (about 14 cracker sheets)
• ¼ cup brown sugar
• 6 tablespoons unsalted butter melted (¾ stick)

For the Cheesecake

• 16 ounces cream cheese room temperature (2 bricks)*
• ½ cup granulated sugar
• ⅓ cup sour cream room temperature**
• 1 teaspoon pure vanilla extract
• 2 large eggs room temperature
• ¼ cup strawberry jam

US Customary – Metric

Equipment

• Kitchen Scale (optional)
• 8×8 Baking Pan
• Stand Mixer

Instructions

For the Crust

• Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Lightly spray the parchment paper with nonstick cooking spray. This preparation ensures a clean release and easy cleanup.
• In a large mixing bowl, combine the finely crushed graham cracker crumbs, brown sugar, and melted unsalted butter. Stir these ingredients thoroughly with a spoon or your hands until the mixture is uniformly combined and has the consistency of wet sand. This should take about 30 seconds.
  1½ cups graham cracker crumbs,
  ¼ cup brown sugar,
  6 tablespoons unsalted butter
  
• Transfer the moist graham cracker mixture into your prepared baking dish. Using the bottom of a flat glass or a measuring cup, firmly and evenly press the crust mixture into the bottom of the pan. This creates a dense, stable base for your cheesecake.
  
• Par-bake the crust in the preheated oven for 5 minutes. This step helps to set the crust, preventing it from becoming soggy once the cheesecake filling is added. After 5 minutes, remove the pan from the oven and let it cool slightly while you prepare the cheesecake filling.

For the Cheesecake

• In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the room temperature cream cheese and granulated sugar. Beat them together on medium speed for approximately 2 minutes, or until the mixture is completely smooth, light, and fluffy. Ensure there are no lumps of cream cheese remaining.
  16 ounces cream cheese,
  ½ cup granulated sugar
• Next, add the room temperature sour cream and pure vanilla extract to the cream cheese mixture. Mix on low speed until just combined. Avoid overmixing to prevent incorporating too much air, which can cause cracking during baking.
  ⅓ cup sour cream,
  1 teaspoon pure vanilla extract
• Add the large eggs one at a time, mixing only until each egg is just incorporated before adding the next. Overmixing at this stage can also introduce too much air, leading to a cracked cheesecake surface.
  2 large eggs
• Periodically scrape down the sides and bottom of the mixing bowl with a rubber spatula to ensure that all ingredients are thoroughly combined and no pockets of unmixed ingredients remain. This guarantees a perfectly smooth cheesecake batter.
  
• Carefully pour the creamy cheesecake batter over the par-baked graham cracker crust, spreading it into an even layer with your spatula. Then, drop small spoonfuls of strawberry jam (totaling ¼ cup) randomly over the top of the cheesecake layer. Using a knife, skewer, or toothpick, gently swirl the jam into the cheesecake batter to create beautiful patterns. Be careful not to swirl too much, as this can cause the jam to fully incorporate and lose its distinct swirl effect.
  ¼ cup strawberry jam
  
• Bake the cheesecake bars for 30-35 minutes, or until the center appears mostly set. You can test for doneness by gently shaking the pan; the edges should be firm, and the very center should have only a slight jiggle, indicating it will continue to set as it cools.
  
• Once baked, remove the pan from the oven and allow the cheesecake to cool completely to room temperature on a wire rack. This cooling process typically takes about 1 hour. After it reaches room temperature, transfer the pan to the refrigerator and chill for at least 2 hours, or ideally, overnight, for the best texture and flavor. Fully chilled bars are much easier to cut cleanly.

Notes & Expert Tips

*For the richest, creamiest cheesecake, always use full-fat, brick-style cream cheese. Avoid the whipped or spreadable cream cheese found in tubs, as their consistency and water content are different and won’t yield the desired results.

**If sour cream isn’t readily available, or if you prefer an alternative, plain Greek yogurt can be used in its place. It offers a similar tang and richness, contributing to the cheesecake’s characteristic creamy texture.

Additional Tips for Success:

• Room Temperature Ingredients: This is paramount for a smooth cheesecake batter. Cold ingredients (cream cheese, sour cream, eggs) can lead to a lumpy batter and overmixing as you try to smooth it out. Take them out of the fridge at least 30-60 minutes before you begin.
• Don’t Overmix the Batter: Once you add the eggs, mix just until combined. Overmixing incorporates too much air, which can cause the cheesecake to puff up significantly during baking and then collapse, leading to cracks upon cooling.
• Checking for Doneness: The cheesecake is perfectly baked when the edges are set and slightly golden, but the very center still has a slight wobble (like firm jello) when you gently shake the pan. It will continue to cook and set as it cools.
• Preventing Cracks: The gradual cooling process is key. Allowing the bars to cool to room temperature on the counter before chilling in the refrigerator helps prevent the cheesecake from cracking due to sudden temperature changes.
• Achieving Clean Cuts: For beautifully neat slices, ensure the cheesecake has completely chilled in the refrigerator for at least 2 hours, or preferably overnight. Use a sharp, warm knife (run it under hot water and wipe dry between each cut), and clean the blade between every slice. This technique ensures smooth, precise edges.

Storage: Store any leftover strawberry cheesecake bars in an airtight container in the refrigerator for up to 3 days. For longer storage, these bars freeze beautifully.

Nutrition Facts

Strawberry Cheesecake Bars Recipe

Amount Per Serving (1 slice)

Calories 429
Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 16g100%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 117mg39%

Sodium 275mg12%

Potassium 136mg4%

Carbohydrates 38g13%

Fiber 1g4%

Sugar 27g30%

Protein 6g12%

Vitamin A 1023IU20%

Vitamin C 1mg1%

Calcium 84mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Author:
Becky Hardin

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Exciting Flavor Variations & Topping Ideas

While these strawberry cheesecake bars are divine as is, they also serve as a fantastic canvas for creative flavor experimentation! The beauty of this recipe lies in its adaptability. You can effortlessly transform the taste profile by simply swapping out the strawberry jam for another fruit preserve you love. Consider these delicious alternatives:

• Raspberry Jam: For a slightly tarter, intensely fruity experience.
• Blueberry Jam: Adds a sweet and earthy berry note, perfect for a summer twist.
• Peach Jam: Offers a delicate sweetness and fragrant aroma, reminiscent of a sunny orchard.
• Cherry Jam: A classic pairing with cheesecake, providing a rich, deep fruit flavor.
• Apricot Jam: For a subtly sweet and slightly tangy bar with a beautiful golden hue.
• Orange Marmalade: Introduces a delightful citrusy zest and a hint of bitterness that balances the sweetness of the cheesecake.

Beyond changing the jam, consider enhancing your bars with delicious toppings! A dollop of fresh whipped cream, a scattering of fresh strawberries or other berries, a drizzle of melted white chocolate, or a sprinkle of toasted almonds can elevate these bars from great to truly extraordinary. Feel free to get creative and make them your own!

How to Make Strawberry Cheesecake Bars: A Detailed Step-by-Step Guide

Crafting these delectable strawberry cheesecake bars is a straightforward process, even for beginner bakers. Follow these detailed steps to ensure a perfect batch every time.

1. Prepare Your Ingredients and Pan

Begin by gathering all your ingredients. It’s crucial for the cream cheese, sour cream (or Greek yogurt), and eggs to be at room temperature; this ensures a smooth, lump-free batter. If you haven’t already, finely crush your graham crackers into crumbs. Melt the unsalted butter and set it aside to cool slightly. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal, and lightly spray it with nonstick cooking spray. This prep work sets you up for success!

2. Mix the Graham Cracker Crust

In a large bowl, combine 1½ cups of graham cracker crumbs, ¼ cup of brown sugar, and 6 tablespoons of melted unsalted butter. Stir these ingredients together thoroughly. Continue mixing for about 30 seconds, or until the mixture is well-combined and takes on the consistency of wet sand. This ensures that the crust will hold together beautifully.

3. Par-Bake the Crust for Stability

Transfer the graham cracker mixture into your prepared 8×8-inch baking dish. Use the bottom of a flat glass or a measuring cup to firmly and evenly press the crust mixture into the bottom of the pan. This compression is vital for a sturdy crust that won’t crumble. Place the pan in your preheated oven and par-bake the crust for 5 minutes. This quick bake helps to set the crust and prevents it from becoming soggy when the wet cheesecake filling is added. Once baked, remove it from the oven and let it cool slightly while you prepare the filling.

4. Prepare the Creamy Cheesecake Filling

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine 16 ounces (two 8-ounce bricks) of room temperature cream cheese with ½ cup of granulated sugar. Beat on medium speed for about 2 minutes, until the mixture is perfectly smooth, light, and free of any lumps. Next, add ⅓ cup of room temperature sour cream and 1 teaspoon of pure vanilla extract, mixing on low speed until just combined. Finally, add 2 large room temperature eggs, one at a time, mixing only until each egg is incorporated before adding the next. Remember to scrape down the sides and bottom of the bowl frequently to ensure all ingredients are fully blended, preventing any unmixed streaks. Be careful not to overmix, especially after adding the eggs, to avoid introducing too much air, which can lead to cracks.

5. Create the Irresistible Strawberry Swirl

Pour the prepared cheesecake batter evenly over the slightly cooled, par-baked graham cracker crust in the baking pan. Next, take ¼ cup of strawberry jam and drop small, random spoonfuls across the surface of the cheesecake layer. Using a thin knife, a skewer, or even a toothpick, gently swirl the jam into the cheesecake batter. Aim for beautiful, distinct ribbons of red without completely blending the jam into the white cheesecake. This creates the signature “swirl” effect and ensures bursts of fruity flavor in every bar.

6. Bake and Chill to Perfection

Place the pan back into the preheated oven and bake for 30-35 minutes. The cheesecake bars are done when the edges are set and a gentle shake of the pan reveals only a slight jiggle in the very center. Do not overbake, as this can lead to a dry texture and cracks. Once baked, remove the pan from the oven and allow the cheesecake to cool completely to room temperature on a wire rack for about 1 hour. This gradual cooling is critical for preventing cracks. After reaching room temperature, transfer the pan to the refrigerator to chill for at least 2 hours, but preferably overnight. This extended chilling time allows the cheesecake to firm up properly, enhancing its texture and making it much easier to cut into perfect, clean bars.

How to Store & Freeze Strawberry Cheesecake Bars

Proper storage is key to maintaining the fresh taste and creamy texture of your strawberry cheesecake bars. Here’s how to keep them at their best:

Refrigerator Storage:

After your cheesecake bars have fully chilled and been cut, store any leftovers in an airtight container. Place the container in the refrigerator, and the bars will remain delicious for up to 3 days. Ensure they are well-covered to prevent them from absorbing odors from other foods in the fridge.

Freezer Storage:

These cheesecake bars are also excellent for freezing, making them a perfect make-ahead dessert! To freeze:

1. Cool Completely: Ensure the baked cheesecake is entirely cool to room temperature, then fully chilled in the refrigerator.
2. Cut into Squares: While still in the pan (or on the parchment paper), use a warm, sharp knife to cut the cheesecake into individual squares.
3. Initial Freeze: Place the pan with the cut bars into the freezer for about an hour. This flash-freezing step helps the bars firm up individually, preventing them from sticking together.
4. Wrap Individually (Optional, but Recommended): For best quality, wrap each individual bar tightly in plastic wrap. This provides an extra layer of protection against freezer burn.
5. Final Storage: Transfer the wrapped or unwrapped, flash-frozen bars to a freezer-safe, airtight container or a heavy-duty freezer bag. Arrange them in a single layer if possible, or separate layers with parchment paper.
6. Freeze Time: Store in the freezer for up to 2-3 months.
7. Thawing: To enjoy, simply remove the desired number of bars from the freezer and let them thaw in the refrigerator for a few hours, or at room temperature for about 30-60 minutes, until softened to your preferred consistency.

With these storage tips, you can enjoy the delightful taste of homemade strawberry cheesecake bars whenever a craving strikes!

Frequently Asked Questions About Strawberry Cheesecake Bars

Here are answers to some common questions about making and enjoying these delightful dessert bars:

Q: Can I use fresh strawberries instead of jam for the swirl?

A: While fresh strawberries are delicious, they contain a lot of water. Swirling fresh, uncooked strawberries directly into the cheesecake batter might release too much moisture and alter the cheesecake’s texture or prevent it from setting properly. If you want a fresh strawberry flavor, it’s best to cook down fresh strawberries into a thick compote or sauce first, then swirl that into the batter, or use fresh strawberries as a topping after the bars are baked and chilled.

Q: My cheesecake cracked! What went wrong?

A: Cracks are usually caused by rapid temperature changes or overmixing. Ensure your ingredients are at room temperature, avoid overmixing the batter (especially after adding eggs), and allow the cheesecake to cool very slowly to room temperature on a wire rack before refrigerating. Baking the cheesecake until it’s just set (with a slight wobble in the center) rather than fully firm can also help.

Q: Can I make these cheesecake bars ahead of time?

A: Absolutely! These strawberry cheesecake bars are an excellent make-ahead dessert. In fact, they taste even better the next day after the flavors have had a chance to meld and the cheesecake has fully set. You can prepare them 1-2 days in advance and store them in the refrigerator.

Q: How can I ensure my graham cracker crust is firm and doesn’t crumble?

A: The key to a sturdy crust is to finely crush the graham crackers (no large chunks!), combine them thoroughly with melted butter and sugar until it resembles wet sand, and then press it very firmly into the pan. Par-baking for a few minutes also helps to set it before adding the filling.

Q: What’s the best way to cut clean slices?

A: For perfectly clean cuts, make sure your cheesecake bars are thoroughly chilled, ideally overnight. Use a long, sharp knife. For extra clean slices, run the knife under hot water, wipe it dry, make a cut, and then repeat the process (rinse, wipe, cut) for each subsequent slice. This prevents sticking and messy edges.