Strawberry Cheesecake Bars (Printer view)

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

# What You'll 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 fresh lemon juice
13 - 1 tablespoon cornstarch

→ Cinnamon Streusel

14 - 1/2 cup all-purpose flour
15 - 1/4 cup packed light brown sugar
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 combined. Press mixture firmly and evenly into bottom of prepared pan.
03 - Bake crust for 10 minutes until lightly set. Remove from oven and set aside.
04 - In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully incorporated.
05 - Pour cheesecake mixture over the baked crust and smooth the top with a spatula.
06 - In a small bowl, toss diced strawberries with sugar, lemon juice, and cornstarch until evenly coated. Spoon mixture evenly over cheesecake layer.
07 - In a bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold cubed butter with a fork or fingertips until mixture resembles coarse crumbs. Sprinkle evenly over strawberry layer.
08 - Bake for 30 to 35 minutes until the center is just set and streusel is golden brown.
09 - Cool completely in the pan, then refrigerate for at least 3 hours before cutting.
10 - Lift bars out using parchment paper overhang, cut into 16 squares, and serve chilled.

# Expert Suggestions:

01 -
  • No springform pan or water bath means less stress and easier cleanup.
  • The cinnamon streusel adds a cozy, crumbly contrast to the creamy cheesecake.
  • Bars are so much easier to serve at gatherings than slicing a whole cheesecake.
  • Fresh strawberries bring bright, juicy flavor in every bite.
02 -
  • Cold butter is essential for a crumbly streusel, if it's too soft, you'll end up with a greasy topping.
  • Don't skip the chilling time or the bars will fall apart when you try to cut them.
  • Overmixing the cheesecake batter can introduce air bubbles that cause cracks.
03 -
  • Press the crust firmly into the corners so it doesn't crumble when you slice the bars.
  • Let the cream cheese sit out for at least an hour before mixing to avoid lumps.
  • Use a sharp knife wiped clean between cuts for the neatest squares.
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