Strawberry Cheesecake Bars (Printable Version)

Creamy cheesecake layers with fresh strawberries and buttery cinnamon streusel on a golden crust.

# 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 fresh 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

# Steps:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - In a medium bowl, combine flour, sugar, and salt. Stir in melted butter until mixture is uniform. Press firmly and evenly across the bottom of prepared pan. Bake for 10 minutes until lightly set, then remove from oven.
03 - In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs individually, mixing thoroughly after each addition. Fold in vanilla extract and sour cream until fully incorporated. Pour mixture over baked crust and smooth top surface.
04 - In a small bowl, combine diced strawberries, sugar, lemon juice, and cornstarch. Gently toss until berries are evenly coated. Distribute strawberry mixture in even layer over cheesecake filling.
05 - In a bowl, whisk together flour, brown sugar, cinnamon, and salt. Using a fork or fingertips, work cold butter pieces into dry mixture until texture resembles coarse breadcrumbs. Sprinkle streusel evenly over strawberry layer.
06 - Bake for 30 to 35 minutes until center is just set and streusel turns golden brown. Remove from oven and allow to cool completely in pan at room temperature.
07 - Transfer cooled pan to refrigerator and chill for at least 3 hours. Using parchment paper overhang, lift entire dessert from pan. Cut into 16 equal squares and serve chilled.

# Expert Pointers:

01 -
  • The cheesecake stays silky without needing a water bath or fussy techniques.
  • Fresh strawberries bake right into the filling, creating pockets of natural sweetness.
  • The cinnamon streusel adds a warm, spiced crunch that balances the creamy layers perfectly.
  • You can slice them into neat squares and stack them in a container for easy transport.
02 -
  • Do not skip chilling the bars, they need time to firm up or they will fall apart when you slice them.
  • Make sure your cream cheese is truly soft, cold cream cheese will leave lumps no matter how long you beat it.
  • Use cold butter for the streusel, melted butter will turn it into a paste instead of crumbs.
03 -
  • Run your knife under hot water and wipe it dry between cuts for perfectly clean edges every time.
  • If your strawberries are very juicy, pat them gently with a paper towel before tossing them with the cornstarch.
  • Let the bars sit at room temperature for 10 minutes before serving so the cheesecake softens just enough to be creamy on the tongue.
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