Name: Strawberry Cheesecake Bars with Homemade Cheesecake Perfection
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 cups graham cracker crumbs; 1/2 cup unsalted butter, melted; 1/4 cup granulated sugar; 16 oz cream cheese, softened; 1/2 cup granulated sugar; 2 large eggs; 1/4 cup sour cream; 1 tsp vanilla extract; 1/2 cup strawberry jam; Fresh strawberries, sliced (optional)

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Homemade cheesecake doesn’t need to be complicated, and these strawberry cheesecake bars prove it. I’ve made this recipe more times than I can count, and each time, I fall a little more in love. Maybe it’s the buttery graham crust that holds it all together or the creamy layer of tangy, sweet perfection—either way, this is comfort wrapped in dessert. If you’re someone who’s been dabbling in healthy cheesecake recipes or curious about vegan cheesecake recipes, this is a great place to start. While it’s not a raw vegan cheesecake or high protein cheesecake, it hits that balance of indulgence and approachability. And dare I say it rivals some of the best copycat Cheesecake Factory recipes out there? Yep. I went there. Oh, and if you’re the type who saves pumpkin cheesecake recipes all year just to make them in the fall—well, don’t be surprised if this one steals the spotlight. Let’s bake something a little nostalgic, a little fancy, and totally worth licking the spatula.

1) Key Takeaways
2) Easy Strawberry Cheesecake Bars Recipe
3) Ingredients for Strawberry Cheesecake Bars
4) How to Make Strawberry Cheesecake Bars
5) Tips for Making Strawberry Cheesecake Bars
6) Making Strawberry Cheesecake Bars Ahead of Time
7) Storing Leftover Strawberry Cheesecake Bars
8) Try these Dessert Recipes next!
9) Strawberry Cheesecake Bars
10) Nutrition

1) Key Takeaways

Simple method using everyday ingredients.
Balanced sweetness and rich texture.
Perfect base for seasonal fruit twists.
Stores well and ideal for gatherings.

2) Easy Strawberry Cheesecake Bars Recipe

Every time I bake these strawberry cheesecake bars, I feel like I’ve cracked the dessert code. You start with a homemade cheesecake base that’s soft, smooth, and full of flavor. Then comes the real magic—the swirls of strawberry jam that melt slightly into the creamy layer, making each bite taste like summer.

Now, I know there’s no shortage of healthy cheesecake recipes floating around, and I love a good high protein cheesecake when I’m trying to feel smug about dessert. But some days? You just want something homemade and honest. Something that whispers, “you earned this” after a long day.

If you’ve been hoarding copycat Cheesecake Factory recipes or flirting with raw vegan cheesecake, this is your nudge to try a classic. I say let’s put pumpkin cheesecake recipes back on the shelf for now and give this a whirl instead. Because this homemade cheesecake might just be your new go-to.

3) Ingredients for Strawberry Cheesecake Bars

Graham Cracker Crumbs: The base layer that holds this dessert together. Pressed firmly, it gives that slightly salty, buttery crunch to balance the sweet top.

Unsalted Butter, Melted: Butter melts into the crumbs and sets to form a crisp bottom. I always say, don’t skimp here. Let it shine.

Granulated Sugar (for crust): Adds just a touch of sweetness to the crust without going overboard.

Cream Cheese: The star of the show. Softened cream cheese gives the homemade cheesecake that rich, creamy base we all love.

Granulated Sugar (for filling): Balances the tartness of the cream cheese, helping everything taste mellow and smooth.

Eggs: These help bind the filling. Add one at a time and mix gently to keep that silky texture.

Sour Cream: Just a bit adds brightness and depth. It smooths the filling without making it runny.

Vanilla Extract: A small splash of vanilla makes the filling feel complete. You’ll miss it if you leave it out.

Strawberry Jam: Swirled through the top, it adds sweetness and that berry pop. Try raspberry if you’re in a mood.

Fresh Strawberries (optional): Not required, but sliced strawberries on top make it feel a little extra. And extra’s nice sometimes.

4) How to Make Strawberry Cheesecake Bars

Step 1: Line an 8×8 pan with parchment. Mix graham crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom. Chill while you prep the filling.

Step 2: In another bowl, beat the softened cream cheese with sugar. Take your time here—grainy filling is no one’s friend.

Step 3: Add eggs one at a time, beating between each. Then mix in the sour cream and vanilla. Don’t overmix—it needs to stay airy, not foamy.

Step 4: Pour the filling over your crust. Dollop spoonfuls of strawberry jam across the top. Use a knife to swirl gently. You want ribbons, not chaos.

Step 5: Bake at 325°F for 35 to 40 minutes. You’re looking for a barely set center with a light wobble—kind of like a cheesecake belly dance.

Step 6: Let it cool fully before refrigerating. I know waiting is the worst part. Go scroll for vegan cheesecake recipes while it chills.

Step 7: Slice and serve with fresh berries. Or don’t. Just eat a slab straight from the pan—I won’t tell.

5) Tips for Making Strawberry Cheesecake Bars

Bring the cream cheese to room temp before mixing. It’ll blend better and you won’t end up with stubborn lumps ruining your smooth homemade cheesecake layer.

Use parchment paper in the pan. You’ll thank yourself when the time comes to lift those bars cleanly. I’ve learned this the hard way—scraping corners isn’t a vibe.

If your jam is too thick, microwave it for 10 seconds to make it swirl-ready. Too much swirling? It all blends. Not enough? You’ll miss that pretty marbled effect.

6) Making Strawberry Cheesecake Bars Ahead of Time

These bars are actually better after a night in the fridge. So if you’re planning for a party or potluck, this dessert’s got your back. That homemade cheesecake base sets up firmer and slices cleaner on day two.

You can bake the whole tray, cover tightly, and refrigerate for up to 3 days. If you’re using fresh strawberries on top, add them right before serving so they don’t get mushy.

I’ve even frozen these bars successfully. Just slice them, separate with parchment, and wrap well. You’ll have cheesecake bars ready whenever the craving hits.

7) Storing Leftover Strawberry Cheesecake Bars

Keep leftover bars in an airtight container in the fridge. They’ll stay good for about 4 days, but let’s be honest—they rarely last that long around here.

If stacking them, place parchment between layers to keep the jam from sticking. That top layer of strawberry is gold, so don’t let it smear or tear.

Need longer storage? Freeze individually, wrap tightly, and they’ll keep for a month. Defrost in the fridge overnight for the best texture. It’s like a secret stash of happiness.

8) Try these Dessert Recipes next!

9) Strawberry Cheesecake Bars