Strawberry Cheesecake Bars (Printable Version)

Creamy cheesecake layers with fresh strawberries and cinnamon streusel topping. Perfect for sharing and celebrations.

# Components:

→ 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

# Preparation steps:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing excess paper to hang over the edges for easy removal.
02 - Combine flour, sugar, and salt in a medium bowl. Stir in melted butter until uniform. Press mixture firmly and evenly across the bottom of the prepared pan. Bake for 10 minutes, then remove and set aside.
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. Fold in vanilla extract and sour cream until fully incorporated.
04 - Pour cheesecake mixture over the cooled crust and smooth the surface with a spatula.
05 - Toss diced strawberries with sugar, lemon juice, and cornstarch in a small bowl. Distribute evenly over the cheesecake layer.
06 - Combine flour, brown sugar, cinnamon, and salt in a bowl. Cut in cold butter with a fork or fingertips until mixture resembles coarse crumbs. Sprinkle evenly over the strawberry layer.
07 - Bake for 30 to 35 minutes until the center is just set and streusel turns golden brown. Allow to cool completely in the pan, then refrigerate for at least 3 hours.
08 - Lift bars from pan using parchment paper overhang. Cut into 16 equal squares and serve chilled.

# Expert Advice:

01 -
  • They're creamy and fruity and crunchy all at once, which means everyone at the table stops talking for a second.
  • You can make them ahead, which is honestly the best kind of dessert when you're feeding people.
  • The recipe is forgiving enough that imperfect slices still taste like you meant them that way.
02 -
  • Room-temperature cream cheese is the difference between a silky filling and one with lumps—take it out of the fridge 30 minutes before mixing.
  • The 3-hour chill is not optional for clean slices, and overnight chilling actually makes the flavors deepen and taste even better.
  • If your strawberries are particularly juicy, use the full tablespoon of cornstarch or they'll make the filling soggy.
03 -
  • Wet your knife between slices and wipe it clean so each cut is sharp and the bars stay beautiful on the plate.
  • These keep in the fridge for up to five days wrapped well, and they freeze beautifully for up to a month if you ever manage not to eat them all immediately.
Return