Strawberry Cheesecake Bars (Printable View)

Creamy cheesecake meets fresh strawberries and buttery cinnamon streusel in these irresistible shareable bars.

# 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 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

# How To Make It:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing overhang for easy removal.
02 - In a medium bowl, combine flour, sugar, and salt. Stir in melted butter until fully incorporated. Press mixture firmly and evenly into the bottom of prepared pan. Bake for 10 minutes 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 well after each addition. Stir in vanilla extract and sour cream until fully incorporated. Pour mixture over baked crust and smooth the top.
04 - In a small bowl, toss diced strawberries with sugar, lemon juice, and cornstarch until evenly coated. Spoon mixture evenly over cheesecake layer.
05 - In a bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter with a fork or fingers until mixture resembles coarse crumbs. Sprinkle evenly over strawberry layer.
06 - Bake for 30 to 35 minutes until center is just set and streusel is golden brown. Cool completely in pan, then refrigerate for at least 3 hours before cutting.
07 - Lift bars from pan using parchment paper overhang. Cut into 16 equal squares and serve chilled.

# Expert Advice:

01 -
  • The buttery crust holds everything together without getting soggy, even after a day in the fridge.
  • Fresh strawberries add a pop of color and natural sweetness that balances the rich cheesecake.
  • The cinnamon streusel on top gives you that satisfying crunch in every bite.
  • You can make these a day ahead, which means less stress when company comes over.
02 -
  • Don't skip softening the cream cheese or you'll spend forever trying to beat out the lumps.
  • Press the crust down really firmly or it'll crumble when you try to cut the bars later.
  • Let the bars chill for the full 3 hours so the cheesecake layer sets properly and slices cleanly.
  • Use cold butter for the streusel so it stays crumbly instead of turning into a paste.
03 -
  • Run your knife under hot water and wipe it dry between cuts for perfect, clean edges.
  • If your cream cheese is still cold, microwave it for 10 seconds at a time until it's soft but not melted.
  • Make the streusel ahead and keep it in the fridge so it stays cold and crumbly when you sprinkle it on.
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