Strawberry Cheesecake Bars (Print Version)

Creamy cheesecake layered with fresh strawberries and buttery cinnamon streusel topping. Perfect for sharing!

# 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 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 on sides 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 the prepared pan. Bake for 10 minutes, then set aside.
03 - In a large bowl, beat 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 surface.
04 - In a small bowl, toss diced strawberries with sugar, lemon juice, and cornstarch. Distribute evenly over the cheesecake layer.
05 - In a bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter using a fork or fingers until mixture resembles coarse crumbs. Sprinkle evenly over the strawberry layer.
06 - Bake for 30 to 35 minutes until the center is just set and the streusel is golden brown. Cool completely in the pan.
07 - Refrigerate for at least 3 hours. Lift bars out using parchment paper, cut into 16 squares, and serve chilled.

# Expert Tips:

01 -
  • The cinnamon streusel adds a surprising crunch that makes these way more interesting than regular cheesecake.
  • You can make them the day before and pull them straight from the fridge when company arrives.
  • They slice cleanly into perfect squares, no messy serving spoons required.
  • Fresh strawberries keep it light and fruity without being too sweet.
02 -
  • If your cream cheese isn't soft enough, you'll spend forever trying to beat out the lumps, so give it time to warm up.
  • Don't overbake these or the cheesecake layer will turn rubbery, a slight jiggle in the center is exactly what you want.
  • Chilling them for the full 3 hours makes all the difference, they firm up and slice cleanly instead of turning into a messy pile.
03 -
  • Run your knife under hot water and wipe it dry between cuts for the cleanest edges.
  • Add a quarter cup of chopped pecans to the streusel for a little extra crunch and richness.
  • If you don't have an 8-inch pan, use a 9-inch and reduce the baking time by about 5 minutes.
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