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image of a strawberry cheesecake bar that's been bitten into to show it's strawberry and regular cream cheese filling
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5 from 10 rating

Strawberry Cheesecake Bars

These strawberry cheesecake bars taste just like summer! They're decadently rich and creamy, with swirls of bright, jammy strawberries.
Prep Time1 hour
Cook Time55 minutes
Additional Time2 hours
Total Time3 hours 55 minutes
Course: Brownies & Bars
Cuisine: American
Servings: 16
Calories: 499kcal
Author: Chelsey White

Equipment

Ingredients

Strawberry Reduction

  • 1 lb. hulled strawberries - fresh or frozen 452g
  • 1/2 cup granulated sugar 100g

Graham Cracker Crust

Strawberry Cheesecake Batter

  • 3 cups (24 oz) cream cheese, softened 678g
  • 1 cup granulated sugar 200g
  • 1/2 cup full-fat sour cream, room temperature 125g
  • 2 tsp vanilla extract or vanilla bean paste 8g
  • 1 tsp fresh lemon zest - optional
  • 3 large eggs, room temperature 168g
  • 1/3 cup strawberry reduction - made above 85g
  • red or pink gel food coloring - optional

Instructions

Strawberry Reduction

  • In a food processor or blender, combine 1 lb. of fresh or frozen (and thawed) strawberries and 1/2 cup of sugar. I usually use frozen because they're already hulled! Blend until the mixture becomes a smooth puree.
  • Pour the mixture into a medium-sized saucepan. Heat over medium heat and stir occasionally until the mixture bubbles and foams up (this takes me about 8 minutes). Then turn the heat down to medium-low and cook for 30 more minutes, stirring occasionally. Be sure to scrape the sides and bottom of the pan as you stir to prevent it from browning.
  • At this point, the mixture should have thickened and become a darker shade of red. Pour the mixture into a separate bowl to help it cool down more quickly. It will continue to thicken as it cools. You should have about 1 1/4 cups of strawberry reduction. Set aside to cool to room temperature, then cover with plastic wrap and store in the fridge until you're ready to use it. This can be made up to 3 days in advance and stored in the fridge.

Graham Cracker Crust

  • Preheat the oven to 325°F/165°C and line an 8x8-inch metal pan with parchment paper.
  • Pour 1 cup of graham cracker crumbs, 1/4 cup of melted butter, 3 Tbsp of sugar, and 1/4 tsp fine salt into a small bowl. Mix until the ingredients are fully combined and the graham cracker crumbs look moist.
  • Pour the graham cracker mixture into the prepared pan. Press the mixture down using the bottom of a measuring cup or flat-bottomed glass to create a compact, even crust.
  • Bake for 8 minutes then remove from the oven and place the pan on a wire rack to cool. Be sure to keep your oven on!! Then fill a rimmed baking dish with about 1 inch of water and place it on the bottom rack of the oven (this will act as a pseudo water bath and help the bars bake up more evenly).

Strawberry Cheesecake Bars

  • While the graham cracker crust bakes and cools, make the strawberry cheesecake filling.
  • Place 3 cups of room-temperature cream cheese in a medium-sized bowl. Beat with a hand mixer or stand mixer with a whisk attachment at medium to medium-high speed. Mix until the cream cheese is smooth and creamy, and no lumps remain.
  • Add 1 cup of sugar and mix on medium speed until combined, scraping the sides of the bowl with a rubber spatula as needed. Then add 1/2 cup of sour cream, 2 tsp vanilla extract, and 1 tsp lemon zest (optional) and mix at a medium speed until combined.
  • Next, mix in 3 eggs, one at a time. Mix on a low speed until the eggs are fully incorporated. The mixture should be perfectly smooth at this stage.
  • Pour about half of the cheesecake batter (550g if you have a scale) into a separate bowl and mix in 1/3 cup of strawberry reduction (made above) on a low speed until combined. If you want the strawberry cheesecake to have a brighter color, you can also mix in a drop of pink or red gel food coloring. I added a tiny bit of red gel food coloring to my batter!
  • Alternate pouring the regular and strawberry cheesecake batter on the cooled graham cracker crust. Then add spoonfuls of the strawberry reduction on top of the cheesecake batter like in the photos above. Gently drag a knife or offset spatula through the batter to create strawberry swirls. After this, you should have about 1/2 cup of the strawberry reduction left over after topping the cheesecake bars. Save this to spoon on top of the bars once they're baked and cooled.
  • Bake the cheesecake bars for 50-60 minutes. Do a wiggle test to check if they're done (watch the center, and look for a small wiggle), rather than a toothpick!
  • Let the bars cool completely in the pan on a metal rack. Once they reach room temperature, refrigerate them for an additional 2 hours or overnight. The strawberry swirls will sink a little bit once the cheesecake is baked and cooled, and I like to spoon the leftover strawberry reduction into any cracks or little crevices to give it a beautiful finished look!
  • Cut the bars with a sharp, warm knife once they're fully chilled. Clean the knife after each cut to get perfect slices. Leftover bars can be kept in the fridge for up to 5 days in an airtight container.

Video

Notes

 

Can These Cheesecake Bars Be Made in Advance?

Absolutely! These strawberry cheesecake bars can be kept in the fridge for up to 5 days. Store them in an airtight container to keep them fresh.
You can also freeze these bars for up to two months! Freeze the bars on a sheet pan until they're firm to the touch, then wrap them in a layer of plastic wrap and foil. When you want to enjoy the bars, place the bars in the fridge overnight, then unwrap and enjoy the following day.
 

Making this Recipe in Different Sizes

If you want to make this recipe in a 9 x 13-inch pan, double the recipe and bake at 325°F/162°C for 55-65 minutes, or until the edges look set but the center is still a bit soft.
Or if you want to make this recipe in a 9x9-inch pan, go for it! The bars will be slightly shorter but will still taste great. Bake the bars at 325°F/162°C for 45-55 minutes, or until the edges look set but the center is still a bit soft.
 

How To Make the Best Strawberry Cheesecake Bars

  • Make sure the cream cheese is at room temperature and soft to the touch. If you forget to set it out ahead of time, cut the blocks into smaller squares and heat them in the microwave in 10-second intervals until they reach room temperature.
  • Use your favorite berries! This recipe would also work great with blackberries, raspberries, or even marionberries.
  • Don't use a toothpick to check if your bars are done. Instead, gently shake the pan while it's still in the oven. If only a small circle in the center jiggles a little, it's ready! The center will set as the bars cool.
  • Use a warm, sharp knife to get clean slices! Fill a tall cup with hot water and dip a sharp knife into it. Dry the knife fully, then make a slice. Repeat with each cut, being sure to wipe the blade completely clean each time.

Nutrition

Serving: 1 | Calories: 499kcal | Carbohydrates: 63g | Protein: 7g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Cholesterol: 90mg | Sodium: 403mg | Fiber: 2g | Sugar: 36g