Strawberry Cheesecake Squares

Welcome to the ultimate guide for crafting the most delightful **Strawberry Cheesecake Bars**! As the warmer months approach, there’s nothing quite like a refreshing dessert that perfectly captures the essence of summer. These bars are not just a treat for your taste buds; they’re a visual delight, boasting a sturdy graham cracker crust, a velvety smooth cheesecake filling, and a vibrant, homemade fresh strawberry sauce that bursts with flavor.

Imagine serving a dessert that effortlessly impresses at your next summer barbecue, picnic, or family gathering. These Strawberry Cheesecake Bars are precisely that—a showstopper that combines elegance with irresistible flavor. The cheesecake layer is incredibly creamy, offering a rich counterpoint to the bright, tangy sweetness of the strawberry sauce. What makes this recipe even more appealing is its simplicity; the strawberry sauce is incredibly easy to prepare, yet it delivers an authentic, intense strawberry experience that elevates every bite.

One of the best features of this cheesecake bar recipe is its user-friendliness: there’s absolutely no need for a fussy water bath! This simplifies the baking process significantly, making it accessible even for novice bakers. We’ve meticulously gathered all the essential tips, tricks, and step-by-step photos to ensure your **strawberry cheesecake bars** turn out flawlessly, looking and tasting like they came straight from a gourmet bakery.

Why These Strawberry Cheesecake Bars Are Your New Go-To Summer Dessert

There are countless reasons why these **Strawberry Cheesecake Bars** deserve a permanent spot in your recipe collection. Beyond their undeniable deliciousness, they offer a perfect balance of convenience and gourmet quality:

• No Water Bath Required: This is a game-changer for many home bakers. Traditional cheesecakes often require a water bath to prevent cracks and ensure even baking, but our recipe eliminates this extra step, saving you time and stress without compromising on texture.
• Creamy Perfection: The cheesecake filling is engineered for ultimate creaminess, melting in your mouth with every bite. The combination of cream cheese, sour cream, and heavy cream creates a luxurious consistency that’s both rich and light.
• Bursting with Fresh Strawberry Flavor: The homemade strawberry sauce uses fresh strawberries, yielding a vibrant, naturally sweet, and slightly tart topping that truly shines. It’s far superior to store-bought alternatives and incredibly simple to prepare.
• Perfect for Any Occasion: Whether it’s a casual backyard BBQ, a festive holiday, or a simple weeknight treat, these bars fit right in. They’re easy to transport and serve, making them ideal for potlucks and parties.
• Easily Adaptable: While strawberries are the star, this recipe provides a fantastic base for other fruit toppings or flavor variations, allowing you to customize it to your liking.

Essential Ingredients for Your Strawberry Cheesecake Bars

Crafting these delectable **strawberry cheesecake bars** requires simple, high-quality ingredients, divided into three main components: the graham cracker crust, the luscious strawberry sauce, and the rich cheesecake batter. Here’s what you’ll need:

For the Graham Cracker Crust:

• Graham Cracker Crumbs: About 1 ½ packets of graham crackers, finely crushed. These form the buttery, crunchy base.
• Brown Sugar: Packed light or dark brown sugar adds a subtle molasses flavor and helps bind the crust.
• Unsalted Butter: Melted butter is crucial for holding the crumbs together and creating a firm crust.

For the Fresh Strawberry Sauce:

• Fresh Strawberries: Washed and cut into pieces. Fresh is best for vibrant flavor and texture, but frozen can also be used.
• White Granulated Sugar: Sweetens the sauce, balancing the natural tartness of the strawberries.
• Lemon Juice: A splash of lemon juice brightens the strawberry flavor and adds a touch of acidity.
• Water: Helps create the right consistency for the sauce.
• Cornstarch: A thickening agent that gives the sauce its glossy, pourable texture.

For the Creamy Cheesecake Batter:

• Cream Cheese: Full-fat cream cheese, at room temperature, is essential for a smooth, lump-free batter.
• White Granulated Sugar: Sweetens the cheesecake, creating a classic flavor profile.
• Sour Cream: Room temperature sour cream adds a tangy depth and contributes to the cheesecake’s creamy texture.
• Heavy Cream: Also at room temperature, heavy cream enriches the batter and enhances its luxurious smoothness.
• Pure Vanilla Extract: A staple in baking, vanilla complements the other flavors beautifully.
• Large Eggs: Room temperature eggs are crucial for emulsifying into the batter smoothly, preventing cracks and ensuring a uniform texture.

Expert Tips for Making Perfect Cheesecake Bars

Achieving bakery-quality **strawberry cheesecake bars** is easier than you think with these expert tips:

• Crust Placement is Key: For cheesecake bars, the graham cracker crust should only cover the bottom of the pan. There’s no need to extend it up the sides, as this recipe focuses on a clean, layered bar structure. Press it firmly into the base for a sturdy foundation.
• Room Temperature Dairy for Smoothness: This tip cannot be stressed enough! Ensure your cream cheese, sour cream, heavy cream, and eggs are all at room temperature before you start mixing. This prevents lumps in the batter, allows for easier incorporation of ingredients, and helps achieve that incredibly smooth, creamy cheesecake texture.
• Gentle Mixing of Eggs: When adding eggs to the cheesecake batter, mix them in on the lowest speed possible and only until just combined. Overmixing eggs can incorporate too much air, leading to a “puffy” cheesecake that rises too much and then falls, causing unsightly cracks.
• Gradual Cooling Prevents Cracks: To avoid cracks in your beautiful cheesecake, resist the urge to pull it out of the oven immediately after baking. Once the baking time is complete and the edges are set with a slight jiggle in the center, turn off the oven, prop the door open slightly, and let the cheesecake cool inside for about 20 minutes. This slow, gradual cooling minimizes temperature shock, which is a common culprit for cracking.
• Strawberry Sauce Versatility: While fresh strawberries are ideal for the sauce, especially when you can finely chop them for a smoother consistency, frozen strawberries work perfectly too. If using frozen, thaw them first and drain any excess liquid before proceeding with the recipe.
• Prepare Ahead: The strawberry sauce can be made a day or two in advance and stored in the fridge. Similarly, the cheesecake needs ample chilling time (at least 6 hours, preferably overnight) to fully set and firm up, making it easier to cut into clean bars.
• Achieving Clean Cuts: For perfectly neat bars, use a sharp knife that has been run under hot water and wiped clean between each cut. This prevents the cheesecake and sauce from sticking and ensures every bar looks pristine.
• Don’t Overbake: An overbaked cheesecake is a dry, cracked cheesecake. Keep a close eye on it; the center should have a slight jiggle (like jello) when gently shaken. The residual heat will continue to cook it as it cools.

Recipe for Strawberry Cheesecake Bars

Strawberry Cheesecake Bars

These cheesecake bars feature a buttery graham cracker crust, a rich and creamy baked cheesecake, and a vibrant, homemade strawberry topping. They are an absolute delight and the perfect dessert for any summer gathering!

Prep Time: 30 mins | Cook Time: 50 mins | Cooling Time: 6 hrs | Total Time: 7 hrs 20 mins

Servings: 16 squares

Ingredients

Graham Cracker Crust

• 2 cups Graham cracker crumbs (about 1 1/2 packets of graham crackers)
• 2 TBSP Brown sugar, packed (light or dark)
• 1/2 cup Unsalted butter, melted

Strawberry Sauce

• 3 cups Fresh strawberries, washed and cut into pieces
• 1/2 cup White granulated sugar
• 1/2 TBSP Lemon juice
• 1 TBSP Water
• 1 TBSP Cornstarch

Cheesecake

• 24 oz Cream cheese, room temperature
• 3/4 cup White granulated sugar
• 1/2 cup Sour cream, room temperature
• 1/4 cup Heavy cream, room temperature
• 1 tsp Pure vanilla extract
• 4 Large eggs, room temperature

Instructions

Graham Cracker Crust

1. Preheat oven to 325°F (160°C). Lightly spray a 9×9 inch pan with baking non-stick spray. Line the bottom and two sides of the pan with parchment paper, leaving an overhang to easily lift the bars later, and spray again.
2. In a food processor, crumble graham crackers until they form fine crumbs. Alternatively, crush them in a sealed bag with a rolling pin.
3. In a small bowl, combine the graham cracker crumbs, brown sugar, and melted butter using a fork until well mixed.
4. Pour the crumb mixture into the prepared pan. Use your hands to press the crumbs evenly into the bottom of the pan. For a very compact crust, use the bottom of a measuring cup to firmly press down.
5. Bake for 12 minutes. Remove from oven and let cool slightly while preparing the cheesecake batter.

Strawberry Sauce

1. Cut fresh strawberries into quarters, then chop them into medium-sized pieces.
2. Combine the chopped strawberries, white granulated sugar, lemon juice, water, and cornstarch in a saucepan over medium heat. Mix well to combine.
3. Heat the mixture, stirring occasionally, until the liquid begins to boil and the sauce thickens. This usually takes about 8-10 minutes. The sauce should be glossy and coat the back of a spoon.
4. Remove the saucepan from the heat and allow the strawberry sauce to cool completely. For best results and optimal thickness, store it in the fridge overnight before decorating the cheesecake.

Cheesecake Batter

1. Using a stand mixer with a paddle attachment or a hand mixer, beat the room temperature cream cheese and white granulated sugar on high speed for approximately 2 minutes, until light and fluffy. Scrape down the sides of the bowl halfway through to ensure even mixing.
2. Add the room temperature sour cream, heavy cream, and pure vanilla extract to the mixture. Beat on medium speed until the batter is creamy and completely free of lumps. Again, scrape down the bowl.
3. Add the room temperature large eggs, one at a time, mixing on low speed until *just* combined after each addition. Be careful not to overmix, as this can lead to cracks in your cheesecake.
4. Pour the smooth cheesecake batter evenly over the cooled graham cracker crust in the prepared pan.
5. Bake for 35-40 minutes. The cheesecake is ready when the edges appear set and lightly golden, but the center still has a slight, delicate jiggle when gently shaken.
6. Once baked, turn off the oven, prop the oven door open about an inch, and allow the cheesecake to sit in the cooling oven for 20 minutes. This slow cooling process helps prevent cracking.
7. After 20 minutes, remove the pan from the oven and place it on a wire cooling rack to cool completely to room temperature.
8. Once cooled, wrap the pan tightly with aluminum foil and refrigerate the cheesecake for at least 6 hours, or preferably overnight, to allow it to fully set.
9. When ready to serve, carefully remove the cheesecake from the pan using the parchment paper overhang. Remove the parchment paper. Spread the chilled strawberry sauce generously over the top of the cheesecake.
10. Cut into squares and keep any remaining bars refrigerated until ready to serve.

Notes

For the best texture and to prevent lumps, remember to pull all dairy ingredients (cream cheese, sour cream, heavy cream, eggs) out of the fridge at least 2 hours before you plan to start baking, allowing them to reach room temperature.

Nutrition Information

Calories: 340kcal, Carbohydrates: 28g, Protein: 4g, Fat: 24g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 67mg, Sodium: 207mg, Potassium: 92mg, Fiber: 0.4g, Sugar: 21g, Vitamin A: 848IU, Vitamin C: 0.3mg, Calcium: 62mg, Iron: 1mg

Serving and Storage Suggestions

These **Strawberry Cheesecake Bars** are delightful served chilled, straight from the refrigerator. You can garnish them with an extra fresh strawberry slice or a sprig of mint for an added touch of elegance. They make for a refreshing individual dessert at parties, or a lovely treat to enjoy with a cup of coffee or tea.

To store, place the cheesecake bars in an airtight container and keep them refrigerated for up to 3-4 days. For longer storage, you can freeze individual bars without the strawberry sauce for up to 1 month. Thaw in the refrigerator overnight, then top with fresh sauce before serving.

More Strawberry-Inspired Delights

If you’ve fallen in love with the vibrant flavor of strawberries in these bars, you’ll be thrilled to explore more strawberry-infused recipes. Dive into the fluffy layers of a classic strawberry sheet cake, perfect for feeding a crowd, or enjoy the individual charm of sweet strawberry cupcakes. Each recipe offers a unique way to celebrate this beloved berry.

We hope you cherish making and sharing these incredible **Strawberry Cheesecake Bars**! If you loved this recipe, please consider leaving a star review below. Your feedback means a lot! Don’t forget to tag me on Instagram @stephaniesweettreats when you make them. For more delicious dessert ideas and baking inspiration, be sure to follow me on Pinterest.