Strawberry Cheesecake Bars (Printable)

Creamy cheesecake layers 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 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, leaving overhang on sides for easy removal.
02 - In a medium bowl, mix flour, sugar, and salt. Stir in melted butter until combined. Press mixture firmly and evenly into the prepared pan base. Bake for 10 minutes and 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 and sour cream until fully incorporated. Pour over baked crust and smooth the top.
04 - In a small bowl, combine diced strawberries with sugar, lemon juice, and cornstarch. Spoon evenly over the cheesecake layer.
05 - In a bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter with a fork or your fingers until the 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, then refrigerate for at least 3 hours before cutting.
07 - Lift bars out using the parchment paper overhang. Cut into 16 equal squares and serve chilled.

# Expert Advice:

01 -
  • The creamy cheesecake layer cuts perfectly without cracking or crumbling.
  • Fresh strawberries add brightness that balances the richness beautifully.
  • The cinnamon streusel gives every bite a buttery, spiced crunch.
  • One pan makes sixteen portions, perfect for sharing or stashing in the fridge.
02 -
  • Soften the cream cheese completely or you'll end up with lumps no amount of mixing will fix.
  • Don't skip the cornstarch in the strawberries or the juices will seep into the cheesecake and make it soggy.
  • Chill the bars for the full three hours so they set properly and slice cleanly without falling apart.
03 -
  • Use a hot, dry knife to slice the bars and wipe it clean between cuts for the sharpest edges.
  • If your strawberries are very juicy, pat them dry with a paper towel before tossing them with the cornstarch.
  • Let the cream cheese sit out for at least an hour before mixing so it beats smooth without overworking.
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