Strawberry Cheesecake Bars
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These Strawberry Cheesecake Bars have a buttery shortbread crust, a creamy vanilla cheesecake layer, and swirls of homemade strawberry sauce throughout it. They’re rich, smooth, and packed with fresh strawberry flavor in every bite.
They’ve got all the flavor of a classic cheesecake but in an easy-to-slice-and-serve bar form. It’s perfect for any spring or summer party, picnic, or holiday.
Why You’ll Love This Recipe
- Buttery shortbread crust that melts in your mouth
- Creamy cheesecake with a smooth texture
- Fresh strawberry sauce swirled throughout
- No springform pan needed
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
Fresh Strawberries – Measure the strawberries once they’re sliced.
Granulated Sugar & Powdered Sugar – I know it’s not traditional, but I love to use this combination in my shortbread.
Butter – I would recommend using unsalted butter or omitting the salt in the shortbread if you use salted butter.
Cream Cheese – Make sure your cream cheese is at room temperature. Use a full-fat cream cheese for this recipe.
Sour Cream – I always use a full-fat sour cream.
Eggs – Use large eggs. They help set up the cheesecake.
Substitutions and Variations
- You can use frozen strawberries that are thawed and drained if fresh aren’t available. The color may not be as bright red as fresh strawberries.
- Swap the strawberries for raspberries or blueberries.
- Add a graham cracker crust instead of shortbread.
- Drizzle white chocolate on top for extra sweetness.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Strawberry Cheesecake Bars
Step 1: Make the strawberry sauce. Cook the strawberries and sugar over medium heat until softened and broken down. Blend until smooth and set aside.
Step 2: Make the Shortbread Crust. Beat together the butter and sugars until combined.
Add vanilla, flour, and salt. Mix until a dough forms. Press into the prepared pan and bake for 20 minutes.
Step 3: Make the Cheesecake Filling. Beat the cream cheese and sugar until smooth. Add the sour cream and vanilla. Mix until combined. Add the eggs one at a time mixing just until incorporated.
Step 4: Assemble the Strawberry Cheesecake Bars. Spread ¾ cup of strawberry sauce over the baked crust. Pour the cheesecake batter on top and smooth it out. Add spoonfuls of the remaining strawberry sauce and swirl with a knife.
Step 5: Bake the cheesecake bars at 325 degrees F for 35 to 45 minutes until the edges are set and the center slightly jiggles. Turn off the oven, crack the door, and let it cool to room temperature.
Step 6: Chill in the refrigerator overnight before slicing into bars.
Tips for Best Results
- Use room temperature cream cheese for a smooth batter.
- Don’t overmix once the eggs are added.
- Swirl gently so you don’t mix the layers too much.
How to Store and Freeze
Cover the cheesecake bars with plastic wrap or place in an airtight container in the refrigerator for up to 5 days.
You can also freeze the cheesecake bars by placing them in a freezer container for up to 2 months. You can also leave the bars in the pan and wrap them tightly in two layers of plastic wrap and a layer of heavy duty aluminum foil. Thaw overnight in the fridge before serving.
Recipe FAQs
They may need more chill time or were slightly underbaked. The center should have a slight jiggle, not be liquid.
You can, but your sauce will have a chunkier consistency. It may not have a smooth swirl with the chunks.
First, chill the bars overnight. The next day, grab a sharp knife. Fill a tall glass or whatever tall container you have that your knife will fit in with hot water. Dip the knife, wipe it off, and slice the cheesecake bars. Repeat before every slice.
This Strawberry Cheesecake Bars Recipe was originally posted February 2, 2016 but has since been updated with a new recipe and new information.
If you try this recipe, be sure to leave a rating below and also share it on Instagram, and tag me! You can also find me on Facebook and stay up to date on recipe releases by joining the Newsletter!
Strawberry Cheesecake Bars
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Ingredients
Strawberry Sauce
- 2 ½ cups sliced strawberries
- ½ cup granulated sugar
Shortbread
- 1 cup butter, room temperature
- ¼ cup granulated sugar
- 1/3 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
Cheesecake
- 24 ounces cream cheese, room temperature
- 1 cup granulated sugar
- ½ cup full-fat sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
Instructions
Strawberry Sauce
- Preheat the oven to 325 degrees F. Line a 9×9-inch pan with parchment paper.
- In a medium saucepan, add 2 1/2 cups sliced strawberries and 1/2 cup granulated sugar. Place over medium heat and cook for 10 to 13 minutes. Break the strawberries down with a wooden spoon while they cook to help speed up the process.
- Place the hot strawberry sauce in a blender or food processor. Pulse until the sauce is a smooth puree. Set aside and begin working on the shortbread crust.
Shortbread Crust
- In a medium bowl, add the butter, granulated sugar, and powdered sugar. Beat with a hand mixer on medium speed until combined.
- Add the vanilla extract, flour, and salt. Beat until the cookie dough comes together and the flour is well combined.
- Place the shortbread crust in the prepared pan and press it evenly into the bottom and to the edges of the pan.
- Place the crust into the preheated oven and bake for 20 minutes until the edges are slightly golden.
- Remove from the oven and let cool while you work on the cheesecake filling.
Cheesecake
- In a large mixing bowl, add the cream cheese and sugar. Beat with the hand mixer on medium speed until combined. Scrape down the sides and bottom of the bowl and beat in any remanent that are left.
- Add the sour cream and vanilla extract. Beat until incorporated. Scrap down the sides
- Add the 3 eggs, one at a time, into the cheesecake batter. Beat in each egg until combined and scrape down the sides of the bowl before adding the egg.
- Add ¾ cup of the strawberry sauce on top of the shortbread crust and spread it out evenly.
- Pour the cheesecake batter on top of the strawberry sauce. Spread out evenly to the edges of the pan.
- Add spoonfuls of strawberry sauce on top of the cheesecake batter. Swirl it with a skewer or butter knife.
- Place the cheesecake bars in the preheated oven and bake for 35 to 45 minutes. My bars took 41 minutes. The edges of the cheesecake bars will be set and not move, and the center will have a slight wiggle let set up jello when you jiggle the pan. Crack the oven door and leave the cheesecake bars in the oven until they reach room temperature.
- Once the bars are cooled, place in the refrigerator to set up overnight.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Great recipes
Whoa!!! These look delicious! My husband would LOVE this, and they would make a great gift for our friends and family! #client