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Strawberry Cheesecake Bars

These Strawberry Cheesecake Bars are so easy to make and full of delicious strawberry flavor and will quickly become a new favorite dessert! 

What could be better than an easy cheesecake recipe swirled with fresh strawberry sauce and cut into bars to make a delicious treat? It's the perfect summer dessert.

Strawberry cheesecake bar served on a white plate with a fork.

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These strawberry cheesecake bars have all that luscious flavor of cheesecake in an easy bar form. The cheesecake portion is nice and thick, so you get that signature dense, velvety texture. And the fresh red strawberry swirl gives you lots of fresh strawberry flavor in each square.

Even though the strawberry and cheesecake combination is a classic one, you can always switch up the berries in the sauce! I like to use raspberries, blueberries, blackberries, or whatever else I have on hand.

These delicious bars always impress at home or at a party. And their red color makes them perfect for everything from Valentine’s Day to Christmas.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

Ingredients to make strawberry cheesecake bars set out on the counter.
  • Strawberries: Use ripe, juicy red berries for maximum sweetness in the swirl.
  • Cornstarch: This helps thicken the fresh strawberry sauce into a luscious gel.
  • Lemon Juice: Adds brightness and tang to both the swirl and cheesecake filling.
  • Graham Crackers: Form the crisp, buttery base for the cheesecake bars. You can also buy graham cracker crumbs for convenience.
  • Cream Cheese: The star ingredient! Use full-fat brick-style cream cheese for ultimate richness.
  • Sour Cream: Adds a touch of tanginess and moisture to the cheesecake filling.
  • Eggs: Helps bind the cheesecake batter and gives it that signature dense, smooth texture.

How To Make Strawberry Cheesecake Bars

Graham cracker crumbs and sugar in a mixing bowl.
Graham cracker crumbs and sugar mixed with melted butter in a mixing bowl.
Graham cracker crust pressed into a square baking pan.

The first step is to make the crust. Simply blend graham crackers into crumbs, mix with melted butter and sugar, then press it into the bottom of your baking pan. Partially bake it for 10 minutes while you make the cheesecake filling.

Strawberries blended in a food processor.
Blended strawberries, cornstarch, and lemon juice in a sauce pan.
Strawberry filling cooking in a sauce pan.

The strawberry swirl is next. Cook the chopped berries with a bit of cornstarch and lemon on the stove until thick and glossy. Let this cool while you prep the rest of the components.

Cream cheese, sugar, vanilla, sour cream, eggs, and lemon juice in a mixing bowl.
Cheesecake filling in a mixing bowl.

Then, it's time to make the cheesecake filling. In a mixing bowl, beat together the cream cheese, sugar, vanilla, sour cream, eggs, and lemon juice until completely smooth and lump-free.

Cheesecake filling is poured into the baking pan over the crust.
Strawberry filling swirled into cheesecake filling in the baking pan.

Once the crust is pre-baked, pour the cheesecake batter over top and smooth it into an even layer. Dollop spoonful's of the cooled strawberry sauce across the top and use a knife to swirl it throughout the filling.

The cheesecake then gets baked for about 25 minutes, until the center is just set but still has a slight wiggle. Be careful not to over-bake it or it can crack or sink.

Baked strawberry cheesecake bars in a baking pan.

Let the strawberry cheesecake bars cool completely at room temperature before slicing into squares. This allows them to finish setting up and get that perfect dense, creamy texture.

Can I use frozen strawberries?

For best results, I recommend using fresh strawberries. Frozen may make the swirl a bit watery.

Recipe Variations

  • Change up the berries. Use other berries like raspberries, blueberries, or blackberries for the swirl.
  • Add chocolate. Drizzle with white or dark chocolate for extra decadence.
  • Give it more citrus flavor. Add lemon or orange zest to the cheesecake batter.
  • Add a topping. Sprinkle chopped nuts or crumbled cookie crumbs over the swirled top.

Storing and Freezing

Store: Store any leftover strawberry cheesecake bars in an airtight container in the refrigerator for up to 4 days.

Freeze: For longer storage, you can freeze the bars tightly wrapped for up to 2 months. Let thaw overnight in the fridge before serving.

Recipe Tips

  • Take your cream cheese out ahead of time so it can come to room temperature.
  • Don't overbeat the cheesecake batter once the eggs are in - this can lead to cracking.
  • Bake in the center of the oven and avoid opening the oven door during baking.
  • Let bars cool completely before slicing for cleanest cuts.
  • Run a knife under hot water before cutting for ultra-clean slices.
Strawberry cheesecake bars on parchment paper on the counter.

Here are a few more strawberry recipes to try!

These decadent Strawberry Cheesecake Bars combine rich, creamy cheesecake with a fresh strawberry swirl for the ultimate refreshing dessert! They're perfect for making ahead and are easily portable for all of your spring and summer celebrations.

Strawberry cheesecake bar on a white plate with a fork.

Strawberry Cheesecake Bars Recipe

Author: Judy Wilson
These delicious Strawberry Cheesecake Bars combine rich, creamy cheesecake with a fresh strawberry swirl for the ultimate refreshing dessert! 
Prep Time 20 minutes
Cook Time 40 minutes
Chill Time 2 hours
Total Time 3 hours
Course Dessert
Cuisine American
Servings 9
Calories 306 kcal



  • 8 graham crackers
  • 2 Tablespoons granulated sugar
  • ¼ cup butter (melted)

Strawberry Swirl

  • cup strawberries (sliced)
  • 2 teaspoons cornstarch
  • 1 Tablespoon lemon juice
  • 2 Tablespoons sugar


  • 8 ounce package of cream cheese (softened)
  • cup granulated sugar
  • 1 teaspoon vanilla extract
  • cup sour cream
  • 2 eggs
  • 1 Tablespoon lemon juice



  • Preheat oven to 350 degrees F.
  • Blend graham crackers in a food processor until fine crumbs form.
  • Add graham cracker crumbs, sugar, and melted butter to bowl and stir to combine.
  • Line an 8x8 baking pan with parchment paper and pour the graham cracker mixture into the pan; press the mixture into the bottom to form a crust.
  • Bake in preheated oven for 10 minutes until the crust is golden.

Strawberry Swirl

  • Blend in a food processor or mash strawberries and pour into a small saucepan (you can make the strawberries as smooth or chunky as you prefer).
  • Add cornstarch and lemon juice and mix until cornstarch is dissolved.
  • Cook over medium heat, stirring constantly.
  • Stir in sugar.
  • Continue cooking until the strawberry mixture is thickened and clear (indicating that the cornstarch has cooked completely).
  • Remove from heat and set aside to cool.


  • In a large mixing bowl, beat the cream cheese, granulated sugar, vanilla, sour cream, eggs, and lemon juice together until smooth.


  • Pour cheesecake filling on top of the crust and evenly spread it in the pan.
  • Spoon dollops of strawberry sauce on top and swirl into cheesecake filling with a butter knife.
  • Bake in the center of the oven for 30 minutes until the center is set.
  • Remove from oven and let cool.
  • Refrigerate for at least 2 hours before cutting into bars.


Store any leftover strawberry cheesecake bars in an airtight container in the refrigerator for up to 3 days.


Calories: 306kcalCarbohydrates: 34gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 80mgSodium: 219mgPotassium: 122mgFiber: 1gSugar: 26gVitamin A: 605IUVitamin C: 15mgCalcium: 54mgIron: 1mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
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Recipe Rating

Paula Short

Sunday 14th of April 2024

This sounds fantastic! Pinned 📌. Visiting today from Tuesday Turn About 247 #11&12

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