These strawberry cheesecake bars are creamy, fruity, and so easy to make. I swirl strawberry jam into the cheesecake batter, layer it onto a graham cracker crust, and cut it into shareable dessert bars that are perfect for parties and holidays! You only need 8 ingredients, and the bars themselves take less than an hour to bake. The waiting is the hardest part for me, as these bars taste best chilled. But I promise, it’s worth it!
Strawberry Cheesecake Bars Recipe
I love a good cheesecake bar, and these easy strawberry cheesecake bars do not disappoint. Soft, luscious cheesecake swirled with strawberry jam is the perfect sweet, creamy, and fruity dessert. The graham cracker crust really ties the whole thing together and adds just the right amount of texture. These bars are super simple to make with no complicated water bath required. They truly feel so elevated with so little effort!
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How to Store
Store leftover strawberry cheesecake bars in an airtight container in the refrigerator for up to 3 days. To freeze, while still in the pan, allow the dessert bars to cool, then cut them into squares. Put the pan in the freezer for an hour. Remove from the pan and place in a freezer-safe bag, store in the freezer for 2-3 months.
Tips for Success
- Use room temperature ingredients for the best results.
- Use brick-style cream cheese, not the kind in the tub.
- In place of the sour cream, you can use plain Greek yogurt.
- You can easily change up the flavor by swapping in a different jam, like raspberry, blueberry, peach, cherry, apricot, or orange marmalade!
- These strawberry swirled cheesecake bars are done when the center no longer jiggles when shaken.
- It’s important to let the cheesecake bars first reach room temperature before placing them in the refrigerator. The dramatic change of temperature from hot to cold will cause the dessert to crack if you skip this step.
- To cut these bars neatly, ensure that the cheesecake has fully chilled before cutting. Use a warm, wet knife, and wipe off the blade between cuts.
Strawberry Cheesecake Bars Recipe
Ingredients
For the Crust
- 1½ cups graham cracker crumbs (about 14 cracker sheets)
- ¼ cup brown sugar
- 6 tablespoons unsalted butter melted (¾ stick)
For the Cheesecake
- 16 ounces cream cheese room temperature (2 bricks)
- ½ cup granulated sugar
- ⅓ cup sour cream room temperature
- 1 teaspoon pure vanilla extract
- 2 large eggs room temperature
- ¼ cup strawberry jam
Equipment
- Kitchen Scale (optional)
- 8×8 Baking Pan
- Stand Mixer
Instructions
For the Crust
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper and spray it with nonstick spray. Set aside for now.
- In a large bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Stir until the mixture resembles wet sand, about 30 seconds.1½ cups graham cracker crumbs, ¼ cup brown sugar, 6 tablespoons unsalted butter
- Transfer the crust into the prepared baking dish and pack it firmly into the bottom of the pan.
- Par-bake the crust for 5 minutes, then remove it from the oven to cool slightly while you make the filling.
For the Cheesecake
- In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese and granulated sugar together on medium speed until smooth and light, about 2 minutes.16 ounces cream cheese, ½ cup granulated sugar
- Add the sour cream and pure vanilla extract and mix to combine.⅓ cup sour cream, 1 teaspoon pure vanilla extract
- Add the eggs one at a time.2 large eggs
- Scrape down the sides of the bowl to ensure that everything is fully incorporated.
- Pour the cheesecake layer on top of the par baked crust. Add spoonfuls of strawberry jam to the top of the cheesecake layer and swirl them into the cheesecake.¼ cup strawberry jam
- Bake for 30-35 minutes, or until the center is fully set and doesn’t jiggle when the pan is lightly shaken.
- Allow the cheesecake to cool to room temperature (about 1 hour) and then transfer it to the fridge to cool completely (about 2 hours).
Notes
How to Make Strawberry Cheesecake Bars Step-by-Step
Mix the Crust: Preheat your oven to 350°F, line an 8×8-inch baking pan with parchment paper, spray it with nonstick spray, and set aside for now. In a large bowl, combine 1½ cups of graham cracker crumbs, ¼ cup of brown sugar, and 6 tablespoons of melted unsalted butter. Stir until the mixture resembles wet sand, about 30 seconds.
Par-Bake the Crust: Transfer the crust to the prepared baking dish and pack it firmly into the bottom of the pan. Par-bake the crust for 5 minutes, then remove it from the oven to cool slightly while you make the filling.
Mix the Cheesecake: In the bowl of a stand mixer fitted with the paddle attachment, cream 16 ounces (2 bricks) of cream cheese and ½ cup of granulated sugar together on medium speed until smooth and light, about 2 minutes. Add ⅓ cup of sour cream and 1 teaspoon of vanilla extract and mix to combine. Add 2 large eggs one at a time. Scrape down the sides of the bowl to ensure that everything is fully incorporated.
Swirl the Jam: Pour the cheesecake layer on top of the par-baked crust. Add spoonfuls of strawberry jam (¼ cup total) to the top of the cheesecake layer and swirl them into the cheesecake.
Bake the Bars: Bake for 30-35 minutes, or until the center is fully set and doesn’t jiggle when the pan is lightly shaken. Allow the cheesecake to cool to room temperature (about 1 hour) and then transfer it to the fridge to cool completely (about 2 hours).
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