Strawberry Cheesecake Bars (Printable Version)

Creamy cheesecake with fresh strawberries and cinnamon streusel. Perfect for parties and gatherings.

# Ingredient List:

→ 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 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 Steps:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - In a medium bowl, combine flour, sugar, and salt. Stir in melted butter until mixture is fully incorporated. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes and set aside.
03 - In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully incorporated. Pour mixture over the baked crust and smooth the surface.
04 - In a small bowl, combine diced strawberries with sugar, lemon juice, and cornstarch. Toss gently until strawberries are evenly coated. Spoon mixture evenly over the cheesecake layer.
05 - In a separate bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter pieces using a fork or fingertips until mixture resembles coarse breadcrumbs. Sprinkle streusel evenly over the strawberry layer.
06 - Bake for 30 to 35 minutes, until the center is just set and the streusel turns golden brown. Allow bars to cool completely in the pan, then refrigerate for at least 3 hours before slicing.
07 - Lift bars from pan using parchment paper overhang. Cut into 16 equal squares and serve chilled.

# Expert Advice:

01 -
  • It delivers all the richness of classic cheesecake without the fuss of a springform pan or water bath.
  • The buttery cinnamon streusel adds a surprise crunch that keeps people reaching for seconds.
  • You can make it a day ahead and let it chill overnight, which means less stress when guests arrive.
  • Each layer plays its part: crisp crust, tangy cream, bright fruit, and that sweet crumble on top.
02 -
  • If your cream cheese is cold, the filling will be lumpy no matter how long you beat it, so leave it out for at least an hour.
  • Don't skip chilling the bars, they need that time to firm up or they'll be messy to cut and won't hold their shape.
  • Use cold butter for the streusel or it will turn into a paste instead of those perfect crumbly bits.
03 -
  • Line your pan with parchment in both directions so you can lift the bars out cleanly and slice them on a cutting board instead of in the pan.
  • Wipe your knife clean between cuts for neat, professional-looking squares that don't smudge the layers.
  • If the streusel starts browning too fast, tent the pan loosely with foil for the last 10 minutes of baking.
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