Why You’ll Love This Recipe

These Strawberry Cheesecake Bars combine all the beloved elements of a classic cheesecake with the convenience of a handheld dessert. The crust has the ideal buttery crunch, the cheesecake filling is smooth and velvety, and the strawberry topping adds a fruity, refreshing finish. It’s the perfect dessert for any cheesecake lover, with the added benefit of being easy to slice and serve. The crumble topping gives it a delightful texture and makes each bite even more satisfying.

Ingredients

For the Cheesecake:

160g biscuits or graham crackers (around 1.5 cups of graham cracker crumbs or 10-12 graham crackers)
80g butter, salted, melted (1/4 cup + 2 tbsps)
500g cream cheese, at room temperature (17.75oz)
140g granulated sugar (1/2 cup + 2 tbsps)
1 tsp vanilla
2 large eggs, at room temperature
7g cornstarch or cornflour (1 tbsp)
1/4 tsp salt
80ml heavy cream or double cream (1/4 cup + 1 tbsp)

For the Strawberry Topping:

300g strawberries, chopped (around 10.7 oz or around 1.5 cups)
50g granulated sugar (3 tbsps + 1 tsp)

For the Crumble Topping:

100g plain flour or all-purpose flour (1/2 cup + 2 tbsps)
65g light brown sugar (1/4 cup + 1 tbsp, packed)
65g butter, unsalted, at room temperature (1/4 cup + 1 tbsp)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Crust:

Preheat your oven to 325°F (163°C) and line a 9×9-inch baking pan with parchment paper.
In a food processor, pulse the graham crackers until they turn into fine crumbs. Transfer the crumbs to a bowl and mix in the melted butter. Stir until the crumbs are evenly coated.
Press the mixture firmly into the bottom of the prepared pan to form an even crust layer. Bake for 8-10 minutes until slightly golden. Remove from the oven and let it cool while you prepare the cheesecake filling.

2. Make the Cheesecake Filling:

In a large mixing bowl, beat the room-temperature cream cheese with an electric mixer until smooth and creamy.
Add the granulated sugar, vanilla, cornstarch, and salt, and continue mixing until fully combined.
Beat in the eggs, one at a time, ensuring each one is fully incorporated before adding the next.
Add the heavy cream and beat on low speed until the mixture is smooth and creamy.
Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.

3. Bake the Cheesecake:

Bake the cheesecake at 325°F (163°C) for 40-45 minutes, or until the center is set and slightly jiggles when you gently shake the pan. The edges should be lightly golden.
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
After an hour, transfer the cheesecake to the refrigerator and chill for at least 3 hours or overnight to allow it to set fully.

4. Prepare the Strawberry Topping:

While the cheesecake is chilling, combine the chopped strawberries and granulated sugar in a small saucepan over medium heat.
Cook the strawberries, stirring occasionally, for 5-7 minutes, or until they break down and become syrupy. Remove from heat and allow to cool to room temperature.

5. Make the Crumble Topping:

In a medium bowl, combine the flour and light brown sugar. Add the room-temperature butter and mix with your hands or a pastry cutter until the mixture resembles coarse crumbs.
Sprinkle the crumble topping evenly over the chilled cheesecake bars just before serving.

6. Assemble the Bars:

Once the cheesecake has fully chilled and set, cut it into bars. Top each bar with a spoonful of the strawberry topping and a sprinkling of crumble topping.

Servings and Timing

Servings: 12-16 bars
Preparation time: 20 minutes
Baking time: 50-60 minutes
Cooling time: 4 hours (chilling time)
Total time: 5 hours, including chilling

Variations

Flavoring the cheesecake: You can infuse your cheesecake with different flavors like lemon zest, almond extract, or even a swirl of caramel for a unique twist.
Fresh berries: Instead of the strawberry topping, you can use other fresh fruits such as raspberries, blueberries, or blackberries to create different flavor profiles.
Gluten-free option: Use gluten-free graham crackers or make a crust with crushed gluten-free cookies to make these bars gluten-free.
Add chocolate: Drizzle melted chocolate over the cheesecake or sprinkle mini chocolate chips into the batter for a decadent touch.

Storage/Reheating

Store the cheesecake bars in an airtight container in the refrigerator for up to 4-5 days.
These bars can be frozen for up to 2 months. To freeze, cut them into bars, place them on a baking sheet to freeze individually, and then transfer them to a freezer-safe container.
When ready to enjoy, allow the bars to thaw in the fridge for a few hours before serving.

FAQs

Can I use a different type of crust?

Yes, you can use crushed cookies like Oreos or digestive biscuits for a different flavor profile in place of graham crackers.

Can I make these bars ahead of time?

Absolutely! These bars are even better when made ahead of time and allowed to chill overnight in the fridge.

Can I use a different fruit for the topping?

Yes! You can easily switch out the strawberries for any other fruit, such as raspberries, blueberries, or peaches.

What if I don’t have cornstarch or cornflour?

You can omit the cornstarch, but it helps to create a smooth, firm texture for the cheesecake. If you don’t have it, you can substitute with an extra egg.

Can I make these bars without the crumble topping?

Yes, the crumble topping is optional, but it adds a nice crunch. You can skip it if you prefer a simpler dessert.

How do I know when the cheesecake is done baking?

The cheesecake should be set around the edges but still slightly jiggly in the center. It will firm up as it cools.

Can I use low-fat cream cheese?

Yes, low-fat cream cheese can be used, but it may affect the texture and flavor slightly. Full-fat cream cheese is recommended for the best results.

Is it necessary to chill the cheesecake bars?

Yes, chilling the cheesecake is essential to allow it to firm up and hold its shape when cut into bars.

Can I double the recipe to make a larger batch?

Yes, you can double the recipe and bake it in a 9×13-inch pan. Just be sure to adjust the baking time accordingly.

Can I use store-bought strawberry jam or preserves instead of fresh strawberries?

Yes, you can use store-bought strawberry jam or preserves as a quicker option for the topping.

Conclusion

These Strawberry Cheesecake Bars are an irresistible dessert that’s perfect for any occasion. With their creamy, smooth cheesecake filling, buttery graham cracker crust, and sweet strawberry topping, they are a crowd-pleasing treat that’s both simple to make and impressive to serve. Whether you’re hosting a party or enjoying a casual dessert at home, these bars are sure to satisfy every sweet tooth!