Strawberry Cheesecake Bars (Printable Page)

Creamy cheesecake with fresh strawberries and cinnamon streusel topping. Perfect for sharing and entertaining.

# What You'll Need:

→ 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

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing overhang on sides for convenient removal.
02 - In a medium bowl, combine flour, sugar, and salt. Mix in melted butter until fully incorporated. Press mixture firmly and evenly across the bottom of prepared pan. Bake for 10 minutes and remove from oven.
03 - In a large bowl, beat softened cream cheese and sugar until smooth and creamy, approximately 2-3 minutes. Add eggs one at a time, mixing thoroughly after each addition. Fold in vanilla extract and sour cream until fully combined.
04 - Pour cheesecake mixture over the baked crust and smooth the surface evenly. In a small bowl, toss diced strawberries with sugar, lemon juice, and cornstarch. Distribute strawberry mixture evenly across the cheesecake layer.
05 - In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Using a fork or fingertips, work cold butter cubes into the flour mixture until it resembles coarse breadcrumbs. Scatter streusel evenly over the strawberry layer.
06 - Bake for 30-35 minutes until the center is just set and streusel turns golden brown. Remove from oven and allow to cool completely in the pan.
07 - Refrigerate for at least 3 hours before slicing. Using the parchment paper overhang, lift the entire dessert from the pan. Cut into 16 equal squares and serve chilled.

# Expert Tips:

01 -
  • The cinnamon streusel adds a surprising warmth that makes these taste nothing like ordinary cheesecake.
  • They slice cleanly and travel well, so you can actually bring them somewhere without a mess.
  • The tartness of the strawberries keeps them from feeling too heavy or sweet.
02 -
  • Do not skip chilling, I tried cutting them after an hour once and they fell apart completely.
  • Cold butter in the streusel is non-negotiable, melted butter turns it into a weird paste instead of crumbly topping.
  • Line the pan with parchment or you will never get clean bars out without destroying them.
03 -
  • Run your knife under hot water and wipe it dry between cuts for the cleanest edges.
  • Let the cream cheese sit out longer than you think, even slightly warm is better than cold and lumpy.
  • Press the crust all the way to the corners or it will bake unevenly and crack.
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