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Easy Strawberry Cheesecake Bars

Easy Strawberry Cheesecake Bars

Creamy, velvety cheesecake over a buttery graham cracker crust with a bright strawberry swirl—easy to bake in a 9×13-inch pan and perfect for sharing.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 16
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cup graham cracker crumbs about 16 full cracker sheets, finely crushed
  • 0.25 cup granulated sugar for crust
  • 0.25 tsp fine sea salt for crust
  • 0.5 cup unsalted butter, melted for crust
  • 2 cup strawberries, hulled and chopped fresh or frozen
  • 0.25 cup granulated sugar for strawberry sauce
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch for strawberry sauce
  • 1 tbsp water to dissolve cornstarch
  • 24 oz cream cheese, softened use blocks, not spreadable
  • 0.75 cup granulated sugar for filling
  • 0.5 cup sour cream, room temperature
  • 2 tsp vanilla extract
  • 0.25 tsp fine sea salt for filling
  • 3 large eggs room temperature

Instructions

Preparation Steps

  • Preheat oven to 325°F. Line a 9×13-inch baking pan with parchment, leaving overhang on the long sides for easy lifting.
  • Make the crust: In a bowl, mix graham cracker crumbs, 0.25 cup sugar, and 0.25 tsp salt. Stir in melted butter until the mixture resembles damp sand.
  • Press crust firmly and evenly into the prepared pan. Bake for 8 minutes, then set aside to cool slightly while you prepare the filling.
  • Make the strawberry sauce: In a small saucepan, combine strawberries, 0.25 cup sugar, and lemon juice. Cook over medium heat for 5 to 7 minutes until juicy. Stir cornstarch with water to make a slurry, then pour into the pan and simmer 1 to 2 minutes until thickened. Remove from heat and cool to room temperature.
  • Make the filling: Beat cream cheese and 0.75 cup sugar on medium speed until completely smooth, about 2 minutes. Mix in sour cream, vanilla, and 0.25 tsp salt. Beat in eggs one at a time on low speed just until combined; do not overmix.
  • Assemble: Pour cheesecake filling over the warm crust and smooth the top. Spoon small dollops of strawberry sauce over the surface, then swirl gently with a knife or skewer.
  • Bake for 30 to 35 minutes, until the edges are set and the center has a slight jiggle. Do not overbake.
  • Cool completely on a rack, then refrigerate at least 3 hours (or overnight) until firm. Lift out using the parchment and cut into 16 bars. Serve chilled.

Notes

For the cleanest slices, chill overnight and wipe the knife clean between cuts. If using frozen strawberries, do not thaw first—cook directly from frozen and add 1 extra minute after adding the cornstarch slurry.