{"id":921,"date":"2025-03-09T04:38:53","date_gmt":"2025-03-08T20:38:53","guid":{"rendered":"https:\/\/artoz.xyz\/index.php\/2025\/03\/09\/strawberry-cheesecake-bars-with-strawberry-swirl\/"},"modified":"2025-03-09T04:38:53","modified_gmt":"2025-03-08T20:38:53","slug":"strawberry-cheesecake-bars-with-strawberry-swirl","status":"publish","type":"post","link":"https:\/\/artoz.xyz\/index.php\/2025\/03\/09\/strawberry-cheesecake-bars-with-strawberry-swirl\/","title":{"rendered":"Strawberry Cheesecake Bars (With Strawberry Swirl!)"},"content":{"rendered":"

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If you love cheesecake but not all the hassle, these Strawberry Cheesecake Bars are about to be your new favorite. The creamy filling and fresh strawberry topping make them a hit for birthdays, holidays, and feel just fancy enough for any get-together! <\/p>\n

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Why We Love Strawberry Cheesecake Bars<\/h2>\n
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  • Feels Like A Special Treat <\/strong>\u2013 Cheesecake always feels a little extra special whether it\u2019s for someone\u2019s birthday, a party or just because you\u2019re craving cheesecake!<\/li>\n
  • Bars Are Simpler To Make Then Cheesecake<\/strong>\u2013 These easy cheesecake bars use a regular square pan instead of a\u00a0springform pan\u00a0like traditional cheesecake. I find bars are just a little less fussy too, and most of the work is waiting for them to chill.<\/li>\n
  • Great For Celebrating \u2013\u00a0<\/strong>These bars are smooth and creamy, perfect for parties, birthdays, Christmas and Thanksgiving holidays, baby showers, Easter and more! These bars can also easily be sliced large or bite-sized for a dessert platter.<\/li>\n<\/ul>\n

    I originally made this recipe with my raspberry cheesecake bars. We had been invited to one of my husband\u2019s coworker\u2019s homes and I was asked to bring dessert. We were eight people (with four kids and teens) and I had some sad, end of the week strawberries and raspberries in the fridge. <\/p>\n

    I made both batches a few days before and cut them into 12 mini bites instead of 9 to make sure their was enough everyone could try both flavors. One of the teens (knowing we like to bake at our house) exclaimed \u201cOhhh I was really hoping she\u2019d bring cheesecake!\u201d Not a single cheesecake piece was left at the end.<\/p>\n

    Ingredients For Strawberry Cheesecake Bars<\/h2>\n
    \"Ingredients\"Ingredients<\/figure>\n

    Ingredients For The Graham Cracker Crust<\/h4>\n
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    • graham crackers<\/strong><\/li>\n
    • brown sugar<\/strong><\/li>\n
    • butter\u00a0<\/strong>salted and melted<\/li>\n<\/ul>\n

      Ingredients For The Cheesecake<\/h4>\n
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      • cream cheese\u00a0<\/strong>softened, it works best if you slice it up into pieces and leave it out for about 15 minutes before you add the cream cheese so it\u2019s room temperature. I use full fat cream cheese, I don\u2019t recommend using reduced fat cream cheese in this recipe.<\/li>\n
      • sugar<\/strong> \u2013 white sugar<\/li>\n
      • eggs<\/strong><\/li>\n
      • sour cream<\/strong><\/li>\n
      • vanilla extract<\/strong><\/li>\n<\/ul>\n

        Ingredients For The Strawberry Topping<\/h4>\n
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        • strawberries<\/strong>\u00a0diced, can also use frozen strawberries<\/li>\n
        • sugar<\/strong> \u2013 white sugar<\/li>\n
        • lemon juice<\/strong> \u2013 can use fresh from a lemon or jarred lemon juice<\/li>\n<\/ul>\n

          How To Make Strawberry Cheesecake Bars<\/h2>\n

          Making The Graham Cracker Crust<\/h3>\n
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          1. Preheat the oven to 325 degrees. Line an 8\u00d78 pan with parchment paper or aluminum foil.<\/li>\n
          2. Place the graham crackers in a food processor and pulse until they become crumbs. Add the graham cracker crumbs to a large mixing bowl. Place the brown sugar and melted butter in with the graham cracker crumbs. Mix together until the crumbs are no longer dry.<\/li>\n
          3. Add the graham cracker crumbs into the bottom of the pan. Use a \u00bd cup measuring cup to press the crumbs firmly and evenly into the bottom of the pan. Bake the crust in the oven for 8 minutes then let the pan cool for at least five minutes.<\/li>\n<\/ol>\n
            \"Baking\"Baking<\/figure>\n

            Make The Cheesecake Filling<\/h3>\n
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            1. Place the cream cheese in a large mixing bowl. Mix with an electric mixer (a stand mixer or hand mixer) until smooth, about 2-3 minutes. Add \u00bd cup sugar and cream together the sugar and cream cheese until fully mixed.<\/li>\n
            2. Crack the eggs into a medium bowl and beat lightly with a fork. Add the eggs half at a time to the cream cheese mixture, whipping until fully mixed.<\/li>\n<\/ol>\n
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              1. Add the sour cream and vanilla to the cream cheese filling. Whip with an electric mixer until smooth.<\/li>\n<\/ol>\n

                Make The Strawberry Topping<\/h3>\n
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                1. Add strawberries, 5 tablespoons of sugar and lemon juice to a saucepan. Bring the mixture to a slow boil over high heat. Reduce the mixture to medium low heat to simmer, stirring regularly to keep from burning. Cook for 10-12 minutes until thick sauce begins to form, then set to the side to cool for a few minutes.<\/li>\n<\/ol>\n
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                  Adding The Strawberry Layer And Baking The Bars<\/h3>\n
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                  1. Add the cheesecake filling to the top of the graham cracker crust. Use a silicone spatula to smooth the mixture evenly in the pan.<\/li>\n<\/ol>\n
                    \"Cheesecake\"Cheesecake<\/figure>\n
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                    1. Drizzle the strawberry mixture over the cream cheese. Swirl a chopstick or butterknife through the mixture to allow the raspberry layer to mix more into the top of the cheesecake layer.<\/li>\n<\/ol>\n
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                      1. Place in the oven and bake for 35-40 minutes until fully set in the center. You can test by holding the pan with hot pads and gently rolling the pan from left to right just a little. The top center of the pan should not look liquidy but will still jiggle a little. The middle of the cheesecake should feel slightly tacky when carefully touched.<\/li>\n
                      2. Allow the cheesecake to cool in the pan for at least 20 minutes. Place in the refrigerator for at least 6 hours to chill, or overnight so it will cool completely. Then slice and enjoy!<\/li>\n<\/ol>\n
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                        After an hour or two in the refrigerator you can also transfer the cheesecake bars to a freezer safe container and place in the freezer. I find they are a little easier to slice cleanly when frozen anyways. Then you just take them out 10-15 minutes before you want to serve them.<\/p>\n<\/div>\n<\/div>\n

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                        Variation Ideas For Strawberry Cheesecake Bars <\/h2>\n

                        Use jam<\/strong>\u2013 The strawberry swirl in this recipe is a homemade jam, but you can swap flavors of delicious jam in this creamy cheesecake recipe. Try my\u00a0blackberry jam, or make a full batch of\u00a0raspberry jam\u00a0and use the rest of the jam for toast! Store bought jam can also be swapped, but the quality of the jam may change the flavor and results. I don\u2019t recommend using a jelly, it just won\u2019t taste the same.<\/p>\n

                        Swap the berries<\/strong>\u2013 Try using blueberries, blackberries, or even a mix of berries swirled into the cheesecake mixture. They won\u2019t have the same strawberry flavor, but will be delicious.<\/p>\n

                        Swap Oreos For Graham Crackers <\/strong>\u2013 Chocolate or golden Oreo cookies both make a delicious crust. You\u2019ll need about 1 cup total of cookie crumbs. You could also swap in another type of crunchy cookie like Nilla Wafers or even Biscoff cookies to make the crust.<\/p>\n

                        Add Chocolate Chips <\/strong>\u2013 At the very end of making the cheesecake batter fold chocolate chips or mini chocolate chips in to make a cheesecake that tastes like a chocolate covered cherry. <\/p>\n

                        Can I Use Frozen Strawberries?<\/h2>\n

                        Yes, we cook the strawberries down into a quick jam on the stove. Frozen strawberries can absolutely be swapped in for fresh strawberries with no changes, we cook the water out of the berries anyways.<\/p>\n

                        Can You Freeze These Strawberry Cheesecake Bars?<\/h2>\n

                        Yes! Cheesecake freezes very well, so don\u2019t hesitate to freeze the bars for a party or later. Place them in an airtight covered freezer safe container.<\/p>\n

                        If I know I need to stack the bars in the container, I\u2019ll freeze them on parchment paper on a cookie sheet, and then use the parchment paper between the layers to keep the tops of the bars looking pretty.<\/p>\n

                        If you freeze the cheesecake bars in slices, it should only take about 15-20 minutes left on the counter to defrost enough to enjoy, and sometimes less in the summer.<\/p>\n

                        How Do I Slice These Cheesecake Bars Cleanly?<\/h2>\n

                        I like to use a really large knife and I keep a towel handy to wipe the knife clean between cuts. A large serated bread knife actually works really well, but any kind of long chef\u2019s knife also works. <\/p>\n

                        Press directly down with the knife, and then pull the blade straight back up. Don\u2019t drag the knife through the cheesecake as this can create more tears. Wipe the blade clean between cuts as needed.<\/p>\n

                        It also helps to have the cheesecake chilled well, if it\u2019s warm or too soft it won\u2019t cut nicely. I find I get my best slices if I freeze these bars first, and then slice it. You don\u2019t have to take this extra step, but it can be helpful if you want the cheesecake slices to cut extra nice.<\/p>\n

                        How Long Will Strawberry Cheesecake Bars Last?<\/h2>\n

                        Expect these strawberry cheesecake bars will last for about 4-5 days if stored in a covered airtight container in the refrigerator.<\/p>\n

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                        Strawberry Cheesecake Bars<\/h2>\n

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                        Course <\/span>Dessert<\/span><\/p>\n

                        Cuisine <\/span>American<\/span><\/p>\n<\/div>\n

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                        Prep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

                        Cook Time <\/span>45 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

                        Chill Time <\/span>6 hours<\/span><\/span> hours<\/span> 5 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

                        Total Time <\/span>7 hours<\/span><\/span> hours<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

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                        These Strawberry Cheesecake Bars have all the flavor of a fancy cheesecake without the stress. They’re creamy, fruity, and perfect for sharing\u2014or keeping all to yourself!<\/span><\/p>\n<\/div>\n

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                        Ingredients For The Graham Cracker Crust<\/h4>\n<\/div>\n
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                        Ingredients For The Cheesecake<\/h4>\n<\/div>\n
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                        Ingredients For The Strawberry Topping<\/h4>\n<\/div>\n<\/div>\n
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                        Making The Graham Cracker Crust<\/h4>\n
                          \n
                        • \n
                          Preheat the oven to 325 degrees. Line an 8\u00d78 pan with parchment paper or aluminum foil.<\/div>\n<\/li>\n
                        • \n
                          Place the graham crackers in a food processor and pulse until they become crumbs. Add the graham cracker crumbs to a large mixing bowl. Place the brown sugar and melted butter in with the graham cracker crumbs. Mix together until the crumbs are no longer dry.<\/div>\n<\/li>\n
                        • \n
                          Add the graham cracker crumbs into the bottom of the pan. Use a \u00bd cup measuring cup to press the crumbs firmly and evenly into the bottom of the pan. Bake the crust in the oven for 8 minutes then let the pan cool for at least five minutes.<\/div>\n<\/li>\n<\/ul>\n<\/div>\n
                          \n

                          Make The Cheesecake Filling<\/h4>\n
                            \n
                          • \n

                            Place the cream cheese in a large mixing bowl. Mix with an electric mixer until smooth, about 2-3 minutes. Add \u00bd cup sugar and cream together the sugar and cream cheese until fully mixed.<\/p>\n<\/li>\n

                          • \n

                            Crack the eggs into a medium bowl and beat lightly with a fork. Add the eggs half at a time to the cream cheese mixture, whipping until fully mixed.<\/p>\n<\/li>\n

                          • \n

                            Add the sour cream and vanilla to the cream cheese filling. Whip with an electric mixer until smooth.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n

                            \n

                            Make The Strawberry Topping<\/h4>\n
                              \n
                            • \n

                              Add strawberries, 5 tablespoons of sugar and lemon juice to a saucepan. Bring the mixture to a slow boil over high heat. Reduce the mixture to medium low heat to simmer, stirring regularly to keep from burning. Cook for 10-12 minutes until thick sauce begins to form, then set to the side to cool for a few minutes.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n

                              \n

                              Layer And Bake The Bars<\/h4>\n
                                \n
                              • \n

                                Add the cheesecake filling to the top of the graham cracker crust. Use a silicone spatula to smooth the mixture evenly in the pan.<\/p>\n<\/li>\n

                              • \n

                                Drizzle the strawberry mixture over the cream cheese. Swirl a chopstick or butterknife through the mixture to allow the raspberry layer to mix more into the top of the cheesecake layer.<\/p>\n<\/li>\n

                              • \n

                                Bake for 35-40 minutes until fully set in the center. You can test by holding the pan with hot pads and gently rolling the pan from left to right just a little. The top center of the pan should not look liquidy but will still jiggle a little. The middle of the cheesecake should feel slightly tacky when carefully touched.<\/p>\n<\/li>\n

                              • \n

                                Allow the cheesecake to cool in the pan for at least 20 minutes. Place in the refrigerator for at least 6 hours to chill, or overnight. Then slice and enjoy!<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

                                Calories: <\/span>385<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>33<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>6<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>26<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>110<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>290<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>146<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>26<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>937<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>11<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>77<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n

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                                Keyword <\/span>cheesecake, strawberry, strawberry desserts<\/span><\/p>\n<\/div>\n<\/div>\n

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                                Did You Make This?<\/h4>\n

                                I would love to see it! Share your thoughts with me in the comments below!<\/p>\n<\/p><\/div>\n<\/div>\n

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