Strawberry Cheesecake Bars (Printable)

Creamy cheesecake bars with fresh strawberries and cinnamon streusel. Perfect for sharing at gatherings.

# What You 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 fresh lemon juice
13 - 1 tablespoon cornstarch

→ Cinnamon Streusel

14 - 1/2 cup all-purpose flour
15 - 1/4 cup packed light brown sugar
16 - 1/2 teaspoon ground cinnamon
17 - 1/4 teaspoon salt
18 - 1/4 cup cold unsalted butter, cubed

# How-To Steps:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing excess paper to overhang the edges for convenient removal after baking.
02 - Combine flour, sugar, and salt in a medium bowl. Stir in melted butter until fully incorporated. Press mixture firmly and evenly across the bottom of prepared pan. Bake for 10 minutes until lightly set. Remove and allow to cool slightly.
03 - Beat softened cream cheese and sugar in a large bowl until smooth and creamy, approximately 2-3 minutes. Add eggs one at a time, mixing thoroughly after each addition to prevent lumps. Blend in vanilla extract and sour cream until fully combined.
04 - Pour cream cheese mixture over cooled crust and smooth the surface with a spatula. Toss diced strawberries with sugar, lemon juice, and cornstarch in a small bowl until evenly coated. Distribute strawberry mixture uniformly over cheesecake layer.
05 - Mix flour, brown sugar, cinnamon, and salt in a bowl. Cut cold butter cubes into flour mixture using a fork or fingertips until texture resembles coarse breadcrumbs. Distribute streusel evenly across strawberry layer.
06 - Bake for 30-35 minutes until the center is just set and streusel reaches golden brown. The cheesecake should not jiggle excessively when gently shaken. Cool completely in pan at room temperature.
07 - Refrigerate bars for a minimum of 3 hours before cutting. Using parchment paper overhang, lift entire sheet from pan. Cut into 16 equal squares using a sharp knife. Serve chilled.

# Expert Tips:

01 -
  • No water bath, no stress, just press and bake layers that actually cooperate.
  • The cinnamon streusel adds a warm, crumbly contrast that makes every bite interesting.
  • They slice clean, travel well, and look impressive without any fancy plating.
  • You can make them a day ahead and they taste even better cold from the fridge.
02 -
  • Cold butter in the streusel is non-negotiable, melted butter turns it into a paste instead of crumbles.
  • Don't skip chilling, warm cheesecake bars will smear and fall apart when you try to cut them.
  • If your strawberries are very juicy, add an extra teaspoon of cornstarch or the topping will puddle.
03 -
  • Run your knife under hot water and wipe it dry between cuts for clean, bakery-style edges.
  • If the streusel browns too fast, tent the pan with foil for the last 10 minutes of baking.
  • Let the cream cheese sit on the counter for 30 minutes before you start, it makes all the difference in texture.
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