Strawberry Cheesecake Bars (Printable Version)

Creamy cheesecake layered with fresh strawberries and topped with buttery cinnamon streusel. Makes 16 servings.

# 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 ounces 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 Directions:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing overhang for easy removal.
02 - In a medium bowl, combine flour, sugar, and salt. Stir in melted butter until incorporated. Press mixture firmly and evenly into prepared pan bottom. Bake for 10 minutes and set aside.
03 - In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully incorporated. Pour mixture over baked crust and smooth the top.
04 - In a small bowl, toss diced strawberries with sugar, lemon juice, and cornstarch. Spoon evenly over the cheesecake layer.
05 - In a bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter with a fork or fingers until mixture resembles coarse crumbs. Sprinkle evenly over strawberry layer.
06 - Bake for 30 to 35 minutes until center is just set and streusel is golden brown. Cool completely in pan.
07 - Refrigerate for at least 3 hours. Lift bars out using parchment paper overhang, cut into squares, and serve chilled.

# Expert Advice:

01 -
  • The buttery crust stays firm even after chilling, giving you the perfect base that doesn't crumble when you lift a bar.
  • Fresh strawberries tucked between creamy cheesecake and cinnamon streusel create layers of flavor that taste like summer and comfort all at once.
  • These bars travel beautifully and taste even better the next day, making them ideal for any gathering where you want to arrive looking like a baking hero.
02 -
  • Softening the cream cheese fully is non-negotiable, cold cream cheese will give you lumps no amount of beating can fix.
  • Don't skip the cornstarch in the strawberries, I learned the hard way that without it the fruit releases too much juice and makes the cheesecake layer soupy.
  • Chilling for the full 3 hours is essential, cutting too early results in bars that fall apart and lose their clean edges.
03 -
  • Run your knife under hot water and wipe it dry between cuts, this gives you clean edges and prevents the cheesecake from sticking to the blade.
  • If the streusel starts browning too quickly, tent the pan loosely with foil for the last 10 minutes of baking to protect the topping while the center finishes setting.
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