Description
These strawberry cheesecake bars are rich, creamy, and swirled with a homemade strawberry reduction over a buttery graham cracker crust. Perfect for summer gatherings or as a year-round treat, they’re easy to slice, serve, and store.
Ingredients
Scale
- 1 lb. fresh or frozen hulled strawberries
- 1/2 cup granulated sugar (for reduction)
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 3 tbsp granulated sugar (for crust)
- 1/4 tsp fine salt
- 3 cups (24 oz) full-fat cream cheese, softened
- 1 cup granulated sugar (for filling)
- 1/2 cup full-fat sour cream, room temperature
- 2 tsp vanilla extract
- 1 tsp lemon zest (optional)
- 3 large eggs, room temperature
- 1/3 cup strawberry reduction (from above)
- Red or pink gel food coloring (optional)
Instructions
- Preheat oven to 325°F (165°C) and line an 8×8-inch pan with parchment paper.
- Blend strawberries with 1/2 cup sugar into a puree. Simmer in a saucepan over medium heat until bubbling, then reduce to medium-low and cook for 30 minutes, stirring occasionally. Cool and refrigerate.
- Mix graham cracker crumbs, melted butter, 3 tbsp sugar, and salt. Press into the prepared pan to form a crust. Bake for 8 minutes and let cool. Keep oven on and place a water-filled dish on the bottom rack.
- Beat cream cheese until smooth. Add 1 cup sugar and blend. Mix in sour cream, vanilla, and lemon zest. Add eggs one at a time and mix until smooth.
- Divide batter in half. Stir strawberry reduction into one half (add gel food coloring if desired).
- Alternate spooning plain and strawberry batters over the crust. Dot with remaining strawberry reduction and swirl with a knife.
- Bake for 50–60 minutes. Cool to room temperature, then refrigerate for 2+ hours or overnight.
- Slice with a warm, clean knife and serve chilled. Spoon extra strawberry reduction on top for garnish.
Notes
- Use room-temperature cream cheese for a smooth filling.
- Check doneness with a gentle jiggle — not a toothpick.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Bars can be frozen for up to 2 months; thaw overnight before serving.
- Recipe can be doubled for a 9×13-inch pan.
- Prep Time: 1 hour
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 499 kcal
- Sugar: 36 g
- Sodium: 403 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 90 mg
Keywords: Strawberry Cheesecake Bars, cheesecake bars, strawberry dessert, creamy bars, make-ahead dessert, summer cheesecake, baked cheesecake squares