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Strawberry Cheesecake Bars Recipe

Strawberry Cheesecake Bars Recipe

These creamy strawberry cheesecake bars pair a buttery graham crust with a silky no-bake filling and a bright berry topping. Easy to slice, perfect for parties.
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Prep Time: 35 minutes
Cook Time: 22 minutes
Total Time: 57 minutes
Servings: 16

Ingredients
 

Main Ingredients

  • 2.25 cup graham cracker crumbs
  • 0.25 cup granulated sugar for crust
  • 0.5 cup unsalted butter melted
  • 0.25 tsp fine sea salt for crust
  • 24 oz cream cheese softened
  • 0.75 cup powdered sugar for filling
  • 0.75 cup sour cream full-fat
  • 0.75 cup heavy cream cold
  • 2 tsp vanilla extract
  • 1 tbsp lemon juice fresh
  • 2.25 tsp unflavored powdered gelatin
  • 3 tbsp cold water for blooming gelatin
  • 3 cup fresh strawberries hulled and chopped
  • 0.33 cup granulated sugar for strawberry topping
  • 1.5 tbsp lemon juice for strawberry topping
  • 1.5 tbsp cornstarch
  • 2 tbsp water to mix with cornstarch

Instructions

Preparation Steps

  • Heat oven to 350°F. Line a 9×13-inch pan with parchment, leaving overhang.
  • Combine graham crumbs, 1/4 cup sugar, and salt. Stir in melted butter until evenly moistened.
  • Press crust firmly into pan. Bake 10–12 minutes until set. Cool completely.
  • Cook strawberries, 1/3 cup sugar, and 1 1/2 tbsp lemon juice over medium heat until juicy, 4–5 minutes.
  • Whisk cornstarch with 2 tbsp water. Stir into berries and simmer until thick and glossy, 2–3 minutes. Cool fully.
  • Bloom gelatin by sprinkling it over 3 tbsp cold water. Let stand 5 minutes, then warm briefly until dissolved. Cool slightly.
  • Whip cold heavy cream to soft peaks. Set aside.
  • Beat cream cheese and powdered sugar until smooth. Mix in sour cream, vanilla, and 1 tbsp lemon juice.
  • With mixer running on low, stream in cooled gelatin. Fold in whipped cream gently until no streaks remain.
  • Spread filling over cooled crust. Chill 20 minutes to begin setting.
  • Spoon cooled strawberry topping over filling. Swirl lightly if desired. Chill 4 hours or overnight until firm.
  • Lift out with parchment. Slice into bars with a hot, dry knife, wiping between cuts. Serve chilled.

Notes

Try a chocolate twist by swapping 1/2 cup of the graham crumbs for finely crushed chocolate cookies. For clean edges, freeze the slab 20 minutes before slicing. Bars keep 3–4 days covered in the fridge; add the topping just before serving if you prefer a firmer set.
This recipe is an original creation inspired by classic Strawberry Cheesecake Bars Recipe flavors. All ingredient ratios and instructions are independently developed.