These strawberry cheesecake bars combine a baked cheesecake with fresh strawberries. They have a buttery graham cracker crust with a creamy cheesecake. After it is done baking, it has a fresh strawberry sauce with golden Oreos. These cheesecake bars are packed with fresh strawberry flavor!
These strawberry cheesecake bars are SO good to make during the summer. My favorite part about this cheesecake is the golden Oreo crust. The vanilla cookie crust goes so well with the baked cheesecake.
These cheesecake bars are topped with a strawberry sauce that uses fresh strawberries. You can make this when it's strawberry season or using frozen strawberries.
For more strawberry recipes, try Strawberry Ice Cream Cheesecake, Strawberry Sheet Cake, and Lemon Cheesecake with Strawberry Sauce.
Why This Recipe Works
- Golden Oreo crust- This crust has a sweet vanilla flavor, so it goes so well as a crust!
- Baked cheesecake bars- The cheesecake batter is baked, but it is really creamy! Also, you don't need a water bath for this recipe.
- Strawberry sauce- The strawberry sauce is the perfect texture and goes so well with the cheesecake bars.
- Easy to make- These bars are easier to make than a whole cheesecake because you don't need a water bath.
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Golden Oreos- Any vanilla cookie with a cream filling is perfect. You can also use regular Oreos too.
- Brown sugar- I used light brown sugar.
- Unsalted butter- The butter is melted for the crust.
- Cream cheese- Use full fat cream cheese. Pull this out 2 hours before baking.
- Sour cream- Use full fat sour cream. Pull this out 2 hours before baking.
- Heavy cream- Pull the heavy whipping cream out 2 hours before baking.
- Eggs- Pull the large eggs out 2 hours before baking.
- Strawberries- You can use fresh strawberries or frozen strawberries.
Step By Step Instructions
Here is how to make and bake these cheesecake bars. This recipe needs a stand mixer with a paddle attachment or a hand mixer (electric mixer). Also make sure to spray an 8X8-inch square pan with baking nonstick spray.
STEP 1: Make the crust. First, use a food processor to blend the golden Oreos to fine crumbs. Then in a small bowl, mix the golden Oreos, brown sugar, and melted butter. Pour the crust into the 8X8-inch baking pan.
Compact the crust using the back of a measuring cup. TIP: Don't push the crust up the sides of the pan.
STEP 2: Bake the crust. Bake the crust for 10 minutes.
STEP 3: Beat cream cheese and sugar. In a large bowl using a mixer, beat the cream cheese and sugar on high speed. It should be fluffy.
STEP 4: Add the wet ingredients. Next, add in the sour cream, heavy cream, and vanilla extract to the cream cheese mixture. Add these in on medium speed. Make sure to scrape the sides of the bowl using a rubber spatula. Then, add in the eggs on low speed.
Pour the cheesecake mixture on top of the crust.
STEP 5: Bake. Bake the cheesecake for 40-45 minutes. Make sure to cool the cheesecake completely on a cooling rack before chilling in the fridge.
STEP 6: Strawberry sauce. In a saucepan over medium heat, mix the strawberries, sugar, lemon juice, water, and cornstarch. Heat this for 8-10 minutes until the strawberries release their juices and it thickens.
Cool the sauce before pouring on top of cheesecake layer.
Cooling The Cheesecake
If you brought the cheesecake onto the counter from the oven immediately after it is done baking, it will crack. The temperature difference is what causes that cheesecake to crack. Instead, turn off the oven and crack open the door. This will let the cheesecake slowly cool down.
How To Easily Remove Cheesecake
First, use an 8X8 inch pan. Spray the pan very well with a baking non-stick spray. Then, place parchment paper on the bottom and up 2 sides of the pan. Then, spray again.
Once the cheesecake is completely cooled, use the parchment paper sticking out the sides to pull the cheesecake out. Then, you can throw away the parchment paper.
Decorating The Bars
Before you top with Vanilla Oreos, cut the cheesecake bars into squares first. It will be a lot easier to cut the bars without the Oreos on top.
Then, separate each Oreo into 4 pieces and top the bars. The vanilla Oreos are optional, but they really upgrade these strawberry cheesecake bars!
Tips To Make A Crack Free Cheesecake
If you want a cheesecake, that doesn't crack, then follow these tips. There is no water bath in this recipe!
- Room temperature ingredients- Pull the cream cheese, sour cream, heavy cream, and eggs out 2 hours before baking. To get a smooth cheesecake you need room temperature ingredients.
- Use a mixer- Use either a stand mixer or hand mixer. Either will work, but the cream cheese needs a strong a power to beat until smooth.
- Beat cream cheese- Beat the cream cheese on high for 1 minute. Set a timer and let it beat. Then, add in the sugar and beat again for 1 minute.
- Scrape the bowl- Scrape the bowl after every single step. This will make sure everything will be mixed in.
- Add sour cream and heavy cream- Add these in and the vanilla and beat until smooth. It should be creamy, with no lumps remaining. If there are any lumps, mix until it is completely smooth.
- Add in eggs- Add the eggs in one at a time. Mix them in on low. This part is important. The more air that gets into the eggs, the more it can rise in the oven and fall rapidly, which causes cracks. That is why we do as little mixing with the eggs as possible!
Pour the batter into the pan on top of the crust. Then, bake! Bake until the middle has a slight jiggle while the edges are set.
Yes you can! Use 1 sleeve of graham crackers and blend into a fine crumb.
Yes you can! Double this recipe to use a 9X13-inch baking pan. If you want to use a 9X9-inch baking pan you can. It will just make thinner cheesecake bars.
Yes you can! Multiply this recipe by 1.5X. Use a 9-inch spring form pan and a water bath.
Storing and Freezing
These strawberry cheesecake bars should be stored in the fridge in an airtight container. They will last up to 5 days.
These strawberry cheesecake bars can be frozen. Wrap them in individual slices in plastic wrap. Freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Cheesecake Recipes To Try
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Strawberry Cheesecake Bars
Graham Cracker Crust
- 2 cups Graham cracker crumbs about 1 ½ packets of graham crackers.
- ¼ cup Brown sugar packed light or dark
- 8 tablespoon Unsalted butter melted
- 3 cups Fresh strawberries washed, and cut into pieces.
- ½ cup White granulated sugar
- ½ tablespoon Lemon juice
- 1 tablespoon Water
- 1 tablespoon Cornstarch
- 16 oz Cream cheese room temperature
- ½ cup White granulated sugar
- ¼ cup Sour cream room temperature
- ⅛ cup Heavy cream room temperature
- 1 teaspoon Pure vanilla extract
- 2 Large eggs room temperature
- Vanilla Oreos for decoration
Graham Cracker Crust
- Preheat oven at 325F. Spray an 8x8 inch pan with a baking non-stick spray. Line it with parchment paper and spray again.
- Using a food processor, crumble up graham crackers until they are a fine crumb. Combine graham cracker crumbs, brown sugar, and melted butter in a small bowl using a fork. Pour crumbs into pan. Use your hands to press the crumbs into the bottom of the pan. Use a measuring cup to compact the crust.
- Bake for 10 minutes.
- Cut strawberries into quarters and cut into medium sized pieces. Pour strawberries into a saucepan over medium heat. Add sugar, lemon juice, water, and cornstarch. Mix.
- Heat until the liquid starts boiling. Cook for 8-10 minutes until the strawberry sauce is thick. Take off heat.
- Using a mixer, beat the cream cheese for 1 minute on high. Add the sugar and beat again for another 1 minute on high. Scrape the bowl. Mix for 20 seconds.
- Add in sour cream, heavy cream, and vanilla. Beat on medium until creamy with no lumps remaining. Scrape the bowl. Mix for 10-15 seconds. Add in eggs one at a time on low. Scrape the bowl when the last egg is almost mixed. Make sure not to over mix.
- Pour the batter over the crust. Then, bake for 40-45 minutes. The cheesecake is done baking when the edges are set but the middle has a slight jiggle.
- Turn off the oven, prop open the door and the cheesecake sit for 20 minutes. This allows the cheesecake to slowly cool. Place cheesecake bars on a cooling rack. Pour strawberry sauce over the cheesecake. Use a slotted spoon to drain the sauce. Spread until smooth.
- Let the cheesecake get to room temperature. Wrap and chill for 6 hours or overnight. Take bars out of the pan and remove the parchment paper. Cut into squares. Top with Oreo pieces. Keep cold.
Hi! My strawberries from the sauce turned into a very dark color, I cooked them for more than 10 minutes because it wasn’t getting thick. Any recommendations? Or any reasons that they didn’t stay in a good looking red?
Stephanie Rutherford says
Here are my thoughts:
It sounds like you over cooked the strawberries. Did you use frozen strawberries?
If it didn't thicken, that could be that the heat wasn't high enough. Also, the sauce thickens dramatically as it cools. So you have may have over cooked it when it would have thickened as it cools. I hope this helps!
David Ettner says
THE BEST CAKE I VE EVER EATEN!!!
That’s only the truth! I tried this recipe for the first time and I can’t believe how it works…the cheesecake was so smooth, soft without a water bath or anything else! I live in Germany and for the cracker crust I used „Butterkekse“ and it was insane! Best recipes in the word by Stephanie 💝