These strawberry cheesecake bars are the perfect recipe for summer. It has a graham cracker crust, creamy cheesecake, and fresh strawberry sauce.

One strawberry cheesecake bars with a bite missing.

If you are looking for a cheesecake bar that is dressed to impress for the summer BBQ, these are it! They are super creamy, and that strawberry sauce is so easy to make, but it has a bright strawberry flavor.

Another great part about this cheesecake is it doesn’t need a water bath! Which makes it such an easy recipe.

I have tips and tricks and process photos to easily help you make this recipe! If you love cheesecake bars, you have to try my cookie dough cheesecake bars.

One piece of strawberry cheesecake bar on its side.

Tips for making cheesecake bars

Here are my tips, so yours turns out like this recipe!

  • Tip 1: The graham cracker crust only goes on the bottom of the pan. Don’t put in on the sides of the pan, it isn’t needed.
  • Tip 2: Make sure your dairy is room temperature before baking. This helps prevent clumps and makes mixing easier.
  • Tip 3: To help prevent cracks let the cheesecake cool in the turned off oven for 20 minutes. If you take it out to cool it will cool too quickly and can crack.
  • Tip 4: The strawberry sauce can be made with fresh or frozen strawberries. However, fresh is best when you can chop them in smaller pieces.
Graham cracker crust in a pan.
Press the graham cracker crust in the bottom of the pan.
Cheesecake batter in a bowl.
Make the cheesecake batter. Tip: make sure to lightly beat in the eggs. Otherwise it can cause cracks in the cheesecake.
Cheesecake batter in the pan.
Bake the cheesecake, my oven baked it perfectly for 35 minutes. Make sure the edges are set and the middle is underbaked. Overbaking causes cracks.
Strawberry sauce in a bowl.
Cool the strawberry sauce in the fridge overnight for best results.
Baked cheesecake on a platter.
Chill the cheesecake overnight in the pan.

FAQ’s

Can I use a Nilla Wafer crust?

Yes you can!

What if my cheesecake is cracking?

Your cheesecake may crack since it does not use a water bath, mine didn’t though! However, these cheesecake bars are not very thick and have a strawberry sauce, so it should not affect them once they are topped.

Can I make this in an 8X8 inch pan?

Yes you can. It will just make thick bars. They will require more bake time than a big pan due to being thicker.

Storing and Freezing

You can store the cheesecake bars in an airtight container in the fridge for up to 5 days.

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The cheesecake bars can be stored in the freezer in an airtight container for up to 30 days. I recommend cutting them into individual slices first. They can then thaw for 1-2 hours before eating.

Side view of cheesecake.

For more strawberry recipes, check out my

Stack of two strawberry cheesecake bars.

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.

One strawberry cheesecake bars with a bite missing.
5 from 8 reviews

Strawberry Cheesecake Bars

These cheesecake bars have a buttery graham cracker crust with a creamy baked cheesecake on top. It is topped with a strawberry sauce made with fresh strawberries. It is perfect for summer!
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Prep Time: 30 minutes
Cook Time: 50 minutes
Cooling Time: 6 hours
Total Time: 7 hours 20 minutes
Servings: 16 squares

Ingredients
 
 

Graham Cracker Crust

  • 2 cups Graham cracker crumbs, about 1 1/2 packets of graham crackers.
  • 2 TBSP Brown sugar, packed light or dark
  • 1/2 cup Unsalted butter, melted

Strawberry Sauce

  • 3 cups Fresh strawberries, washed, and cut into pieces.
  • 1/2 cup White granulated sugar
  • 1/2 TBSP Lemon juice
  • 1 TBSP Water
  • 1 TBSP Cornstarch

Cheesecake

  • 24 oz Cream cheese, room temperature
  • 3/4 cup White granulated sugar
  • 1/2 cup Sour cream, room temperature
  • 1/4 cup Heavy cream, room temperature
  • 1 tsp Pure vanilla extract
  • 4 Large eggs, room temperature

Instructions
 

Graham Cracker Crust

  • Preheat oven at 325F. Spray an 9X9 inch pan with a baking non-stick spray. Line it with parchment paper on the bottom and 2 sides 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.
    2 cups Graham cracker crumbs, 2 TBSP Brown sugar, 1/2 cup Unsalted butter
  • Bake for 12 minutes.

Strawberry Sauce

  • 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.
    3 cups Fresh strawberries, 1/2 cup White granulated sugar, 1/2 TBSP Lemon juice, 1 TBSP Water, 1 TBSP Cornstarch
  • Heat until the liquid starts boiling. Cook for 8-10 minutes until the strawberry sauce is thick. Take off heat and cool completely. Store in the fridge until ready to decorate.

Cheesecake Batter

  • Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Scrape the bowl using a baking rubber spatula halfway through.
    24 oz Cream cheese, 3/4 cup White granulated sugar
  • Add in sour cream, heavy cream, and vanilla. Beat on medium until creamy with no lumps remaining. Scrape the bowl. Add in the eggs and mix on low speed until just combined.
    1/2 cup Sour cream, 1/4 cup Heavy cream, 1 tsp Pure vanilla extract, 4 Large eggs
  • Pour the batter over the crust. Then, bake for 35-40 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 the pan on a cooling rack.
  • Cool the cheesecake completely. Wrap in foil and place in the fridge for at least 6 hours or overnight.
  • Take the cheesecake out of the pan and remove the parchment paper. Spread the strawberry sauce on top. Keep in the fridge until ready to serve.

Notes

Pull the dairy ingredients out 2 hours before baking.
Calories: 340kcal, Carbohydrates: 28g, Protein: 4g, Fat: 24g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 67mg, Sodium: 207mg, Potassium: 92mg, Fiber: 0.4g, Sugar: 21g, Vitamin A: 848IU, Vitamin C: 0.3mg, Calcium: 62mg, Iron: 1mg
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