These strawberry cheesecake bars are a sunshine-filled dessert with a buttery biscuit base, a silky baked cheesecake layer, a vibrant strawberry topping, and a golden, crisp crumble. Each bar delivers a beautiful balance of creamy, crunchy, and fruity in every bite.
Why You’ll Love This Recipe
These bars offer an irresistible mix of textures: a firm, buttery crust, a smooth cheesecake center, juicy strawberries, and a delicate crumble topping. Although they look impressive with their layered presentation, the steps are simple and approachable, making this a reliable dessert for gatherings, picnics, or make-ahead treats. They slice beautifully after chilling overnight and hold up well for serving.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cheesecake Layer
160g biscuits or graham crackers, crushed
80g salted butter, melted
500g cream cheese, room temperature
140g granulated sugar
1 tsp vanilla extract
2 large eggs, room temperature
7g cornstarch
1/4 tsp salt
80ml heavy cream
For the Strawberry Topping
300g strawberries, chopped
50g granulated sugar
For the Crumble Topping
100g all-purpose flour
65g light brown sugar
65g unsalted butter, room temperature
Directions
Preheat the oven to 180°C (350°F). Grease and line an 8×8 inch pan with parchment paper, allowing some overhang for easy removal.
Crush the biscuits until fine, then combine with melted butter. Press firmly into the bottom of the prepared pan to create an even crust. Refrigerate while preparing the filling.
Make the strawberry syrup: Add half of the chopped strawberries and the sugar to a pot. Cook over medium heat, stirring until the berries release their juices and form a thickened syrup. Remove from heat and let cool, then stir in the remaining fresh strawberries.
In a bowl, soften the cream cheese until smooth. Add sugar and mix until dissolved.
Add vanilla, then beat in the eggs one at a time.
Sift in the cornstarch and add the salt. Fold gently.
Add the heavy cream and mix until smooth and thick.
Pour the cheesecake batter over the chilled crust and bake for 35–40 minutes. The center should be soft and wobbly but able to support the topping.
Prepare the crumble: Mix the flour and brown sugar, then rub in the butter until clumps form.
Remove the cheesecake from the oven, spoon the cooled strawberry mixture over the top, and sprinkle evenly with the crumble.
Return to the oven and bake for 20 minutes, or until the crumble is golden.
Cool at room temperature for 10–15 minutes, then refrigerate for several hours or overnight.
Lift out of the pan and slice into squares. Serve chilled.
Servings and Timing
This recipe yields 9 generous bars.
Prep time: 25 minutes
Cook time: 1 hour
Chill time: 6 hours
Total time: approximately 7 hours 25 minutes
Variations
• Use raspberries, blueberries, or peaches in place of strawberries for a different fruity profile.
• Swap the crumble for a simple topping of fresh berries if you prefer a lighter finish.
• Use digestive biscuits, vanilla cookies, or any mildly sweet biscuit for the crust.
• Replace heavy cream with Greek yogurt or sour cream for a tangier cheesecake layer.
Storage/Reheating
Store bars in an airtight container in the refrigerator for up to 5 days. Since these bars are meant to be enjoyed chilled, no reheating is required. They can also be frozen for up to 2 months; thaw in the fridge overnight before serving.
FAQs
How do I keep my cheesecake layer smooth and creamy?
Use room-temperature ingredients and avoid overmixing after adding the eggs.
Can I use frozen strawberries?
Yes. Thaw and drain excess liquid before cooking them into syrup.
Can I make this recipe without cornstarch?
Yes, substitute the same amount of all-purpose flour.
Can I skip the crumble topping?
Yes, but it adds delicious texture. You may replace it with fresh fruit if preferred.
Can I use a different type of cookie for the crust?
Any mildly sweet biscuit works well—digestive, shortbread, or graham-style.
Can I bake this in a 9×13 pan?
Yes, but you’ll need to double the recipe and adjust baking time.
Can I make these bars ahead of time?
Absolutely. They are best chilled overnight, making them ideal for advance preparation.
How do I know when the cheesecake is ready for the topping?
It should still wobble but feel set enough to hold the strawberries and crumble without sinking.
Can I reduce the sugar in the syrup?
Yes, adjust according to the sweetness of your strawberries.
Why must the bars chill overnight?
Chilling allows the cheesecake to fully set, making clean slicing and proper texture possible.
Conclusion
Strawberry cheesecake bars deliver the perfect harmony of rich cheesecake, bright strawberry flavor, and buttery crumble. They’re elegant enough for entertaining yet simple enough for everyday baking. With their make-ahead convenience and beautiful layers, these bars are sure to become a favorite dessert for any season.
Strawberry Cheesecake Bars feature a buttery biscuit crust, a creamy baked cheesecake layer, sweet strawberry topping, and a golden crumble. This make-ahead dessert offers the perfect balance of fruity, creamy, and crunchy textures in every chilled bite.
Ingredients
Crust:
160g biscuits or graham crackers, crushed
80g salted butter, melted
Cheesecake Layer:
500g cream cheese, room temperature
140g granulated sugar
1 tsp vanilla extract
2 large eggs, room temperature
7g cornstarch
1/4 tsp salt
80ml heavy cream
Strawberry Topping:
300g strawberries, chopped
50g granulated sugar
Crumble Topping:
100g all-purpose flour
65g light brown sugar
65g unsalted butter, room temperature
Instructions
Preheat oven to 180°C (350°F). Grease and line an 8×8 inch baking pan with parchment, leaving overhang.
Combine crushed biscuits and melted butter. Press evenly into the pan. Chill while preparing filling.
For the strawberry topping: Cook half the strawberries with sugar over medium heat until syrupy. Cool and stir in remaining strawberries.
In a bowl, beat cream cheese until smooth. Add sugar and mix until combined.
Mix in vanilla, then beat in eggs one at a time.
Sift in cornstarch and add salt. Gently fold to combine.
Add heavy cream and mix until thick and smooth.
Pour cheesecake batter over the crust and bake for 35–40 minutes, until center is slightly wobbly but mostly set.
While baking, prepare the crumble: Mix flour and brown sugar, then rub in butter until clumps form.
Remove cheesecake from oven. Spoon cooled strawberry topping over the surface, then sprinkle with crumble.
Return to oven for 20 minutes, or until crumble is golden brown.
Cool for 10–15 minutes at room temperature, then chill for at least 6 hours or overnight.
Lift from pan and slice into bars. Serve chilled.
Notes
Use room-temperature ingredients to avoid lumps in the cheesecake layer.
Chill overnight for best texture and clean slicing.
Substitute cornstarch with all-purpose flour if needed.
Swap strawberries for raspberries, blueberries, or peaches.
Bars freeze well for up to 2 months—thaw overnight in the fridge before serving.
