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These creamy Strawberry Cheesecake Bars deliver everything you love about classic cheesecake in an easy, irresistible dessert. A buttery flaky crust, a sweet and tangy cream cheese filling, and a layer of juicy fresh strawberries come together for a treat that is truly unforgettable.
Desserts like this are why I love creating recipes. These bars are pure happiness in every bite and easily one of the best recipes we have ever shared on Oh Sweet Basil.
I mean it when I say these strawberry cheesecake bars are truly one of the best desserts I’ve ever shared. If you make only one treat this year, let it be this one. Be sure to try the mixed berry version too.
The crust is wonderfully flaky, and it gets even better when the bars rest overnight and soften slightly. The filling is a delicate, creamy cheesecake layer, and the fresh strawberry topping adds a bright, pie-like burst of flavor. The whole thing tastes like a dreamy, creamy strawberry shortcake, which just happens to be my all-time favorite dessert.
Ingredients for Strawberry Cheesecake Bars
I’m going to divide up the list of ingredients by layer so it’s easy to see what is needed for each step. Here is what you will need…
Crust Layer
- Flour: regular all purpose flour
- Salt: enhances all the flavors
- Sugar: adds a little sweetness to the crust
- Vegetable Oil: the fat needed to create the flaky but strong base for the bars
- Milk: helps bind all the ingredients together
Cheesecake Layer
- Cream Cheese: you can use full fat or 1/3 fat but I do feel like the full fat sets up better, make sure it is room temperature so the cream layer isn’t lumpy
- Powdered Sugar: adds sweetness to the filling
- Heavy Cream: helps thin out the filling a little
- Vanilla: adds flavor
Strawberry Layer
- Strawberries: fresh bright red ripe berries
- Sugar: adds sweetness to the topping
- Ultra Gel: my preferred way for thickening the strawberry topping, see recipe card for using cornstarch the thicken
- Lemon Zest and Juice: balances the sweetness of the berries
- Water: thins everything out to create a glossy berry topping
This is meant to just be an overview of all the ingredients. The measurements for each ingredient can be found in the recipe card at the end of the post.
How to Make Strawberry Cheesecake Bars
I know most people expect a cheesecake to have a graham cracker crust, and I love a graham cracker crust as much as the next person, but trust me on this oil-based crust! You wont even miss the graham cracker crumbs! It is so flaky and makes the perfect base to these cheesecake bars. Here are the steps for each of the layers…
- Finish: Spread the strawberry topping over the cream layer, chill until set, and slice to serve.
- Make: Combine the dry and wet crust ingredients, bring the dough together, chill briefly, roll it out, bake, and let it cool completely.
- Whip: Beat the cream cheese and powdered sugar until smooth. Whip the cream with vanilla to stiff peaks and fold the mixtures together.
- Spread: Evenly layer the cream filling over the cooled crust.
- Simmer: Purée part of the strawberries, cook with the remaining ingredients until thickened, cool completely, then fold in the sliced strawberries.
How Do I Know If The Crust Dough Is Ready?
The crust dough will look quite crumbly at first, but it should hold together when you squeeze it in your hand. If it still falls apart, add tiny splashes of milk just until it comes together. It should be soft enough to form a ball but not wet or sticky.
Cheesecake Bars FAQs
Yes, you can use frozen strawberries! Strawberry season isn’t nearly long enough, so getting those fresh bright red strawberries isn’t always easy. If you use frozen strawberries, let them thaw completely and drain them to reduce the extra juices. The strawberries will be a little soft, but they will taste great!
The key to cutting a cheesecake or cheesecake bars cleanly is to let the bars cool completely. Use a very sharp knife and run it under hot water before making your first cut. Then wipe the knife clean with a paper towel and run it under hot water between each additional cut. It sounds cumbersome, but it will make all the difference!
I actually prefer this dessert when it is made a day ahead of time. The crust gets just a little bit soft and it’s the perfect bite in my opinion. Refrigerating helps them set up even better, so ideally, they should be made 6 hours ahead of time. You can make them in the morning and then store them in the fridge until dessert. Or if you’re like me, you could make them the day before, just store them in the refrigerator covered with plastic wrap until about 15 minutes before serving them.
Yes, cheesecake bars should be kept in the refrigerator up until serving. With all the dairy in the cream layer, you don’t want these bars to get too warm or they will start to spoil.
Storing and Freezing Cheesecake Bars
Strawberry cheesecake bars will keep for up to a week in the refrigerator and should be kept in an airtight container.
These bars also freeze extremely well. I like to cut them into individual pieces and then place them on a baking sheet and stick them in the freezer for about an hour to freeze them. Then wrap them tightly in plastic wrap and then foil. They will keep in the freezer for up to 3 months. Let them thaw in the fridge overnight (or at room temp for a couple of hours) before serving.
Doubling The Recipe?
You can easily double this recipe if you’re serving a crowd. Just prepare twice the ingredients and bake it in a 9×13 pan for the perfect larger batch of strawberry cheesecake bars. This works great for parties, potlucks, or any time you need extra servings.
There’s nothing better than fresh produce, easy treats, and anything made with juicy strawberries. I’ll be baking all the strawberry desserts over here, and these creamy strawberry cheesecake bars are definitely at the top of the list!
More Cheesecake Bar Recipes:
- Dulce de Leche Chocolate Cheesecake Bars
- Swirled Lemon Raspberry Cheesecake Bars
- Strawberry Cheesecake Bars with Graham Cracker Crust
- Snickerdoodle Cheesecake Bars
- No Bake Caramel Cheesecake Bars
Strawberry Cheesecake Bars
Ingredients
For the Crust
- 2 Cups Flour
- 1 teaspoon Salt
- ½-¾ teaspoon Sugar
- ½ Cup Vegetable Oil, +2 Tablespoons
- ¼ Cup Milk
For the Cream Filling
- 12 Ounces Cream Cheese, softened, 1½ bricks
- ½ Cup Powdered Sugar
- 1 Cup Heavy Cream
- 1 teaspoon Vanilla
For the Strawberries
- 8 Cups Strawberries, diced or sliced and divided (see instructions and notes)
- ¾ Cup Sugar
- 5 Tablespoons Ultra Gel
- 1 Lemon, zested
- 1 teaspoon Lemon Juice
- 1 Cup Water
Instructions
For the Bars
- Preheat oven to 350 degrees.
- In a bowl, whisk together the flour, salt and sugar.2 Cups Flour, 1 teaspoon Salt, ½-¾ teaspoon Sugar
- Fill a measuring cup with the oil and milk and whisk quickly together.½ Cup Vegetable Oil, ¼ Cup Milk
- Make a well in the dry ingredients and pour in the liquids. Using a fork, drag flour into the middle, stirring as you do to incorporate the wet and dry.
- Dump out into plastic wrap and squeeze into a ball. Set aside in the fridge to rest for 10-15 minutes.
- Roll out between two wax paper sheets into an 8×8" square and then turn into your pan. Press it evenly as needed.
- Bake for 8-10 minutes.
- Cool for about 10 minutes then place in the fridge to finish cooling if in a hurry.
For the Cream Filling
- Meanwhile, beat the softened cream cheese (it must be softened!) and powdered sugar until smooth.12 Ounces Cream Cheese, ½ Cup Powdered Sugar
- In another bowl, beat the whipping cream until soft peaks form (see notes), add the vanilla and continue to beat until stiff peaks form.1 Cup Heavy Cream, 1 teaspoon Vanilla
- Add half of the whipped cream to the cream cheese mixture and beat to combine. Then scoop in the rest of the whipped cream and beat until well combined.
- Spread over the cooled crust and top with strawberries. Refrigerate until serving, I prefer to make this a day ahead or at least morning of.
For the Strawberries
- Add 1 1/2 cup of strawberries to a blender and puree until smooth. Press the pureed strawberries through a mesh sieve to remove any seeds.8 Cups Strawberries
- In a saucepan, add the sugar and ultragel (see note for cornstarch) and stir together. Add the lemon juice and zest, water and pureed strawberries and stir to combine.¾ Cup Sugar, 5 Tablespoons Ultra Gel, 1 Lemon, 1 teaspoon Lemon Juice, 1 Cup Water
- Heat over medium heat until simmering and thickened.
- Remove from the heat and pour into a glass bowl to cool completely. Once cool, fold in the sliced strawberries8 Cups Strawberries
- Add the cream to the cooled crust and spread evenly over the crust.
- Add the strawberry filling to the top of the cream and spread evenly. Refrigerate until set. I like to take it out of the fridge 15-20 minutes before serving to take the chill off.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could you use frozen strawberries for the cooked part of the topping? Also could you put the crust in a pie pan, patting it in? Thank you
Hi Naomi! Great questions! Tes, frozen strawberries can be used! If you use frozen strawberries, let them thaw completely and drain them to reduce the extra juices. The strawberries will be a little soft, but they will taste great! Yes, you can use a pie pan. The crust will be a little thicker. Enjoy!!
Can I substitute cornstarch for ultra gel?
Yes absolutely! Down in the notes on the recipe card it says to use 3 tablespoons as a substitute for the ultra gel. Enjoy! You’re going to love these!
The cream filling and strawberry layers were on point. Delicious!
No one loved the bar. I would make this again with a different bar or even a graham cracker crust. Considering there was no butter in the bar, it tasted like butter. LOL!
Another OSB win!
Thank you so much Julie!