Strawberry Cheesecake Bars (Printer Friendly)

Creamy cheesecake bars layered with fresh strawberries and topped with buttery cinnamon streusel topping.

# What You Need:

→ Crust

01 - 1 cup all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, melted

→ Cheesecake Layer

05 - 16 ounces cream cheese, softened
06 - 2/3 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 1/4 cup sour cream

→ Strawberry Topping

10 - 1 1/2 cups fresh strawberries, hulled and diced
11 - 2 tablespoons granulated sugar
12 - 1 teaspoon fresh lemon juice
13 - 1 tablespoon cornstarch

→ Cinnamon Streusel

14 - 1/2 cup all-purpose flour
15 - 1/4 cup packed light brown sugar
16 - 1/2 teaspoon ground cinnamon
17 - 1/4 teaspoon salt
18 - 1/4 cup unsalted butter, cold and cubed

# How to Make It:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing paper to overhang edges for easy removal.
02 - In a medium bowl, combine flour, sugar, and salt. Stir in melted butter until mixture is evenly combined. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes and remove from oven.
03 - In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition. Fold in vanilla extract and sour cream until fully incorporated. Pour filling over cooled crust and smooth the surface.
04 - In a small bowl, gently toss diced strawberries with sugar, lemon juice, and cornstarch. Distribute evenly over the cheesecake layer.
05 - In a bowl, whisk together flour, brown sugar, cinnamon, and salt. Using a fork or fingertips, cut cold butter into the dry mixture until texture resembles coarse breadcrumbs. Distribute streusel evenly over strawberry layer.
06 - Bake for 30 to 35 minutes until center is set and streusel is golden brown. Allow to cool completely in pan, then refrigerate for a minimum of 3 hours before cutting.
07 - Using parchment paper overhang, lift bars from pan. Cut into 16 equal squares and serve chilled.

# Expert Tips:

01 -
  • It tastes like fancy cheesecake but cuts into neat squares you can grab with your fingers.
  • The cinnamon streusel on top adds a crunch that keeps every bite interesting.
  • You can make it the day before and let it chill while you do absolutely anything else.
  • Fresh strawberries tucked into creamy filling feel like a small luxury every single time.
02 -
  • If your cream cheese isn't fully softened, you'll get lumps no amount of beating will fix.
  • Don't skip chilling them for at least 3 hours or they'll fall apart when you try to cut them.
  • Use cold butter for the streusel or it will melt into the topping instead of forming crumbs.
03 -
  • Let the cream cheese sit out for at least an hour before you start so it beats smooth without a fight.
  • Press the crust all the way to the edges and up the sides slightly to prevent leaks.
  • Use a sharp knife wiped clean between cuts to get those bakery-perfect squares.
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