18 different varieties of strawberry cheesecake bars- who would have thought it? These are amazing for using at parties and large gatherings, and they are so easy to share. From a range of classic crusts and no-bake shortcuts, if you manage to use fresh berries over frozen, then you are onto a winner. Everyone will love these, guaranteed.
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1) Classic Strawberry Cheesecake Bars
Classic strawberry cheesecake bars are my favorite. Using fresh strawberries, I find, is the key to getting a super fresh flavor. Graham cracker crumbs are the classic for the base, but you can swap this out with whatever biscuit you have. I have made these using frozen strawberries and cooking them down to make a chunky, gooey topping, and you will still need the cornstarch to make that set on top.
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My family always asks for these when I visit them; they are that good. My top tip would be: if you have no biscuits or crackers for making the crumb, make a simple crumble mixture using your favorite flour, butter, and sugar, and bake that; it will still work.
Classic Strawberry Cheesecake Bars
Ingredients
Method
- Heat oven to 325F and line a 9x9 pan with parchment.
- Mix graham crumbs, melted butter, and 1/4 cup sugar, press into the pan, and bake 8 minutes.
- Beat cream cheese and 1/2 cup sugar until smooth, then beat in eggs and vanilla.
- Pour filling over the crust and bake 28 to 30 minutes until just set in the center.
- Simmer strawberries, 3 tbsp sugar, and cornstarch until thick and glossy, about 5 minutes, then cool.
- Spread strawberry sauce over the cooled cheesecake.
- Chill at least 4 hours before slicing into bars.
Notes
2) No-Bake Strawberry Delight
This one is a quick version of strawberry cheesecake using vanilla wafer crumbs, but you can also use your favorite graham crackers if you don't have vanilla wafers.
I would also use any other wafer you have and experiment to see what works. The whipped topping can easily be swapped for whipping cream. Go for fresh strawberries for the best results.
No-Bake Strawberry Delight
Ingredients
Method
- Stir wafer crumbs and melted butter together and press firmly into a parchment-lined 9x9 pan.
- Beat cream cheese, powdered sugar, and vanilla until completely smooth.
- Gently fold in the whipped topping until light and fluffy.
- Spread the filling evenly over the crust.
- Arrange sliced strawberries over the top in a single layer.
- Chill at least 4 hours, or until firm, before cutting.
- Slice into bars and serve cold.
Notes
3) Strawberry Swirl Cheesecake Squares
Strawberry swirl cheesecake squares are pretty to look at and also simple to make. The usual graham cracker crumbs are used for the base, but you can use what you have. Think biscuits or ginger snaps broken up, with a little butter added, to give it a new dimension.
You can puree your own fresh strawberries for the best results, or even use a frozen or fresh store-bought strawberry puree. The key to this one is to make sure you don't over-swirl. Think of it as just a gentle folding technique. Overdo it, and everything will just turn pink.
Strawberry Swirl Cheesecake Squares
Ingredients
Method
- Heat oven to 325F and line a 9x9 pan with parchment.
- Combine crumbs, butter, and 1/4 cup sugar, press into the pan, and bake 8 minutes.
- Simmer strawberry puree with 2 tbsp sugar until slightly thickened, then cool.
- Beat cream cheese and 1/2 cup sugar smooth, then add eggs and vanilla.
- Pour filling over the crust, then dollop strawberry puree on top and swirl with a knife.
- Bake 28 to 30 minutes until set with a slight jiggle in the center.
- Cool, then chill at least 4 hours before slicing.
Notes
4) Gluten-Free Strawberry Bars
These are a good gluten-free version of strawberry cheesecake bars, using almond flour to make the base. I have used other nut flours if I don't have almond flour, and they work just as well. Again, you can use fresh or frozen strawberries; just remember frozen strawberries tend to have more water content, so you might need to use more cornstarch to help set.
Make sure you give them long enough in the fridge to chill before you cut into bars. Sometimes I like to add some roughly chopped almonds through the almond flour, as this gives a bit more texture to the base.
Gluten-Free Strawberry Bars
Ingredients
Method
- Heat oven to 325F and line a 9x9 pan with parchment.
- Mix almond flour, butter, and 3 tbsp sugar, press into the pan, and bake 10 minutes.
- Beat cream cheese and 1/2 cup sugar until smooth, then add eggs and vanilla.
- Pour over the crust and bake 28 to 30 minutes until just set.
- Cook strawberries, 3 tbsp sugar, and cornstarch into a thick sauce, then cool.
- Spread strawberry sauce over the cooled cheesecake layer.
- Chill at least 4 hours before cutting into bars.
Notes
5) Vegan Strawberry Cheesecake Bites
These cheesecake bites are perfectly sized and so cute to look at. Using slightly different ingredients, like cashews, almonds, and dates, along with coconut oil, these are actually super healthy too. Please take a bit longer to make, as you have to soak the cashews.
You also need a blender; you can use a power blender or a stick blender, either will work. You need to use the freezer to help these set, and give them at least four hours until they are firm. You can use fresh strawberries or sometimes freeze-dried, which can pack a stronger flavor. Coconut oil is key to getting these set too.
Vegan Strawberry Cheesecake Bites
Ingredients
Method
- Blitz dates and almonds into a sticky crumb and press into a parchment-lined 9x9 pan.
- Blend soaked cashews, maple syrup, coconut oil, and lemon juice until silky smooth.
- Pour two-thirds of the cashew cream over the crust and smooth the top.
- Blend the remaining cream with strawberries and pour over the first layer.
- Swirl gently with a knife for a marbled look.
- Freeze at least 4 hours until firm.
- Cut into small bites and let sit 10 minutes before serving.
Notes
6) Keto Strawberry Cheesecake Bars
These keto bars are super tasty and give you all the flavors of a classic cheesecake without all the sugar. Almond flour is used as the gluten-free alternative for making the base, but I have used other nut flours and had great success.
If you don't have vanilla extract, you can always use vanilla bean paste, which will give extra flavor, or even vanilla bean to make these extra special. I like to use the freshest in-season strawberries I can find, since that makes a huge difference.
Keto Strawberry Cheesecake Bars
Ingredients
Method
- Heat oven to 325F and line a 9x9 pan with parchment.
- Mix almond flour, butter, and 3 tbsp erythritol, press into the pan, and bake 10 minutes.
- Beat cream cheese and 1/2 cup erythritol smooth, then add eggs and vanilla.
- Pour filling over the crust and bake 28 to 30 minutes until just set.
- Cool completely, then chill at least 4 hours.
- Top with fresh sliced strawberries just before serving.
- Slice into bars and keep refrigerated.
Notes
7) Mini Strawberry Cheesecake Squares
These dainty little bites are perfect when you want to satisfy a quick cheesecake craving. It's a sort of standard cheesecake base using graham crackers and butter with a tiny little bit of sugar. You can cut these into squares, or you can even use molds to cut them into a circular shape, which can make them work pretty well.
I always like to try and use fresh strawberries if I can, but I like to keep some backup or frozen in the freezer so I can always make these any time. You could even use strawberry jam, or any other fruit jam, if you're craving something sweet.
Just be sure not to overbake. You need to wait for that wiggle in the center. Overcooking it more will crack it and ruin the whole thing.
Mini Strawberry Cheesecake Squares
Ingredients
Method
- Heat oven to 325F and line a 9x9 pan with parchment.
- Mix crumbs, butter, and 1/4 cup sugar, press into the pan, and bake 8 minutes.
- Beat cream cheese and 1/2 cup sugar smooth, then add eggs and vanilla.
- Pour over the crust and bake 25 to 27 minutes until just set.
- Cool, then chill at least 3 hours and cut into small squares.
- Top each square with a strawberry slice and brush with warm jam.
- Serve chilled on a platter.
Notes
8) Strawberry Lemon Cheesecake Bars
I love strawberry and lemon; it's a great combination, and I love the zing from the lemon's zest and juice. It can help cut the richness of the cream cheese, making these really satisfying to eat. Be sure to use fresh lemon juice, not the bottled stuff; it's nowhere near as good.
The first bite of these always surprises people, how fresh and zingy they are. The most common mistake is overbaking; always look for that jiggle, then remove and let carryover cooking set the filling.
Strawberry Lemon Cheesecake Bars
Ingredients
Method
- Heat oven to 325F and line a 9x9 pan with parchment.
- Mix crumbs, butter, and 1/4 cup sugar, press into the pan, and bake 8 minutes.
- Beat cream cheese and 1/2 cup sugar smooth, then add eggs, lemon juice, and zest.
- Pour over the crust and bake 28 to 30 minutes until just set.
- Simmer strawberries with 3 tbsp sugar into a loose sauce, then cool.
- Spread strawberry sauce over the cooled cheesecake.
- Chill at least 4 hours before slicing into bars.
Notes
9) Triple Berry Cheesecake Bars
These bars are packed with berries, which are actually super good for you. Make it like any other cheesecake bar, and use a mixture of any berries that you have. My recipe uses strawberries, blueberries, and raspberries, but any mixture will work.
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The tarter the berries you use, the more sugar you need to balance this out. You can use frozen or fresh, but frozen may actually be easier to create a nice swirl. I like to buy a frozen berry mixture. It just makes the process a whole lot easier.
Triple Berry Cheesecake Bars
Ingredients
Method
- Heat oven to 325F and line a 9x9 pan with parchment.
- Mix crumbs, butter, and 1/4 cup sugar, press into the pan, and bake 8 minutes.
- Beat cream cheese and 1/2 cup sugar smooth, then add eggs and vanilla.
- Pour over the crust and bake 28 to 30 minutes until set.
- Simmer all three berries with 3 tbsp sugar and cornstarch into a thick compote, then cool.
- Spoon the berry compote over the cooled cheesecake.
- Chill at least 4 hours before cutting into bars.
Notes
10) Strawberry White Chocolate Squares
The strawberry white chocolate squares are a little bit more indulgent than the previous recipes. White chocolate is melted and added to the filling, which gives a luxurious mouthfeel and extra sweetness. This one is assembled like the other cheesecake bars and uses pureed strawberries.
You can puree them yourself or use a store-bought product, but I always prefer to use fresh; the flavor is unparalleled. Give it a gentle swirl with a knife or a spatula to give that lovely marbled look.
Strawberry White Chocolate Squares
Ingredients
Method
- Heat oven to 325F and line a 9x9 pan with parchment.
- Mix crumbs, butter, and 1/4 cup sugar, press into the pan, and bake 8 minutes.
- Beat cream cheese and 1/3 cup sugar smooth, then beat in melted white chocolate, eggs, and vanilla.
- Pour filling over the crust and dollop strawberry puree on top.
- Swirl gently with a knife for a marbled finish.
- Bake 28 to 30 minutes until just set, then cool.
- Chill at least 4 hours before slicing into squares.
Notes
11) Oreo Strawberry Cheesecake Bars
Oreo and strawberry are one of my favorite combinations. I love anything chocolatey, so I make these regularly for everyone in my family, and they can't get enough. If you don't have Oreos, swap out for your favorite cookie. I like to squeeze fresh strawberries for this one, but frozen will work in a pinch.
Don't forget to keep an eye on this one when it's baking, since it's easy to ruin if you overbake it. Chill for at least four hours before cutting into bars. You could sprinkle something like chopped nuts over the top for a bit of extra crunch and texture.
Oreo Strawberry Cheesecake Bars
Ingredients
Method
- Heat oven to 325F and line a 9x9 pan with parchment.
- Stir crushed cookies and melted butter together and press into the pan.
- Beat cream cheese and sugar smooth, then add eggs and vanilla.
- Fold in the chopped cookies, then pour over the crust.
- Bake 28 to 30 minutes until just set, then cool.
- Chill at least 4 hours, then top with sliced strawberries.
- Cut into bars and serve cold.
Notes
12) Paleo Strawberry Cheesecake Bars
These paleo strawberry cheesecake bars are fantastic, using a bit more unusual ingredients but packing a great flavor. Cashews are used here, but you could use almonds too, soaked and blended until smooth. The hardest part of this recipe is freezing them for 4 hours until totally set. Once set, cut into bars and let them soften slightly before serving.
Paleo Strawberry Cheesecake Bars
Ingredients
Method
- Mix almond flour, coconut, coconut oil, and 3 tbsp honey, then press into a parchment-lined 9x9 pan.
- Blend soaked cashews, 1/3 cup honey, and lemon juice until completely smooth.
- Pour two-thirds of the cashew cream over the crust.
- Blend the rest with strawberries and pour over the first layer.
- Swirl gently with a knife.
- Freeze at least 4 hours until firm.
- Cut into bars and let soften 10 minutes before serving.
Notes
13) Strawberry Shortcake Cheesecake Bars
Everybody loves strawberry shortcake, and these cheesecake bars pay homage to that great dessert. To make them like shortcake, try using crushed shortbread or even vanilla wafer cookies to make them reminiscent of classic shortcake. These are great for portioning out. You can also use a gluten-free flour when making the crumb if you are gluten-free.
Remember to cool and then chill after baking for at least four hours before you slice. If you have no fresh strawberries, a good quality jam can still work. I also make sure I use a high-quality butter for making the crumb. I find it makes a huge difference to the flavor.
Strawberry Shortcake Cheesecake Bars
Ingredients
Method
- Heat oven to 325F and line a 9x9 pan with parchment.
- Mix crumbs, butter, and 1/4 cup sugar, press into the pan, and bake 8 minutes.
- Beat cream cheese and 1/2 cup sugar smooth, then add eggs and vanilla.
- Pour over the crust and scatter diced strawberries on top.
- Rub flour, cold butter, and 3 tbsp sugar into coarse crumbs and sprinkle over the filling.
- Bake 30 to 32 minutes until the topping is golden and the center is set.
- Cool, then chill at least 4 hours before slicing.
Notes
14) Strawberry Rhubarb Cheesecake Bars
Strawberry cheesecake bars with rhubarb give a great bite and tang to this classic version. The rhubarb helps balance the sweetness of the strawberry. Chill for at least four hours before portioning into bars. I would try to cut the rhubarb into small pieces so it will cook and soften properly.
This one smells amazing when cooking the compote. I love the smell of rhubarb; it can be so underrated when thinking of desserts. People love this one; they love the contrast between the bite of rhubarb and the sweetness of strawberry.
Strawberry Rhubarb Cheesecake Bars
Ingredients
Method
- Heat oven to 325F and line a 9x9 pan with parchment.
- Mix crumbs, butter, and 1/4 cup sugar, press into the pan, and bake 8 minutes.
- Beat cream cheese and 1/2 cup sugar smooth, then add eggs and vanilla.
- Pour over the crust and bake 28 to 30 minutes until set.
- Simmer strawberries, rhubarb, 1/3 cup sugar, and cornstarch until thick, then cool.
- Spread the strawberry rhubarb compote over the cooled cheesecake.
- Chill at least 4 hours before cutting into bars.
Notes
15) Frozen Strawberry Cheesecake Bites
These frozen strawberry cheesecake bites are perfect for the hot summer weather. You can use fresh or frozen strawberries, or even a store-bought puree. This recipe uses whipped topping, but you could also use whipping cream.
The strawberry puree is blended in to give a uniform pink color, but you could also swirl them to get a nice marble effect. I would make these and freeze them overnight for best results, then let them sit for a few minutes to soften slightly so they can be cut.
Frozen Strawberry Cheesecake Bites
Ingredients
Method
- Press graham crumbs and melted butter into a parchment-lined 9x9 pan.
- Beat cream cheese, sugar, and vanilla until smooth.
- Blend in the strawberry puree until evenly pink.
- Fold in the whipped topping until light and fluffy.
- Spread the filling over the crust and smooth the top.
- Freeze at least 6 hours, or overnight, until solid.
- Cut into bites and serve frozen.
Notes
16) Strawberry Cheesecake Brownie Bars
Strawberries and brownies, two of my favorite things. Again, these are simple to make and assemble, but you need to be careful not to overbake them. Just bake until the center is set with a gentle jiggle. Then let them cool down and chill for at least three hours before you can cut them.
If you want your brownies extra fudgy, you can underbake them slightly for a fudgy center. I like to make my brownies nice and rich, so we use a good quality cocoa and good quality butter. You will be amazed at the difference that can make. Also, don't skip the full-fat cream cheese; that's where all the flavor is.
Strawberry Cheesecake Brownie Bars
Ingredients
Method
- Heat oven to 350F and line a 9x9 pan with parchment.
- Whisk melted butter, 1 cup sugar, and 2 eggs, then stir in cocoa and flour to make the batter.
- Spread the brownie batter into the pan.
- Beat cream cheese, 1/4 cup sugar, and 1 egg smooth, then blend in strawberry puree.
- Dollop the strawberry cheesecake over the brownie and swirl with a knife.
- Bake 32 to 35 minutes until the center is just set.
- Cool, then chill at least 3 hours before cutting into bars.
Notes
17) Strawberry Lime Cheesecake Bars
Strawberry and lime are an underrated flavor combination in my opinion. It's so good, and even reminiscent of a good margarita. The acidity and bite from the lime help to cut the sweetness of the strawberries. Make sure you use top-quality limes and fresh strawberries for the best result, and don't skip macerating the strawberries and dosing them with sugar.
Letting them release their juices really does make a big difference. Again, these need to be chilled before slicing into bars. If you want it extra zingy, try adding a little fresh lime zest on top at the end, or even a squeeze of fresh lime juice.
Strawberry Lime Cheesecake Bars
Ingredients
Method
- Heat oven to 325F and line a 9x9 pan with parchment.
- Mix crumbs, butter, and 1/4 cup sugar, press into the pan, and bake 8 minutes.
- Beat cream cheese and 1/2 cup sugar smooth, then add eggs, lime juice, and zest.
- Pour over the crust and bake 28 to 30 minutes until just set.
- Toss diced strawberries with 3 tbsp sugar and let them release their juices.
- Spoon the macerated strawberries over the cooled cheesecake.
- Chill at least 4 hours before slicing into bars.
Notes
18) Strawberry Chocolate Chip Cheesecake
Strawberry and chocolate are the perfect combination. I would always go for the best quality chocolate chips you can find, as this can make a huge difference. Again, these need to be chilled properly before you can cut them into bars.
If you don't have strawberries, use frozen fruit. You can also use this in a pinch, since chocolate goes with pretty much any fruit. Try not to go overboard with chocolate, though, as this can dominate over the strawberries.
Our top tip is to make sure your strawberry puree is reduced and doesn't contain too much water, as this helps the sauce hold its shape. If you can't find good quality chocolate chips but have a chocolate bar at home, roughly chop this with a chef's knife, and you can use it the same way as the chips.
Strawberry Chocolate Chip Cheesecake
Ingredients
Method
- Heat oven to 325F and line a 9x9 pan with parchment.
- Mix crumbs, butter, and 1/4 cup sugar, press into the pan, and bake 8 minutes.
- Beat cream cheese and 1/2 cup sugar smooth, then add eggs, vanilla, and strawberry puree.
- Fold in the mini chocolate chips and pour over the crust.
- Bake 28 to 30 minutes until just set, then cool.
- Chill at least 4 hours, then top with sliced strawberries.
- Cut into bars and serve cold.