Strawberry Cheesecake Bars (Printable)

Creamy cheesecake with fresh strawberries and cinnamon streusel. Perfect for gatherings and sweet cravings.

# Components:

→ 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 oz 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 lemon juice
13 - 1 tablespoon cornstarch

→ Cinnamon Streusel

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

# Method:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang on sides for easy removal.
02 - In a medium bowl, combine flour, sugar, and salt. Stir in melted butter until fully combined. Press mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes and set aside to cool slightly.
03 - In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully incorporated. Pour mixture over the baked crust and smooth the top.
04 - In a small bowl, toss diced strawberries with sugar, lemon juice, and cornstarch until evenly coated. Spoon the strawberry mixture evenly over the cheesecake layer.
05 - In a bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter with a fork or your fingertips until the mixture resembles coarse crumbs. Sprinkle streusel evenly over the strawberry layer.
06 - Bake for 30 to 35 minutes, or until the center is just set and the streusel is golden brown. Cool completely in the pan at room temperature.
07 - Refrigerate for at least 3 hours before serving. Lift bars out using the parchment paper overhang, cut into 16 equal squares, and serve chilled.

# Expert Advice:

01 -
  • They look impressive enough for company but come together with straightforward layering and no fancy equipment needed.
  • The combination of textures—crispy crust, silky cheesecake, juicy berries, and crunchy topping—keeps every bite interesting.
  • They're perfect for feeding a crowd because you get sixteen shareable pieces from one pan, making dessert feel effortless.
02 -
  • Room temperature cream cheese is absolutely crucial—cold cream cheese will create lumps that no amount of beating will fix, so take it out of the fridge at least 30 minutes before starting.
  • The cornstarch in the strawberry topping is your secret weapon against a soggy cheesecake; skipping it results in a weeping, disappointing center that nobody wants.
  • Overbaking cheesecake is the most common mistake, and even five extra minutes can cause cracking and a rubbery texture, so set a timer and stay nearby to monitor the oven.
03 -
  • Wipe your knife clean between cuts using a hot, damp cloth, and dip it in hot water for each slice to get clean, professional-looking edges without dragging through the layers.
  • If the streusel starts browning too quickly before the cheesecake is done, loosely tent the pan with aluminum foil for the last ten minutes to prevent burning.
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