These Strawberry Cheesecake Bars are the perfect union of creamy, tangy cheesecake and sweet, juicy strawberries—all on a buttery graham cracker crust with a golden crumb topping. Baked in a single pan and sliced into neat squares, they’re a crowd-pleasing treat that delivers all the flavor of classic cheesecake without the fuss of a springform pan or water bath.

Whether you’re serving them at a summer picnic, holiday gathering, or just treating yourself on a Tuesday, these bars strike the perfect balance of richness and freshness in every bite.

Ingredients

For the Crust and Topping:

• 8 Tablespoons (1 stick) unsalted butter, melted and cooled slightly
• 12 full-size graham crackers (about 6 1/2 ounces)
• 1/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon kosher salt

For the Strawberry Cream Cheese Filling:

• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 Tablespoon vanilla extract
• 1/4 teaspoon kosher salt
• 2 large eggs
• 12 ounces fresh strawberries, small diced (about 2 cups)
• 2 teaspoons cornstarch

Preparation

1. Prepare the Pan and Oven: Preheat the oven to 350°F. Line an 8×8-inch metal baking pan with two sheets of parchment paper, crisscrossed and extended over the sides to create a sling for easy removal later.
2. Make the Crust and Topping: Break the graham crackers into pieces and place them in a food processor. Add the flour, sugar, and salt. Process until the mixture resembles sand—about 15 seconds.
3. Pour in the melted butter and pulse until the mixture is evenly combined and crumbly.
4. Reserve 3/4 cup of this mixture for the topping. Press the remaining mixture firmly into the bottom of the prepared pan to form the crust.
5. Make the Strawberry Cream Cheese Filling: In a large mixing bowl, beat the cream cheese until smooth. Add the sugar, vanilla extract, and salt. Beat again until fully incorporated.
6. Add the eggs one at a time, mixing just until combined.
7. In a small bowl, toss the diced strawberries with the cornstarch, then fold them gently into the cream cheese mixture.
8. Pour the filling over the crust and smooth the top.Sprinkle the reserved graham cracker mixture evenly over the top.
9. Bake and Cool: Bake for 35–40 minutes, or until the center is just set and the edges are lightly golden.
10. Let cool completely in the pan, then transfer to the refrigerator for at least 3 hours (or overnight) to chill and firm up.
11. Serve: Use the parchment sling to lift the bars out of the pan. Slice into squares and serve chilled.

Cook’s Notes

• For clean slices, wipe your knife between each cut.
• You can use frozen strawberries in a pinch—just thaw and drain well before dicing.
• Add a pinch of lemon zest to the filling for a citrusy twist.