These strawberry cheesecake bars are a fresh and easy summer dessert with a creamy cheesecake layer swirled with homemade strawberry sauce, set in a crispy cookie crust.

Three strawberry cheesecake bars stacked on a plate.

Berry season is one of the best seasons here in Oregon, and I’m so ready for all the strawberry desserts, including these strawberry cheesecake bars. This recipe is a version of my blueberry cheesecake bars, this time with strawberry sauce swirled into a classic, baked cheesecake filling. The strawberry cheesecake layer sits on top of a buttery graham cracker cookie crust, and once it’s cut into squares, it’s the perfect dessert to eat with your hands.

Cheesecake bars are an easier version of a classic homemade cheesecake, since there’s no need for water baths. For a no-bake dessert, try my no-bake strawberry cheesecake. And if you’re a fan of today’s dessert bars, I also have these baked strawberry rhubarb bars that I think you’ll love!

Why Strawberry Swirl Cheesecake Bars Are the Perfect Summer Dessert

No water bath. Even though these bars are baked, you don’t need a water bath. Always a bonus when making a quick dessert in the summertime.
Make it ahead. While these cheesecake bars don’t require gradual cooling inside the oven, they will need a couple of hours to chill in the fridge. I like to prepare them the day before a special occasion or potluck.
Easy to serve. Sliced into bars, this strawberry cheesecake is the perfect hand-held dessert to pass around at parties, potlucks, and BBQs.

Overhead view of assorted strawberry cheesecake bars on a scalloped platter.

Ingredient Notes

Here’s a short list of the key ingredients needed to make these baked strawberry cheesecake bars. Refer to the printable recipe card at the bottom of the post for the full recipe amounts.

Graham Crackers – Either in sheets or already ground, to make the homemade graham cracker crust. You can grind the graham cracker sheets in a blender or food processor if you have one. You’ll combine graham cracker crumbs, brown sugar, and melted butter for the crust.
Frozen Strawberries – Sliced or chopped. You can make this recipe with fresh strawberries; however, they will need to simmer for longer.
Sugar – White or light brown granulated sugar is best. The sugar macerates the berries, reducing them into a sweet sauce.
Lemon Juice – This can be freshly squeezed or bottled to brighten the strawberry flavor.
Cornstarch – To thicken the strawberry sauce.
Cream Cheese – Make sure to use cream cheese that comes in blocks, like Philadelphia. Bring it to room temperature before you begin. Also, use FULL-FAT cream cheese, not low-fat, for a creamy, silky-smooth cheesecake texture.
Sour Cream – Also at room temperature. If you don’t have sour cream, Greek yogurt is a good substitute. Again, make sure it’s full-fat.
Vanilla and Lemon Zest – To enhance the flavor of the cheesecake filling. Use pure vanilla extract or vanilla paste, and not imitation. If needed, see my tips for zesting a lemon.
Eggs – Brought to room temperature. If you forget to take your eggs out of the fridge, a quick way to bring them to room temperature is to place the eggs into a bowl of warm (not hot) water for 10 minutes.

Fresh vs. Frozen Strawberries in These Bars

The strawberry filling in this recipe is made from cooked, puréed strawberries, swirled into the cheesecake bars before baking. I use frozen strawberries, as it means that I can make these bars year-round. However, if you’d like to use fresh berries when they’re in season, go right ahead.

To make this recipe with fresh berries, you’ll likely need to simmer them a bit longer and even add a splash of water to help them reduce.

Strawberry cheesecake bars ingredients with text labels overlaying each ingredient.

How to Make Strawberry Cheesecake Bars

There’s no need to assemble a no-bake crust in a springform pan this time around. Just line your square pan with parchment so the bars can be lifted right out when they’re ready to serve.

Prepare for baking. While the oven heats to 350ºF, grease an 8×8-inch square pan and line it with parchment paper. Leave the sides of the parchment hanging over the edge of the pan. This makes it easy to lift the bars out of the pan once they’re baked.

Make the Strawberry Sauce

The strawberry sauce is similar to the puréed strawberry filling in my favorite strawberry mascarpone cake.

Make the strawberry sauce. Simmer the strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook for 6-8 minutes until the strawberries release their juices and soften, stirring occasionally.
Purée and strain. Next, transfer the strawberries to a blender. Blend, and afterward pass the puréed strawberries through a fine-mesh sieve. Return the purée to the saucepan to simmer again.
Thicken it. While the sauce simmers, whisk cornstarch with water to make a slurry. Stir this into the sauce, and simmer for another minute while the sauce thickens and becomes glossy. Chill the finished sauce in the fridge while you prepare the crust and cheesecake filling.

Strawberries simmered with sugar and lemon juice in a saucepan. — Simmer the strawberries.

Strawberry sauce in a saucepan. — Simmer the strawberries.

Assemble the Cheesecake

Rather than layering the strawberry filling on top, we’re swirling it right into the cheesecake.

Make the crust. Combine graham cracker crumbs with brown sugar and melted butter. Press the crust mixture into the bottom of your lined square pan.
Mix the cheesecake filling. Now, beat the cream cheese with sugar, then slowly add the sour cream, vanilla, and lemon zest. Lastly, mix in the eggs. Scrape down the bowl as you go, ensuring everything is well mixed.
Fill the crust. To assemble the cheesecake, pour about ½ of the cheesecake batter into the prepared crust, and dollop tablespoons of strawberry sauce over the batter. Using a knife, gently swirl the sauce through the batter. Add the remaining cheesecake batter on top, followed by more strawberry sauce, and swirl again.
Bake. Bake the cheesecake bars at 350ºF for 23-25 minutes, until the cheesecake is set at the edges and slightly jiggly in the center. Cool the bars in the pan, and finally, chill the cheesecake in the fridge for 2 hours before slicing. If you’d like, you can pipe fresh homemade whipped cream on top of the bars when serving.

Graham cracker crust pressed into the bottom of a lined square pan. — Make the graham cracker crust.

Cheesecake batter swirled with strawberry sauce in a lined square baking pan. — Make the graham cracker crust.

Tips for Baking Cheesecake Bars

Don’t overswirl. Use the tip of a knife or a toothpick to swirl the strawberry sauce gently into the cheesecake batter, and don’t overdo it. Too much swirling, and your cheesecake bars won’t have those distinct, ruby red ribbons throughout.
Avoid overbaking the cheesecake. Cheesecake is done when the edges are set, but the middle still has a little jiggle when you lightly shake the pan. It shouldn’t be loose or wet, but it shouldn’t be baked all the way through, either. The bars will continue to set up in the pan while they cool. Overbaking makes the cheesecake dry.
For clean slices, use a sharp knife and run it under warm water before cutting the cheesecake bars. Wipe the blade clean in between cuts.
Make a strawberry topping instead. I’ve seen cheesecake bars recipes that layer the strawberry sauce on top instead of swirling it into the batter. If you’d prefer, you can first bake, cool, and refrigerate the cheesecake layer (alone). Then, spread the strawberry sauce on top of the cooled cheesecake before slicing and serving.
Chocolate strawberry bars. Make a chocolate strawberry version of this recipe and swirl the strawberry sauce into the batter from my chocolate cheesecake bars recipe.

A strawberry cheesecake bar topped with a swirl of whipped cream and a fresh strawberry with a forkful missing.

How to Store

Refrigerate. Transfer the bars to an airtight container to keep in the fridge for up to 4 days.
Freeze. To freeze the baked cheesecake bars, store them tightly wrapped in a double layer of plastic wrap and freeze them for up to 2 months. Thaw in the fridge and then serve.

Strawberry Cheesecake Bars