Every single time I make these strawberry cheesecake bars for folks, they straight up lose their minds. They have no idea how easy I make the filling (I make it rich and smooth with a blender). Plus I add so much fresh strawberry flavor that it tastes like your fave strawberry ice cream but it’s handheld. Addictive!
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How to Make Strawberry Cheesecake Bars
Step 1: Line an 8 inch square baking pan with parchment paper leaving some outside of the pan. Next in a medium sized bowl, whisk cookie crumbs, granulated sugar and melted butter together until combined. Press cookie mixture into the bottom of the pan. Refrigerate for 45-60 minutes.
Step 2: While cookie crust chills, add cream cheese, sugar, strawberries and vanilla to the bowl of a stand mixer (or for more of an ice cream texture, add to a heavy duty blender).
Mix until smooth. Add half of whipped cream to cheesecake filling and gently fold in using a spatula. Repeat with remaining whipped cream.
Step 3: Remove baking pan with crust from refrigerator and pour filling into baking pan and smooth with a spatula.
Step 4: Freeze cheesecake for at least 5 hours then use a hot knife cut into 3 rows horizontally and vertically creating 9 bars. Keep frozen and put in refrigerator for about 30 minutes before serving.
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Strawberry Cheesecake Bars Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
For the Cookie Crust:
- 2 cups shortbread or graham cracker crumbs
- 2 tablespoons granulated sugar
- ½ cup butter melted
For the Strawberry Cheesecake Filling:
- 2 packages cream cheese, room temperature (16 ounces total)
- 3/4-1 cup granulated sugar this depends on your preference of sweetness and sweetness of your berries
- 1 ¼ cup strawberries thinly sliced
- 1 teaspoon pure vanilla extract
- 1 cup fully whipped cream or whipped topping
Instructions
For the Cookie Crust:
- Line an 8 inch square baking pan with parchment paper leaving some outside of the pan.
- Next in a medium sized bowl, whisk cookie crumbs, granulated sugar and melted butter together until combined.
- Press cookie mixture into the bottom of the pan. Refrigerate for 45-60 minutes.
For the Strawberry Cheesecake Filling:
- While cookie crust chills, add cream cheese, sugar, strawberries and vanilla to the bowl of a stand mixer (or for more of an ice cream texture, add to a heavy duty blender).
- Mix until smooth.
- Add half of whipped cream to cheesecake filling and gently fold in using a spatula. Repeat with remaining whipped cream.
- Remove baking pan with crust from refrigerator and pour filling into baking pan and smooth with a spatula.
- Freeze cheesecake for at least 5 hours then use a hot knife cut into 3 rows horizontally and vertically creating 9 bars. Keep frozen and put in refrigerator for about 30 minutes before serving.
Notes
- Airtight Container: Place the cheesecake bars in a single layer inside an airtight container. If you need to stack them, place parchment paper between layers to prevent sticking.
- Freezer-Safe Bag: Alternatively, you can wrap each bar individually in plastic wrap and then place them in a freezer-safe bag. Squeeze out as much air as possible before sealing.
- Label and Date: Don’t forget to label the container or bag with the date and type of cheesecake, so you can keep track of freshness.
Nutrition
Recipe Tips
- Even Crust: I love using my measuring cup to press down the crust into the pan so it comes out super even.
- Don’t Skip the Chill Period: Once you create your crust, you need to chill it for ample time so it sets up since we aren’t baking it.
- Fold It In: Don’t just stir everything together once you add the whipped cream. For the filling to be light, carefully fold it.
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This recipe was the bomb…very flavorful…..also easy to make with a few ingredients. Will be making this one all summer long.
Thanks, boo!
If I want to put in a springform pan, should I double the recipe? Thank you!
That’s up to you; it will be really thick then, but if you prefer that, you can double it.
Made this and took it to work. My coworkers loved it and so did I. I’m going to try it with bananas. next!
Woo!! So glad everyone liked it!
How long can this be frozen?
Two to three months. Hope you enjoy!
Just so delicious and so easy to make. Used food processor. Next time I will try mixer. Next time I will double.
So glad you liked it!!
This was the best cheesecake ever! I’m still eating it! I tried to be nice and share it, but I didn’t want to! Thank you for this delicious cheesecake!
Hahaha love it!
This was such a hit with the family! Thank you for sharing.
You’re so welcome, thank you for making it!
Can this be frozen?
Absolutely.
Have made this twice and a huge hit with company! Love having a new special dessert recipe and it’s strawberry season in our area in southern CA so perfect! One time I used the vitamixer and the 2nd time needed a larger one so used hand mixer to whip it together and put it in a large 14×10 inch pan with doubling the quantity.
Made this after seeing you on The Kitchen. Everyone loved them!! I used my Kitchen Aid mixer with the whisk attachment so I was able to get some bits of strawberries as the mixer didn’t totally purée. Yummy!