The Story & Intro
Strawberry Cheesecake Bars always take me back to warm afternoons in Crete, when the air smells like orange blossoms and the strawberries taste like sunshine.
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.
I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.
When I first started making Strawberry Cheesecake Bars, I wanted something easier than a full cheesecake but just as creamy and beautiful. I didn’t want to fuss with water baths or worry about cracks. I wanted something simple, sweet, and comforting. These Strawberry Cheesecake Bars became my answer.
I make Strawberry Cheesecake Bars when my nieces visit. I make them when my friends come over for coffee. I even make Strawberry Cheesecake Bars just because I see fresh strawberries at the market and cannot resist their bright red color.
Every bite feels creamy, slightly tangy, buttery, and fresh. The soft cheesecake filling melts gently on the tongue, and the strawberry topping adds that sweet, fruity sparkle that makes everyone smile.
Today, I will show you exactly how I make my Strawberry Cheesecake Bars at home, step by step, just like I would if you were standing next to me in my kitchen.
Why I Love Making This Recipe
I love Strawberry Cheesecake Bars because they feel elegant but require very little effort. I don’t need special equipment. I don’t need complicated techniques. I only need simple ingredients and a little patience.
These bars:
- Slice beautifully.
- Travel well.
- Taste even better the next day.
- Make any table look special.
When I serve them, women always ask for the recipe. They think I worked for hours. I smile because I know the secret: simple steps, quality ingredients, and love.
Strawberry Cheesecake Bars also allow me to use seasonal fruit. In Crete, strawberries taste like candy in spring. If strawberries are not in season, I use frozen ones and cook them gently into a soft topping.
I adore recipes that bring comfort without stress. This recipe does exactly that.
Ingredients & Little Kitchen Secrets
Let me share what I use and the little secrets I learned over the years.
For the Crust:
- 200 g digestive biscuits (or graham crackers)
- 100 g unsalted butter, melted
- 2 tablespoons sugar
Secret: I crush the biscuits very finely. I use a food processor, but I also enjoy placing them in a bag and crushing them with a rolling pin. It feels therapeutic.
For the Cheesecake Filling:
- 500 g cream cheese, softened
- 150 g granulated sugar
- 2 large eggs
- 120 ml heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon all-purpose flour
Secret: I always bring the cream cheese and eggs to room temperature. This step prevents lumps and creates the smoothest filling.
For the Strawberry Topping:
- 300 g fresh strawberries, chopped
- 3 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Secret: I cook the strawberries gently until they release their juices. I do not rush this step. Slow cooking brings out the flavor.
How I Make It, Step by Step
1. I Prepare the Pan
I preheat my oven to 170°C (340°F).
I line a 9×9 inch baking pan with parchment paper, leaving extra paper hanging over the sides. This makes lifting the bars out easy later.
2. I Make the Crust
I crush the biscuits into fine crumbs.
I mix the crumbs with melted butter and sugar until everything looks like wet sand.
I press the mixture firmly into the bottom of the pan. I use the back of a glass to make it even and compact.
I bake the crust for 10 minutes, then I let it cool slightly.
3. I Prepare the Filling
In a large bowl, I beat the softened cream cheese until smooth.
I add the sugar and mix again.
I add the eggs one at a time, mixing gently after each one. I do not overmix. Overmixing adds too much air.
I pour in the heavy cream, vanilla, lemon juice, and flour. I mix until smooth and creamy.
The batter looks silky and thick.
4. I Assemble and Bake
I pour the cheesecake filling over the cooled crust.
I gently tap the pan on the counter to release air bubbles.
I bake for about 35–40 minutes. The center should still have a slight wobble. That wobble means creaminess.
I turn off the oven and leave the door slightly open for 15 minutes. Then I remove the pan and let it cool completely at room temperature.
After that, I refrigerate it for at least 4 hours, but overnight is even better.
5. I Make the Strawberry Topping
I place strawberries, sugar, and lemon juice in a small saucepan.
I cook them over medium heat until they soften and release juice.
I stir in the cornstarch mixture and cook until slightly thickened.
I let the topping cool completely before spreading it over the chilled cheesecake.
6. I Slice the Bars
I lift the cheesecake out using the parchment paper.
I use a sharp knife and wipe it clean between cuts.
Perfect squares. Creamy layers. Bright red topping.
My heart feels happy every time.
How I Serve It at Home
I serve Strawberry Cheesecake Bars chilled.
Sometimes I dust the edges with powdered sugar.
Sometimes I add a fresh strawberry slice on top.
Sometimes I drizzle a little melted white chocolate.
When my friends visit for coffee, I place the bars on a simple white plate. The red strawberries shine beautifully against the creamy filling.
I often serve them with:
- Greek coffee
- Iced coffee in summer
- A cup of chamomile tea in the evening
These bars bring calm conversation and laughter to my table.
Storage, Reheating & Make-Ahead Tips
I store Strawberry Cheesecake Bars in the refrigerator in an airtight container.
They stay fresh for up to 4 days.
I never freeze them with the topping. If I want to freeze them, I freeze only the plain cheesecake base. I wrap it tightly and freeze for up to 2 months.
To serve, I thaw overnight in the fridge and then add fresh strawberry topping.
I never reheat them. Cheesecake tastes best cold.
100-Word Short Version
I make Strawberry Cheesecake Bars with a buttery biscuit crust, a creamy vanilla cheesecake layer, and a sweet homemade strawberry topping. I bake the crust first, then add the smooth filling and bake gently until slightly wobbly. After chilling for several hours, I top the cheesecake with cooked strawberries thickened lightly with cornstarch. I slice into neat squares and serve chilled. These bars taste creamy, fresh, and perfectly balanced between sweet and tangy. They are easy to prepare, store beautifully in the fridge, and always impress guests without the stress of making a full cheesecake.
Recipe Card
⏱️ Time
Prep Time: 20 minutes
Cook Time: 40 minutes
Chill Time: 4 hours
Total Time: About 5 hours
🛒 Ingredients
For the crust:
200 g digestive biscuits
100 g unsalted butter, melted
2 tablespoons sugar
For the filling:
500 g cream cheese
150 g sugar
2 eggs
120 ml heavy cream
1 teaspoon vanilla
1 tablespoon lemon juice
1 tablespoon flour
For the topping:
300 g strawberries
3 tablespoons sugar
1 tablespoon lemon juice
1 teaspoon cornstarch + 1 tablespoon water
👩🍳 Instructions
- Preheat oven to 170°C and line a 9×9 pan with parchment.
- Mix crushed biscuits with butter and sugar. Press into pan.
- Bake crust for 10 minutes.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time.
- Mix in cream, vanilla, lemon juice, and flour.
- Pour over crust and bake 35–40 minutes.
- Cool completely and refrigerate 4 hours.
- Cook strawberries with sugar and lemon juice.
- Add cornstarch mixture and thicken.
- Cool topping and spread over cheesecake.
- Slice and serve chilled.
📝 Notes
Use room-temperature ingredients for a smooth filling. Chill overnight for best flavor. Clean knife between slices for perfect squares.
🍽️ Nutrition (per bar, approximate)
Calories: 320
Fat: 22g
Carbohydrates: 28g
Sugar: 20g
Protein: 5g
Cholesterol: 85mg
Strawberry Cheesecake Bars
- Total Time: 5 hours
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
These Strawberry Cheesecake Bars have a buttery biscuit crust, a silky vanilla cheesecake layer, and a bright homemade strawberry topping. They slice cleanly, taste even better the next day, and feel like a bakery-style dessert you can make at home with simple ingredients.
Ingredients
- 200 g digestive biscuits (or graham crackers), finely crushed
- 100 g unsalted butter, melted
- 2 tbsp granulated sugar (for crust)
- 500 g cream cheese, softened (room temperature)
- 150 g granulated sugar
- 2 large eggs, room temperature
- 120 ml heavy cream
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tbsp all-purpose flour
- 300 g fresh strawberries, hulled and chopped
- 3 tbsp granulated sugar (for topping)
- 1 tbsp lemon juice (for topping)
- 1 tsp cornstarch + 1 tbsp water (slurry)
Instructions
- Preheat oven to 170°C (340°F). Line a 9×9-inch (23×23 cm) pan with parchment, leaving overhang for easy lifting.
- Make the crust: Mix biscuit crumbs, melted butter, and 2 tbsp sugar until it looks like wet sand. Press firmly into the pan in an even layer.
- Bake crust for 10 minutes. Remove and let it cool slightly while you make the filling.
- Make the filling: Beat cream cheese until completely smooth. Add 150 g sugar and mix until creamy.
- Add eggs one at a time, mixing gently after each just until combined (do not overmix).
- Mix in heavy cream, vanilla, lemon juice, and flour until smooth.
- Pour filling over the crust and smooth the top. Tap the pan lightly on the counter to release air bubbles.
- Bake 35–40 minutes, until the edges look set and the center still has a slight wobble.
- Cool at room temperature until no longer warm, then refrigerate at least 4 hours (overnight gives the best texture).
- Make the topping: In a saucepan, cook strawberries with 3 tbsp sugar and 1 tbsp lemon juice over medium heat until juicy and softened, 5–8 minutes.
- Stir in cornstarch slurry and cook 30–60 seconds until lightly thickened. Cool completely.
- Spread cooled strawberry topping over chilled cheesecake. Lift out, slice into 16 bars, and serve cold.
Notes
For the smoothest cheesecake, use room-temperature cream cheese and eggs. Chill overnight for clean slices. Store bars covered in the fridge for up to 4 days. If you want to freeze, freeze the plain cheesecake base (without strawberry topping) tightly wrapped for up to 2 months; thaw overnight in the fridge and add fresh topping before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 20g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Conclusion
Strawberry Cheesecake Bars remind me why I love baking. I create something simple, yet it brings so much joy. I see smiles. I hear compliments. I watch women take recipes home and make memories of their own.
Food connects us. Food comforts us. Food tells our stories.
When you make these Strawberry Cheesecake Bars, I hope your kitchen fills with laughter and sweetness, just like mine here in Crete.
With love,
INAYA 💛
