Description
These Strawberry Cream Cheese Cake Bars combine a buttery golden crust, a silky vanilla cream cheese filling, and a bright strawberry swirl that bakes up into beautiful pink ribbons. They slice clean, travel well, and taste even better after a good chill—perfect for parties, holidays, or a cozy treat at home when you want a dessert that feels special but stays simple.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/4 tsp fine salt
- 3/4 cup (170 g) unsalted butter, melted
- 16 oz (450 g) cream cheese, softened (2 blocks)
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 2 cups (300 g) fresh strawberries, chopped
- 2 tbsp (25 g) granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch
Instructions
- Preheat oven to 350°F (180°C). Line a 9×13-inch pan with parchment paper, leaving overhang for easy lifting.
- Make the strawberry swirl: Add chopped strawberries, 2 tbsp sugar, lemon juice, and cornstarch to a small saucepan. Cook over medium heat for 5–7 minutes, stirring gently, until slightly thickened. Remove from heat and cool.
- Make the crust: In a bowl, mix flour, 1/2 cup sugar, and salt. Pour in melted butter and stir until crumbly and evenly moistened.
- Press crust firmly into the prepared pan in an even layer. Bake for 12–15 minutes until lightly golden. Let cool for 5 minutes.
- Make the filling: Beat softened cream cheese until smooth. Add 3/4 cup sugar and mix until creamy. Beat in eggs one at a time, then mix in vanilla just until combined.
- Assemble: Pour cream cheese filling over the warm crust and spread evenly.
- Spoon strawberry mixture over the top. Use a knife to gently swirl into the filling (don’t overmix—you want ribbons).
- Bake 30–35 minutes, until the edges are set and the center still has a slight wobble.
- Cool completely at room temperature, then refrigerate at least 3 hours (overnight is best) before slicing.
- Lift out using parchment, cut into bars with a clean knife (wipe between cuts), and serve chilled.
Notes
For the smoothest filling, use fully softened cream cheese and room-temperature eggs. If you only have frozen strawberries, thaw and drain well before cooking the swirl. Don’t over-swirl or the top will turn fully pink instead of marbled. Store bars covered in the fridge up to 4 days. To freeze, wrap individual bars and freeze up to 2 months; thaw overnight in the refrigerator. Optional: add 1/2 tsp lemon zest to the filling or a handful of white chocolate chips for extra sweetness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg