Do Share Recipe

I have to admit, the first time I made this Strawberry Cheesecake Bars Recipe, I was blown away by how creamy, rich, and perfectly sweet they turned out. Every bite felt like a delightful combination of classic cheesecake with a fruity twist, and the crunchy topping made it even more irresistible.

They are portable, sliceable, and perfect for sharing with family or friends. Honestly, making them felt easier than I expected, and the result was worth every minute. Once you try this recipe, I promise you’ll want to make them again and again! You can also enjoy similar fruity desserts like Jello Pudding Pops Recipe for a playful twist on a classic treat.

Ingredients

Here’s what you’ll need to make these creamy, luscious bars:

Crust

10 Golden Oreo cookies (120 g) – finely crushed for a smooth base
2.5 tablespoons melted butter (35 g) – helps bind the crust into a firm layer

Cheesecake Layer

8 oz full-fat cream cheese, softened (226 g) – ensures a creamy, smooth texture
1/4 cup granulated sugar (50 g) – balances the tartness of the cream cheese
3 tablespoons full-fat sour cream, room temp (45 g) – adds richness and creaminess
1/2 tablespoon heavy whipping cream (7 g) – keeps cheesecake silky
1/2 teaspoon pure vanilla extract (2.5 g) – enhances flavor
1/2 teaspoon fresh lemon juice (2.5 g) – adds brightness
Zest from half a lemon (about 1/2 teaspoon or 1 g) – subtle citrus aroma
1 large egg, room temp (50 g) – gives structure
Tiny pinch of salt – balances sweetness

Strawberry Layer

8 oz cream cheese, full-fat, softened (226 g) – adds extra creaminess
Strawberry puree (approx 70 g) – fresh and natural strawberry flavor
1/4 cup sour cream (60 g) – for smooth texture
1/4 cup granulated sugar (50 g) – sweetens the strawberry layer
1/2 teaspoon vanilla extract (2.5 g) – enhances berry flavor
1 large egg (50 g) – helps bind the layer
Tiny pinch of salt – balances flavors

Strawberry Puree

1/2 cup chopped strawberries (75 g) – fresh or frozen
1–2 teaspoons sugar (4–8 g) – to taste
1/2 teaspoon lemon juice (2.5 g) – brightens the flavor
1 tablespoon water (15 g) – helps blend the puree

Whipped Cream (optional, store-bought works too)

3 oz cream cheese, full-fat, softened (85 g) – adds richness
1/3 cup powdered sugar (40 g) – sweetens the cream
1 cup heavy whipping cream, cold (240 mL) – creates fluffy peaks
Splash of vanilla extract – aroma and flavor

Strawberry Crunch Topping

100 g Oreo cookies (8–9 cookies) – adds crunch
0.5 oz freeze-dried strawberries (14 g) – intense strawberry flavor
1 tbsp melted butter (14 g) – binds the topping
Tiny pinch of salt – enhances sweetness

Note: This recipe serves 8 large squares or 16 smaller squares.

Variations

If you want to switch things up:

Use dairy-free cream cheese and coconut cream for a vegan version.
Substitute sugar with a natural sweetener like erythritol for a lower-sugar version.
Add a handful of finely chopped white chocolate or almonds for extra texture.
Swap Oreo crust with graham crackers or digestive biscuits for a different base flavor. You can also try a savory twist on meals like Kung Pao Chicken Noodles Recipe for something hearty before dessert.

Cooking Time

Prep Time: 30 minutes
Cook Time: 35 minutes
Wait/Chill Time: 6 hours
Total Time: 7 hours 5 minutes

Equipment You Need

8×8 inch pan – baking the bars
9×13 inch pan – for water bath
Parchment paper – easy removal of cheesecake
Rubber spatula – folding ingredients smoothly
Hand or stand mixer – to beat cream cheese layers
Food processor – crushing Oreos and strawberries
Mixing bowls – for combining layers

How to Make Strawberry Cheesecake Bars

Prepare the Crust

Preheat the oven to 350°F. Crush the Oreos finely using a food processor or rolling pin, then mix with melted butter. Press into a parchment-lined pan and bake 8–10 minutes, then let it cool.

Make the Cheesecake Layer

Beat softened cream cheese until smooth, then add sugar, sour cream, heavy cream, lemon juice, vanilla, and salt. Incorporate the egg gently and pour over the baked crust.

Prepare the Strawberry Layer

Cook chopped strawberries with sugar, lemon juice, and water until tender. Blend to a smooth puree, then mix with cream cheese, sugar, sour cream, vanilla, egg, and salt. Pour over the first cheesecake layer.

Bake in a Water Bath

Place the 8×8 pan in a larger 9×13 pan with 2 inches of boiling water. Bake at 325°F for 30–35 minutes until the edges are set but the center jiggles slightly. Cool in the oven, then refrigerate for at least 6 hours.

Make Strawberry Crunch Topping

Pulse Oreos and freeze-dried strawberries in a food processor. Mix with melted butter and a pinch of salt, then set aside to top the bars later.

Whip the Cream

Beat cream cheese and powdered sugar until smooth. Gradually add cold heavy cream and vanilla, mixing until medium peaks form. Spread over chilled bars before adding the crunch topping.

Assemble

Remove cheesecake from the pan, add whipped cream, then sprinkle the strawberry crunch generously. Chill for 1–2 hours if desired, or serve immediately.

Additional Tips for Making this Recipe Better

I always use room-temperature cream cheese and eggs to prevent lumps in the cheesecake.
I find a water bath essential—it keeps the cheesecake creamy and crack-free.
Using a hot knife for slicing makes clean, beautiful squares every time.
I sometimes toast the topping lightly for a crunchier texture.
Make it a day ahead; I noticed the flavors improve after resting overnight.

How to Serve Strawberry Cheesecake Bars

Serve these bars chilled on a pretty plate. I like to garnish with fresh strawberry slices or a light drizzle of melted chocolate. For parties, serve on a tiered dessert tray for a professional touch. They pair wonderfully with coffee or a light sparkling drink.

Nutritional Information

Here’s an approximate breakdown per serving:

Calories: 310 kcal – indulgent but portion-controlled
Protein: 5 g – from cream cheese and eggs
Carbohydrates: 30 g – mainly from sugar and crust
Fat: 20 g – rich, creamy, and satisfying

Make Ahead and Storage

Refrigeration: Cover and store in the fridge for up to 3 days. Keep whipped cream and topping separate until serving if possible.

Freezing: You can freeze individual slices for up to 1 month. Wrap tightly in plastic and foil to maintain freshness.

Reheating: Serve chilled; no reheating needed. If desired, thaw frozen slices in the fridge for 3–4 hours before serving.

Why You’ll Love This Recipe

These bars are an absolute crowd-pleaser:

Easy to prepare – minimal ingredients, simple steps, and perfect results.
Flavorful layers – creamy cheesecake, strawberry puree, and crunchy topping.
Versatile – easily made dairy-free, sugar-free, or customized with extras.
Make-ahead friendly – perfect for parties or holiday gatherings.
Beautiful presentation – slices beautifully and impresses every guest.

These strawberry cheesecake bars are my go-to dessert for celebrations or just a sweet treat at home. They are creamy, fruity, and satisfy every craving in one bite.

Ben Carraoli