Strawberry Cheesecake Bars
Buttery graham cracker crust topped with creamy cheesecake and fresh strawberry compote. Bake once, chill, and slice into 12 servings—no springform pan required.
- Total time
- 55 min
- Servings
- 12
- Calories
- 285
- Protein
- 4g
Ingredients
- 1.5 cups graham cracker crumbs
- 5 tbsp butter, melted
- 2 tbsp sugar
- 16 oz cream cheese, softened
- ½ cup sour cream
- ½ cup sugar
- 1 whole egg
- 1 tsp vanilla extract
- 1.25 lbs fresh strawberries, hulled
- 3 tbsp sugar
Instructions
- 1
Preheat oven to 325°F. Line an 8×8 baking pan with parchment paper, leaving overhang on two sides.
- 2
Mix graham cracker crumbs, melted butter, and 2 tbsp sugar in a bowl until evenly moistened.
- 3
Press mixture firmly into the bottom of the prepared pan, using the bottom of a measuring cup.
- 4
Beat cream cheese until smooth, ~2 minutes. Add sour cream and 0.5 cup sugar; beat until combined.
- 5
Add egg and vanilla extract. Beat on low until just combined; do not overmix.
- 6
Pour filling over crust and spread evenly with an offset spatula.
- 7
Bake 25–28 minutes until edges are set but center jiggles slightly when shaken gently.
- 8
Remove from oven and let cool completely, ~30 minutes, then refrigerate until chilled, at least 2 hours.
- 9
Chop half the strawberries into small pieces. Slice the remaining berries into thin slices.
- 10
Combine chopped strawberries and 3 tbsp sugar in a small bowl; mash gently to release juices, ~2 minutes.
- 11
Lift cheesecake from pan using parchment overhang. Cut into 12 squares with a sharp knife.
- 12
Top each square with sliced strawberries and a spoonful of strawberry compote. Serve immediately.
Tools you’ll need
- 8×8 baking pan
- parchment paper
- mixing bowl
- measuring cup
- electric mixer
- offset spatula
- oven
- sharp knife
- cutting board
- small bowl
- spoon
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