Print

Strawberry Cheesecake Pie Bars

strawberry cheesecake pie bars - featured image
Print Recipe

These strawberry cheesecake pie bars feature a creamy, tangy cheesecake layer, buttery graham cracker crust, and juicy strawberries. They’re easy to make, perfect for summer gatherings, and deliver all the flavor of classic cheesecake in a fuss-free, sliceable bar.

Ingredients

Scale
  • 1 1/2 cups (180g) graham cracker crumbs (about 12 full sheets)
  • 1/4 cup (50g) granulated sugar
  • 6 tbsp (85g) unsalted butter, melted
  • Pinch of salt
  • 16 oz (450g) cream cheese, softened (full-fat recommended)
  • 2/3 cup (130g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp lemon zest (optional)
  • 2 cups (300g) fresh strawberries, hulled and diced (or frozen, thawed and drained)
  • 2 tbsp (25g) granulated sugar
  • 1 tsp cornstarch
  • 1 tsp fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch (20x20cm) pan with parchment paper, leaving overhang for easy lifting. Lightly spray or butter the parchment.
  2. In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and a pinch of salt. Add melted butter and stir until evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes until edges are just golden. Set aside to cool briefly.
  3. In a small bowl, toss diced strawberries with 2 tbsp sugar, cornstarch, and lemon juice. Let sit while preparing the cheesecake layer. If using frozen berries, drain excess liquid after macerating.
  4. In a large bowl, beat cream cheese until smooth and creamy, about 2 minutes. Add 2/3 cup sugar and beat for 1 minute. Add eggs one at a time, beating after each. Stir in vanilla extract and lemon zest (if using). Scrape down the bowl to avoid lumps.
  5. Pour cheesecake filling over the baked crust and spread evenly. Spoon strawberry mixture on top in small clusters, gently swirling some berries into the filling while leaving visible pockets.
  6. Bake for 30–35 minutes, or until cheesecake edges look set but the center still jiggles slightly. If using a glass pan, check for doneness at 32 minutes.
  7. Remove from oven and cool at room temperature for 1 hour. Refrigerate (uncovered) for at least 3 hours, or until fully chilled and firm.
  8. Lift bars out using parchment overhang. Transfer to a cutting board and use a sharp knife (dipped in hot water and wiped dry between cuts) to slice into squares. Serve cold or at cool room temperature.

Notes

For best results, use room temperature cream cheese and eggs to avoid lumps. Don’t overbake—the center should jiggle slightly. Chill bars thoroughly before slicing for clean cuts. You can substitute other berries or make gluten-free and dairy-free adaptations as needed. Bars taste even better after chilling overnight.

Nutrition

Keywords: strawberry cheesecake bars, summer dessert, easy cheesecake bars, fruit dessert, picnic dessert, potluck dessert, strawberry bars, cheesecake squares

Find it online: https://bitefuljoy.com/strawberry-cheesecake-pie-bars-recipe-easy-fruit-dessert-for-summer/