Decadent and creamy with a buttery shortbread crust and a bright strawberry topping, these strawberry cheesecake bars are an easy way to enjoy cheesecake without the fuss of a water bath.
Crushed shortbread cookies create a sweet, tender crust that pairs perfectly with a smooth filling made from cream cheese and ricotta. A simple strawberry compote—fresh berries cooked briefly with a touch of sugar and cornstarch—finishes the bars, highlighting the fruit’s natural sweetness.
This recipe is ideal for bakers who find whole cheesecakes intimidating. It’s straightforward, quicker to prepare, and doesn’t require complicated temperature changes or a water bath. You can skip the strawberry topping for plain cheesecake bars or vary the fruit as you like.
This version is adapted from Nicole Hampton’s Sugar High. I originally made her high-altitude recipe and adjusted it by adding ricotta and serving it with strawberries and blueberries. The ricotta adds a lighter texture while keeping the filling rich and creamy.
Table of Contents
- The Best Strawberry Cheesecake Bars
- Tips for Picking Strawberries
- Ingredients
- How to Make
- How to Soften Cream Cheese for Cheesecake
- Recipe Tips and Variations
- Storage Information
- How to Serve
- Recipe FAQ
- Cheesecake Recipes
- Strawberry Cheesecake Bars Recipe
The Best Strawberry Cheesecake Bars
Why make cheesecake bars? They’re faster and easier than a full cheesecake. You won’t need to worry about cracked tops or carefully reducing oven temperature mid-bake. These bars are forgiving and straightforward.
The cookie crust doesn’t require pre-baking and already brings a pleasant sweetness, so the filling needs only modest added sugar.
- Easy to prep – These bars hold up well in the fridge and are convenient to make ahead.
- Simple serving – Cutting bars is quicker and neater than slicing a round cheesecake.
- Customizable – Serve plain, top with fresh fruit, or swap strawberries for blueberries, cherries, or mixed berries.
- Perfect for holidays – Use strawberries and blueberries for a festive Fourth of July dessert, or switch to apple pie filling for autumn.
Tips for Picking Strawberries
Strawberries do not ripen after harvesting, so choose berries that are uniformly deep red without pale or green patches. Look for firm fruit with fresh green caps and avoid any with soft or brown spots.
One quart of strawberries yields about 3.5–4 cups. Rinse them briefly in cool water and pat dry before using.
Ingredients
- Vanilla cookies or shortbread – Choose simple cookies made with flour, butter, and vanilla. Graham crackers also work.
- Butter – Use a good-quality butter for best flavor.
- Cream cheese – A block-style cream cheese without carrageenan is preferred for texture and dietary needs.
- Ricotta – Smooth, creamy ricotta (without gums) adds lightness to the filling.
- Heavy cream – Adds silkiness to the filling.
- Eggs – Large eggs at room temperature blend more evenly.
- Sugar – Granulated white sugar works well.
- Cornstarch and all-purpose flour – Used to stabilize the filling and thicken the strawberry topping.
- Vanilla extract – For flavor.
How to Make
Step 1: Make the Shortbread Crust
Preheat the oven to 350°F. Crush cookies in a bag with a mallet or pulse in a food processor. Lightly grease an 8-inch square baking pan. Stir the crushed cookies with melted butter until combined, then press firmly into the bottom of the pan using a cup or spatula to compact the crust.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the cream cheese and sugar until smooth. Mix in the eggs, ricotta, and vanilla. Sift in the flour and salt and stir until blended. Add the heavy cream and combine well. Pour the filling over the prepared crust and bake until just set and lightly golden, about 30–35 minutes.
Step 3: Make the Strawberry Topping
Combine sliced strawberries, sugar, and cornstarch in a saucepan. Cook over medium heat, stirring frequently, until the mixture thickens, about 4–6 minutes. Spread the warm topping evenly over the baked cheesecake bars and allow it to cool slightly at room temperature before covering and chilling.
After the bars have cooled, cover and refrigerate for at least 3 hours to fully set. Use a large, sharp knife wiped clean between cuts to slice neat squares.
How to Soften Cream Cheese for Cheesecake
To soften cream cheese, let it sit at room temperature for 1–2 hours. Placing it in a warm spot helps it soften faster. If you’re short on time, microwave in 10–15 second bursts just until it’s pliable—avoid melting or scorching.
Recipe Tips and Variations
- Use room-temperature dairy – Softened cream cheese and ricotta blend more smoothly.
- Swap the crust – Vanilla cookies, Biscoff, or graham crackers change the flavor profile.
- Chill fully before cutting – Allow at least 3 hours, possibly longer depending on your fridge, for clean slices.
- Avoid opening the oven – Keep the oven closed while baking to reduce the chance of cracks.
- Try other fruits – Blueberries, cherries, blackberries, or peaches are delicious alternatives.
- Gluten-free option – Use gluten-free cookies and a 1:1 all-purpose gluten-free flour.
Storage Information
Refrigerator – Store bars in an airtight container in the fridge for up to one week.
Freezer – Freeze cooled bars in a single layer in freezer-safe bags for up to three months. For best appearance, freeze the bars without the strawberry topping or store the topping separately. Thaw overnight in the fridge or for 2–3 hours at room temperature.
To freeze individually – Place parchment between slices to prevent sticking.
How to Serve
These bars are great for warm-weather gatherings, holidays, or any time you want a bright, easy dessert. A few serving ideas:
- Fourth of July – Top with both strawberries and blueberries for a red, white, and blue presentation. Keep chilled until shortly before serving.
- Fall – Swap the topping for cinnamon-spiced apple filling.
- Winter – Use dark cherries or drizzle with melted white chocolate.
Recipe FAQ
Choose a block-style cream cheese without carrageenan if you need a migraine-friendly option. Popular choices include Philadelphia and some store brands labeled without carrageenan.
Blueberries, blackberries, cherries, peaches, or apples all work. You can use frozen fruit; taste and adjust the sugar since frozen berries are sometimes less sweet.
Use gluten-free shortbread or vanilla cookies and substitute a 1:1 gluten-free all-purpose flour for the regular flour.
Use a large, sharp chef’s knife and make each cut in one smooth motion. Wipe the blade clean between slices for tidy edges.
Cheesecake Recipes
If you enjoy these strawberry cheesecake bars, try other cheesecake variations—white chocolate, spiced pumpkin, or crustless cheesecake bites offer different textures and flavors while keeping the basic techniques similar.
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Berry Cheesecake Popsicles
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Strawberry Cheesecake Bars
Equipment
-
1 8 inch square baking pan
-
1 sifter or mesh strainer
Ingredients
Shortbread Crust
- 1¼ cups crushed shortbread cookies or vanilla wafer cookies
- 4 tablespoons butter, melted
Cheesecake
- 2 8 oz packages block cream cheese, softened to room temperature
- 3/4 cup white sugar
- 2 eggs at room temperature
- 1/4 cup smooth ricotta cheese
- 1 teaspoon vanilla
- 2 tablespoons all purpose flour
- 1/2 teaspoon salt
- 2 tablespoons heavy cream
Strawberry Topping
- 16 oz fresh strawberries, trimmed and sliced
- 1 tablespoon cornstarch
- 1 tablespoon white sugar
Instructions
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Preheat the oven to 350°F. For the crust, grease an 8-inch square pan. Combine crushed cookies and melted butter, press firmly into the pan.
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For the filling, beat cream cheese and sugar until smooth. Add eggs, ricotta, and vanilla. Sift in flour and salt and mix. Stir in heavy cream. Pour over crust and bake 30–35 minutes until set and lightly golden.
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For the topping, cook strawberries, sugar, and cornstarch over medium heat until thickened, about 4–6 minutes. Spread over warm bars and let cool briefly before chilling.
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Cover and refrigerate at least 3 hours. Cut into squares with a sharp knife, wiping between cuts, and serve.
Notes
- Shortbread, graham crackers, Biscoff, or vanilla cookies all work for the crust; shortbread pairs especially well with strawberries.
- For migraine-friendly options, choose cream cheese and heavy cream without carrageenan.
- For low-histamine needs, consider blueberries or blackberries instead of strawberries.
- To make gluten-free bars use gluten-free shortbread and a 1:1 gluten-free flour.
- Chill fully before cutting; depending on your refrigerator this may take longer than three hours.
Nutrition
Nutrition information is an approximation.
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