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strawberry cheesecake crumb bars featured
Avatar photoJohnson Maya

Strawberry Cheesecake Crumb Bars Recipe

These strawberry cheesecake crumb bars blend buttery shortbread crust, creamy cheesecake, jammy strawberries, and cinnamon streusel for a portable, crowd-pleasing dessert bursting with summer flavor. Easy to slice and share, they're the best strawberry dessert bars for any occasion.
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 30 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR CRUST & TOPPING:
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar, divided
  • 1 cup (226g) unsalted butter, cold cubed
  • 1/2 tsp ground cinnamon (optional)
  • FOR CHEESECAKE FILLING:
  • 16 oz (454g) cream cheese, softened
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • FOR STRAWBERRY LAYER:
  • 4 cups (500g) fresh strawberries, hulled & chopped
  • 4 tbsp cornstarch

Equipment

  • 9x13-inch baking pan
  • Food processor or pastry blender
  • Electric mixer
  • Offset spatula

Method
 

  1. strawberry cheesecake crumb bars recipeCard1
  2. 1. Pulse flour, 3/4 cup sugar, and butter into crumbs; press 2/3 into greased parchment-lined 9x13 pan. Reserve 1/3.
  3. 2. Bake crust at 350°F for 10-12 min until golden; cool 10 min.
  4. 3. Beat cream cheese, 1/4 cup sugar, eggs, vanilla until smooth; pour over crust.
  5. 4. Bake 30 min until edges set, center jiggles; cool 15 min.
  6. 5. Toss strawberries with cornstarch & remaining sugar; spread over cheesecake.
  7. 6. Mix reserved crumbs with cinnamon; sprinkle on top.
  8. 7. Bake 25-30 min until golden & bubbly. Chill 3-4 hours. Slice into 24 strawberry cheesecake crumb bars.

Nutrition

Calories: 290 | Carbohydrates: 33 | Protein: 3 | Fat: 16 | Fiber: 1 | Sugar: 20

Notes

STORAGE: Refrigerate in airtight container up to 5 days. Freeze wrapped bars up to 2 months; thaw in fridge.
MAKE AHEAD: Bake and chill up to 2 days ahead.
SUBSTITUTIONS: Greek yogurt for cream cheese; almond flour for gluten-free. Almond milk in place if needed.
PRO TIPS: Use cold butter for flaky crumbs. Macerate berries 10 min. Chill fully for clean slices.
SERVING SUGGESTIONS: Dust with powdered sugar; serve with whipped cream or ice cream. Great for picnics—pair with fruit salad.
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