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Strawberry Cheesecake Bar with a bite out out of it.

Strawberry Cheesecake Bars

Krista Stechman
Strawberry Cheesecake Bars have an Oreo crust with creamy cheesecake filling and strawberry sauce swirled on top. These are an easy way to get your cheesecake fix and impress guests
5 from 5 votes
Prep Time 25 minutes
Cook Time 55 minutes
Chilling time 3 hours
Total Time 4 hours 20 minutes
Course dessert
Cuisine american
Servings 9 people
Calories 570 kcal

Equipment

  • 1 hand mixer
  • 1 oven
  • 1 blender or food processor
  • 1 8x8 baking pan

Ingredients
  

Oreo Crust

  • 28 Oreos regular or gluten free
  • 8 tablespoon unsalted butter melted
  • ¼ teaspoon kosher salt

Strawberry Sauce

  • 16 oz strawberries fresh or frozen (thaw first if using frozen)
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch

Cheesecake Filling

  • 16 oz cream cheese room temp
  • ½ cup granulated sugar
  • 2 teaspoon vanilla extract
  • tsp kosher salt
  • cup sour cream
  • 2 eggs room temp

Instructions
 

Making the Oreo Crust

  • Preheat the oven to 350°F. Spray an 8x8 pan with non stick cooking spray then line it with parchment paper leaving a 2 inch overhang. Spray the parchment paper with non stick cooking spray
  • Blend the Oreos, melted butter and salt in a food processor until you have a fine crumb. Spread the crumb evenly in the 8x8 pan then press down firmly
  • Bake the Oreo crust for 10 minutes then set it aside to cool

Making the Strawberry Sauce

  • Turn the oven down to 325°F
  • Blend the strawberries, sugar and cornstarch in a food processor or blender until smooth
  • Heat the strawberry mix in a small sauce pot over medium heat until it comes to a low boil, stirring frequently
  • Remove the sauce from the heat and cool. Pour it into a bowl and chill in the fridge to speed up the process

Making the Cheesecake Filling

  • Beat the softened cream cheese in a bowl with an electric hand mixer for 1 minute on low
  • Add the granulated sugar, vanilla, salt and sour cream then beat on low for 30 seconds
  • Mix in the eggs, one at a time, scraping down the sides in between each addition

Baking the Strawberry Cheesecake Bars

  • Pour the cheesecake mix over the cooled Oreo crust
  • Dollop the cooled strawberry sauce on top of the cheesecake batter
  • Swirl the strawberry sauce into the cheesecake batter with a butter knife
  • Bake at 325°F for 45 minutes until the sides are slightly puffed but now brown. The center will be a little jiggly still but will set once cooled
  • Cool the bars on a cooling rack on the counter for 2-3 hours before transferring to the fridge to chill the rest of the way. Chill in fridge for 5-6 hours
  • Once the Strawberry Cheesecake Bars are fully chilled, slice and enjoy!

Notes

  • For best results, don't over beat the cheesecake mixture
  • Make the strawberry sauce with either fresh or frozen strawberries. I use frozen unless it's peak strawberry season
  • Make the Strawberry Cheesecake Bars gluten free! Just sub gluten free Oreos for the regular Oreos
  • Let the Cheesecake Bars cool for 2-3 hours on a cooling rack on the counter before chilling them in the fridge to help avoid cracking
  • Chill the bars completely before removing them and cutting into them. They will hold together when fully chilled
  • Cool the strawberry sauce to room temp or slightly warmer before adding it to the cheesecake mixture to bake
  • Use a butter knife to swirl the strawberry into the cheesecake mix. Just swirl back and forth in the pan going up and down then side to side then a few hearts or half circles. It doesn't need to be perfect
  • Make this easy dessert ahead of time! These dessert bars can be made 1-2 days ahead of serving time

Nutrition

Calories: 570kcalCarbohydrates: 50gProtein: 7gFat: 39gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 127mgSodium: 460mgPotassium: 269mgFiber: 2gSugar: 37gVitamin A: 1154IUVitamin C: 30mgCalcium: 93mgIron: 4mg
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