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Creamy, refreshing, and lightly sweet!
Delicious Strawberry Cheesecake Bars perfect for all your summer get togethers!
Strawberry flavor is not an afterthought in these delicious cheesecake bars. It may seem impossible but these bars have more intense flavor than a strawberry!
There are several easy steps used to coax out and concentrate every bit of flavor from the strawberries. While this process takes a little time, each step is easy and detailed in our printable recipe.
I wish you could see me doing my happy dance, hands in the air celebration for this delicious recipe.
Well, maybe I’m glad you can’t see me being all dorky 🙂 Seriously though, everybody loves these bars – and I know you will too! They’re fun to decorate or perfectly delicious with nothing at all.
We topped some with chocolate dipped strawberries (yum!) while others were decorated with sweetened whipped cream, crumbled chocolate graham crackers and/or sliced fresh strawberries.
What is the best size pan for these cheesecake bars?
I’ve made these Strawberry Cheesecake Bars in a 13×9-inch baking pan and a 9×9-inch square pan. I prefer the square 9×9 as it yields a thicker filling and more chocolaty crust per bar too!
I think this recipe will work in an 8-inch or 9-inch springform pan as well. What a pretty round cheesecake this filling will make!
For clean, pretty slices, I put the pan of cheesecake bars in the freezer for about an hour before cutting.
Use a large, thin knife, wiping it clean with paper towels in-between each cut. Once cut, the cheesecake bars can frozen for a week or so if desired. This will help keep them pretty if you have to transport the bars to an event or party. Otherwise, store them in the refrigerator until served.
The filling is very soft, silky and practically melts in your mouth. That doesn’t mean they’re too soft and that they’ll fall apart.
These cheesecake bars have an almost mousse-like texture and hold together beautifully with the addition of plain gelatin and just the right amount of cream cheese.
The filling is eggless and does not require baking, just refrigeration.
The graham cracker crust doesn’t have to be baked either, but in our recipe testing we found that it stayed together much better when it was.
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Strawberry Cheesecake Bars
Ingredients
For the crust:
- 12 sheets of chocolate graham crackers (180g or 1 1/2 cups of crumbs)
- 6 tablespoons unsalted butter melted
- 3 tablespoons granulated sugar
For the strawberry filling:
- 2 pounds fresh strawberries plus more for topping
- ¾ cup granulated sugar divided (170g)
- pinch of salt
- 1 ¾ teaspoons unflavored gelatin (1-ounce package)
- 20 ounces cream cheese room temperature
For the topping:
- ½ cup heavy whipping cream (4oz)
- 2 tablespoons powdered sugar
- 16 whole strawberries
- 3 ounces semi-sweet chocolate chopped or chocolate chips
Instructions
To make the crust:
- Preheat oven to 350°F. Cut a length of parchment paper to fit a 9-inch square baking pan allowing the paper to come up to the top on two opposite sides.  Cut another sheet to fix in the opposite direction.  Set aside.
- In the bowl of a food processor, combine the graham crackers and sugar and process until finely crushed. Add the melted butter and pulse until well mixed. Firmly press the mixture onto the bottom and slightly up the sides of the prepared pan to create a lip. Bake for 8 minutes at 350°F. Remove from the oven and cool. Once cool, put the pan in the refrigerator will preparing the filling.
To prepare the filling:
- Clean 2 pounds of strawberries and remove the hulls. Cut each in half or quarters. Process half of the strawberries in a food processor until pieces are ¼ to ½ inch thick – about 10 short pulses. Repeat with the remaining strawberries. Be careful not to over-process the strawberries.
- Place the processed strawberries in a medium mixing bowl and toss with ½ cup of the sugar and a pinch of salt. Cover and allow the strawberries to rest for 45 minutes, stirring occasionally. Don’t wash the food processor yet – you’ll need it again in a few minutes.
- Strain the now macerated strawberries through a fine-mesh sieve into a large mixing bowl. You should have about ⅔ to ¾ cup of juice. Remove 4 tablespoons of the juice to a small shallow bowl. Sprinkle the unflavored gelatin evenly on top of the juice and set aside. Place the remaining strawberry juice in a small saucepan. Heat on medium-high heat until it begins to boil. Reduce the heat to medium-low and simmer until the juice is reduced to about 3 tablespoons, about 10 minutes (watch the syrup carefully!). The syrup is done when it becomes a little darker and thicker. Watch the strawberry sauce carefully as it will bubble up and may overflow the pan if boiling too fast. Place a wooden spoon across the top of the pan to help prevent a mess.
- Remove the saucepan from the heat and stir in the remaining ¼ cup sugar, until dissolved. Add the softened gelatin and stir gently until combined. Set aside.
- While the syrup is cooking down, take the strained strawberries back to the food processor and pulse until very smooth. Strain through the fine mesh sieve again using a large spoon or rubber spatula to press the solids through and extract all the juice. Once all the pulp and juice is extracted, discard the seeds and any remaining solids. Add the cream cheese to the strawberry puree and using an electric mixer, blend on low until smooth. Pour the gelatin mixture into the cream cheese mixture and whisk (do not beat) until fully blended.
- Pour the strawberry filling over the cooled chocolate graham cracker crust. Refrigerate for at least 4 hours or overnight.
- To cut pretty pieces, place the pan in the freezer for about an hour before slicing. Carefully remove the lightly frozen cheesecake to a cutting board using the parchment paper for handles. Using a large thin knife, slice the cheesecake into 16 equal pieces wiping the knife clean between cuts. Garnish with whipped cream, sliced strawberries or chocolate dipped strawberries as desired. Serve.
- Once cut, the bars can be stored in the freezer for up to a week. Allow them to sit at room temperature for 45-60 minutes before serving.
To prepare the whipped cream and garnish:
- Pour the whipping cream in a small bowl. Beat on medium with an electric mixer until foamy. Add the sugar and beat on high until lightly stiff peaks form. Pipe onto sliced cheesecake bars using a large star tip if desired.
- To make chocolate dipped strawberries: wash strawberries making sure they are completely dry before dipping. Melt the chocolate in a heat-proof bowl over hot, but not boiling water. Stir frequently until smooth. Turn the heating element off, but keep the bowl set over the hot water. Dip the strawberries and shake off any excess chocolate. Place on a wax paper lined plate or baking sheet. Refrigerate until needed.
Recipe Notes
- Kitchen Tools needed for this recipe to make it easy to prepare: Food processor, large mesh strainer/sieve, 9x9-inch baking pan, whisk, and an electric mixer
- Tip: Spread any leftover melted chocolate onto graham crackers or wafer cookies. Refrigerate to keep fresh for up to 1 week. Makes great ready-made s’mores!
- Use regular graham crackers or chocolate wafer cookies in place of the chocolate grahams if preferred.
Nutrition
I hate to waste anything so when baking I always look for ways to use leftovers. Too much icing for the cake? Sandwich a thick layer of icing between two graham crackers and keep in the freezer for when you need a sweet treat. Leftover chocolate after dipping strawberries? Smear on graham crackers and refrigerate until set – ready for s’mores!
If you love strawberries as much as we love strawberries, I know you’ll want to try our Easy Strawberry Sorbet Recipe made with only 3 ingredients.
Check out this recipe for Easy Small-Batch Strawberry Jam recipe and use it to make our Homemade Strawberry PopTarts too.
Try this creative and super simple Strawberry Fluffy Dip. It’s so pretty too!
And how cool is this tutorial about How to Make Strawberry Roses. Very creative and just so cute!
Michelle
I tried this recipe and was quite disappointed. The sweetness was lacking and it simply tasted like cream cheese with a hint of sugar. The texture was also not as thick as I thought it would be. I had to keep the bars frozen to even transport them from the tray to the plate.
Tricia Buice
Sorry you were disappointed in this recipe Michelle. I’m not sure what went wrong but it certainly sounds like something wasn’t right. Did you forget to add the gelatin?
Carol
Looks so delicious, just coming into spring here in Australia and strawberries are plentiful.
We don’t have graham crackers here, can you tell me how much in grams I need of another type of cookie to replace them.
Thanks Carol.
Tricia Buice
Hi Carol! 12 Sheets should be 180g or 1 and 1/2 cups of crumbs. Digestive biscuits are a good replacement for regular graham crackers. Hopefully you have something similar in a chocolate version. If not, Digestive biscuits will work fine too. Enjoy and thanks for the great question.
Jennie
Just sliced and served! It is light, creamy, with just perfect amount of sweetness !
Freezer helped it slice just like your picture ! Thank you.
Tricia Buice
Thanks Jennie! So glad this recipe was everything you hoped it would be. Bravo!
Jennie
Quick question, in your picture , it does not show chocolate crust up side of dessert…just bottom. This looks very pretty too. I have made just crust part, thus far and it was difficult to get crust to stay on sides with the lined parchment. Perhaps I am misreading instructions. This one is for my family so it’s fine but I’m making for luncheon in a few weeks. I love the look of yours. Will it work also with just bottom layer of crust in the square pan? Thank you for helping me prior to my luncheon. I’ll be serving this as a light dessert along with several of your quiche recipes too.
Tricia Buice
Sorry that was misleading Jennie. It should read that the crust goes slightly go up the sides as to form a lip so the filling doesn’t seep down between the crust and side of the pan. I hope that makes sense! I make mine in a 9-inch square pan as well, so yes it works great. Thank you for following along and for trying this wonderful recipe. It’s a keeper!
Rhonda
Hi Tricia! First, absolutely stunning dessert. Can’t wait to try it. Since this time of year the strawberries just are not as flavorful as in the spring, could you use frozen strawberries in place of the fresh? If so, any adjustment to the recipe? Thanks in advance.
Tricia Buice
Hi Rhonda. I would not use frozen strawberries in this recipe. They will not puree the same as fresh. Find the best strawberries you can and go with it. This dessert will still be delicious as the cooking method makes the flavor more intense. Good luck and enjoy!
Rhonda S Hull
Thank you!
Lyric
Can I leave the gelatin out of this cheesecake ?
Tricia Buice
Hi Lyric. You can if you want but I don’t think they will set properly. I would at least use cornstarch or something to help. If you leave the gelatin out, I would serve this dessert in jars or fancy glasses more like a mousse. You can put some graham crackers at the bottom for a pretty presentation.
Victoria
So dumb question: on the cream cheese is that 2 . 0 ounces or 20 ounces? I’m hoping 2 ozs, but the way it’s written it looks like a 20. LOL Thanks
Tricia Buice
Hi Victoria – not a dumb question at all. The recipe makes a large pan of cheesecake squares and requires 20 ounces of cream cheese. The recipe is correct as written. Most cheesecake recipes take 24 ounces of cream cheese. You can cut it in half if you want and use 10 ounces. Good luck and thanks!
Susan
My goodness, they are pretty, Tricia! I love absolutely everything about these including your tip for using leftover chocolate on the graham crackers for a future treat 🙂 Winner-Pinner!
Tricia Buice
Thanks Susan 🙂 And thanks for pinning!
Gerlinde
How gorgeous, just perfect for a summer party because you can make it ahead. Pinned!
Tricia Buice
I love make ahead desserts Gerlinde 🙂 My family was not at all upset when I made these multiple times to properly test the recipe – haha!
Liz
Wow, these are picture perfect! What a delicious way to celebrate local strawberries! Pinned, of course!
Tricia Buice
Thanks Liz – and thanks for pinning!
Pam
My family would love me for sure if I made these. They look delicious, Tricia! The filling sounds fabulous. Wondering how that will work when I’m trying to lose a few pounds…
Tricia Buice
No worries Pam – they’re most made of fresh strawberries 🙂
John / Kitchen Riffs
What a terrific looking dish — just gorgeous. And I’ll bet the flavor is insanely good. One of the best strawberry dishes I’ve seen — thanks.
Tricia Buice
Thank you for the kind words John 🙂
Minela
Beautiful photos. I particularly love the landscape on with certain bars piped, and with strawberries!
Tricia Buice
Thanks Minela!
Abbe@This is How I Cook
I just love pink desserts! My mom used to make a chocolate mousse also with gelatin. I do love the use of chocolate grahams! The best part is the real strawberries for the filling! I bet it tastes divine!
Tricia Buice
Thanks Abbe! I love that you really can’t tell there is gelatin in this recipe – it helps hold it together without being jello-ish – haha. Plenty of fresh strawberries in this recipe for sure.
monique
They feel pretty..oh so pretty!!:):)(SING..)
Tricia Buice
I’m singing it with you! Thanks so much Monique 😉
Chris Scheuer
I’m doing a happy dance too, just looking at these beautiful bars! I will be stopping for local strawberries soon!
Tricia Buice
Our local farm just opened for picking – more strawberry recipes to come!
sue | theviewfromgreatisland
Oh Tricia, could these be any prettier? They look like they belong in the window of the best bakery ever!! Pinning and sharing and drooling…
Tricia Buice
Thank you Sue – these are fun to make and decorate. Hope you had a good Mother’s Day.
Monica
Oh my gosh – these are just so very pretty, Tricia. I love the color and presentation and it sounds divine how you’ve packed in true strawberry flavor. Of course, the topping is such a great touch…it’s all in the details. I hope you had a wonderful Mother’s Day with your family! xo
Tricia Buice
Aww thanks Monica! We had a very nice Mother’s Day and hope you did too! Thanks 🙂
Jennifer @ Seasons and Suppers
So pretty and I can just imagine the flavour! Great summer dessert 🙂
Tricia Buice
Thanks Jennifer – we agree!
Angie@Angie's Recipes
They are perfectly perfect light, delicious and beautiful, Tricia!
Tricia Buice
Thanks Angie!