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Strawberry Cheesecake Bars, Golden Oreo crust with creamy filling, and fresh strawberry sauce. An out-of-this-world, summer-time dessert.

strawberry cheesecake bars stacked

I know you are going to love these; they are so perfect for Spring and Summer. I will be making these Strawberry Cheesecake Bars many, many more times to come! (I’m a little excited about them, yes?? LOL!)

They are relatively easy, too, so score (I LOVE easy desserts)! It’s a little time-consuming because everything is made from scratch, but that’s half the fun to me.

This is really an easy recipe, people always think that cheesecake bars are hard, but they are really actually pretty simple. I take advantage of strawberry season and whip up a batch every time I get.

I really love the addition of the Oreos, and it might be my favorite part, but I also can’t get enough of those juicy strawberries. Aren’t these easy strawberry cheesecake bars just gorgeous?!

These bars are so stinking tasty that I could eat one or a whole pan every single day.

This is not a lie, I wish it were, but sadly it is not. This is one of our most requested desserts this time of year, so we always oblige.

We just can’t get enough of them, they are the perfect dessert, but I may be biased about that. Strawberry Cheesecake Bars are a must make this season.
Some of my other favorite cheesecake desserts I have include Blueberry Lemon Cheesecake Bars, Pineapple Upside Down Cheesecake and Raspberry No Bake Cheesecake Bites.

Cut strawberry cheesecake bars

WHY THIS RECIPE WORKS:

  1. Cheesecake Bars bake up quickly and take less time than your traditional cheesecake.
  2. The flavors, together with fresh strawberries in the sauce, are fantastic.
  3. The golden Oreos as a crust and a topping give it a creamy and crunchy texture that’s perfect.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Unsalted Butter
  • Golden Oreos
  • Strawberries
  • Sugar
  • Water
  • Lemon juice
  • Cornstarch
  • Cream cheese, room temperature
  • Sour cream
  • Vanilla Extract
  • Egg
  • All-purpose flour

HOW TO MAKE STRAWBERRY CHEESECAKE BARS:

  1. Preheat oven to 350°F. Place 18 golden Oreos in a food processor. Pulse until it forms crumbs, add the melted butter and pulse again until the crumbs are covered in butter.
  2. Press crumbs into an 8-inch baking pan lined with greased foil or parchment paper. Bake in the oven for 5 minutes, take out, and let cool on the counter.
  3. Place strawberries in a saucepot with 1 tablespoon sugar and 1 tablespoon water. Bring to a boil, cover, and simmer for 5-10 minutes until soft. You should stir this every few minutes.
  4. Combine lemon juice with cornstarch, stir into strawberry mixture, and simmer until thickened. Place strawberry mixture in blender and pulse until completely smooth*. Place in a bowl and set aside.
  5. Place cream cheese, sour cream, granulated sugar, vanilla, egg, and flour in a food processor. Pulse until smooth and combined. Pour the cream cheese mixture on top of the Oreo crust and smooth out evenly.
  6. Pour the strawberry sauce on top of the creamy cheesecake filling. Bake strawberry cheesecake bars at 325°F for 36 minutes or until the cheesecake is just slightly jiggly in the very center.
  7. Take out of the oven and let cool on a wire rack for 10 minutes. Crush the remaining Oreos and sprinkle on top, gently pushing into the bars. Let cool completely on the counter.
  8. Place in a fridge covered with plastic wrap and sit for at least 3 hours until cutting into squares.
strawberry cheesecake bars cut

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

CAN I USE DIFFERENT FRUIT?

Absolutely, you can use other fruit, here are some suggestions:

  • Blackberries
  • Raspberries
  • Blueberries
  • Peaches

CAN I USE LIGHT CREAM CHEESE?

Yes! Here is a trick for substituting light cream cheese:

All you have to do is add a little more flour to stabilize the filling. 3 extra tablespoons of flour to the layer of cheesecake should do the trick.

Using full-fat cream cheese helps the cheesecake to have a creamy texture, but light will still work.

strawberry cheesecake bar on a spatula in air

CAN THESE BE MADE AHEAD?

Yes, since this recipe needs to set up in the fridge for at least 3 hours, it makes the perfect make-ahead dessert.

CAN I DOUBLE THE RECIPE?

Yes, double the recipe as written and bake in a 9×13 baking dish, baking times will vary.

ANY SUBSTITUTIONS OR ADDITIONS?

If you want, you can use graham crackers for the crust, make sure they are fine crumbs. I think the Golden Oreos are perfect, but you can make this your own recipe.

Here are fun topping additions:

  • Cool Whip
  • Whipped cream
  • Fresh berries
  • Extra cookie crumbs of your choice
  • Drizzle of white chocolate
overhead image of strawberry cheesecake bars

HOW TO STORE:

Store leftovers in the fridge in an airtight container for up to 5 days. Best served and eaten cold.

Freeze for up to 3 months.

Place leftovers in the freezer in a freezer-safe container. To thaw, place the dish in the fridge overnight.

DANA’S TIPS AND TRICKS:

  • Make sure your cheesecake mixture is as smooth as possible when blending.
  • The strawberry sauce needs to be completely smooth, this will help it not sink into the cheesecake.
  • You can easily double this recipe.
  • These can be frozen, you can see my tips for that above.
  • Make sure they are completely cooled before refrigeration.
  • We like to use a sharp knife run under hot water and wiped off to make the perfect cut.
  • Add 3 tablespoons more flour to the cheesecake layer if using light cream cheese.
strawberry cheesecake bar on a plate

Looking for a fun and easy dessert? You have to make these Strawberry Cheesecake Bars ASAP!

If you’ve tried this STRAWBERRY CHEESECAKE BARS, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

This Silly Girls Kitchen Logo
4.95 from 76 votes

Strawberry Cheesecake Bars

Author Dana at ThisSillyGirlsLife.com
Prep: 20 minutes
Cook: 36 minutes
Fridge Time 3 hours
Total: 56 minutes
Strawberry Cheesecake Bars, Golden Oreo crust with a creamy cheesecake filling, and strawberry sauce. An out of this world, summer-time dessert!
Servings 9 servings

Ingredients
  

For the crust

For the strawberry sauce

For the cheesecake filling

For the topping

Instructions

  • Preheat oven to 350°F. Place 18 golden Oreos in a food processor. Pulse until it forms crumbs, add the melted butter and pulse again until the crumbs are covered in butter.
  • Press crumbs into an 8-inch baking pan lined with greased foil or parchment paper. Bake in the oven for 5 minutes, take out, and let cool on the counter.
  • Place strawberries in a saucepot with 1 tablespoon sugar and 1 tablespoon water. Bring to a boil, cover, and simmer for 5-10 minutes until soft. You should stir this every few minutes.
  • Combine lemon juice with cornstarch, stir into strawberry mixture, and simmer until thickened. Place strawberry mixture in blender and pulse until completely smooth*. Place in a bowl and set aside.
  • Place cream cheese, sour cream, granulated sugar, vanilla, egg, and flour in a food processor. Pulse until smooth and combined. Pour the cream cheese mixture on top of the Oreo crust and smooth out evenly.
  • Pour the strawberry sauce on top of the creamy cheesecake filling. Bake strawberry cheesecake bars at 325°F for 36 minutes or until the cheesecake is just slightly jiggly in the very center.
  • Take out of the oven and let cool on a wire rack for 10 minutes. Crush the remaining Oreos and sprinkle on top, gently pushing into the bars. Let cool completely on the counter.
  • Place in a fridge covered with plastic wrap and sit for at least 3 hours until cutting into squares.

Video

Notes

*This is the most important step if you do not want the strawberry sauce to sink into the cheesecake.
  1. Make sure your cheesecake mixture is as smooth as possible when blending.
  2. The strawberry sauce needs to be completely smooth, this will help it not sink into the cheesecake.
  3. You can easily double this recipe.
  4. These can be frozen, you can see my tips for that above.
  5. Make sure they are completely cooled before refrigeration.
  6. We like to use a sharp knife run under hot water and wiped off to make the perfect cut.
  7. Add 3 tablespoons more flour to the cheesecake layer if using light cream cheese.
  8.  

Nutrition

Calories: 354kcal | Carbohydrates: 36g | Protein: 4g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 216mg | Potassium: 85mg | Sugar: 23g | Vitamin A: 540IU | Vitamin C: 0.4mg | Calcium: 47mg | Iron: 1mg
Nutrition Disclaimer
Course Baked Good
Cuisine American

Love This Recipe?

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pinterest image strawberry cheesecake bars
4.95 from 76 votes (65 ratings without comment)

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81 Comments

  1. Looks really good.

  2. Do you have any idea how many calories per serving for these great looking bars? I’m counting calories and world really appreciate knowing.
    Thanks!

  3. Sorry I do not know nutrition facts for any of my recipes! I am not a nutritionist and would not want to give out any wrong information. I would say eat them on your cheat day and in moderation. Thanks!

  4. Oh my this looks incredible! Im going to pin this to make for my kids over Summer break!

  5. 5 stars
    I have made this twice now, and it’s absolutely delicious. My only thing is that my strawberries sink into the cheesecake when adding. What am I doing wrong?

  6. Strange, the only thing I can think of is the strawberry mixture is not getting thick enough. Make sure that you bring it to a boil after adding the cornstarch, it should be a thick syrup consistency. If it still looks thin to you, go ahead and add another 1/2 teaspoon cornstarch that has been mixed with 1/2 teaspoon of water so it forms a slurry. Then, let it come to a boil again, whisking constantly. I’m glad you liked the taste and made them twice already! Hopefully with these tweaks you will get that great layered effect.

  7. Dana, so delicious! I chose to feature these at Snickerdoodle today! Hope you stop by for a visit!!

  8. 5 stars
    I just made these, and my strawberries sunk into the cheesecake, too. My strawberries were so thick that I couldn’t pour them easily, so I had to spoon the mixture out. I think maybe next time I’m going to put the strawberry mixture in the blender to get a really sooth consistancy, and see if that makes a difference. I also used all of the strawberry mixture because i didnt think half would be enough to cover all of it. The first round is in the oven now, can’t wait to try it!

  9. I’m pretty sure I need the whole pan! Thanks for linking up with What’s Cookin’ Wednesday!

  10. 5 stars
    I didn’t have any fresh strawberries but I did have frozen mixed berries and I just made this using them. Still added the water and just mashed them after thickening them. They came out beautifully and I can’t wait until tomorrow to taste them! Wonderful recipe and I look forward to making it many more times!

  11. These were wonderful! As Jessica mentioned above, my wife and I both think we will put more oreos in the crust next time. We reduced the amount of oreos on the top, and actually crushed them up in the food processor as well. That isn’t as pretty, but it makes storage and eating a bit easier. We also used the entire recipe of strawberry topping. That was just about perfect. We will definitely make it again.

  12. 5 stars
    Made these yesterday….they got the most amazing reviews from the family I’ve gotten in years! They absolutely LOVED them!!

  13. YES! I’m so happy to hear that! Thanks so much for letting us know 🙂

  14. 5 stars
    Okay, I’m currently making these for the 3rd time. These are such a hit! Blending the strawberry sauce has proven to be the way to go for me, as it lays on top of the cheesecake nicely when it’s good and smooth. For the 4th of July batch I’m making right now, I’ve also thinly sliced some strawberries and put them in a layer on top of the crust before adding the cheesecake, and I’ll also add slightly e strawberries on top. I only drizzled the sauce in a zigzag design this time since I’m adding so many fresh strawberries. Can’t wait to try them!

  15. Yay, so glad you like them so much! Great choice to serve them today for the 4th!

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