This post may contain affiliate links.

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?

Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!

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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

81 Comments

  1. 5 stars
    When I saw this recipe I just had to make them. I just made them and my strawberries did the same thing, sunk. I’m thinking the cheesecake mixture was just too thin bit I’m not sure how to fix that.

  2. Awesome! Thanks, my family love cheesecake, strawberries, and Oreos.

  3. How many servings is this?

  4. I cut them into 9 even pieces, but they come out as large bars.

  5. 5 stars
    I’m like drooling. Thanks for this recipe!

  6. Yummy! Also, where did you get the glass and metal sugar/flour, etc. containers on your counter?

  7. My niece brought this to a family gathering. It was a tremendous hit. Now I intend to test my hand at it.

  8. 5 stars
    This was a fabulous dessert that was a huge hit at 4th of July!

  9. Barb Patrick says:

    Your text part at the beginning says to only use half of the strawberry mixture, but the actual recipe directions just say to add the strawberry mixture. If you just use half, why not just make half as much? That makes more sense.

  10. Thanks for pointing that out. The recipe is correct as I changed it recently so there would be no leftovers. I will update the text, thanks again!

  11. Julie Newman says:

    5 stars
    Made these tonight for a Valentine’s Day treat! They are delicious – I added some salt to the crust to break up the sweetness a little bit and I left the strawberry sauce a little chunky. Thanks for sharing this great recipe!

  12. 5 stars
    I haven’t tried this yet but I will this weekend for Mothers day for me.

  13. Tina Pulliam says:

    8/28/2021 I literally just made these (2 pans) how easy and your recipe is so simple to follow. Thank you so much!!

  14. This was a hit with everyone. I love lemon so I used lemon Oreos for the crust and top. I doubled the lemon juice in the strawberry mixture and I added the zest of a lemon into the cheesecake mixture. Absolutely delightful!

  15. Is oven supposed to be 350° or 325°? Your recipe says both.

  16. There are different temperatures for different steps.

  17. If you double this what size pan would you use? I would ike to make a 13 x 9 pan.

  18. How big of a pan am I supposed to use?

Similar Posts