Strawberry Crunch Cheesecake Bars

These bars are creamy, fruity, and topped with the most irresistible strawberry crunch. Each bite combines a buttery crust, smooth cheesecake layer, and a sweet, crumbly topping that tastes like strawberry shortcake. I made them for a summer get-together, and they disappeared fast.

I love how the cheesecake filling stays rich and velvety while the strawberry topping adds that light, crunchy texture. The colors are bright, the flavor is sweet, and they’re easy enough for any baking skill level.

If you’re craving something cool, creamy, and full of strawberry goodness, these Strawberry Crunch Cheesecake Bars are perfect. Let’s make them together—they’re simple, beautiful, and taste even better than they look.

Why You’ll Love This Recipe

• Crowd Pleaser: These bars vanish fast at parties, potlucks, and family gatherings.
• Perfect Balance: The creamy cheesecake filling pairs beautifully with the crunchy strawberry topping.
• Make-Ahead Friendly: Prepare a day in advance for stress-free entertaining.
• No Water Bath Needed: Bake these bars without the fuss of traditional cheesecake methods.
• Nostalgic Flavor: Tastes just like those iconic strawberry shortcake ice cream bars.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Chill Time: 4 hours
• Total Time: About 5 hours

Servings: This recipe makes 16 generous bars. Perfect for serving a crowd at birthdays, holidays, or weekend gatherings.

Difficulty: Easy enough for beginners but impressive enough for experienced bakers.

Required Kitchen Tools

• 9×13-inch baking pan
• Parchment paper
• Mixing bowls (medium and large)
• Electric hand mixer or stand mixer
• Food processor
• Rubber spatula
• Measuring cups and spoons

Ingredients

These strawberry crunch cheesecake bars use simple ingredients that create an impressive dessert with layers of flavor and texture.

The buttery shortbread crust provides a sturdy base, while the smooth cream cheese filling gets enhanced with fresh strawberries and mascarpone. The signature crunch topping brings everything together with its sweet strawberry coating. Here’s everything you’ll need:

For the Shortbread Crust:

• 2 cups (240g) shortbread cookies, crushed
• 1/4 cup (50g) granulated sugar
• 6 tablespoons (85g) salted butter, melted

For the Cheesecake Filling:

• 24 ounces (680g) cream cheese, softened to room temperature
• 1 cup (200g) granulated sugar
• 3 large eggs, at room temperature
• 1/2 cup (120ml) heavy cream
• 1/2 cup (120g) sour cream
• 1/4 cup (30g) all-purpose flour
• 2 teaspoons vanilla extract
• 1 cup (150g) fresh strawberries, chopped small
• 3 tablespoons strawberry powder
• 4 ounces (113g) mascarpone cheese, softened
• 3-4 drops red food coloring (optional)

For the Strawberry Crunch Topping:

• 2 cups (240g) vanilla sandwich cookies (like Golden Oreos)
• 1 cup (20g) freeze-dried strawberries
• 6 tablespoons (85g) salted butter, melted

Variations for Strawberry Crunch Cheesecake Bars

• Use Fresh Berries: Top with sliced fresh strawberries before serving for extra fruit flavor.
• Try Different Cookies: Swap vanilla wafers or graham crackers for the shortbread crust.
• Add Lemon Zest: Mix in one teaspoon of lemon zest to brighten the cheesecake filling.
• Make Mini Bars: Use a smaller pan and cut into bite-sized squares for parties.
• Skip Food Coloring: Leave out the red coloring for a more natural look.

How to Make Strawberry Crunch Cheesecake Bars Step-by-Step Instructions

1. Prepare Your Pan

Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Preheat your oven to 325°F (163°C).

2. Make the Shortbread Crust

Crush the shortbread cookies in a food processor until fine crumbs form. Mix the crumbs with sugar and melted butter until the mixture resembles wet sand. Press firmly into the bottom of your prepared pan. Bake for 10 minutes, then set aside to cool slightly.

3. Prepare the Cheesecake Filling

Beat the softened cream cheese and sugar together until smooth and creamy, about 2-3 minutes. Add the mascarpone cheese and mix until combined. Add eggs one at a time, mixing on low speed after each addition. Mix in heavy cream, sour cream, vanilla extract, and flour until just combined. Fold in the chopped strawberries, strawberry powder, and food coloring if using. Mix gently until the color is even.

4. Bake the Cheesecake Layer

Pour the cheesecake filling over the baked crust, spreading it evenly with a spatula. Bake at 325°F for 40-45 minutes. The center should still have a slight jiggle when gently shaken. Turn off the oven and let the bars cool inside with the door slightly open for 30 minutes. This prevents cracking.

5. Make the Strawberry Crunch Topping

While the cheesecake cools, pulse the vanilla sandwich cookies and freeze-dried strawberries in a food processor until you have coarse crumbs. Pour the melted butter over the mixture and pulse a few times until evenly coated. The mixture should clump together when pressed.

6. Add the Topping and Chill

Once the cheesecake has cooled to room temperature, sprinkle the strawberry crunch topping evenly over the surface, pressing down gently. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight until completely set.

7. Cut and Serve

Use the parchment paper overhang to lift the entire cheesecake out of the pan. Place on a cutting board and use a sharp knife (wiped clean between cuts) to slice into 16 bars.

Serving and Decoration

How to Serve Strawberry Crunch Cheesecake Bars:

These bars are delicious on their own, but you can dress them up for special occasions:

• With Whipped Cream: Add a dollop of fresh whipped cream on each bar.
• Fresh Berries: Garnish with sliced strawberries or mixed berries.
• Drizzle: Add a strawberry sauce or white chocolate drizzle over the top.
• Ice Cream: Serve alongside vanilla ice cream for an extra treat.
• Dust with Sugar: Sprinkle powdered sugar over the bars just before serving.

Storing Strawberry Crunch Cheesecake Bars

• Refrigerator: Store bars in an airtight container for up to 5 days. The crunch topping will soften slightly over time.
• Freezer: Wrap individual bars tightly in plastic wrap, then place in a freezer bag for up to 2 months. Thaw in the refrigerator overnight before serving.
• Room Temperature: These bars should not sit out for more than 2 hours due to the cream cheese filling.

Tips and Tricks for Success

• Room Temperature Ingredients: Bring cream cheese, eggs, and mascarpone to room temperature for a smooth, lump-free filling.
• Avoid Overmixing: Mix the filling just until combined to prevent incorporating too much air, which can cause cracks.
• Check Doneness: The center should jiggle slightly when done. It will firm up as it chills.
• Sharp Knife: Clean your knife between cuts for neat, professional-looking bars.
• Press the Crust Firmly: A well-packed crust will hold together better when you cut the bars.
• Don’t Skip Chilling: The bars need at least 4 hours to set properly for clean slicing.

Nutrition

Nutrient	Amount Per Serving
Calories	420
Total Fat	28g
Saturated Fat	16g
Cholesterol	110mg
Sodium	280mg
Total Carbohydrates	38g
Dietary Fiber	1g
Sugars	26g
Protein	6g

Based on 16 servings. Values are approximate.

Strawberry Crunch Cheesecake Bars FAQs

Can I use frozen strawberries? Fresh strawberries work best for this recipe. Frozen berries release too much moisture and can make the filling watery.

Why is my cheesecake cracking? Cracks happen from overmixing, overbaking, or cooling too quickly. Mix gently, watch your bake time, and let the bars cool slowly in the oven.

Where can I find strawberry powder? Look for strawberry powder in the baking aisle or online. You can also make your own by grinding freeze-dried strawberries into a fine powder.

Can I make these without mascarpone? Yes, you can use all cream cheese instead. The mascarpone adds extra richness, but the bars will still taste great without it.

How do I keep the topping crunchy? Add the topping just before serving for maximum crunch, or store it separately and sprinkle on individual bars.