strawberry cheesecake bars


My favorite way to eat cheesecake is in bar form – does it get any better than easy, portable cheesecake bliss? These strawberry cheesecake bars have a buttery shortbread base that holds up plenty of creamy cheesecake filling plus a pretty pink swirl of strawberry sauce.

Strawberry Cheesecake Bars

You may have more strawberry sauce than you need for the bars; I like to spoon it over ice cream or layer it with yogurt and granola for a breakfast parfait.

Strawberry Cheesecake Bars

Strawberry Cheesecake Bars
Adapted from Cooking Light
1 1/2 cups flour
1/3 cup powdered sugar
1/8 tsp salt
10 Tbsp cold unsalted butter, cubed
1 1/2 to 2 Tbsp ice water

Strawberry Sauce
2 cups strawberries
1 Tbsp plus 1 tsp sugar
1 Tbsp water
1 Tbsp lemon juice
2 tsp cornstarch

Cheesecake Filling
8 ounces reduced-fat cream cheese, softened
1/2 cup plain fat-free yogurt
1/2 cup sugar
3/4 tsp vanilla extract
1 large egg

Preheat oven to 350°F and line a 11 x 7-inch baking dish with parchment paper. Place flour, powdered sugar, and salt in a food processor; pulse to combine. Add butter and drizzle with ice water; pulse until mixture resembles coarse crumbs. Press dough evenly into bottom of prepared baking dish. Bake for 22 minutes, or until lightly browned. Remove crust from oven to cool completely on a wire rack and reduce oven temperature to 325°F.

Place strawberries in a food processor and process until smooth; strain mixture through a fine-mesh sieve into a saucepan and discard solids. Add sugar and water to strawberry mixture and bring to a boil over medium heat. Reduce heat and simmer 5 minutes. Whisk together lemon juice and cornstarch in a small bowl, then add cornstarch mixture to strawberry mixture. Cook for 1 to 2 minutes or until thickened; pour mixture into a bowl and place in the freezer to cool.

Wipe processor clean. Place cream cheese, yogurt, sugar, vanilla, and egg in food processor; process until smooth. Spoon cream cheese mixture over cooled crust and spread evenly. Dollop cooled strawberry sauce by teaspoons over cream cheese layer and swirl together with a toothpick or wooden skewer. Bake for 30 to 32 minutes or until set. Remove from oven and cool completely on a wire rack; cover and chill in the refrigerator at least 3 hours. Just before cutting, chill in the freezer for 15 minutes.

Carefully lift parchment and place bars on a cutting board; use a sharp knife to cut into squares. Store leftover squares in an airtight container in the refrigerator up to 2 days.

Yield – 20 bars (serving size: 1 bar)
Calories – 155
Carbs – 16


  1. So pretty! {I want a summer dress with similar colours and swirly pattern.} Any leftover strawberry sauce would be put to quick use, I’m sure! 😀

  2. My son’s favorite dessert is cheesecake. The Strawberry Cheesecake Bars are a perfect way to satisfy his craving with a radiant burst of spring. The strawberry swirls are enchanting!

  3. It’s going to be a test of wills to resist these yummy bars! As I’ve said before, Laura. Your treats are a pleasure to look at, and I’m sure, a real treat to eat! I am in absolute awe how you make such lovely desserts that leave me drooling each and every time I hop over to your blog! Cheers,

  4. This is SOOOOOOOO pretty! I’d need those heart shape eyes smiley mark to express it. I still need to check your strawberry tart next. Sounds like you are having strawberry dessert series. You need a taste tester? 🙂

  5. I just sat down (crazy day) and I was thinking man I wish I had something cheesecake for dessert. I tried bars not too long ago, but they didn’t come out any where near this good looking. Good thing there is always another chance at dessert redemption. Hope your week is going good.

  6. I’m totally with you on the square thing when it comes to cheesecake. And… I’m with you on the strawberry sauce!! I have a jam that turned out more like a sauce that would be simply divine… Haven’t had cheesecake in a long time, I think I’m inspired!

  7. These look incredible! Oh my gosh. Berries and cream cheese is just about the best thing ever. And great swirling skills. I always give up and just fill the cheesecake with an entire layer of sauce. I wish mine would come out this well. Yummy! 🙂

  8. Aaaah, they look so good Laura. I’m sitting here at work and I’m feeling so hungry. Got an afternoon sugar craving… I knew it was a bad idea to stop by here! These bars are exquisitely done… the topping is so pretty. Never tried eating cheesecake by bar before, only in wedges but sure – why not! Means I can eat more of them!

    1. Hi Ginny, if you use frozen strawberries, they will have more moisture than fresh berries. I’d thaw them overnight in the fridge, drain off any excess liquid, and then puree as directed. You also may need to double the cornstarch to account for the added moisture. Hope that helps!

  9. I found some decent strawberries – fresh ones are going by here -so I went with the fresh. Good to know about frozen for off season treats.
    I wasn’t able to drain much thru the sieve so I just cooked it as is after pureeing them. A little extra cornstarch too. Turned out fine. The reviews will be from .co workers today

  10. Thank you very much for sharing this recipe! Thumbs up from everyone at the potluck and they marveled how pretty the bars were. I was nervous initially that it wouldn’t taste good because the recipe seems healthier by using light cream cheese and yogurt. I love cheesecake but it’s so fattening. Glad this lighter caloric version tastes awesome so now I can eat cheesecake. 🙂 I live at high altitude and it’s a challenge to make cheesecake with no cracks. Was so happy this came out w/no cracks! I like European sweets over American sweets so I reduced sugar in the sauce by 1 tsp and a little less than 1/2 C (between 1/4 & 1/2 C mark) in the filling. I like it that this recipe made your own sauce instead of store bought jam – less artificial chemicals.

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