Everyone brightens up when I bring these fresh strawberry cheesecake bars. A crunchy graham cracker crust supports a silky vanilla cheesecake layer, finished with fresh sugared strawberries on top. This is a classic cheesecake made in a 9×13-inch pan—perfect for potlucks, picnics, and summer gatherings. 
People often act surprised when someone brings homemade cheesecake, and for good reason: it’s rich, creamy, and feels special. Whether it’s because cheesecake is less commonly baked at home or simply because it’s irresistible, it always makes a splash at gatherings. I want you to get the same reaction when you serve this dessert.
I shared a full guide on how to make cheesecake previously, with tips and troubleshooting advice, so if you’re trying cheesecake for the first time that resource pairs well with this recipe. These bars are straightforward—the 9×13 pan means no springform pan is required, and the results are reliable and crowd-pleasing. 
The crust is a simple graham cracker base. I like to prebake it briefly so it stays crisp under the cheesecake. The filling is creamy and smooth—adding sour cream gives it silkiness, while a couple tablespoons of flour help reduce cracking by giving the batter a little structure.
Bake the cheesecake slowly at 325°F. Gentle, lower-temperature baking retains moisture and helps the texture stay velvety. Cooling slowly is just as important; rapid cooling can cause cracks. Here’s my preferred cooling routine:
- Turn off the oven and open the door.
- Let the cheesecake cool in the oven with the door open for at least 30 minutes.
- Remove it and let the pan come to room temperature on the counter.
- Cover and chill in the refrigerator until fully set.
The topping is simply fresh strawberries tossed with sugar. Letting them macerate a few hours brings out their juices and bright flavor without overwhelming the cheesecake.
These fresh strawberry cheesecake bars are classic, simple, and always a hit—an ideal dessert for strawberry season and summer get-togethers. 
Fresh Strawberry Cheesecake Bars with Graham Cracker Crust
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Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
Vanilla Cheesecake Layer
- 24 oz brick-style cream cheese, softened
- 1 1/4 cup granulated sugar
- 1 1/2 teaspoon vanilla extract
- 2 teaspoons lemon juice, freshly squeezed
- 3/4 cup sour cream, room temperature
- 2 tablespoons flour
- 4 large eggs, room temperature
Sugared Strawberries
- 16 oz fresh strawberries
- 1/3 cup granulated sugar
Instructions
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Preheat the oven to 325°F.
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Line a 9×13-inch glass baking pan with aluminum foil and lightly grease.
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For the crust, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter in a medium bowl. Press firmly into the bottom of the prepared pan and bake for 8 minutes. Remove to cool.
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In a large bowl, beat the cream cheese until very soft (about 2 minutes). Add the sugar, vanilla, and lemon juice and beat to combine, then mix in the sour cream and flour.
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Scrape down the bowl, then add the eggs one at a time on low speed until incorporated.
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Tap the bowl on the counter several times to release air bubbles, then pour the batter over the cooled crust.
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Bake for 35–45 minutes, or until the edges are set and the center still has a slight wobble when the pan is gently nudged.
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Turn off the oven, open the door, and let the cheesecake cool in the oven for 30 minutes. Remove and cool to room temperature on the counter.
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Cover and chill in the refrigerator at least 6 hours or overnight.
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A few hours before serving, quarter or eighth the strawberries, toss with 1/3 cup sugar, and refrigerate to macerate.
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Slice the chilled cheesecake into bars and top with the sugared strawberries to serve.
Nutrition
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