So this is what a light cheesecake on top of blondies, covered in homemade strawberry topping then baked looks like. I’m here to say Strawberry Cheesecake Bars taste as good as they look too.
There is so many things right with this recipe. The texture of dense blondie base and creamy cheesecake feels luxurious and the bright, sweet strawberry topping just makes you think of sunshine.
The cheesecake layer is an adaptation on my Chocolate Chip Cookie Cheesecake Bars (my first foray into the cheesecake bar world). That slice was such a hit that I knew this one would be a winner too.
One of the greatest parts of a cheesecake bar is the fact that they are portable and need no cutlery. These strawberry cheesecake bars are delicate so you could certainly serve these with a dessert fork on cute little dessert plate but if no one’s looking, just grab one.
How to make Strawberry Cheesecake Bars
Yes, there are 3 layers but each one is very simple – especially the blondie and the cheesecake. The whole lot is layered in an 8×8 inch square baking tin and baked, then you’ll need to be patient while they cool and set in the fridge for a few hours before slicing into them.
Detailed quantities and instructions in the recipe card below.
Start by making the strawberry topping, then set it aside. You can substitute this for store-bought strawberry pie filling if you like but my preference is always to make things from scratch. It can be made with fresh or frozen berries.
- Mix together the dry ingredients for the blondie in one bowl, then the wet in another. Combine them together and mix it all together.
- Spread it out into the base of square baking tin.
- The cheesecake ingredients all get mixed together in one bowl, then spread over the top of the blondie mix.
- Top that with the strawberry topping and a little of the blondie mix then bake it for around 50 minutes.
That’s all there is to it. The cheesecake will have a slight wobble but it will set fully in the fridge.
Feel free to change to a different type of berry or even mixed berries too.
How to store Strawberry Cheesecake Bars
These are best eaten as fresh as possible. They’ll keep for 2-3 days but the strawberry topping may start to seep into the cheesecake layer. Store them in the refrigerator in an airtight container.
You can also freeze them and actually eat them as a frozen treat in summer 🙂
So I’m off to finish off the last of my Strawberry Cheesecake Bars, with my hands of course, since no one’s looking. I recommend you make some soon.
More recipes you’ll love
- Strawberry Swirl Cheesecake
- Simple Strawberry Flan
- Chocolate Chip Cookie Cheesecake Bars
- Strawberry Lemon Blondies
- Mini strawberry cheesecakes
IF YOU TRY THIS strawberry cheesecake bars recipe, please take a moment to leave a rating and comment below. I love hearing from you, and it helps other readers too!
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Strawberry Cheesecake Bars
FOR THE STRAWBERRY TOPPING
- 3 cups quartered strawberries (frozen or fresh)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ¼ cup sugar (50g / 1.8oz)
- 2 teaspoons corn flour (cornstarch)
- 2 tablespoons water
FOR THE BLONDIE BASE
- 1 cup plain (all-purp) flour (130g / 4.5oz)
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup unsalted butter melted (57g / ½ stick)
- 1 teaspoon vanilla extract
- 1 large egg, room temp
FOR THE CHEESECAKE LAYER
- 250 g cream cheese, room temperature (9oz)
- ¼ cup sugar
- 1 egg
- 2 teaspoons vanilla extract
- ¼ cup sour cream
- Zest of one lemon
- A few fresh strawberries for topping, chopped
- Preheat your oven to 180C / 350F / 160C fan forced. Line an 8×8 inch square baking tin with baking paper
FOR THE STRAWBERRY TOPPING
- Place the strawberries, lemon juice, zest and sugar into a heavy based saucepan over low heat. Heat gently, stirring occasionally, for around 15 minutes until the strawberries are soft and the juice has thickened slightly.
- Mix the corn flour with 2 tablespoons of water, then mix it in to the strawberries while whisking. Cook for a further 2 minutes at a simmer while it thickens. Remove from heat and allow to cool completely..
FOR THE BLONDIE BASE
- Combine the flour, baking powder, salt and both sugars in a large bowl and mix well until there are no lumps left.
- Add the melted butter, egg and vanilla and mix until just combined.
- Reserve quarter cup of the mixture and spread the rest into the bottom of the prepared pan.
FOR THE CHEESECAKE FILLING
- In a medium bowl, using a handheld beater, beat together the cream cheese and sugar until smooth and creamy. Add the egg and beat until fully combined. Add the vanilla and sour cream and stir through with a spatula.
- Pour the cream cheese mixture over the blondie and level out.
- Pour the strawberry topping over the cheesecake then scatter over the remaining blondie mix.
- Bake for 45-50 minutes until nicely golden on top and it looks a bit wobbly in the centre when you shake it.
- Let it cool in the tin for ½ an hour before placing in the fridge to set for 2 hours.
- Use the baking paper to lift it out of the tin, cut into 9 squares and scatter over the chopped fresh strawberries.
- Please take a moment to rate this recipe. I helps me to keep creating free recipes and helps other readers too.
- If you don’t want to make a blondie base, this recipe works well with a cookie crust too. You could use sweet biscuit / cookie or graham cracker crumbs mixed with melted butter as the base.
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