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Small-Batch Strawberry Cheesecake Bars

We are fully into spring and nothing screams spring more than these strawberry cheesecake bars adapted from The Bake From Scratch™ Magazine, the March/April 2020 edition.
Prep Time30 mins
Cook Time40 mins
Course: Dessert
Cuisine: American
Keyword: bars, cheesecake, dessert, strawberry, strawberry cheesecakebars
Servings: 9 servings
Calories: 220kcal


  • Set of Measuring Cups and Spoons OR Digital Kitchen Scale if using metric
  • Stand or Hand Mixer
  • Medium Mixing Bowl
  • Rubber Spatula
  • Small Pot
  • 8" X 8" Glass or Ceramic Baking Dishes
  • Metal Cake Pan or Baking Dish
  • Parchment Paper
  • Butter Knife


Graham Cracker Crust

  • 1 Cup Graham Cracker Crumbs, 7 sheets (119 g)
  • 3 Tbl Unsalted Butter, melted (45 g)
  • 1 Tbl Granulated Sugar (15 g)

Strawberry Filling

  • 1 Cup Fresh or Frozen Strawberries (150 g)
  • 1 Tbl Lemon Juice (15 ml)

Cheesecake Batter

  • 1 8oz Package Cream Cheese (226 g)
  • 1/2 Cup Granulated Sugar (100 g)
  • 1 Tbl All-Purpose Flour (10 g)
  • 1 1/2 tsp Vanilla Extract or Paste
  • 2 Large Eggs
  • 2/3 Cup Sour Cream (160 g)


Graham Cracker Crust:

  • Pre-heat oven to 375° F (190° C), and prepare your 8"x8" baking pan with parchment and spray well.
  • If you are using sheets of graham crackers, grind down to crumbs with either a blender, food processor, or place into a zip close bag and smash.
  • Place into a medium bowl along with the sugar and the melted butter. Mix well and dump into the prepared 8"x8" ceramic or glass baking pan. Press the crust down and make sure it is as even as possible.
  • Bake for 10 minutes, until crust is slightly browned. Reduce oven temperature to 325° F for baking the cheesecake.
  • Let cool completely before adding the cheesecake batter.

Strawberry Filling:

  • Hull the strawberries and place in a small pot along with the lemon juice. Cook over medium heat until the strawberries start to release juice and becomes slightly thick, only about 5-7 minutes.
  • Let cool completely before adding to the cheesecake batter.

Cheesecake Batter:

  • In a medium bowl, (I use the same one as the crust-just give it a rinse) place the cream cheese, salt, sugar, all-purpose flour and cream together for 1-2 minutes making sure there are no big lumps of cream cheese.
  • Add the eggs in 1 at a time and the vanilla extract with the last egg. Scrape the bowl and make sure everything is well mixed.
  • Add in the sour cream, again making sure everything is completely smooth and mixed well.


  • Once the crust and strawberry filling have cooled you are ready to assemble and bake!
  • Place the made cheesecake batter over the graham cracker crust. This batter is thin so you shouldn't have to spread it too much.
  • Add the strawberry filling in little clusters on top of the batter. Use a butter knife or toothpick to swirl around and distribute as evenly as possible.
  • Place your metal cake pan or ceramic baking pan into the oven below the cheesecake with hot tap water in it, about 1" or so, just enough to create steam.
  • Bake the cheesecake for 35-40 minutes until the sides are set and the middle has a slight jiggle.
  • Once finished, let cool at room temperature for 30 minutes before placing the the fridge to completely cool, at least 3 hours.
  • When completely chilled, remove from the baking pan gently and cut to your liking! I cut 2.5"x2.5" squares myself but you can make more or less and don't forget to enjoy!