Strawberry Lemon Cheesecake Bars

If you love the bright flavors of lemon and strawberry, you’re in for a treat.

These Strawberry Lemon Cheesecake Bars combine a buttery graham cracker crust, a silky lemon cheesecake filling, and a sweet strawberry swirl for a dessert that’s both refreshing and indulgent.

Perfect for spring and summer gatherings, these bars offer a balance of tart and sweet flavors in every bite.

They are easy to make, require simple ingredients, and deliver a creamy, melt-in-your-mouth texture.

Whether you are a cheesecake lover or just looking for a new dessert to impress guests, this recipe will not disappoint.

Why You’ll Love These Strawberry Lemon Cheesecake Bars

• The perfect balance of tart and sweet
• A smooth, creamy texture with a buttery crust
• Easy to make with simple ingredients
• Great for parties, holidays, or a weekend treat

Ingredients Needed

For the Crust

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Lemon Cheesecake Filling

• 16 ounces cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• ¼ cup sour cream
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

For the Strawberry Swirl

• 1 cup fresh or frozen strawberries, hulled
• 2 tablespoons granulated sugar
• 1 teaspoon cornstarch
• 1 tablespoon water

Step-by-Step Instructions

1. Prepare the Crust

1. Preheat the oven to 325°F (163°C).
2. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
3. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
4. Press the mixture evenly into the bottom of the prepared baking pan.
5. Bake for 8-10 minutes, then set aside to cool while preparing the filling.

2. Make the Lemon Cheesecake Filling

1. In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
2. Add the eggs, one at a time, mixing after each addition.
3. Stir in the sour cream, lemon juice, lemon zest, and vanilla extract. Mix until fully incorporated and smooth.
4. Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.

3. Prepare the Strawberry Swirl

1. In a small saucepan, combine the strawberries, sugar, cornstarch, and water.
2. Cook over medium heat, stirring frequently, until the strawberries break down and the mixture thickens slightly, about 5 minutes.
3. Remove from heat and let cool for a few minutes.
4. Blend the mixture until smooth, then spoon small dollops over the cheesecake filling.
5. Use a toothpick or knife to swirl the strawberry mixture into the cheesecake.

4. Bake and Chill

1. Bake the cheesecake bars for 35-40 minutes, or until the center is slightly set and no longer jiggly.
2. Remove from the oven and let cool at room temperature for about an hour.
3. Transfer to the refrigerator and chill for at least 4 hours, preferably overnight, before slicing and serving.

Tips for the Best Cheesecake Bars

• Use room temperature ingredients for a smooth and lump-free filling.
• Avoid overbaking—the center should still have a slight jiggle when you take it out of the oven.
• Chill for at least 4 hours before slicing to achieve clean, firm bars.
• Use fresh lemon juice and zest for the best flavor.
• For a more intense strawberry flavor, add an extra tablespoon of strawberry puree.

Variations and Substitutions

• Crust variations: Swap graham crackers for vanilla wafers, shortbread cookies, or even an almond flour crust for a gluten-free version.
• Different fruit options: Replace strawberries with raspberries, blueberries, or blackberries for a unique twist.
• Dairy-free alternative: Use dairy-free cream cheese and coconut cream in place of regular cream cheese and sour cream.

How to Store and Freeze

Refrigerating

• Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days.

Freezing

• To freeze, cut the bars into individual portions and wrap each piece tightly in plastic wrap.
• Store in an airtight container and freeze for up to 2 months.
• When ready to eat, thaw in the refrigerator overnight.

Recipe FAQ’s

What if I don’t have a food processor to blend the strawberry swirl?

You can mash the strawberries with a fork or potato masher for a chunkier swirl or use a fine mesh strainer to create a smoother consistency.

Can I make these cheesecake bars in advance?

Yes! These bars actually taste better when made a day ahead since chilling enhances their flavor and texture.

Can I use a different pan size?

An 8×8-inch pan is ideal for thick bars, but a 9×9-inch pan will also work. Just note that a larger pan will result in thinner bars, and baking time may need slight adjustment.