Cheesecake Bars with Macerated Strawberries
About these Cheesecake Bars with Macerated Strawberries
If there’s cream cheese involved, I’m in — cheesecake will forever be my favorite dessert. I’ve recently been obsessed with making cheesecake bars instead of a full cheesecake because they’re easier to prep, easier to slice, easier to serve, and way less intimidating. These bars have a classic vanilla cheesecake filling, a firm and buttery graham cracker crust, and a topping of juicy, sweet macerated strawberries. They’re bright, creamy, nostalgic, and the perfect summer dessert.
Why you’ll love them
Easier than a traditional cheesecake. No water bath, no stress.
Perfectly creamy. A smooth vanilla cream cheese filling that sets beautifully.
Summery and fresh. Macerated strawberries make the topping irresistible.
Great for serving a crowd. Slices cleanly into 12 bars (or more!).
Customizable. Swap the berries, use a different citrus, or add a swirl.
Classic flavor combo. Graham crust + vanilla cheesecake + berries = perfection.
Ingredients you’ll need
Crust
Graham cracker crumbs
Brown sugar
Salted butter
Cheesecake Layer
Cream cheese
Granulated sugar
Eggs
Vanilla extract
Macerated Strawberries
Fresh strawberries
Granulated sugar
Lemon juice
How to make
Prepare a firm graham cracker crust by mixing the crumbs, sugar, and melted butter, then pressing it tightly into a baking pan and baking until lightly golden. Beat the cream cheese, sugar, vanilla, and eggs until smooth and pour over the cooled crust. Bake until set around the edges but still slightly jiggly in the center. Cool completely and refrigerate for at least 5 hours. Macerate sliced strawberries with sugar and lemon juice, then spoon over chilled cheesecake bars right before serving.
Tips for success
Pack the crust firmly if you want a crisp bite; pack it lighter for a softer crumb.
Use room-temperature cream cheese so the filling mixes ultra smooth.
Don’t overbake. A slight jiggle in the center is perfect — it will set as it cools.
Fully cool before chilling. Prevents condensation and keeps the crust firm.
Chill at least 5 hours for the cleanest slices. Overnight is even better.
Add macerated strawberries right before serving so the crust stays crisp.
Frequently Asked Questions
Can I use a different fruit topping?
Yes — raspberries, blueberries, blackberries, peaches, or a mixed berry topping all work.
Can I make these ahead?
Absolutely. Make 1–2 days in advance and add the strawberries right before serving.
Can I freeze cheesecake bars?
The bars freeze well without the strawberries. Thaw in the fridge overnight.
Can I use low-fat cream cheese?
Full-fat gives the best texture, but Neufchâtel works in a pinch.
Why did my cheesecake crack?
Usually from overmixing or overbaking — but cracks don’t matter for bars since they’re topped with fruit.
What to serve with them
Fresh berries or berry compote
Whipped cream
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Cheesecake Bars with Macerated Strawberries
Ingredients
- 3 cups graham cracker crumbs (about 3 packages of Honey Maid)
- 1/3 cup brown sugar
- 13 tablespoons salted butter, melted (1 stick + 5 tablespoons)
- 32 oz (4 packages) cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 4 teaspoons vanilla extract
- 5 cups strawberries, cleaned, hulled and sliced
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9x13 inch baking pan or line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, mix together the graham cracker crumbs, brown sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan. Bake the crust for 10-15 minutes, then remove from the oven and let it cool while you prepare the filling.
- In a large bowl or with a stand mixer, beat the softened cream cheese & sugar together until smooth. Add vanilla and one egg at a time mixing in between to combine until smooth. Pour the cheesecake batter over the cooled crust and spread it evenly with a spatula.
- Bake the cheesecake layer for 35-40 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let it cool completely at room temperature and then refrigerate for at least 5 hours.
- In a mixing bowl, combine the sliced strawberries, granulated sugar, and fresh lemon juice. Stir gently to ensure that all the strawberries are coated evenly with the sugar and lemon juice.
- Once combined, let the strawberries sit at room temperature for about an hour and then refrigerate until you're ready to use.
