Let me introduce you to one of my favorite sweet treats: Strawberry Lemon Cheesecake Bars. If you love the creamy richness of cheesecake, the bright, citrusy zing of lemon, and the sweet juiciness of strawberries, these bars are going to steal your dessert-loving heart. They’re everything you want in a summer dessert—but honestly, I make them year-round because they’re that good.
These bars are layered, luscious, and super easy to make. You’ve got a buttery graham cracker crust, a lemon-kissed cheesecake filling that’s smooth and tangy, and a swirl (or topping) of fresh strawberry sauce that brings everything together in the most beautiful, flavorful way. They’re chilled, sliceable, and perfect for sharing… although you might want to keep a few extras for yourself. Just saying.
I originally came up with this recipe when I was craving both a fruity dessert and cheesecake but didn’t feel like dealing with a water bath or springform pan. Bars to the rescue! They’re easier, faster, and honestly kind of genius for picnics, potlucks, or when you want to tuck a little treat into a lunchbox or snack drawer. Now they’re a regular in my dessert rotation, especially when strawberries are in season.
Why You’ll Love This Recipe
- Bright, fresh flavor: Lemon and strawberry are a match made in dessert heaven—tangy, sweet, and totally refreshing.
- Creamy but not too heavy: These bars are rich like cheesecake, but the citrus and fruit keep them light and not too dense.
- Make-ahead friendly: They need time to chill, so they’re perfect to make the night before and pull out when you’re ready to wow.
- No water bath drama: All the cheesecake goodness, none of the fussy technique.
- Portable and sliceable: Great for sharing at parties, picnics, or casual get-togethers. They hold their shape and travel well.
- Easy to customize: Switch up the fruit, use a different crust, or go all-in with toppings—lots of ways to make it your own.
Ingredients You’ll Need
Let’s break it down into layers to keep things super clear.
For the Graham Cracker Crust:
- Graham cracker crumbs – About 1 ½ cups. You can crush whole crackers in a food processor or buy the pre-crushed kind.
- Melted butter – Around 6 tablespoons to help bind the crumbs and give that buttery richness.
- Sugar – Just a couple of tablespoons to sweeten the crust slightly.
- Pinch of salt – Brings out all the flavor in the crust.
For the Lemon Cheesecake Filling:
- Cream cheese – Two 8-oz blocks, softened to room temp for easy mixing.
- Granulated sugar – About ½ cup to lightly sweeten the filling.
- Eggs – Two large eggs to help set the cheesecake.
- Vanilla extract – A little for warmth and depth.
- Fresh lemon juice and zest – One large lemon should give you what you need. The zest adds so much flavor.
For the Strawberry Swirl (or Sauce Topping):
- Fresh or frozen strawberries – About 1 ½ cups. Frozen is fine, just thaw and drain a bit first.
- Sugar – A couple tablespoons to bring out the fruit’s sweetness.
- Lemon juice – Just a touch to brighten things up.
- Cornstarch – Optional, if you want a thicker sauce.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Make the crust
Preheat your oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, melted butter, sugar, and a pinch of salt. Stir until the mixture looks like wet sand and holds together when pressed. Press it firmly into the bottom of a parchment-lined 8×8 or 9×9 baking pan (use the bottom of a glass to really pack it in). Bake the crust for 8–10 minutes, then let it cool slightly.
Step 2: Prepare the strawberry swirl
While the crust is baking or cooling, make the strawberry layer. In a small saucepan over medium heat, combine strawberries, sugar, and a splash of lemon juice. Cook until the berries break down and become syrupy—about 5–7 minutes. Use a fork or potato masher to help break them up. If you want a smooth sauce, blend it and strain out the seeds. If you want a thicker swirl, stir in a teaspoon of cornstarch mixed with a little water and simmer for a few more minutes. Let it cool to room temp.
Step 3: Mix the cheesecake filling
In a large mixing bowl, beat the softened cream cheese until smooth. Add the sugar and mix again. Then add the eggs one at a time, mixing well after each one. Stir in the vanilla, lemon juice, and zest. The batter should be smooth, creamy, and pourable.
Step 4: Assemble the layers
Pour the cheesecake filling over the baked crust. Smooth it out with a spatula. Spoon the cooled strawberry sauce in dollops across the top and use a knife or toothpick to gently swirl it into the batter. You don’t need to overdo it—a few swirls make a pretty pattern and add bursts of flavor.
Step 5: Bake the bars
Bake at 325°F for 30–35 minutes, or until the edges are set and the center just barely jiggles when you shake the pan. Don’t overbake—it’ll continue to set as it cools.
Step 6: Chill
Let the bars cool completely at room temp, then transfer to the fridge for at least 3–4 hours (overnight is even better). Once fully chilled, lift them out using the parchment and slice into neat squares or bars.
Helpful Tips
Here’s how to get the most out of these dreamy cheesecake bars:
Room temp ingredients matter
Make sure your cream cheese and eggs are at room temperature. This makes for a super smooth filling and helps avoid lumps.
Use parchment paper
Line your pan with parchment so you can lift the whole thing out easily once chilled. It makes slicing and serving a breeze.
Don’t rush the chill
Cheesecake needs time to firm up. Chill for at least 4 hours—overnight is ideal for clean slices and perfect texture.
Customize your swirl
Not a strawberry fan? Try raspberry, blueberry, or a combo of berries. Just adjust the sugar depending on the sweetness of the fruit.
Want it extra lemony?
Add another teaspoon of zest or even a little lemon extract for a stronger citrus punch.
Make it gluten-free
Just use gluten-free graham crackers for the crust and you’re good to go!
Frequently Asked Questions (FAQs)
Can I make these ahead of time?
Yes! These bars are perfect for making a day ahead. They actually get better as they sit and chill.
Can I freeze them?
Absolutely. Once fully chilled and cut, freeze the bars on a baking sheet until firm, then transfer to a sealed container. They’ll keep for up to a month. Thaw in the fridge before serving.
Do I have to use fresh strawberries?
Nope! Frozen strawberries work just as well—just thaw and drain off excess water before cooking down into the sauce.
What if I don’t have lemon zest?
You can still use lemon juice, but the zest really adds that bright, floral flavor. If you’re in a pinch, a drop of lemon extract can help.
How do I get clean cuts?
Use a sharp knife and wipe it clean between cuts. For extra precision, dip the knife in hot water, wipe it off, and slice.
I make these Strawberry Lemon Cheesecake Bars all the time—especially in spring and summer when I want something fruity, creamy, and easy to share. They’re the kind of dessert that looks fancy, tastes amazing, and secretly didn’t take much effort. You can dress them up with a little whipped cream or just enjoy them as-is, straight from the fridge (or maybe even the freezer if you’re impatient like me).
Give them a try and let me know what you think—this recipe has definitely earned a permanent spot in my dessert rotation, and I bet it’ll land in yours too!
Strawberry Lemon Cheesecake Bars
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter melted
- For the cheesecake layer:
- 16 oz cream cheese softened
- ⅔ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
- 2 tbsp lemon juice
- 1 tsp lemon zest
- For the strawberry swirl:
- ¾ cup fresh strawberries chopped
- 1 tbsp sugar
- 1 tsp lemon juice
Instructions
- Preheat the oven: Preheat your oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper.
- Make the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened, then press firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool slightly.
- Prepare the strawberry puree: In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook for 5–7 minutes, stirring often, until soft and jammy. Blend until smooth and let cool.
- Mix the cheesecake batter: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, flour, lemon juice, and zest until creamy.
- Assemble the bars: Pour the cheesecake mixture over the baked crust. Spoon strawberry puree on top in small dollops and use a toothpick or knife to swirl gently.
- Bake: Bake for 30–35 minutes, or until the center is just set and the edges are slightly golden. Let cool to room temperature, then refrigerate for at least 3 hours.
- Slice and serve: Once chilled, lift from the pan using parchment and slice into bars. Serve cold and enjoy!
Notes
- Use fresh lemon juice for the best tangy flavor.
- Bars can be made a day ahead and stored in the refrigerator.
- For extra texture, top with crushed freeze-dried strawberries or whipped cream before serving.
